ANEJO COCINA MEXICANA
330 A1A N STE 208, Ponte Vedra FL 32082 · 904-710-3839
Last inspected May 11, 2026 · 16 visits since August 2023
FEB 24
DEC 24
FEB 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies observed in the area between the prep station and dish area. One fly observed in the dry storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
16 visits, newest first
May 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dairy based sauce in kitchen cooler opposite fryer at 50. Last night. Cut tomato, 50. cut lettuce, 50. Salsa 50. Moved by manager. Made about 45 mins ago.
May 7, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw bacon/ pork over ready to eat onions. Walk in cooler Moved by manager.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dairy based sauce in kitchen cooler opposite fryer at 50. All other items non potentially hazardous (time/temperature control for safety) since last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dairy based sauce in kitchen cooler opposite fryer at 50. Last night. Cut tomato, 50. cut lettuce, 50. Salsa 50. Moved by manager. Made about 45 mins ago.
May 5, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw bacon/ pork over ready to eat onions. Walk in cooler Moved by manager.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dairy based sauce in kitchen cooler opposite fryer at 50. All other items non potentially hazardous (time/temperature control for safety) since last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dairy based sauce in kitchen cooler opposite fryer at 50. Last night. Cut tomato, 50. cut lettuce, 50. Salsa 50. Moved by manager. Made about 45 mins ago.
Apr 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority0 Intermediate18 Basic
Show 22 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. Dish machine chlorine 0 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw bacon/ pork over ready to eat onions. Walk in cooler Moved by manager.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dairy based sauce in kitchen cooler opposite fryer at 50°. All other items non potentially hazardous (time/temperature control for safety) since last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dairy based sauce in kitchen cooler opposite fryer at 50°. Last night. Cut tomato, 50°. cut lettuce, 50°. Salsa 50°. Moved by manager. Made about 45 mins ago.
Bowl or other container with no handle used to dispense food. Soufflé cups used as scoops in multiple foods. Sauce, salsa..
Ceiling/ceiling tile shows damage or is in disrepair. Loose/sagging ceiling tiles by rear dry goods area.
Dead roaches on premises. One large dead cockroach on floor by dry goods. Cleaned by manager.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple Employee drink containers on prep tables. Kitchen.
Employee eating in a food preparation or other restricted area. Employee eating in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing on multiple foods, wrapped tortillas at dry goods.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Floor area(s) covered with standing water. Standing water on floor by walk in cooler threshold.
Food stored in a location that is exposed to splash/dust. Large container of cooked rice under kitchen Hand Wash Sink.
Food stored on floor. Boxed foods on floor In walk in freezer.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn gaskets to coolers In kitchen.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
Plumbing system in disrepair. Missing plumbing from dump sink at Dish machine line.
Raw fruits/vegetables not washed prior to preparation. Onions not washed before cutting. Inspector intervened.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand Wash Sink by Dish machine blocked with standing water.
Stored food not covered. Uncovered Bulk food containers of dry rice, dry beans in dry goods area.
Unclean building components, attachments or fixtures. Dusty blower fan in walk in cooler.
Water leaking from pipe and/or faucet/handle. Leaking faucet spray nozzle at Dish machine line.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate13 Basic
Show 19 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Pan with whole raw chicken stored over pan of raw shrimp in walk in cooler. Manager rearranged products to proper storage. Also, open case of raw chicken stored on top of peppers in walk in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork on stove with no heat applied at 105F. Per employee, pork began reheating at approximately 11:00. Temperature taken at 2:00.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork on stove with no heat applied at 105F. Per employee, pork began reheating at approximately 11:00. Temperature taken at 2:00.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer at 129F. Per employee, rice placed in warmer 2.5 hours prior. Employee heated rice to 175F.
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 written procedures available. Provided DBPR Form HR 5030-104 via email.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid at the bar, manager identified contents as sanitizer and labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top and sides of ice machine has black mold-like substance.
Cardboard used to line nonfood-contact shelves. Cardboard used to line dry storage shelving.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling near fans in walk in cooler has black mold-like substance. Also, fan guards in walk in cooler are soiled.
