Neighbourhood
Webster33597
Restaurants25
Spotless inspections13%
Ordered shut0
Fines$5k
A 12B 2C 3D 1Not rated 7
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.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2026. Operator renewed license during inspection, expires 2/1/2027.
High priorityDOUGHJ'S CHICKEN & DONUTS →Apr 7, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In white refrigerator- shell eggs over cut lettuce. Operator moved lettuce to top
High priorityK & K CHILLIN' AND GRILLIN' →Mar 9, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In white refrigerator -chili (50F - Cold Holding) see stop sale sausage patties (46F - Cold Holding) moved to freezer. Recheck 32F In refrigerator in storage area - eggs in refrigerator with temp of 51F ( - Cold Holding); bacon (50F - Cold Holding) purchased over the weekend, temperatures not taken, see stop sale
High priorityK & K CHILLIN' AND GRILLIN' →Mar 9, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. I've steam table - sausage gravy (122F - Hot Holding) put in steam table 3.5 hours ago, ); hash browns (116F - Hot Holding), cooked 1.5 hours ago, put ion grill to reheat. see stop sale
High priorityK & K CHILLIN' AND GRILLIN' →Mar 9, 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 server smoking then scooping ice coached employee on proper hand washing procedures.
High priorityFEED LOT →Jan 26, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
High priorityDOUGHJ'S CHICKEN & DONUTS →Nov 13, 2025
Nonfood-grade bags used in direct contact with food. Operator put beef in grocery bags in ziplock bags during inspection.
High priorityTAQUERIA LOS INDIOS →Nov 13, 2025
Licensing violations 50-08 Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
High priorityHOT BOX →Nov 13, 2025
Licensing violations 50-08 Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
High priorityHOT BOX →Nov 10, 2025
Roach activity present as evidenced by live roaches found. 3 live roaches behind soda fridge at pickup window. 3 live in stand up reach in fridge door. Operator killed and cleaned area.
High priorityHOT BOX →Nov 10, 2025
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 hotdogs, 3 chicken wings, 1 hamburger Patty Ham 64f 11oz, mozzarella 62f, Raw beef 56f 2lbs pork pull 58f, sausage at 56f 6 oz, Cut lettuce 60f sausage 5 links 58f, Eggs 55f ambient temperature. Coleslaw 55f 3 cups.
High priorityHOT BOX →Nov 10, 2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (59F - Cold Holding); hotdogs (58F - Cold Holding); hamburger (59F - Cold Holding); coleslaw (53F - Cold Holding); eggs ambient (55F); sausage links 58 (55F - Cold Holding); cut lettuce (60F - Cold Holding); sausage (56F - Cold Holding); pull pork (58F - Cold Holding); raw beef (56F - Cold Holding); mozzarella cheese (62F - Cold Holding); ham (64F - Cold Holding); sliced American cheese (63F - Cold Holding)
High priorityHOT BOX →Nov 10, 2025