Neighbourhood
Vero32966
Restaurants64
Spotless inspections6%
Ordered shut2
Fines$10k
A 33B 13C 7D 3F 4Not rated 4
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. chicken gravy (45-46F - Cooling) Made yesterday, in walk in cooler overnight
High priorityPOINTE WEST COUNTRY CLUB →Aug 21, 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. Bar glass machine reading 0ppm
High priorityPOINTE WEST COUNTRY CLUB →Aug 21, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pasta
High priorityPOINTE WEST COUNTRY CLUB →Aug 21, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chef discarded
High priorityPOINTE WEST COUNTRY CLUB →Aug 21, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 45f cold holding. In front glass cooler. Temperature high due to cooler door being opened for restocking fridge. Manager moved to rapid chill. Rechecked, now 42f
High priorityPOINTE WEST COUNTRY CLUB →Aug 21, 2026
Container of medicine improperly stored. Vitamins in dry storage stored next to single service items
High priorityICHIDDO RAMEN →Aug 17, 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. Employee placed ready to eat toppings on ramen. Manager educated employee
High priorityICHIDDO RAMEN →Aug 17, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat foods in walk in
High priorityICHIDDO RAMEN →Aug 17, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (46F - Cold Holding); raw chicken (62F - Cold Holding). cut cabbage (71F - Cold Holding); In service for 2 hours. Advised to rapid chill. Manager iced down, 2nd temps- chicken 42f. Cut cabbage 43f. Raw chicken 41f
High priorityICHIDDO RAMEN →Aug 17, 2026
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator did not have correct sanitizer. Employee went to store and got the correct sanitizer
High priorityMIZU HIBACHI →Aug 11, 2026
Nonfood-grade bags used in direct contact with food. Shopping bags used to store raw chicken in freezer
High priorityMIZU HIBACHI →Aug 11, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked noodles in walk in cooler
High priorityMIZU HIBACHI →Aug 11, 2026