AMERICANA 50S
1730 US 19, Holiday FL 34691 · 727-942-7880
Last inspected Apr 8, 2026 · 13 visits since November 2023
FEB 24
AUG 24
FEB 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on floor by ice machine
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025064048 | Jul 25, 2025 | Jan 5, 2026 | $200 |
| 3--2023010473 | Dec 20, 2022 | Mar 15, 2023 | $200 |
| 3--2017046963 | Jun 26, 2017 | Nov 30, 2017 | $200 |
Inspection history
13 visits, newest first
Apr 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile damaged in multiple area in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents solid and grease buildup
Light shield damaged/in disrepair. Three lights fixture cover missing
Show the remaining 4 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled Soda nozzle exterior soiled
Plumbing system in disrepair. Pipe leaking under triple sink
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor grout missing in kitchen
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Feb 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority2 Intermediate12 Basic
Show 18 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm in chlorine, after priming dish machine the sanitation solution tested 100 ppm
Employee failed to wash hands before putting on gloves to initiate a task working with food. Server no hand washed before putting gloves on to touch bread.
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. Dish washer handling dirty dishes then clean dishes without washing hands
Toxic substance/chemical improperly stored. Cleaning chemicals store on shelf with clean bread baskets together.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg Benedict on menu not marked as under cooked.
Bathroom door left open other than during cleaning or maintenance. Women bathed door left open while walked in Establishment. Operator closed it
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile damaged in multiple area in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents solid and grease buildup
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table in kitchen; Employee drinks on toaster station; Employee drinks on clean dishes shelves in dish machine area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on rack with clean dishes
Light shield damaged/in disrepair. Three lights fixture cover missing
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled Soda nozzle exterior soiled
Open dumpster lid.operator closed it.
Plumbing system in disrepair. Pipe leaking under triple sink
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor grout missing in kitchen
Utility lines are unnecessarily exposed. Hole in wall exposed pipes behind dish machine
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Jul 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table stained
Bathroom door left open other than during cleaning or maintenance Both of bathrooms door are open stacked with trash cans
Ceiling/ceiling tile shows damage or is in disrepair. In dish room and wait station
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back screen door does not close and screen torn.
Plumbing system in disrepair. Hand wash sink by cook line, no cold water. Hot water is 120 degrees
Stored food not covered. Ready to eat soup containers not covered in reach in cooler in prep area
Jul 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 7 high priority.
7 High priority2 Intermediate17 Basic
Show 26 findings ▾
Live, small flying insects found 1 live fly on the wall behind of ice machine
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and raw bacon over cooked soup containers in reach in cooler in prep area
Roach activity present as evidenced by live roaches found. 1 live roach on floor by ice machine
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler-Beef (49F - Cold Holding); packet butter (59F - Cold Holding); sour cream (58F - Cold Holding); cheese (55F - Cold Holding) In vertical reach in cooler on cook line -ham (47F - Cold Holding); cream cheese (48F - Cold Holding); cut sausage (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-Beef (49F - Cold Holding); packet butter (59F - Cold Holding); sour cream (58F - Cold Holding); cheese (55F - Cold Holding) In vertical reach in cooler on cook line -ham (47F - Cold Holding); cream cheese (48F - Cold Holding); cut sausage (46F - Cold Holding) operator states that temperatures have not been taken in 2 days.
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. Operator took out eggs at 9:30 without time marked. He marked it on board
Toxic substance/chemical improperly stored. Can if 3in 1 oil on top of refrigerator, operator put with other chemicals.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Server unaware of proper time control program, put butter pats back into cooler after 2.5 hours, discussed proper method for time control, operator wrote correct time on pan, will discard butter at 11:30.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table stained
Bathroom door left open other than during cleaning or maintenance Both of bathrooms door are open stacked with trash cans
Bowl or other container with no handle used to dispense food. No handle bowl in grits container. Operator removed it
Building components, attachments or fixtures in poor repair. Water dripping from ceiling tile to floor in dish washer area.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Ceiling/ceiling tile shows damage or is in disrepair. In dish room and wait station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A employee drink cup on prep table next to toaster in wait station
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's phone on cut board in kitchen, operator removed
Employee with no beard guard/restraint while engaging in food preparation. Cook has no beard guard
Employee with no hair restraint while engaging in food preparation. Cook no hat on.
