ANEJO COCINA MEXICANA
335 PINE LAKE DR STE D104, Ponte Vedra FL 32081 · 9048297252
Last inspected Apr 27, 2026 · 17 visits since August 2023
AUG 24
OCT 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 40 dead flying insects on sticky tape traps hanging in ware washing area. Traps discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
17 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate11 Basic
What the inspector wrote — 14 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Non food grade bag used to cover tortillas on cooks line.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in cooler drawers on cooks line.
Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzle soiled in bar area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled with dust on cooks line and ware washing area.
Show the remaining 10 findings ▾
Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board on cooks line.
Floor tiles missing and/or in disrepair. Floor tiles missing on cooks line.
Ice scoop handle in contact with ice. Handle of scoop touching ice, manager properly stored scoop.
Insect control device installed over food preparation area. Hanging sticky fly traps stored over prepped food.
No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing in employee restroom, bar area and cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer Walk in cooler fan covers are dusty Mold on ceiling in walk in cooler. Exterior of single burner at end of cooks line is soiled with food debris.
Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes stacked on shelf above triple sink.
Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in standing water on prep table across from triple sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves.
Working containers of food removed from original container not identified by common name. Label missing on white powdery substance stored in white bin. Manager stated it is salt.
Nov 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 3, 2025Call 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. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, pork on stove top with at 119F. Per employee, pork has been reheating since 11am. Temperature taken at 3:30. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight.
Oct 31, 2025Call 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. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, pork on stove top with at 119F. Per employee, pork has been reheating since 11am. Temperature taken at 3:30. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight.
Oct 30, 2025Call 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. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, pork on stove top with at 119F. Per employee, pork has been reheating since 11am. Temperature taken at 3:30. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight.
Oct 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 4 high priority.
4 High priority3 Intermediate15 Basic
Show 23 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open case of salmon stored over prepped tamales in walk in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, pork on stove top with at 119F. Per employee, pork has been reheating since 11am. Temperature taken at 3:30. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cheddar cheese (52F - Cold Holding); guacamole with cut tomato (59F - Cold Holding); cut tomato (58F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); macaroni and cheese (55F - Cold Holding); sautéed peppers and onions (53F - Cold Holding); cheese (56F - Cold Holding)in flip top reach in cooler. All products placed in unit at 11 am(temperatures taken at 3:15) or in unit overnight. Also, observed raw chicken (52F - Cold Holding); raw salmon (52F - Cold Holding); chorizo (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked spinach (51F - Cold Holding); steak (51F - Cold Holding); burger patties (51F - Cold Holding); ham (53F - Cold Holding)in left reach in refrigerated drawer below grills. Per employee, all products in same unit overnight.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork on stove top with at 119F. Per employee, pork has been reheating since 11am. Temperature taken at 3:30.
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. Provided DBPR Form HR 5030-104 and 5030-205.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. Interior of bar soda gun with debris.
Handwash sink used for purposes other than handwashing. Handwash sink by dishmachine equipped with a funnel to put water into a pot. Operator removed funnel.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine has black mold-like substance or slime.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice. Operator removed bowl.
Cutting board has cut marks and is no longer cleanable. Grooved green cutting board at prep area and grooved blue cutting board at dishmachine.
Duct tape used to repair nonfood-contact surface. Duct tape used on lid to rice bin. Also, heavy ice build up in walk in freezer.
Employee eating in a food preparation or other restricted area. Half eaten crackers on dry storage shelf with customer food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat, cell phone and oranges on top of bag in box sodas.
Floor tiles missing and/or in disrepair. Floor tiles missing at walk in freezer entrance.
Food stored on floor. Sauces stored on the floor in dry storage. Operator moved sauces to shelving. Also, bagged drink ice on floor in walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle.
No Heimlich maneuver/choking sign posted. Provided DBPR Form HR 5030a¿¿105.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for flip top reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gasket of beer walk in cooler is soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in flip top reach in cooler. Open employee beverage on bag in box soda.
Unclean building components, attachments or fixtures. Fan guards in beer walk in cooler with heavy debris. Also, vent and surrounding ceiling tiles at dishroom are soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.
Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door blocked by cases.
May 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 6, 2025Call 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken at 49 50. Walk in cooler (overnight temperatures). stop sale issued.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken at 49 50. Walk in cooler (overnight temperatures).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso in hot hold trays, made at 11 am at 97. Reheated to 170-175. Chicken stock made at 11 am at 120. Reheated to 198.
Apr 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority8 Intermediate10 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken at 49° 50°. Walk in cooler (overnight temperatures). stop sale issued.
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. Lemons handled with bare hand contact. Manager intervened.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee handled soiled cooler handles then handled ready to eat foods with same gloves. Manager intervened.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken at 49° 50°. Walk in cooler (overnight temperatures).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa bowls at 48°,47°, 48,° 48° reach in cooler at wait-station. Placed at about 11am. Items moved to another cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso in hot hold trays, made at 11 am at 97°. Reheated to 170-175. Chicken stock made at 11 am at 120°. Reheated to 198°.
Handwash sink not accessible for employee use at all times. Multiple kitchen Hand Wash Sinks blocked by equipment and delivery boxes.
Handwash sink used for purposes other than handwashing. Utensils in multiple Hand Wash Sinks.
Manager or person in charge lacking proof of food manager certification. No proof of Certified Food Manager.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips available.
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/ 8 employees with no Certified Food Manager onsite.
No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
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. No proof employees have completed health reporting requirements.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All Food service employee training expired.
