Davie33317
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.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator refill the sanitizer bucket then changed gloves but didn't wash their hands. Operator washed hands and changed their gloves.
High priorityJUST SPOONS SOUL →Aug 26, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground turkey stored over ready to eat gravy in the left reach in cooler. Observed raw shell eggs stored over ready to eat vegetables in the tall cooler in the prep area. Operator stored properly.
High priorityJUST SPOONS SOUL →Aug 26, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat cheese in the metal reach in cooler and raw ground beef stored over ready to eat spinach in the glass cooler. Operator stored properly.
High prioritySAK PASE KITCHEN →Aug 20, 2026
Raw fish food stored over or with ready-to-eat French fries in a reach in freezer - not all products commercially packaged. Operator stored properly.
High prioritySAK PASE KITCHEN →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped lettuce (62F - Cold Holding); plikliz (70F - Cold Holding); cut tomatoes (67F - Cold Holding) in the front counter flip top cooler. Observed large pot of cooked vegetables (92-95F - Cold Holding) in the kitchen. Operator placed items into cooler to quick chill.
High priorityLA BELLE MONIQUE RESTAURANT AND BAKERY →Aug 20, 2026
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching their face and then taking bread from out of the oven without changing gloves or washing their hands.
High priorityLA BELLE MONIQUE RESTAURANT AND BAKERY →Aug 19, 2026
Pesticide-emitting strip present in food prep area. Operator removed strips.
High priorityLA BELLE MONIQUE RESTAURANT AND BAKERY →Aug 19, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready to eat plantains in the walk in cooler. Operator stored properly.
High priorityLA BELLE MONIQUE RESTAURANT AND BAKERY →Aug 19, 2026
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee switching between cleaning and handling ready to eat foods without changing their gloves.
High priorityLA BELLE MONIQUE RESTAURANT AND BAKERY →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped lettuce (62F - Cold Holding); plikliz (70F - Cold Holding); cut tomatoes (67F - Cold Holding) in the front counter flip top cooler. Observed large pot of cooked vegetables (92-95F - Cold Holding) in the kitchen. Operator placed items into cooler to quick chill.
High priorityLA BELLE MONIQUE RESTAURANT AND BAKERY →Aug 19, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked fish (103-110F - Hot Holding) at the front counter. Operator cooked back to 165F+ and placed on hot holding.
High priorityLA BELLE MONIQUE RESTAURANT AND BAKERY →Aug 19, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in the glass cooler in the kitchen chicken soup (57-61F - Cooling). As per operator, item was not prepped or portioned today. As per operator, item was placed in cooler overnight and has not achieved 41F in 6 hours. See stop sale.
High priorityEL MERENDON LATINO INC →Aug 18, 2026