AJ'S AMERICAN GRILL
6316 LANTANA RD STE 43-46, Lake Worth FL 33463 · 561-963-3393
Last inspected Feb 23, 2026 · 10 visits since July 2023
JUL 24
JAN 25
MAY 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between F and F. Consistency is the problem here, not any single visit.
Live, small flying insects found In kitchen approximately 8 live small flying insects in dishwashing area landing on trash can, walls and shelves used to store clean and sanitized dishes. In kitchen approximately 2 live flying insects in dry storage area landing on sealed boxes. Discussed with operator to eliminate all live flying insects and clean and sanitize all areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $4,775
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026027364 | Feb 23, 2026 | May 27, 2026 | $600 |
| 2--2025063140 | Jul 29, 2025 | Dec 22, 2025 | $1,200 |
| 2--2025042590 | May 28, 2025 | Sep 18, 2025 | $400 |
| 2--2025024599 | Jan 29, 2025 | Jun 20, 2025 | $300 |
| 2--2019045463 | Aug 8, 2019 | Dec 27, 2019 | $275 |
| 2--2019028586 | May 16, 2019 | Jun 27, 2019 | $160 |
| 2--2015036578 | Jul 7, 2015 | Feb 24, 2016 | $1,840 |
Inspection history
10 visits, newest first
Feb 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority3 Intermediate4 Basic
What the inspector wrote — 13 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 6 dented cans of red beans 1 dented can of sliced jalapeno 1 dented can of tomato paste
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then grabbed metal container of par cooked chicken; no handwash Employee washed hands
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their hair then grabbed clean cutting boards; no handwash Employee washed hands and sanitized equipment
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw shrimp stored over onion rings - not all products commercially packaged. Operator stored properly
Show the remaining 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler: raw calamari stored over ready to eat celery Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler: raw ground beef stored over whole muscle beef Operator stored properly
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Buckets of pickles stored on floor at walk in cooler Advised operator to remove product from floor
Old labels stuck to food containers after cleaning. Old labels on clean dishes Advised operator to remove
Time/temperature control for safety food thawed in an improper manner. Raw pork thawing in sink with no running water Operator turned on water
Jul 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor area(s) covered with standing water. In kitchen standing water gushing up from in between tiles in front of ice machine, discussed with operator to repair and clean and sanitize.
Floors not constructed to be easily cleanable. Floor not constructed to be easily cleanable in front of hand washing sink at end of cook line, tile grout missing with build up of food debris, discussed with operator to repair flooring.
Jul 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee placed raw chicken tenders into deep fryer, employee removed tenders and place on customers plate saying it was ready chicken tenders (151F - Cooking) discussed with operator employee placed chicken tenders back into fryer chicken tenders (193F - Cooking)
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken tenders and without washing hands employee handled clean and sanitized plate, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw beef stored directly above open box of donut holes, discussed with operator who corrected storage of products.
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 walk in cooler portioned plastic wrapped lasagna (46F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler portioned plastic wrapped lasagna (46F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight see stop sale. In ice bath on kitchen table buttermilk (51F - Cold Holding) per operator product not portioned or prepared today and held in ice bath for approximately 30 minutes, discussed with operator who chose to move product to time is a public health control. In reach in cooler cooked wings (46F - Cold Holding); raw chicken (45F - Cold Holding); raw fish (45F - Cold Holding); cooked ribs (51F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 2 hours, discussed with operator who moved products to walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler baked potatoes (56F - Cooling) at 3:45 since 1:15 to 56F at 4:15, at this current rate of cooling products will not reach 41F within 6 hours, discussed with operator who moved product to walk in freezer. In walk in cooler Coleslaw (53F - Cooling) at 3:45 since 2:45 to 53F at 4:15; cut lettuce (49F - Cooling) at 3:45 since 3:25 to 49F at 4:15, at this current rate of cooling products will not reach 41F within 4 hours, discussed with operator who moved product to walk in freezer.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink at entrance to kitchen unable to dispense paper towels, discussed with operator to repair dispenser.
Floor area(s) covered with standing water. In kitchen standing water gushing up from in between tiles in front of ice machine, discussed with operator to repair and clean and sanitize.
Floors not constructed to be easily cleanable. Floor not constructed to be easily cleanable in front of hand washing sink at end of cook line, tile grout missing with build up of food debris, discussed with operator to repair flooring.
May 29, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 20 violations recorded, 10 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
10 High priority2 Intermediate8 Basic
Show 20 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through back door and without washing hands employee began to handle containers of food at cook line, discussed with operator who had employee wash hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server wiped mouth with hand and without washing hands server handled tin foil lid to cover to go container of cooked lobster, discussed with operator who hand employee wash hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled sanitizer cloth to wipe down table and without washing hands employee handled clean and sanitized dishes, discussed with operator who had employee wash hands and re wash dishes.
