Eustis32736
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.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken on top of Raw ground beef in reach in cooler. Operator removed
High prioritySUNRISE GRILL →Aug 21, 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. Over 500++ppm. Operator changed water. Rechecked 200 ppm.
High prioritySUNRISE GRILL →Aug 21, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked pork at cook line. Operator removed.
High priorityCHINA CHEF →Aug 21, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In transport containers. wings (78F - Cold Holding). Operator began cooking all wings
High prioritySIN-SATIONAL GRUB →Aug 15, 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. 0ppm Recheck 50ppm
High priorityMOMIJI JAPANESE RESTAURANT →Mar 6, 2026
Live, small flying insects found 3 small flying insects in the bar
High priorityMOMIJI JAPANESE RESTAURANT →Mar 6, 2026
Non-food grade paper/paper towel used as liner for food container under mushrooms
High priorityMOMIJI JAPANESE RESTAURANT →Mar 6, 2026
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Mackerel
High priorityMOMIJI JAPANESE RESTAURANT →Mar 6, 2026
Raw animal food not separated from ready-to-eat food during preparation. Raw tuna and ready to eat Krab in same bowl Raw Shell eggs over prepped cabbage
High priorityMOMIJI JAPANESE RESTAURANT →Mar 6, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours butter (70F - Cold Holding)
High priorityMOMIJI JAPANESE RESTAURANT →Mar 6, 2026
Toxic substance/chemical improperly stored. Butane stored next to sauce
High priorityMOMIJI JAPANESE RESTAURANT →Mar 6, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
High priorityMOMIJI JAPANESE RESTAURANT →Mar 6, 2026