Neighbourhood
Desin32541
Restaurants273
Spotless inspections38%
Ordered shut6
Fines$33k
A 182B 35C 19D 5F 3Not rated 29
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. 0 ppm chlorine multiple attempts
High priorityPEPPERS MEXICAN GRILL AND CANTINA →Aug 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. 0 ppm chlorine- multiple attempts
High priorityHARRY T'S LIGHTHOUSE →Aug 26, 2026
Operating with an expired Division of Hotels and Restaurants license. 6/1/26 Establishment observers preparing, serving and selling food to customers with an expired license.
High priorityHARRY T'S LIGHTHOUSE →Aug 26, 2026
Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Walk in cooler- grouper 40F.
High priorityO'QUIGLEY'S SEAFOOD STEAMER & OYSTER SPORTS BAR →Aug 25, 2026
Operating with an expired Division of Hotels and Restaurants license. ESTABLISHMENT OBSERVED PREPARING, SERVING, OR SELLING FOOD TO CUSTOMERS WITH AN EXPIRED LICENSE. License expired 6-1-2026.
High prioritySARAH K'S GOURMET →Aug 25, 2026
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs, wiping hands on apron between every cracked egg with gloves and with out gloves then plating food with same gloved and ungloved hands. Manager asked employee to wash hands.
High priorityCRACKER BARREL #479 →Aug 25, 2026
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cracking raw shell eggs, wiping hands on apron between every cracked egg with gloves and with out gloves then plating food with same gloved and ungloved hands. Manager asked employee to wash hands.
High priorityCRACKER BARREL #479 →Aug 25, 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 cracking raw shell eggs, wiping hands on apron between every cracked egg with gloves and with out gloves then plating food with same gloved and ungloved hands. Manager asked employee to wash hands.
High priorityCRACKER BARREL #479 →Aug 25, 2026
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee plating eggs with spatula then used ungloved hand to push eggs into plate. Manager discarded eggs immediately..
High priorityCRACKER BARREL #479 →Aug 25, 2026
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. BHC with ready to eat eggs.
High priorityCRACKER BARREL #479 →Aug 25, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Shredded Lettuce on make bar exposed to contamination by direct contact with squeeze bottle stored in the lettuce.
High priorityBLUE IGUANA TACO BAR AND CANTINA →Aug 17, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - tubed salsa 50F less than 4 hrs. Ice bath melted ( advised operator to re- ice for rapid cooling). Make bar - Cooked wings 54/53F less than 1 hr. Advised operator to ice for rapid cooling. cheese 49/49F less than 4 hrs., // #1 walk in cooler ambient 42F, salad mix 50/50/49F less than 4 hrs. Temperature control logs provided to operator to assist in monitoring cold hold of TCS foods.
High priorityBLUE IGUANA TACO BAR AND CANTINA →Aug 17, 2026