Covered waste receptacle not provided in women's bathroom. No covered receptacle available in women's restroom.
Food stored on floor. Trays of cooked peppers stored on the floor in walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Employee moved tongs to proper storage.
No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign at kitchen handwash sink by prep area and in dishroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Walk in cooler gasket is soiled.
Old labels stuck to food containers after cleaning. Two stacked pans on clean pan rack in dishroom have old labels/stickers attached.
Open dumpster lid. Left dumpster lid is open. Manager closed lid.
Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler in kitchen.
Time/temperature control for safety food thawed in an improper manner. Beef being thawed at room temperature in prep area. Manager moved beef to walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.
Feb 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
At today’s callback : 2025-02-28. In walk in cooler : Cooked chicken 37°. Cooked beef 38°. Cooked beans 39°. (Overnight temperatures). COMPLIED
At today’s callback : 2025-02-28. In walk in cooler : Cooked chicken 37°. Cooked beef 38°. Cooked beans 39°. (Overnight temperatures). COMPLIED
Feb 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
At callback : violation in compliance at time of inspection. No queso being reheated. **Complied*
At todays callback : hands washed adequately
At today’s callback : cooked chicken at 50°. 51°. 50°. In walk in cooler. (Overnight temperatures). Cooked pork 49° 50°. 47° 49°. In walk in cooler. (Overnight temperatures). Cooked beef 50°. 49° 48°. In walk in cooler. (Overnight temperatures).
At today’s callback : cooked chicken at 50°. 51°. 50°. In walk in cooler. (Overnight temperatures). Cooked pork 49° 50°. 47° 49°. In walk in cooler. (Overnight temperatures). Cooked beef 50°. 49° 48°. In walk in cooler. (Overnight temperatures).
Feb 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Priority: High Priority Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef 50°. Cooked pork 48°. Cooked Beans 51°. Cooked chicken 49° walk in cooler. (Overnight temperatures).
Priority: High Priority Observed: 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. Food service employee returned from bathroom and engaged in food service activity with washing hands second time. Inspector intervened.
Priority: High Priority Observed: Stop Sale issued due to food not being in a wholesome, sound condition. 5 packages of fully thawed out tuna in walk in cooler.
Priority: High Priority Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef 50°. Cooked pork 48°. Cooked Beans 51°. Cooked chicken 49° walk in cooler. (Overnight temperatures).
Priority: High Priority Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (90F, Hot Holding) in warming unit in prep line. Item reheated to 170°. Placed about 1 hr prior.
Priority: Intermediate Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large quantities of foods, stacked, covered pans during cooling. Cooked beef 50°. Cooked pork 48°. Cooked Beans 51°. Cooked chicken 49° walk in cooler. (Overnight temperatures).
Observed: Ceiling tile missing. Missing ceiling tile in corner kitchen. Priority: Basic
Priority: Basic Observed: Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Priority: Basic Observed: 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. 5 packages of fully thawed out tuna in walk in cooler.
Priority: Basic Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple jackets / clothing on food containers / food prep areas in kitchen. Moved by manager.
Priority: Basic Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Priority: Basic Observed: In-use tongs stored on equipment door handle between uses. Multiple tongs over oven handles. Moved by manager.
Priority: Basic Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen.
Dec 9, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef and raw chicken (46F - Cold Holding) in reach in cooler drawer under grill on cook line, per manager cooler recently broke and had employees put ice in cooler, items in cooler less then a couple of hours. shredded lettuce (49F - Cold Holding) in over filled container in top section of reach in cooler on cook line, per employee items have been there less then 1 hour, excess lettuce moved. shredded cheese (45F - Cold Holding); raw chicken (46F - Cold Holding); cut tomatoes (46F - Cold Holding) in walk in cooler per manager door to cooler has been consistently open for several hours.
Dec 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 8 high priority.
8 High priority1 Intermediate4 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. Reading 0ppm, sanitizer container empty, container replaced and re tested to 100ppm.
Employee switched from working with raw food to ready-to-eat food or clean equipment without washing hands. Employee touched raw beef with gloved hands then handled clean plate with ready to eat food without washing hands or changing gloves between tasks.
