Neighbourhood
Green Acres33463
Restaurants127
Spotless inspections11%
Ordered shut27
Fines$98k
A 27B 11C 14D 12F 47Not 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.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Cooked peppers at 2pm (45F cooling ) since 9am at 3:06pm 48F cooling product did not cool to 41F within 6 hours. See stop sale
High priorityOUTBACK STEAKHOUSE →Aug 20, 2026
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp, removed gloves, handled clean bottle with melted butter without washing hands first. Employee washed hands
High priorityOUTBACK STEAKHOUSE →Aug 20, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Fryer cooler Raw shrimp stored above cut mushrooms Walk in cooler Raw steaks stored above cooked ribs Operator stored properly both products
High priorityOUTBACK STEAKHOUSE →Aug 20, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Cooked peppers at 2pm (45F cooling ) since 9am at 3:06pm 48F cooling product did not cool to 41F within 6 hours. See stop sale
High priorityOUTBACK STEAKHOUSE →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo side ice bath container overflow with Garlic butter 52F cold holding. Per operator stored for approximately 1 hour and not prepared or portioned today. Operator removed overstocked product and placed on walk in cooler
High priorityOUTBACK STEAKHOUSE →Aug 20, 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. Cook line and expo butter, butter on bottles, butter balls, chimichurri. Per operator products stored for approximately 1 hour, operator timed marked
High priorityOUTBACK STEAKHOUSE →Aug 20, 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. At 0 ppm, Operator corrected to 50ppm chlorine
High priorityINTERNATIONAL HOUSE OF PANCAKES 36-75 →Aug 12, 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. At 0 ppm, Operator corrected to 50ppm chlorine
High priorityINTERNATIONAL HOUSE OF PANCAKES 36-75 →Aug 11, 2026
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then handled clean dishes Employee washed hands
High priorityINTERNATIONAL HOUSE OF PANCAKES 36-75 →Aug 11, 2026
Live, small flying insects found. 1 flying around dishwasher area landing on clean plates Operator moved plates to wash and was unable to kill it
High priorityINTERNATIONAL HOUSE OF PANCAKES 36-75 →Aug 11, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line One door stainless steel, cheese 46F cold holding; cooked chicken 47F ( - Cold Holding); raw beef 48F ( - Cold Holding Walk in cooler Ham 44F cold holding, cheese 46F cold holding, Per operator both cooler were left open for approximately 1 hour and not prepared or portioned today. Operator iced down products
High priorityINTERNATIONAL HOUSE OF PANCAKES 36-75 →Aug 11, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: butter (48F - Cold Holding) As per operator stored, since 1 hours; cream cheese (49F - Cold Holding) As per operator stored, since 20mins; cooked eggs (47F - Cold Holding) As per operator stored, since 1 hour. Products not prepped or portioned today. Stored over stacked. Manager removed to quick chill.
High priorityDUNKIN DONUTS →Jul 30, 2026