Live, small flying insects found In kitchen approximately 8 live small flying insects in dishwashing area landing on trash can, walls and shelves used to store clean and sanitized dishes. In kitchen approximately 2 live flying insects in dry storage area landing on sealed boxes. Discussed with operator to eliminate all live flying insects and clean and sanitize all areas.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw ground beef not commercially packaged stored above donuts, pretzels, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish and raw beef stored above cooked corned beef, discussed with operator who corrected storage of products.
Rodent activity present as evidenced by rodent droppings found. In kitchen approximately 2 rodent droppings on top of ice machine. In kitchen approximately 2 rodent droppings under sink in dishwashing area. Discussed with operator who cleaned and sanitized areas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in low boy cooler mozzarella (47F - Cold Holding); Swiss cheese (48F - Cold Holding); cheddar cheese (47F - Cold Holding); American cheese (52F - Cold Holding); cooked pasta (52F - Cold Holding); cooked rice (54F - Cold Holding); Philly steak meat (52F - Cold Holding); raw steak (54F - Cold Holding) per operator products not portioned or prepared today and removed from walk in cooler approximately 3 hours ago, discussed cold holding with operator moved product to walk in freezer to rapidly chill. In kitchen on prep table in ice bath buttermilk (53F - Cold Holding) per operator product not portioned or prepared today and placed in ice bath approximately 1 hour ago, discussed with operator who added more ice to ice bath
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on flip top cooler cutting board metal pans of cooked chicken (103F - Hot Holding) per operator product cooked approximately 1 hour ago and held at room temperature until reheated and served to customers, discussed hot holding requirements with operator who moved product back to stove to reheat to 165+F. In steam table cooked peppers (114F - Hot Holding); cooked mashed potatoes (98F - Hot Holding); French onion soup (117F - Hot Holding) per operator products prepared on stove approximately 3 hours ago and held In steam table, discussed with operator who moved products to stove to reheat to 165+F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose Bibb no vacuum breaker installed, discussed with operator who added vacuum breaker to hose outlet.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler sliced tomatoes (49F - Cooling)at 2:50 since 2:20 to 48F at 3:30; cooked mashed potatoes (48F - Ambient Cooling)at 2:50 since 2:20 to 48F at 3:30, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in freezer to rapidly chill.
Spray bottle containing toxic substance not labeled. A in kitchen spray bottles of window cleaners not labeled, discussed with operator who chose to discard bottles.
Floor soiled/has accumulation of debris. Under dish washing areas floors covered with while slime like substance, discussed with operator to clean and sanitize areas.
Food stored on floor. In walk in cooler cases of chicken tenders stored on floor, discussed with operator who moved product to shelf.
Grease on the ground and/or pad around grease receptacle.
Hole in or other damage to wall. In kitchen next to ice machine under electrical panel large hole in wall with exposed insulation, discussed with operator to repair wall.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. hand washing sink in center of of kitchen heavily soiled with food and grime build up, discussed with operator to clean and sanitize sink. In dry storage area of kitchen shelves used to store cooking oils and canned goods heavily soiled with grease like substance, discussed with operator to clean and sanitize areas.
Open dumpster lid.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line Sanitizer Bucket (Quaternary 100ppm) discussed with operator who called his service technician to come fix dispenser.
Working containers of food removed from original container not identified by common name. In kitchen various bottles of different cooking oils and water not labeled, discussed with operator who labeled bottles.
Jan 29, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef stored over raw fish operator corrected storage of products.
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 flip top cooler at grill raw chicken (49F - Cold Holding); raw haddock fish (52F - Cold Holding); cooked chicken wings (49F - Cold Holding); cooked diced sausage (60F - Cold Holding);; guacamole with cut tomato (51F - Cold Holding); fresh garlic in oil (55F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale. In kitchen on table buttermilk (52F - Cold Holding) per operator product not portioned or prepared today and held at room temperature since 10:00 and out of temperature for more then 4 hours see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on steam table Cooked chili (122F - Hot Holding) per operator product reheated on stove and held on steam table at 10:00 and held for more then 4 hours. See stop sale In kitchen in hot holding reach in cabinet cooked onions (112F - Hot Holding)per operator product prepared at 10:00 and out of temperature for more than 4 hours see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at grill raw chicken (49F - Cold Holding); raw haddock fish (52F - Cold Holding); cooked chicken wings (49F - Cold Holding); cooked diced sausage (60F - Cold Holding);; guacamole with cut tomato (51F - Cold Holding); fresh garlic in oil (55F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale. In kitchen on table buttermilk (52F - Cold Holding) per operator not prepared or portioned today product held at room temperature since 10:00 and out of temperature for more than 4 hours see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on steam table Cooked chili (122F - Hot Holding) per operator product reheated on stove and held on steam table at 10:00 and held for more then 4 hours. See stop sale In kitchen in hot holding reach in cabinet cooked onions (112F - Hot Holding)per operator product cooked on stove and held in unit for more than 4 hours see stop sale. In kitchen on steam table cooked chicken (101F - Hot Holding) per operator product cooked approximately 1 hour ago and held until served operator placed back on grill to reheat to 165+F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose Bibb at exterior of restaurant no Vacuum breaker discussed with operator to add Vacuum breaker
Jan 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 10 high priority.
