Neighbourhood
Glen Saint Mary32040
Restaurants9
Spotless inspections0%
Ordered shut1
Fines$2k
A 5C 2F 1Not rated 1
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.
Live, small flying insects found Observed three flying insects in warewashing area.
High priorityCHIDO MEXICAN GRILL →May 7, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Observed four commercially packaged fish sealed in packing labels with "remove before thawing" on package. See stop sale.
High priorityCHIDO MEXICAN GRILL →May 7, 2026
Container of medicine improperly stored. Observed multiple medicines next to foods in storage cabinet next to pizza oven. Operator removed medicines.
High priorityGEORGE'S →May 7, 2026
Dented/rusted cans present. See stop sale. Observed can of peeled tomatoes dented and crimped around rim of can. See stop sale.
High priorityGEORGE'S →May 7, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced American cheese, (46F - Cold Holding); hot dogs (50F - Cold Holding) in top of the flip top reach-in cooler on cook line next to grill. Observed items stored in shallow pan causing items to be above chill line of pan. Employee placed both items in bottom of reach in cooler.
High priorityGEORGE'S →May 7, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of flip top reach in cooler on cook line, coleslaw (47F - Cold Holding); Turkey (49F - Cold Holding); ham (51F - Cold Holding); cut tomatoes (46F - Cold Holding); cheese (52F - Cold Holding) per operator stocked daily at 6am then restocked once or twice before 10am, discussed utilizing existing time as public health control procedures for top portion of cooler during busy hours of breakfast. In walk in cooler; ribs (47F - Cold Holding); turkey (46F - Cold Holding); ham (48F - Cold Holding); bologna (46F - Cold Holding); shrimp (45F - Cold Holding); fish (47F - Cold Holding) per operator door left open, received delivery and has been in and out for prep work through the morning.
High priorityGEORGE'S →Aug 28, 2025
Live, small flying insects found. Observed fly at pass through between kitchen and drive through area. Dead fly like insect on top of ice cream dispenser cooler storage rack.
High priorityDAIRY QUEEN GRILL & CHILL →Aug 18, 2025
Toxic substance/chemical improperly stored. Two chemical spray bottles of cleaner stored on cook line warmer station. Operator relocated.
High priorityDAIRY QUEEN GRILL & CHILL →Aug 18, 2025
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee clean broken egg off of ground then return to cooking order no glove change or hand wash.
High priorityGEORGE'S →Aug 18, 2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of flip top reach in cooler on cook line, coleslaw (47F - Cold Holding); Turkey (49F - Cold Holding); ham (51F - Cold Holding); cut tomatoes (46F - Cold Holding); cheese (52F - Cold Holding) per operator stocked daily at 6am then restocked once or twice before 10am, discussed utilizing existing time as public health control procedures for top portion of cooler during busy hours of breakfast. In walk in cooler; ribs (47F - Cold Holding); turkey (46F - Cold Holding); ham (48F - Cold Holding); bologna (46F - Cold Holding); shrimp (45F - Cold Holding); fish (47F - Cold Holding) per operator door left open, received delivery and has been in and out for prep work through the morning.
High priorityGEORGE'S →Aug 18, 2025
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. Chlorine dish machine at 0ppm, chlorine solution container empty, per operator receiving delivery later in the day. Instructed employee to set up three compartment sink.
High priorityCHIDO MEXICAN GRILL →Aug 18, 2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bucket of ice on cook line, salsa (52F - Cold Holding), operator added more ice and had employee stir.
High priorityCHIDO MEXICAN GRILL →Aug 18, 2025