Inverness34452
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 on time/temperature control for safety food due to temperature abuse. eggs (76F - Cold Holding), sitting out of cooler on cook line
High priorityBREAKFAST STATION 17 →Aug 17, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket in dish area over 100ppm Discussed with operator, operator refilled sanitizer bucket now at 100PPM
High priorityBREAKFAST STATION 17 →Aug 17, 2026
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Loosely wrapped pan containing raw frozen chicken stored directly on top of package containing frozen noodles inside reach-in freezer. The manager moved the raw chicken away from the noodles during this inspection.
High priorityFORTUNER CHINESE REST. 257 INC →Jun 17, 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. Male employee touched with bare hands cooked (cooling) chicken when moved to a different container.
High priorityFORTUNER CHINESE REST. 257 INC →May 6, 2026
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Female employee rinsed soiled utensil and rice cooker container in mop sink, no soap and no sanitization occurred, inspector instructed to place equipment in dish machine.
High priorityFORTUNER CHINESE REST. 257 INC →May 6, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler with a ambient temperature of 50F, tofu 50F-51F, cooked shrimp 50F, cooked chicken 67F and 51F, cooked pork 52F, wontons 51F, cooked ribs 51F and 50F, raw pork 49F.
High priorityFORTUNER CHINESE REST. 257 INC →May 6, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler with a ambient temperature of 50F, tofu 50F-51F, cooked shrimp 50F, cooked chicken 67F and 51F, cooked pork 52F, wontons 51F, cooked ribs 51F and 50F, raw pork 49F. Also at the cook line, cut cabbage 68F, per employee cabbage pulled out of refrigeration at 11:00am.
High priorityFORTUNER CHINESE REST. 257 INC →May 6, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, (room temperature) egg rolls 79F, chicken 71F, cabbage 77F, per employee items were reheated/cooked around 11:00am. Inspector provided Time as a public health control form. Operator will discard food at 3:00pm.
High priorityFORTUNER CHINESE REST. 257 INC →May 6, 2026
Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2026. Establishment is open and operating, serving time/temperature control for safety food to the public.
High priorityNEIGHBORHOOD PIZZA LLC →Apr 6, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over deli meat in reach in cooler. Operator corrected shelves.
High priorityNEIGHBORHOOD PIZZA LLC →Apr 6, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler above fill line. Operator moved to walk in cooler to rapidly chill. corned beef hash (49F - Cold Holding); sliced ham (48F - Cold Holding)
High priorityBREAKFAST STATION 17 →Mar 27, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm. Operator added water recheck 100ppm.
High priorityBREAKFAST STATION 17 →Mar 27, 2026