10 High priority2 Intermediate3 Basic
Show 15 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed dirty dishes into dish machine and without washing hands removed clean plates. Discussed with employee who washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp placing onto grill and without washing hands employee handled clean plate discussed with operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish stored over cooked pork operator corrected storage of products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef stored over raw fish operator corrected storage of products.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler commercially packaged cooked sausage opened and date marked 1/4/25 per operator product opened 1/4/25 and left in walk in cooler see stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler mahi mahi Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
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 flip top cooler at grill raw chicken (49F - Cold Holding); raw haddock fish (52F - Cold Holding); cooked chicken wings (49F - Cold Holding); cooked diced sausage (60F - Cold Holding);; guacamole with cut tomato (51F - Cold Holding); fresh garlic in oil (55F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale. In kitchen on table buttermilk (52F - Cold Holding) per operator product not portioned or prepared today and held at room temperature since 10:00 and out of temperature for more then 4 hours see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on steam table Cooked chili (122F - Hot Holding) per operator product reheated on stove and held on steam table at 10:00 and held for more then 4 hours. See stop sale In kitchen in hot holding reach in cabinet cooked onions (112F - Hot Holding)per operator product prepared at 10:00 and out of temperature for more than 4 hours see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at grill raw chicken (49F - Cold Holding); raw haddock fish (52F - Cold Holding); cooked chicken wings (49F - Cold Holding); cooked diced sausage (60F - Cold Holding);; guacamole with cut tomato (51F - Cold Holding); fresh garlic in oil (55F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale. In kitchen on table buttermilk (52F - Cold Holding) per operator not prepared or portioned today product held at room temperature since 10:00 and out of temperature for more than 4 hours see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on steam table Cooked chili (122F - Hot Holding) per operator product reheated on stove and held on steam table at 10:00 and held for more then 4 hours. See stop sale In kitchen in hot holding reach in cabinet cooked onions (112F - Hot Holding)per operator product cooked on stove and held in unit for more than 4 hours see stop sale. In kitchen on steam table cooked chicken (101F - Hot Holding) per operator product cooked approximately 1 hour ago and held until served operator placed back on grill to reheat to 165+F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose Bibb at exterior of restaurant no Vacuum breaker discussed with operator to add Vacuum breaker
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen can opener blade heavily soiled in use discussed with operator to clean and sanitize.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ During inspection more than 4 employees working and no certified food manager present. Manager showed up at end of inspection.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler mahi mahi Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
Food stored on floor. In walk in cooler raw chicken and live clams stored on floor operator moved products to shelves.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. In kitchen sanitizer buckets (Chlorine 0ppm) operator corrected to 100ppm
Jul 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
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...00 ppm. Operator fixed it at 100 ppm at time of inspection.
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 cutting celary with bare hands. Employee washed before cutting celary, employee washed hands,putting gloves on hand after discussed. Rewashed prepped celary
Raw animal food stored over/not properly separated from ready-to-eat food....raw clams above sauce at walk in cooler. Operator properly stored.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink by the main Dishmachine, operator provided.
No soap provided at handwash sink at bar.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled....sanitizer spray bottled at wait station, employee removed
Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on the counter at wait station, bar. Employee properly stored.
Food stored on floor....onion in beer walk in cooler, meat in walk in freezer. Employee properly stored.
No handwashing sign provided at a hand sink used by food employees at bar.
Old labels stuck to food containers after cleaning.... Several old labeled in food containers at walk in cooler.
Working containers of food removed from original container not identified by common name....multiple flour containers.
Oct 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw turkey burger with beyond burger in same container. Employee discarded burger.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....meatloaf 49°, mashed potatoes 49°, rice 48°, ribs 49°, beyond burger 49°,, turkey burger 49°, sauce 48°, cilantro cream 46°, sour cream 46°. Cheese 45° in flip top reach in cooler from burner, grille at kitchen. Per employee food being held less than 4 hours. Employee moved some food to walk in cooler and time marked top food in the reach cooler.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade. Employee moved
Handwash sink used for purposes other than handwashing...employee rins pan in handwashing sink between kitchen and dishwashing area.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Cleaned and sanitized equipment or utensils not properly stored....ice scoop directly stored on the fountain soda line at server station by the bar, ice scoop directly stored top of the ice machine. Ice bucket stored on the floor.
No handwashing sign provided at a hand sink used by food employees...any of the handwashing sink at the establishment.
Working containers of food removed from original container not identified by common name...multiple flour.
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface (can opener and lexan Food boxs) soiled with food debris. Oper sent to dishroom to be cleaned and sanitized.
Manager or person in charge lacking proof of food manager certification. Third time.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Accumulation of debris inside warewashing machine chemical bay.
Accumulation of debris on exterior of warewashing machine.
Floor not cleaned when the least amount of food is exposed. Observed debris, and mold like buildup on bar floors and drains.
Waste line clogged at soda gun holster.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.