Neighbourhood
Milton32571
Restaurants91
Spotless inspections38%
Ordered shut4
Fines$9k
A 45B 16C 9D 6F 5Not rated 10
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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed hash browns 125f in hot holding fryer area, less than 4 hours.
High priorityHARDEE'S #1525 →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed butter 49f, sour cream 52f, shredded cheddar 51f in cook line countertop cold hold area. Also observed feta 46f in upper make bar cooler. All items less than 4 hours.
High priorityLONGHORN STEAKHOUSE #5684 →Aug 14, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed melted butter 123f in front line steam table, less than 4 hours. Manager removed melted butter from steam table to reheat during inspection.
High priorityLONGHORN STEAKHOUSE #5684 →Aug 14, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Upon inspection, observed mop sink faucet in disrepair, missing bell housing for vacuum breaker.
High priorityMCDONALD`S →Aug 14, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed raw tuna 44f in make bar cooler lower front counter. Employee stated he did inventory prior to opening and opened door multiple times while completing inventory.
High priorityROCK N ROLL SUSHI PACE →Aug 13, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed imitation krab sticks 50f in upright reach-in cooler. Operator stated he has opened door frequently since opening to the public at approximately 11:00am. Operator moved imitation krab sticks to upright reach-in freezer for cooling during inspection.
High prioritySUT-SHI →Aug 12, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed in pizza make bar upper - sliced ham 60f, cooked sliced chicken 62f, sliced sausage 59f, sliced tomatoes 60f, crumbled ground beef 65f, meatballs 63f. Also observed in pizza make bar lower - sliced fresh mozzarella 52f, feta cheese 54f, ricotta cheese 54f, cream cheese 48f, roasted garlic in oil 55f, crumbled vegan sausage 56f, shredded Asiago cheese 52f. All items in pizza make bar cooler have been in cooler overnight out of temperature for an undetermined amount of time. Observed sliced ham 46f, cooked meatballs 48f in walk-in cooler near door. Observed walk-in cooler door opened frequently during inspection for preparation of items.
High prioritySKY'S PIZZA PIE →Aug 6, 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. Upon inspection, observed 0 ppm reading on dishmachine at establishment. Employee replaced empty sanitizer container and 100 ppm reading was observed.
High priorityBAR-CELONA →Aug 5, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed macaroni salad 51f in upper make bar cooler, over 4 hours per employee.
High priorityBAR-CELONA →Aug 5, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed raw shrimp 46f in walk-in cooler at establishment. Employee stated cooler door has been opened frequently for preparation of various items today. Employee was instructed to place shrimp in colder holding unit or to place on ice. Also observed macaroni salad 51f in upper make bar cooler, over 4 hours per employee.
High priorityBAR-CELONA →Aug 5, 2026
Presence of insects, rodents, or other pests. Upon inspection, observed approximately 14 dead flying insects in the following locations: 1 in kitchen area on the floor, 2 on the floor in dry storage, 2 on the floor behind front counter, 9 in dining room on the floor and window ledge. Manager/employees began cleaning up the dead flying insects during inspection.
High priorityDUNKIN DONUTS / BASKIN ROBBINS #358745 →Aug 5, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed in pizza make bar upper - sliced ham 60f, cooked sliced chicken 62f, sliced sausage 59f, sliced tomatoes 60f, crumbled ground beef 65f, meatballs 63f. Also observed in pizza make bar lower - sliced fresh mozzarella 52f, feta cheese 54f, ricotta cheese 54f, cream cheese 48f, roasted garlic in oil 55f, crumbled vegan sausage 56f, shredded Asiago cheese 52f. All items in pizza make bar cooler have been in cooler overnight out of temperature for an undetermined amount of time. Observed sliced ham 46f, cooked meatballs 48f in walk-in cooler near door. Observed walk-in cooler door opened frequently during inspection for preparation of items.
High prioritySKY'S PIZZA PIE →Aug 5, 2026