Neighbourhood
Kenneth City33709
Restaurants70
Spotless inspections6%
Ordered shut12
Fines$31k
A 24B 8C 2D 4F 23Not 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.
Non-food grade paper/paper towel used as liner for food container. -paper towels used in contact with cut cucumbers Operator removed paper towels from container
High priorityFRONTE PIZZA LLC →Aug 25, 2026
Raw animal food stored over or with unwashed produce. -raw ground beef stored above unwashed peppers and onions in reach in cooler Operator moved ground beef to store below vegetables
High priorityCEDARS GRILL →Aug 25, 2026
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook handled shredded lettuce with bare hands to "check temperature." Lettuce was discarded with stop sale. Discussed importance of glove use with operator.
High priorityCARMELITAS MEXICAN REST →Aug 24, 2026
Live, small flying insects found. 3 lives flies in bar area 1 live fly in kitchen
High priorityCARMELITAS MEXICAN REST →Aug 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in prep cooler on cookline line- cut lettuce (45F - Cold Holding); cheeses (45F - Cold Holding); diced tomatoes (43F - Cold Holding); salsa (45F - Cold Holding); sour cream (45F - Cold Holding); enchiladas (46F - Cold Holding); guacamole (45F - Cold Holding) Cooler was stocked around 9:30 or 10 AM, no temperature monitoring was done.ambient temperature was reading 43F. Because operator could not determine how long foods had been out of temperature, stop sale issued.
High priorityCARMELITAS MEXICAN REST →Aug 24, 2026
Employee failed to wash hands before putting on gloves to initiate a task working with food. -Operator used gloved hands to wipe cutting board with sanitizer cloth, then removed gloves and began to put on new gloves to continue food preparation. Operator then washed hands and put on new gloves.
High priorityCHINELOS TAQUERIA →Aug 24, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Operator remade and tested at 50PPM
High priorityCHINELOS TAQUERIA →Aug 24, 2026
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -operator handled bread with bare hands Operator discarded bread, washed hands and put on gloves before continuing sandwich preparation.
High priorityM & G BAKERY →Aug 21, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage (45F - Cold Holding, operator prepped them so they retemped at 60F, moved to freezer); cooked wings (45F - Cold Holding, retemped at 42F); cooked noodles (45F - Cold Holding, retemped at 45F, uncovered for faster cooling) All foods in walk in cooler temping 45F. Operator says the checked temperatures this morning and it was at 35F, but he noticed the cooler was freezer over and called for repairs. Ambient temperature of cooler 43F at time of inspection. Operator moved all temperature controlled foods he could fit to other units until walk in is serviced and can maintain foods at 41F or below. He did not have room for the desserts, cannolis and tiramisu, and said he would voluntarily discard these items.
High priorityMANHATTAN PIZZA →Aug 18, 2026
Raw animal food stored over/not properly separated from ready-to-eat food -raw shell eggs stored above cooked wings in walk in cooler Emailed operator safe cooler storage handout
High priorityMANHATTAN PIZZA →Aug 17, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage (45F - Cold Holding, operator prepped them so they retemped at 60F, moved to freezer); cooked wings (45F - Cold Holding, retemped at 42F); cooked noodles (45F - Cold Holding, retemped at 45F, uncovered for faster cooling) All foods in walk in cooler temping 45F. Operator says the checked temperatures this morning and it was at 35F, but he noticed the cooler was freezer over and called for repairs. Ambient temperature of cooler 43F at time of inspection. Operator moved all temperature controlled foods he could fit to other units until walk in is serviced and can maintain foods at 41F or below. He did not have room for the desserts, cannolis and tiramisu, and said he would voluntarily discard these items.
High priorityMANHATTAN PIZZA →Aug 17, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Operator diluted and retested at 100PPM.
High priorityMANHATTAN PIZZA →Aug 17, 2026