Neighbourhood
Atlantis33462
Restaurants111
Spotless inspections12%
Ordered shut5
Fines$52k
A 35B 10C 7D 4F 39Not rated 16
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 food stored over/not properly separated from ready-to-eat food. Pooled raw shell eggs over corned beef hash at flip top,cooler, raw shell eggs and pooled raw shell eggs over cooked potatoes at walk in cooler. Operator stored all products properly.
High priorityJOJO'S CAFE →Aug 26, 2026
Roach activity present as evidenced by live roaches found. 1 live roach crawling on floor at cook line. Advised operator to kill and remove roach from restaurant.
High priorityJOJO'S CAFE →Aug 26, 2026
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (53F - Cold Holding) Observed on ice bath. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2.5 hours. Time control procedure emailed to operator.
High priorityJOJO'S CAFE →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: pooled eggs (51F - Cold Holding); breakfast potatoes (60F - Cold Holding); flip top cooler: patty sausage (52F - Cold Holding); crumbled sausage (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to ice down products.
High priorityJOJO'S CAFE →Aug 26, 2026
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator drained triple sink. Per operator, will set up sink when ready to sanitize dish ware.
High priorityFLAVOR'S CARIBBEAN RESTAURANT 2 →Aug 26, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cheese at sliding door cooler in kitchen. Operator stored products properly.
High priorityREY TACOS →Aug 26, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink missing vacuum on one side of splitter.
High priorityREY TACOS →Aug 26, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: Goat 53F cooling at 9:10am; cooling since 9pm on 8/24; curry chicken 54F cooling at 9:10am; cooling since 9pm on 8/24, stewed beans 54F cooling at 9:10am; cooling since 9pm on 8/24; beef with cabbage 54F cooling at 9:10am; cooling since 9pm on 8/24; rice and peas 53F cooling at 9:10am; cooling since 9pm on 8/24; chicken quarters 54F cooling at 9:10am; cooling since 9pm on 8/24 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
High priorityFLAVOR'S CARIBBEAN RESTAURANT 2 →Aug 25, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: Goat 53F cooling at 9:10am; cooling since 9pm on 8/24; curry chicken 54F cooling at 9:10am; cooling since 9pm on 8/24, stewed beans 54F cooling at 9:10am; cooling since 9pm on 8/24; beef with cabbage 54F cooling at 9:10am; cooling since 9pm on 8/24; rice and peas 53F cooling at 9:10am; cooling since 9pm on 8/24; chicken quarters 54F cooling at 9:10am; cooling since 9pm on 8/24 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
High priorityFLAVOR'S CARIBBEAN RESTAURANT 2 →Aug 25, 2026
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator drained triple sink. Per operator, will set up sink when ready to sanitize dish ware.
High priorityFLAVOR'S CARIBBEAN RESTAURANT 2 →Aug 25, 2026
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs 57F cold holding Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
High priorityFLAVOR'S CARIBBEAN RESTAURANT 2 →Aug 25, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs 57F cold holding Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: oxtail 53F cold holding, brown stew gravy 54F cold holding Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
High priorityFLAVOR'S CARIBBEAN RESTAURANT 2 →Aug 25, 2026