Nonfood-grade bags used in direct contact with food. Tortillas stored in to go bags on cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp ceviche and box of raw hamburgers stored over bag of onions in walk in cooler. Also raw chicken stored over raw shrimp and raw beef in reach in cooler drawers under grill on cook line, items flipped.
Stop Sale issued due to food not being in a wholesome, sound condition. Soiled soda line inside bin of drink at bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef and raw chicken (46F - Cold Holding) in reach in cooler drawer under grill on cook line, per manager cooler recently broke and had employees put ice in cooler, items in cooler less then a couple of hours. shredded lettuce (49F - Cold Holding) in over filled container in top section of reach in cooler on cook line, per employee items have been there less then 1 hour, excess lettuce moved. shredded cheese (45F - Cold Holding); raw chicken (46F - Cold Holding); cut tomatoes (46F - Cold Holding) in walk in cooler per manager door to cooler has been consistently open for several hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef broth seasoning (119F - Hot Holding) on grill on cook line, per employee sauce has been there less then a couple of hours, sauce moved to warmer part of grill.
Toxic substance/chemical improperly stored. Multiple bottles of all purpose cleaner stored with napkins in cabinet in dining area.
No soap provided at handwash sink. At hand wash station at bar.
No handwashing sign provided at a hand sink used by food employees. At hand wash station on cook line. At hand wash station at bar area. Employee corrected during inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler.
Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed tomatoes straight from the box in prep of kitchen.
Single-service articles not stored inverted or protected from contamination. To go to containers in server area in kitchen.
Apr 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. All ceviche on all menus state the is it raw and has a single asterisk, but asterisk does not lead to the consumer advisory on the menus.
Feb 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. 2 dented cans of pineapple juice at bar.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Open container of milk in server area by bar with a date of 2/13.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked peppers (61F - Cold Holding); cooked corn on the cob (54F - Cold Holding) sitting out on counter next to cook line, per employee both items where taken out of walk in cooler no more then a couple of hours ago, both items placed back in walk in cooler. queso dip (48F,48F,48F - Cold Holding); raw beef (45F - Cold Holding); raw chicken (46F - Cold Holding); shredded cheese (44F - Cold Holding) all items in walk in cooler per manager the cooler was being serviced and door was consistently opened approximately 2 hour prior. raw beef (54F - Cold Holding) sitting out in prep area in kitchen, per manager they employees are going to prep beef, but beef was sitting out the duration of the inspection, manager put beef back in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tamales (119F - Hot Holding) in warming unit in prep area in kitchen, per employee tamales have been in warmer for several hours, temperature of warmer turned up.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. All ceviche on all menus state the is it raw and has a single asterisk, but asterisk does not lead to the consumer advisory on the menus.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in kitchen.
Aug 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At time of inspection walk in cooler holding a ambient air temperature of 47F. Operator began removing all time/temperature control food for safety stored in the walk in cooler for over four hours. Operator had employees discard; queso (50F - Cold Holding); guacamole (49F - Cold Holding); beef empanada (49F - Cold Holding); chicken empanadas (48F - Cold Holding); beef patty (49F - Cold Holding); flautas (49F - Cold Holding); taquito (50F - Cold Holding); tamales (47F - Cold Holding); pork (48/49/50F - Cold Holding); beef (49F - Cold Holding); artichoke dip (50F - Cold Holding); chicken (48/49F - Cold Holding); steak (49F - Cold Holding); fish (48F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At time of inspection walk in cooler holding a ambient air temperature of 47F. Operator began removing all time/temperature control food for safety stored in the walk in cooler for over four hours. Operator had employees discard; queso (50F - Cold Holding); guacamole (49F - Cold Holding); beef empanada (49F - Cold Holding); chicken empanadas (48F - Cold Holding); beef patty (49F - Cold Holding); flautas (49F - Cold Holding); taquito (50F - Cold Holding); tamales (47F - Cold Holding); pork (48/49/50F - Cold Holding); beef (49F - Cold Holding); artichoke dip (50F - Cold Holding); chicken (48/49F - Cold Holding); steak (49F - Cold Holding); fish (48F - Cold Holding).
Aug 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 7 high priority.
