Inverness34453
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.
Live, small flying insects found. 1 fly mop sink area 1 fly in the dining area
High priorityDUNKIN DONUTS/BASKIN ROBBINS →Aug 11, 2026
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm at bar dish machine. Primed sanitizer on machine recheck 100ppm.
High priorityTEQUILA GARDEN FLAVORS OF MEXICO →Jul 27, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw chorizo and beef in drawer reach in cooler in cook line area. Operator corrected shelves.
High priorityTEQUILA GARDEN FLAVORS OF MEXICO →Jul 27, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground beef (125F - Hot Holding); Beef (120F - Hot Holding) in hot holding cabinet in prep area. Operator removed pans and placed on stove. Reheated to 201F.
High priorityTEQUILA GARDEN FLAVORS OF MEXICO →Jul 27, 2026
Live, small flying insects found 1 live fly near employee restroom in back kitchen area
High priorityPAPA JOHN'S PIZZA #2827 →Jul 8, 2026
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee in bar area wiped hand on apron, then handled a washed lime with the same hand without washing hands or wearing gloves. 2. An employee in the bar area rinsed hands with water and dried them on their apron, then proceeded to stir a drink without washing hands.
High priorityOLIVE GARDEN →May 22, 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. Employee in bar area placed a sliced lime on a drink glass with bare hands.
High priorityOLIVE GARDEN →May 22, 2026
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee arrives to restaurant and started handling food and cleaned containers without washing his hands.
High priorityCHINA FIRST →May 7, 2026
Nonfood-grade bags used in direct contact with food. Frozen cooked food stored in thank you bags.
High priorityCHINA FIRST →May 7, 2026
Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating with expired license
High priorityCHINA FIRST →May 7, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef above cut cabbage, also raw chicken above vegetables.
High priorityCHINA FIRST →May 7, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, at room temperature, cut cabbage 80F, broccoli 81F, garlic and oil 57F chicken 50F, per employee items are in and out of cooler during busy hours 11:45-12:15. Inspector provided time as a public health control form. Employee stated food will be gone by 3:30.
High priorityCHINA FIRST →May 7, 2026