Goodland34140
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.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw ground beef is stored above raw fish. Operator moved items to proper storage order.
High priorityCRABBY LADY RESTAURANT LLC →Apr 21, 2026
Raw animal food stored over or with unwashed produce. In the walk in cooler raw shell eggs are stored above unwashed potatoes. Operator moved items to proper storage order.
High priorityPARADISE FOUND →Apr 6, 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 a pan next to the grill sauerkraut (95F - Cold Holding). See stop sale.
High priorityPARADISE FOUND →Apr 6, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In a pan next to the grill, sauerkraut (95F - Cold Holding). See stop sale.
High priorityPARADISE FOUND →Apr 6, 2026
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired on 12/1/2025. Operator renewed the license during the course of the inspection.
High priorityLITTLE BAR RESTAURANT →Apr 6, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw fish is stored above ready to eat stone crab claws. Operator moved items to proper storage.
High priorityLITTLE BAR RESTAURANT →Apr 6, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw ground beef is stored above raw whole muscle beef. Operator moved items to proper storage.
High priorityLITTLE BAR RESTAURANT →Apr 6, 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 make table cooler at the entrance to the cook line grouper (51F - Cold Holding). Per operator the grouper was prepared two days prior. See stop sale.
High priorityLITTLE BAR RESTAURANT →Apr 6, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the entrance to the cook line grouper (51F - Cold Holding). Per operator the grouper was prepared two days prior. See stop sale.
High priorityLITTLE BAR RESTAURANT →Apr 6, 2026
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. An employee exited the rest room, entered the kitchen, put on gloves and proceeded to handle clean plates without washing hands. Employee washed their hands.
High priorityLITTLE BAR RESTAURANT →Nov 14, 2025
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shell eggs are stored above butter. Operator moved items to proper storage.
High priorityLITTLE BAR RESTAURANT →Nov 14, 2025
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw ground beef is stored above raw corned beef. Operator moved items to proper storage.
High priorityLITTLE BAR RESTAURANT →Nov 14, 2025