Neighbourhood
3305633056
Restaurants166
Spotless inspections21%
Ordered shut4
Fines$10k
A 119B 7C 13D 4F 14Not rated 9
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. Observed oysters (63F - Cold Holding/2nd temp:41F); clams (60F - Cold Holding/2nd temp:40F); sausage (57F - Cold Holding/2nd temp:50F); crawfish (60F - Cold Holding/2nd temp:42F); shrimp (59F - Cold Holding/2nd temp:38F); mussels (68F - Cold Holding/2nd temp:42F) stored in the main fridge in the cookline. Operator added ice inside.
High priorityCRAFTY CRAB →Aug 17, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over tubs of RTE soy sauce.
High priorityUMAMI FUSION ASIAN KITCHEN →Aug 17, 2026
Live, small flying insects found. Observed approximately 7 live flies in the dry storage room laying on a sealed togo containers and on the wall.
High priorityGOLDEN KRUST BAKERY →Aug 17, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried fish (98F - Hot Holding) stored in the hot box for less than 2 hours, as per operator. Advised operator to reheat items.
High priorityGOLDEN KRUST BAKERY →Aug 17, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked cabbage (45F - Cooling); goat (45F - Cooling) stored in the walk in cooler overnight, as per owner states due to open and close door so much, items get affected. Ambient thermometer outside unit is 42F.
High priorityBIG YARD RESTAURANT →Aug 13, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw jerk chicken (45F - Cold Holding) stored in the walk in cooler overnight, as per owner states due to open and close door so much, items get affected. Ambient thermometer outside unit is 42F.
High priorityBIG YARD RESTAURANT →Aug 13, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (113F - Hot Holding); fried chicken (98F - Hot Holding) stored on the steam table for less than 2 hours. Spoke to operator about using time as a public health. Provided form.
High priorityBIG YARD RESTAURANT →Aug 13, 2026
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm) not prepared, while the employee is washing containers. Educated operator to always have it set up before ware washing happens. Triple Sink (Chlorine 100ppm)
High priorityCHOP SUEY →Aug 13, 2026
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eat their food, then start food preparation without washing their hands.
High priorityCHOP SUEY →Aug 13, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over unwashed vegetables stored in the walk-in cooler.
High priorityCHOP SUEY →Aug 13, 2026
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed fried rice (110F - Hot Holding) with no time mark. Stop sale issued.
High priorityCHOP SUEY →Aug 13, 2026
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed fried rice (110F - Hot Holding) with no time mark. Stop sale issued.
High priorityCHOP SUEY →Aug 13, 2026