Neighbourhood
Shalimar32579
Restaurants26
Spotless inspections59%
Ordered shut0
Fines$1k
A 20B 1C 1D 1Not rated 3
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: dish machine chlorine sanitizer tested to 0ppm. Manager had employee change the sanitizer and prime the machine. Retested to 100ppm.
High priorityPEPPERS MEXICAN GRILL & CANTINA →Aug 25, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- raw shrimp 46F, raw chicken 51F ( 11:00-3:29).
High priorityCAJUN CRAB →May 15, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- raw shrimp 46F, raw chicken 51F ( 11:00-3:29). See stop sale.
High priorityCAJUN CRAB →May 15, 2026
Raw animal food stored over/not properly separated from ready-to-eat food: observed raw chicken sitting on top of lumpia in a reach-in cooler. Owner/Operator moved the lumpia to a higher shelf.
High priorityRAMAN FILIPINO FUSION →Feb 27, 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: dish machine sanitizer tested to 0ppm. Owner/Operator primed the machine to ensure sanitizer is entering the machine. Still tested to 0ppm. Third sink set up for sanitizing the dishes.
High priorityTHAI ME UP →Feb 5, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: observed raw shelled eggs on shelf over raw oysters which were over cooked crab legs in the walk-in cooler. Owner/Operator had employee swap the eggs and crab legs. Also, raw vacuum packed grouper in a pan sitting on a box of grits in the walk-in cooler.o/o moved the fish to a lower shelf.
High priorityCAJUN CRAB →Aug 27, 2025
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked beef and salsa in reach in cooler. Manager moved pork to bottom of cooler.
High priorityK TACO'S →Apr 25, 2025
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork on top of grill, 85F. Per operator pork was placed there approximately 1 hour prior. Pork returned to flat tip for reheating.
High priorityK TACO'S →Apr 25, 2025
Operating with an expired Division of Hotels and Restaurants license: Owner/Operator paid during inspection.
High priorityKNIFE'S EDGE PRIVATE CHEF AND CATERING →Aug 9, 2024
Operating with an expired Division of Hotels and Restaurants license: Licensed expired on June 1, 2024.
High priorityCAJUN CRAB →Jun 17, 2024
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged: Container of raw chicken sitting on top of a pan of raw beef in the walk-in freezer. Employee moved.
High priorityCAJUN CRAB →Jun 17, 2024
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 sanitizer at 0ppm. Employee states they are out of the sanitizer. However, he has set up a sink to use for sanitizing the dishes. three compartment sink, chlorine, 100.
High priorityAEGEAN RESTAURANT →Mar 14, 2024