Neighbourhood
Isle Of Capri34113
Restaurants77
Spotless inspections5%
Ordered shut4
Fines$13k
A 33B 15C 14D 3F 4Not rated 8
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. In the walk in cooler cooked barbacoa (47F - Cooling), per date marking and operator information the barbacoa was prepared the previous evening. See stop sale.
High priorityGARIBALDI BAKERY AND RESTAURANT →Aug 24, 2026
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. An employee cracked raw shell eggs then handled clean utensils without washing hands and changing gloves. Employee educated on proper hand washing. Employee removed their gloves and washed their hands.
High priorityGARIBALDI BAKERY AND RESTAURANT →Aug 24, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. In the walk in cooler cooked barbacoa (47F - Cooling), per date marking and operator information the barbacoa was prepared the previous evening. See stop sale.
High priorityGARIBALDI BAKERY AND RESTAURANT →Aug 24, 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. Dishwasher (Temperature 153F). Operator set up the triple sink, sink and surface 700ppm.
High priorityCHARCUTERIE OFF 5TH →Aug 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drop in cooler next to the deep fryer, cooked meatballs (46F - Cold Holding); cooked chicken wings (47F - Cold Holding). Per operator the cooler was restocked 2hours prior. Operator iced the out of temperature items for rapid cooling.
High priorityCHARCUTERIE OFF 5TH →Aug 24, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a baine marie chicken stock (117F - Hot Holding). Operator moved the chicken stock to the stove to reheat. Provided operator with time as a public health control.
High priorityEURASIA →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the front counter pico de gallo (46F - Cold Holding). The cups of de gallo were stacked above the fill line in the pan. Operator voluntarily discarded the cups of pico de gallo. On the cook line Hollandaise (56F - Cold Holding). Operator has the container of hollandaise time stamped but no written procedure for time as a public health control. Provided operator with time as a public health control procedure.
High priorityBUONGUSTO EVENTS AND MANAGEMENT LLC →Aug 19, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler beneath the salamander Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler beneath the salamander beef quesadilla (53F - Cold Holding); chicken quesadillas (53F - Cold Holding); roast beef (60F - Cold Holding); salmon (52F - Cold Holding); shredded mixed cheese (57F - Cold Holding); cooked onions (57F - Cold Holding); sliced cheddar (48F - Cold Holding); cit tomatoes (52F - Cold Holding); Beef (51F - Cold Holding); chicken (50F - Cold Holding); beef kabobs (50F - Cold Holding). See stop sale.
High priorityOUTBACK STEAKHOUSE →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler beneath the salamander beef quesadilla (53F - Cold Holding); chicken quesadillas (53F - Cold Holding); roast beef (60F - Cold Holding); salmon (52F - Cold Holding); shredded mixed cheese (57F - Cold Holding); cooked onions (57F - Cold Holding); sliced cheddar (48F - Cold Holding); cit tomatoes (52F - Cold Holding); Beef (51F - Cold Holding); chicken (50F - Cold Holding); beef kabobs (50F - Cold Holding). See stop sale.
High priorityOUTBACK STEAKHOUSE →Aug 19, 2026
Shell eggs in use or stored with cracks or broken shells. See stop sale. There are 2 shell eggs in the walk in cooler with broken shells.
High prioritySAKI JAPANESE KITCHEN II →Aug 17, 2026
Container of medicine improperly stored. On a storage rack by the reach in freezers there is a tube of topical ointment stored next to a bag of walnut halves. Operator moved the medicine to proper storage.
High priorityBY THE R'S DINER →Aug 17, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the bottom of the center make table cooler on the cook line raw breaded chicken is stored above raw fish and raw shrimp. All items discarded under stop sale for temperature abuse.
High prioritySAM SNEAD'S OAK GRILL AND TAVERN →Aug 17, 2026