Neighbourhood
Cantonment32534
Restaurants84
Spotless inspections51%
Ordered shut2
Fines$6k
A 70B 6Not rated 8
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.
Operating with an expired Division of Hotels and Restaurants license.
High priorityPAPA MURPHY'S PIZZA →Jul 10, 2026
Operating with an expired Division of Hotels and Restaurants license.
High priorityWESTERN SHAWARMA →Jun 2, 2026
Evidence of crawfish boil wastewater being dumped into the storm drain.
High priorityCOASTAL CAJUN CUISINE →Apr 14, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Automatic vacuum breaker missing from added splitter attachment at mop sink.
High priorityJEREMIAHS ITALIAN ICE →Mar 26, 2026
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. Dishmachine chlorine sanitizer reading 0ppm after multiple attempts. Manager began setting up sanitizer at triple sink.
High priorityDENNYS →Nov 21, 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. Dishmachine chlorine sanitizer reading 0ppm after multiple attempts. Manager began setting up sanitizer at triple sink.
High priorityDENNYS →Nov 20, 2025
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Liquid eggs 48f for 4 hours in reach-in cooler on cook line, carne asada at 46f in walk-in cooler overnight, sour cream in reach-in cooler on server line at 48f for 4 hours, and salsa in reach-in cooler on server line at 46f for 4 hours.
High priorityDENNYS →Nov 20, 2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 48f for 4 hours in reach-in cooler on cook line, carne asada at 46f in walk-in cooler overnight, sour cream in reach-in cooler on line at 48f for 4 hours, and salsa at 46f for 4 hours. See stop sale. Precut lettuce in walk-in cooler at 44f for approximately 2 hours.
High priorityDENNYS →Nov 20, 2025
Operating with an expired Division of Hotels and Restaurants license.
High priorityLICKIN GOOD DONUTS →Sep 22, 2025
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make line reach-in coolers: shredded cheese 44f for undetermined amount of time, raw chicken tenders 46f for undetermined amount of time, Asian coleslaw at 46f ambient cooling for 3.5 hours in central make line reach-in cooler. Compared to other items' temperatures, Asian coleslaw did not appear to be cooling down in time. Instructed operators to use ice to help Asian coleslaw rapidly chill. After 30 minutes, temperature only made it to 45f.
High priorityZAXBY'S →Aug 19, 2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make line reach-in coolers: salad lettuce 46f for 2 hours, shredded cheese 44f for undetermined amount of time, raw chicken tenders 46f for undetermined amount of time. See stop sale.
High priorityZAXBY'S →Aug 19, 2025
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Asian coleslaw at 46f ambient cooling for 3.5 hours in central make line reach-in cooler. Compared to other items' temperatures, Asian coleslaw did not appear to be cooling down in time. Instructed operators to use ice to help Asian coleslaw rapidly chill. After 30 minutes, temperature only made it to 45f. See stop sale.
High priorityZAXBY'S →Aug 19, 2025