7 High priority5 Intermediate17 Basic
Show 29 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies observed in the area between the prep station and dish area. One fly observed in the dry storage area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer uncovered container of raw beef patties stored over plastic wrapped bags of raw fish. Operator asked employee to rearrange the walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, container of raw beef patties over container of ready to eat cake.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands, without removing gloves or placing a new glove over the washed glove.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At time of inspection walk in cooler holding a ambient air temperature of 47F. Operator began removing all time/temperature control food for safety stored in the walk in cooler for over four hours. Operator had employees discard; queso (50F - Cold Holding); guacamole (49F - Cold Holding); beef empanada (49F - Cold Holding); chicken empanadas (48F - Cold Holding); beef patty (49F - Cold Holding); flautas (49F - Cold Holding); taquito (50F - Cold Holding); tamales (47F - Cold Holding); pork (48/49/50F - Cold Holding); beef (49F - Cold Holding); artichoke dip (50F - Cold Holding); chicken (48/49F - Cold Holding); steak (49F - Cold Holding); fish (48F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At time of inspection walk in cooler holding a ambient air temperature of 47F. Operator began removing all time/temperature control food for safety stored in the walk in cooler for over four hours. Operator had employees discard; queso (50F - Cold Holding); guacamole (49F - Cold Holding); beef empanada (49F - Cold Holding); chicken empanadas (48F - Cold Holding); beef patty (49F - Cold Holding); flautas (49F - Cold Holding); taquito (50F - Cold Holding); tamales (47F - Cold Holding); pork (48/49/50F - Cold Holding); beef (49F - Cold Holding); artichoke dip (50F - Cold Holding); chicken (48/49F - Cold Holding); steak (49F - Cold Holding); fish (48F - Cold Holding).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a pan on the side of the grill area, shrimp (119F - Hot Holding). Operator asked employee to reheat the shrimp or discard the shrimp. Shrimp to be cooked for employee per operator.
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has build up of food residue staining. Soda gun behind the bar counter has soda syrup build up in the nozzle.
Handwash sink used for purposes other than handwashing. Hand wash sink in the dish area used to stored wooden plate holder. Operator relocated the item from the hand wash sink.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Only a quaternary test kit available to test the chlorine dish machine.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the hand wash sink at entrance to the dining room from the kitchen the hot water handle is not functioning, faucet handle over torqued and unable to be turned to the on position.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice machine has accumulation of mold like substance along the top of the ice bin and by the ice chute area.
Bowl or other container with no handle used to dispense food. Plastic portion cup used as an scoop in the bulk sugar container. Operator removed the plastic portion cup.
Cardboard used to line nonfood-contact shelves. Cardboard used to line shelves in the dry storage area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets hanging from the bulk ice bin not inverted or covered for protection. Operator inverted the ice buckets.
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 the walk in cooler, fully thawed vacuum packaged salmon and tuna packets fully sealed in the reduced oxygen packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on in use prep station. Employee drinks stored on prep table used for chips and salsa. Operator relocated the employee beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored on shelf over bulk bags of food in the dry storage area. Operator began to remove the personal items.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink clean containers stacked while wet.
Equipment in poor repair. Char grill on the main cook line missing front cover plate, exposing interior of the grill and catch trays.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging on kitchen ceiling over rack of clean glasses. Employee removed the fly tape from the kitchen.
Food stored on floor. Fryer oil stored on the floor on the side of the main cook line and in the dry storage area. Multiple containers of food stored on the floor in the walk in freezer. Operator asked employee to rearrange the walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and walk in beer cooler have mold like substance build up in the door gaskets.
Old labels stuck to food containers after cleaning. Old labels attached to clean containers on the shelf over the three compartment sink.
Stored food not covered. Multiple containers of food in the walk in cooler uncovered. In the walk in freezer uncovered container of frozen beef patties.
Utensils in poor condition. Bulk container for rice in the dry storage area has cracked lid being held together by tape.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths not stored in sanitizer solution. Sanitizer solution bucket available at 0ppm.
Working containers of food removed from original container not identified by common name. Bulk flour and sugar containers in the prep area with no product labeling. Operator asked employee to label the bulk containers.
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.