Neighbourhood
Cross Creek32640
Restaurants28
Spotless inspections15%
Ordered shut1
Fines$2k
A 13B 3C 4F 5Not 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.
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 on cook line utilizing bare hand contact to add cut lettuce to container in reach in cooler.
High priorityWRAP SHACK →Aug 24, 2026
Live, small flying insects found. Observed two live flying insects, one by soda dispenser and one on cook line by reach in coolers.
High priorityWRAP SHACK →Aug 24, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cook line two door reach in cooler, raw ground beef over raw shrimp.
High priorityWRAP SHACK →Aug 24, 2026
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution (Quaternary 500+ppm) at front counter turned strip bright blue. Employee removed sanitation bucket to correct.
High priorityWRAP SHACK →Aug 24, 2026
Live, small flying insects found. Observed three live flying insects, one at front counter by point of sale and glass display case, one at front line on top of the oven and one in the prep area over in use prep table.
High prioritySUBWAY →Jul 29, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the display case reach in cooler closest the steam table, egg (49F - Cold Holding) placed in cooler around 8:20 am per operator from walk in cooler and stored in plastic container opposed to metal; ham (48F - Cold Holding) placed in cooler around 8:20 am per operator from walk in cooler. Operator turns on coolers each morning and then stocks the line with product.
High prioritySUBWAY →Jul 29, 2026
Employee switched from working with raw food to ready-to-eat food without washing hands. Employees on cook line handled raw fish and raw chicken, changed gloves and did not wash hands while continuing cooking and plating ready to eat foods. Discussed with operator.
High priorityYEARLING RESTAURANT (THE) →Jun 18, 2026
Live, small flying insects found. Observed two live flies around prep table in back prep room. Per operator door propped during delivery earlier that day.
High priorityYEARLING RESTAURANT (THE) →Jun 18, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, box of raw shell eggs stored over ready to eat pickles in bucket. Operator relocated the raw shell eggs.
High priorityYEARLING RESTAURANT (THE) →Jun 18, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, prepared whipped cinnamon butter from 05/09. Operator removed to discard.
High priorityYEARLING RESTAURANT (THE) →Jun 18, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Observed mold like substance debris on ice cube in bulk ice bin. Employee removed and discarded layers of ice.
High priorityYEARLING RESTAURANT (THE) →Jun 18, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the wait station reach in cooler, opened container of smoked fish dip (48F - Cold Holding), cooler being stocked with prepped items prior to inspection.
High priorityYEARLING RESTAURANT (THE) →Jun 18, 2026