Neighborhood
Lake Park33403
Restaurants93
Spotless inspections16%
Ordered shut4
Fines$47k
A 30B 12C 6D 8F 21Not rated 16
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm); operator ran dishwasher a few times and primed sanitizer solution; fixed to 50 ppm
High priorityPANERA BREAD #4715 →Aug 27, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked eggs (109F - Hot Holding) in steam table; food double panned; food out of temperature for approximately 30 minutes; operator placed food in deeper pans and removed second pan; advised to reheat to 165 F
High priorityPANERA BREAD #4715 →Aug 27, 2026
Gyro meat in a broiler that is turned off. As per operator turned off for 10 minutes; turned back on
High priorityALADDIN MEDITERRANEAN GRILL →Aug 27, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over sliced lamb in cooler at cook line; operator stored properly;
High priorityALADDIN MEDITERRANEAN GRILL →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); in walk-in cooler; as per operator food not portioned or prepared today; operator received food and door was left open for 30 minutes; food placed in ice;
High priorityGIOVANNIS PIZZA & PASTA →Aug 27, 2026
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling dirty rice bowls and returned to cook line and started to prepare rice; manager educated; employee washed hands;
High priorityCHIPOTLE #3632 →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (42-50F - Cold Holding);in cold well at front line food service next to hot plate; as per operator food prepared at approximately 6:30 and cooled to 41 F before placed at the front line; food out of temperature for approximately 20 minutes; advised to set up ice bath around the food container; operator moved food in cooler to quick chill;
High priorityCHIPOTLE #3632 →Aug 27, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (109 142F - Hot Holding) in hot well at front counter; as per operator food out of temperature for approximately 20 minutes; food not stirred; operator stirred; rechecked at 139 F
High priorityCHIPOTLE #3632 →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (50F - Cold Holding); surimi (52F - Hot Holding); escolar (47F - Cold Holding); cream cheese (52F - Cold Holding)in sushi cooler at prep area in the kitchen; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved in a different cooler; sprouts (50F - Cold Holding); cut pork (50F - Cold Holding); in cooler #1 at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food put in ice;
High priorityRAMA V EXPRESS →Aug 27, 2026
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee coming from dry storage put gloves on and started to prepare food; manager educated; employee washed hands;
High priorityRAMA V EXPRESS →Aug 26, 2026
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee leaving cook line, wiping gloved hands numerous times on the apron and returned to cook line and started to work with food; manager educated; employee washed hands;
High priorityRAMA V EXPRESS →Aug 26, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and fish over coconut milk in cooler #2 at cook line; stored properly
High priorityRAMA V EXPRESS →Aug 26, 2026