Neighbourhood
Golden Gate34116
Restaurants58
Spotless inspections11%
Ordered shut5
Fines$23k
A 19B 6C 9D 4F 11Not 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.
Stop Sale issued due to food not being in a wholesome, sound condition. In the reach in cooler below cook top observed two packs of fully thawed white fish in Commercially processed reduced oxygen packaged bearing a label indicating that it is to remain frozen until time of use not removed from reduced oxygen package. See stop sale.
High priorityTACOS Y PUPUSAS SIN FRONTERAS →Aug 25, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At the rack located next to three compartment sink, observed Cooked rice (95F- cooling) at 2:33pm. Operator stated rice was cooked at 11am. Advised operator stir rice and place on rice in walk in cooler.
High priorityLUCKY DAWGS 2 →Aug 25, 2026
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without a hand wash. Employee washed hands at hand sink.
High priorityLUCKY DAWGS 2 →Aug 25, 2026
Raw animal food stored over/not properly separated from ready-to-eat food.in the reach in cooler facing pickup window observed raw ground beef placed above ready to eat potatoes.
High priorityLUCKY DAWGS 2 →Aug 25, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook top observed cooked vegetables (127F - Hot Holding). Operator stated food was prepared two hours prior to inspection operator stated their intention was to keep food hot. Operator began to reheat.
High priorityLUCKY DAWGS 2 →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line reach in cooler, cooked pork (49F - Cold Holding); cooked vegetables (48F - Cold Holding); cooked chicken (49F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding). Operator stated foods are moved at 11am from walk in cooler. Operator reduced amount of food in containers and closed lid.
High priorityMING DYNASTY RESTAURANT →Aug 17, 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. Observed raw shelled eggs on cook line without a time marking, operator stated it was removed from walk in cooler 30 minutes prior to inspection. Operator time marked eggs.
High priorityMING DYNASTY RESTAURANT →Aug 17, 2026
Container of medicine improperly stored. Observed medicine stored above and next to food at the bar.
High prioritySENOR TEQUILAS →Aug 17, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the self service salsa bar observed cooked peppers and onions (112F - Hot Holding); red sauce prepared hot (48F - Cold Holding); green sauce prepared hot (50F - Cold Holding); vegetable sauce prepared hot (48F - Cold Holding). Operator stated foods were removed from cold holding around 11am. Discussed with operator best way to keep things within correct temperature and time as a public health control. Operator decided to time mark foods and discard at 3pm.
High prioritySENOR TEQUILAS →Aug 17, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the steam table observed cooked sausage (84F - Hot Holding). Operator stated food was cooked at 8am. Operator decided to reheat sausage.
High priorityMIMI'S COUNTRY CAFE →Aug 17, 2026
Raw animal food stored over or with unwashed produce. In the walk in cooler, observe a tray of raw chicken stored over unwashed vegetables. Operator began to rearrange for proper storage.
High priorityEL PALADAR BAKERY RESTAURANT →Aug 10, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the front hot counter, observed cooked pumpkin (101F - Cold Holding); cooked salmom (112F - Hot Holding); sausage croquet (110F - Hot Holding). Operator stated foods were prepared and moved to hot holding front counter less than an hour prior to inspection. Discussed time as a public health control with operator.
High priorityEL PALADAR BAKERY RESTAURANT →Aug 10, 2026