Insect control device installed over food preparation area. Bug zapper in prep by tables and prep sink.
Light shield damaged/in disrepair. Light shield miss prep area in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in the count top cooler in front counter area
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back screen door does not close and screen torn.
Plumbing system in disrepair. Hand wash sink by cook line, no cold water. Hot water is 120 degrees
Soiled dry wiping cloth in use. On cutting board at prep cooler. Operator removed.
Stored food not covered. Ready to eat soup containers not covered in reach in cooler in prep area
Wet mop not stored in a manner to allow the mop to dry. Mop soaked in bucket with dirty water in
Feb 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat gravy sausage reach in cooler white refrigerator
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temperature 43 f gravy 56 f lemon vegetable soup 52 f made day before did not cool from 135 to 41 f within 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter raw shell eggs 72 employee moved to fridge. Cheese 45 f in reach in cooler make table employee moved to freezer. 2nd temp Walk in cooler ambient air temperature 43 f all around the cooler Cold holding: eggplant 44 f cook rice 44 f cook turkey 46 f dumping soup 44 f dumping soup 45 f cheese 47 f cheese 45 f cut ham 45 f raw chicken 44 f cook hot dogs 45 f see stop sale discussed with operator to move the food items above the shelf to wear the temperatures were hitting 43 f stop sale on gravy 56 f lemon vegetable soup 52 held day before no temperatures taken did not cool from 135 f to 41 f within 6 hours.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad macaroni salad white reach in cooler by hand washing sink,
Stored food not covered. Soup coleslaw beans cabbage turkey rice walk in cooler
Feb 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. gravy 56 f lemon vegetable soup 52 f cooked the day before no temperatures taken
Medicine not labeled properly. On dish shelf storage
Operating with an expired Division of Hotels and Restaurants license. 2025
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat gravy sausage reach in cooler white refrigerator
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temperature 43 f gravy 56 f lemon vegetable soup 52 f made day before did not cool from 135 to 41 f within 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter raw shell eggs 72 employee moved to fridge. Cheese 45 f in reach in cooler make table employee moved to freezer. 2nd temp Walk in cooler ambient air temperature 43 f all around the cooler Cold holding: eggplant 44 f cook rice 44 f cook turkey 46 f dumping soup 44 f dumping soup 45 f cheese 47 f cheese 45 f cut ham 45 f raw chicken 44 f cook hot dogs 45 f see stop sale discussed with operator to move the food items above the shelf to wear the temperatures were hitting 43 f stop sale on gravy 56 f lemon vegetable soup 52 held day before no temperatures taken did not cool from 135 f to 41 f within 6 hours.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad macaroni salad white reach in cooler by hand washing sink,
Stored food not covered. Soup coleslaw beans cabbage turkey rice walk in cooler
Aug 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 2024
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. 1 employee William gouman 7-17-2024 expired.
Aug 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee on prep line washed hands for less than 10 seconds
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in dish room. 4 live flies in walk in cooler.
