Neighbourhood
New Berry32669
Restaurants49
Spotless inspections13%
Ordered shut8
Fines$13k
A 21B 7C 7D 5F 6Not 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked eggs and ham at 48F at salad bar. Manager advised that items had been put out 2 hours earlier. Items were placed in walk-in-cooler
High priorityMIKES KITCHEN →Aug 26, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.
High priorityMIKES KITCHEN →Aug 26, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector. Manager put vacuum breaker on non-chemical side.
High priorityTORTILLAS TEX MEX →Aug 19, 2026
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and proceeded to handle to go container without washing hands and changing gloves. Manager had employee wash hands and change gloves.
High priorityMI APA LATIN CAFE OF JONESVILLE →Jul 16, 2026
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee 5ouched face and proceeded to handle Cuban without washing hands and changing gloves. Manager had employee wash hands and change gloves.
High priorityMI APA LATIN CAFE OF JONESVILLE →Jul 16, 2026
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Empanadas stored at front counter time marked to expire at 2:00 pm. Manager changed time to expire at 12:00 pm.
High priorityMI APA LATIN CAFE OF JONESVILLE →Jul 16, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from front counter: lettuce (44F - Cold Holding); onions (45F - Cold Holding). Manager stated items were at proper temperature at opening. Manager moved items to back of cooler to reduce temperature to 41F.
High priorityDAVE'S NEW YORK DELI →Jul 16, 2026
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. On shelf inside walk-in cooler: 1. One pan of coleslaw made in-house with date mark of 6/16. 2. One pan of cooked ribs with date mark of 6/17. Manager discarded both during this inspection.
High priorityWOODYARD GRILL →Jun 24, 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 chlorine 0ppm. Inspector instructed manager to discontinue the use of the dish machine for sanitization and utilize the three-compartment sink to sanitize dishes until the dish machine is repaired. Inspector also instructed manager to use the three-compartment sink to sanitize all dishes that have been sanitized using the dishwasher machine today.
High priorityWOODYARD GRILL →Jun 24, 2026
Toxic substance/chemical improperly stored. 1. Spray bottle containing sanitizer stored on cutting board in server station. 2. Stainless steel polish stored on shelf beside vinegar and salt and pepper shakers in server station. Manager removed both items during this inspection.
High priorityWOODYARD GRILL →Jun 24, 2026
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At cookline: chicken (151F - Cooking). Manager had the employee continue to cook the chicken, then 206F.
High priorityMCDONALD'S #34967 →Jun 23, 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. Employee at cookline pulled up pants with gloved hands, then proceeded to handle Canadian bacon with the same gloved hands without first washing hands and putting on new gloves. Manager had the employee wash hands during this inspection.
High priorityMCDONALD'S #34967 →Jun 23, 2026