Indian Harbor Bch32937
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.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. queso (51F - Cooling) prepared on previous day. SEE STOP SALE
High priorityCAZADORES MEXICAN RESTAURANT →Aug 26, 2026
Non-food grade paper/paper towel used as liner for food container. Wiping cloths used to wrap tortillas
High priorityCAZADORES MEXICAN RESTAURANT →Aug 26, 2026
Nonfood-grade bags used in direct contact with food. Shopping bags with printed ink used to store foods
High priorityCAZADORES MEXICAN RESTAURANT →Aug 26, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored raw shrimp in drawers of low boy
High priorityCAZADORES MEXICAN RESTAURANT →Aug 26, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. queso (51F - Cooling) prepared on previous day.
High priorityCAZADORES MEXICAN RESTAURANT →Aug 26, 2026
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In hot well on make line queso (91F - Reheating); cooked beans (87F - Reheating); cooked rice (113F - Reheating); verde (128F - Reheating). Manager stated that the food had been in well for nearly 2 hours. Moved all products to grill top to finish reheat. All foods over 165°F
High priorityCAZADORES MEXICAN RESTAURANT →Aug 26, 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 bar dishwasher
High priorityMAVERICKS HANGAR BAR & GRILL →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler cut lettuce (47F - Cold Holding); cut tomatoes (47F - Cold Holding); roast beef (47F - Cold Holding); slaw (47F - Cold Holding); sliced cheese (47F - Cold Holding); cooked shrimp (50F - Cold Holding)
High priorityMAVERICKS HANGAR BAR & GRILL →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top if reach-in cooler on cook line dumplings (56F - Cold Holding); raw shelled eggs (52F - Cold Holding); raw chicken (52F - Cold Holding); raw shrimp (54F - Cold Holding)
High priorityALIN'S THAI STREET FOOD →Aug 20, 2026
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. Plating Rice Krispies treats with bare hands. SEE STOP SALE
High priorityPALM AT KIWI TENNIS CLUB →Aug 13, 2026
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Plating Rice Krispies treats with bare hands
High priorityPALM AT KIWI TENNIS CLUB →Aug 13, 2026
Live, small flying insects found. Observed live flying insects: 5 at downstairs interior bar. 3 in dish area. 6 on wall in kitchen shared with bar
High priorityPALM AT KIWI TENNIS CLUB →Aug 13, 2026