Operating with an expired Division of Hotels and Restaurants license. 2024
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat tomatoes white reach in cooler. Employee removed raw beef from fridge.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler cooks line by steam table cut tomatoes 58 f American cheese 58 f cooked onions 60 f no temperatures taken held over night ambient air temperature 58 f. Stop sale reach in white cooler : cut ham 48 f cut spinach 52 f raw beef 52 f cut tomatoes 47 f roast beef 47 f ambient air temperature 68 f held overnight no temperatures taken. Walk in cooler ambient air temperature 53 f no temps taken vegetable soup 55 f chicken soup 54 f cook rice 56 f cook potatoes soup 53 f cook noodles 53 f tomato soup 53 f soup 54 f vegetable soup 56 f cooked pork sausage box 56 f cooked pork sausage box 54 f cooked pork sausage box 56 f. Coleslaw 53 f cut lettuce 54 f raw beef,mushrooms 54 f cook beef 53 f lasagna 54 f raw beef 54 f cook noodles 55 f pasteurized cheese 52 f cook eggs 52 f. Wipped butter 60 1 lbs whipped butter package in box individual wrap 720 count 60 f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter table Cold holding: raw shelled eggs 82 f employee moved to freezer. 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler cooks line by steam table cut tomatoes 58 f American cheese 58 f cooked onions 60 f no temperatures taken held over night ambient air temperature 58 f. Stop sale reach in white cooler : cut ham 48 f cut spinach 52 f raw beef 52 f cut tomatoes 47 f roast beef 47 f ambient air temperature 68 f held overnight no temperatures taken. Walk in cooler ambient air temperature 53 f no temps taken vegetable soup 55 f chicken soup 54 f cook rice 56 f cook potatoes soup 53 f cook noodles 53 f tomato soup 53 f soup 54 f vegetable soup 56 f cooked pork sausage box 56 f cooked pork sausage box 54 f cooked pork sausage box 56 f. Coleslaw 53 f cut lettuce 54 f raw beef,mushrooms 54 f cook beef 53 f lasagna 54 f raw beef 54 f cook noodles 55 f pasteurized cheese 52 f cook eggs 52 f. Wipped butter 60 1 lbs whipped butter package in box individual wrap 720 count 60 f
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 50-100 ppm discussed with operator to remake solution. Bar area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook pasta cooked rice cooked soup all items in walk in cooler not dated.
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. 1 employee William gouman 7-17-2024 expired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On white cutting board employee drink. Employee removed
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding 60 f raw shelled eggs on counter
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 100 ppm discussed with cook to remake sanitizer to 50 ppm - 100 ppm
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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/ 4 employees working no food manager.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook beef cook cabbage cook chicken soup cut provolone and multiple items in walk in cooler not dated. Operator stated less than 7 days made.
Employee eating while preparing food. Employee eating over oven while stirring the pots. Discussed with employee the importance of food safety.
Employee with no beard guard/restraint while engaging in food preparation. 1 employee
Employee with no hair restraint while engaging in food preparation.
Stored food not covered. Dessert and cheese and roast beef in walk in cooler not covered.
Dec 1, 2023□ 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 ▾
Equipment in poor repair. Walk in cooler and prep unit refrigerator not holding foods at proper temperature.
Floor soiled/has accumulation of debris. Soiled floors and walls on cook line, prep areas and storage areas
Nov 30, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw ground beef (54F - Cold Holding); raw sausage (54F - Cold Holding); cooked beef (54F - Cold Holding); Fish (54F - Cold Holding); Beef (54F - Cold Holding); turkey (54F - Cold Holding); deli meat (53F - Cold Holding); cooked potatoes (53F - Cold Holding); coleslaw (54F - Cold Holding); cheese blocks (54F - Cold Holding); sausage patties (54F - Cold Holding); cooked pasta (54F - Cold Holding); stuffed peppers (55F - Cold Holding); feta (55F - Cold Holding); sauces plant and dairy based (54F - Cold Holding); eggs (53F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-raw ground beef (54F - Cold Holding); raw sausage (54F - Cold Holding); cooked beef (54F - Cold Holding); Fish (54F - Cold Holding); Beef (54F - Cold Holding); turkey (54F - Cold Holding); deli meat (53F - Cold Holding); cooked potatoes (53F - Cold Holding); coleslaw (54F - Cold Holding); cheese blocks (54F - Cold Holding); sausage patties (54F - Cold Holding); cooked pasta (54F - Cold Holding); stuffed peppers (55F - Cold Holding); feta (55F - Cold Holding); sauces plant and dairy based (54F - Cold Holding); eggs (53F - Cold Holding). See Stop Sale. Prep unit-tomatoes sliced 50F cold hold, sausage Pattie's 50F cold hold, tuna salad 47F cold hold. Operator stated these items were placed in unit from working unit less than 4 hours ago. Operator moved foods to working cooler. Front counter Butter 60F held on counter.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep unit soiled/Stsined.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna, deli meats, chicken salad, cooked stuffed peppers, cooked pasta, cooked turkey, cut tomatoes, milk, sauces containing TCS ingredients, cooked beef,cooked potatoes.
Buildup of food debris/soil residue on equipment door handles. Walk in and reach in coolers have soiled handles.
Equipment in poor repair. Walk in cooler and prep unit refrigerator not holding foods at proper temperature.
Floor soiled/has accumulation of debris. Soiled floors and walls on cook line, prep areas and storage areas
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled.
Stored food not covered. Sauces, cooked beef, pasta and stuffed peppers in walk in cooler not covered.
Nov 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
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. Operator picked up deli meat off slicer with bare hands. Discussed the need to use gloves or utensils when touching ready to eat food.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over deli meat, raw shell eggs stored over produce. Operation relocated raw foods to gain compliance
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw ground beef (54F - Cold Holding); raw sausage (54F - Cold Holding); cooked beef (54F - Cold Holding); Fish (54F - Cold Holding); Beef (54F - Cold Holding); turkey (54F - Cold Holding); deli meat (53F - Cold Holding); cooked potatoes (53F - Cold Holding); coleslaw (54F - Cold Holding); cheese blocks (54F - Cold Holding); sausage patties (54F - Cold Holding); cooked pasta (54F - Cold Holding); stuffed peppers (55F - Cold Holding); feta (55F - Cold Holding); sauces plant and dairy based (54F - Cold Holding); eggs (53F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-raw ground beef (54F - Cold Holding); raw sausage (54F - Cold Holding); cooked beef (54F - Cold Holding); Fish (54F - Cold Holding); Beef (54F - Cold Holding); turkey (54F - Cold Holding); deli meat (53F - Cold Holding); cooked potatoes (53F - Cold Holding); coleslaw (54F - Cold Holding); cheese blocks (54F - Cold Holding); sausage patties (54F - Cold Holding); cooked pasta (54F - Cold Holding); stuffed peppers (55F - Cold Holding); feta (55F - Cold Holding); sauces plant and dairy based (54F - Cold Holding); eggs (53F - Cold Holding). See Stop Sale. Prep unit-tomatoes sliced 50F cold hold, sausage Pattie's 50F cold hold, tuna salad 47F cold hold. Operator stated these items were placed in unit from working unit less than 4 hours ago. Operator moved foods to working cooler. Front counter Butter 60F held on counter.
Toxic substance/chemical improperly stored. Toxic chemicals stored next to clean dishes in dish wash area. Discussed proper storage of toxic chemicals.
Employee applied hand antiseptic in place of washing hands as required. Operator touched soiled door handle of reach in cooler and walk in cooler and went back to food prep with no hand wash. Discussed proper hand washing.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep unit soiled/Stsined.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna, deli meats, chicken salad, cooked stuffed peppers, cooked pasta, cooked turkey, cut tomatoes, milk, sauces containing TCS ingredients, cooked beef,cooked potatoes.
Toxic substance/chemical on premise that is not required for the operation of establishment. Gallons of paint stored with single service disposable products. Discussed the need to separate paint from single service.
Buildup of food debris/soil residue on equipment door handles. Walk in and reach in coolers have soiled handles.
Equipment in poor repair. Walk in cooler and prep unit refrigerator not holding foods at proper temperature.
Floor soiled/has accumulation of debris. Soiled floors and walls on cook line, prep areas and storage areas
Food stored on floor. Bag in box beverage concentrate stored on floor in dry storage.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled.
Standing water in bottom of reach-in-cooler. Standing water in lower cooler of prep unit on cook line.
Stored food not covered. Sauces, cooked beef, pasta and stuffed peppers in walk in cooler not covered.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths stored on prep table. Discussed the need to store wiping cloths in sanitizer solution.
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.