Bathroom door left open other than during cleaning or maintenance. Woman's restroom door left open.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Plate of Employee foods and personal drinks on prep tables.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and clothing on multiple food packages in dry goods / wait-station line.
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 tiles missing and/or in disrepair. Missing cracked floor tiles by prep line.
Food stored in a location that is exposed to splash/dust. Container of chicken stock under paper towel dispenser. Moved by manager.
Food stored on floor. Opened bag of onions on floor by prep line. Tubs of food on floor in walk in cooler. Walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in walk in freezer. Fan, floor and door frame.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.
Oct 21, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 9 high priority.
9 High priority4 Intermediate6 Basic
Show 19 findings ▾
Employee switched from working with raw food to ready-to-eat food or clean equipment without washing hands. Employee grabbed raw chicken with bare hands then changed gloves, and continued to hand clean equipment without washing hands between tasks. Also employee in ware washing area handled soiled dishes then immediately handled clean dishes coming out of dish machine.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects in ware washing area.
Nonfood-grade bags used in direct contact with food. Tortillas on cook line in grocery bag.
Operating with an expired Division of Hotels and Restaurants license. 6/1/2024
Raw animal food not separated from ready-to-eat food during preparation. Water from container of frozen raw shrimp dripping onto container of dry beans in ware washing area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish in reach in cooler drawers on cook line. Also jalapeños wrapped in raw bacon stored over guacamole in walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. 7 packages of fully thawed out tuna in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (88F, 83F - Hot Holding) in warming unit in server area by beer walk in cooler, per manager all cheese sauce was heated and placed in warmer less then 1 hour prior.
Toxic substance/chemical improperly stored. Spray bottle of multi surface cleaner stored facing clean glasses and containers at bar area.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (45F - Cooling, after 45 minutes 45F); diced tomatoes (45F - Cooling, after 45 minutes 45F); cut cabbage (45F - Cooling, after 45 minutes 45F) in top section of reach in cooler with lid left open, per manager all items where made around 10am. salsa (70F - Cooling, after 30 minutes 71F); cut lettuce (76F - Cooling, after 30 minutes 74F); enchilada sauce (45F - Cooling, after 30 minutes 45F) in large covered, plastic containers in walk in cooler, per manager all items where made around 10am.
Handwash sink not accessible for employee use at all times. Hand wash station on cook line blocked by trash can.
No soap provided at handwash sink. At hand wash station in ware washing area.
Records/documents for required employee training do not contain all of the required information. All certificates missing certified manger number and have wrong expiration date.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 40 dead flying insects on sticky tape traps hanging in ware washing area. Traps discarded.
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. 7 packages of fully thawed out tuna in walk in cooler.
Food stored on floor. Margarine on cook line. Multiple packages and boxes of pork, beef, and seafood in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink on cook line
Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in ware washing area stored over container of dry beans.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage over container of cut and peeling onions in walk in cooler.
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 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 ▾
Sewage/wastewater backing up through floor drains. Drain under dish machine in ware washing area drain waste water onto floor where employees walk, employee snaked out drain, drain no longer backs up onto floor. Also plastic sink in ware washing area used as a dump sink that does not have any plumbing, discussed with manager about removing sink.
Menu contains an item made with a raw/undercooked animal food as an ingredient and reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states the consumer advisory. 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.
Jan 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Sewage/wastewater backing up through floor drains. Drain under dish machine in ware washing area drain waste water onto floor where employees walk, employee snaked out drain, drain no longer backs up onto floor. Also plastic sink in ware washing area used as a dump sink that does not have any plumbing, discussed with manager about removing sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole with tomatoes (53F - Cold Holding) in small reach in cooler on bottom of table in server area, per employee guacamole placed in cooler
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jose Cortez, expired 2/5/2023, ServeSafe
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles around margarita machines at bar.
Menu contains an item made with a raw/undercooked animal food as an ingredient and reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states the consumer advisory. 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. Interior of large ice machine in server area in kitchen.
No handwashing sign provided at a hand sink used by food employees. At any hand wash station throughout establishment.
Oct 25, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna ceviche not identified as being served raw. Establishment has consumer advisory but no asterisk next to item or not stated as served raw.
Oct 17, 2023Call 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 does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna ceviche not identified as being served raw. Establishment has consumer advisory but no asterisk next to item or not stated as served raw.
Aug 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 4 high priority.
4 High priority4 Intermediate13 Basic
Show 21 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on the main cook line handle raw chicken with gloved hands then proceed to handle spatula and mix cooked food on the flat top grill with no change of gloves or hand wash. Operator had all employees on the cook line wash hands.
Pesticide/insecticide labeled for household use only present in establishment. In the employee restroom, one can of raid pesticide stored by the hand wash sink. Operator discarded the can of raid.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. On the main cook line, raw mahi and steak over spinach dip and ready to eat vegetables. Operator asked employees to swap the storage levels.
Shell eggs in use or stored with cracks or broken shells. See stop sale. In the walk in beer cooler, cardboard flat of raw shell eggs with 5 eggs in the flat some cracked and other in tact eggs contaminated by cracked eggs. Operator discarded the flat of raw shell eggs.
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. Multiple portable cutting boards with food residue staining build up. Wait station soda dispenser gun has soda syrup residue build up.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna ceviche not identified as being served raw. Establishment has consumer advisory but no asterisk next to item or not stated as served raw.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit available.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance build up.
Buildup of food debris/soil residue on equipment door handles. Soiled handles on the reach in cooler adjacent to the fryer.
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 raw tuna and tilapia in sealed reduced oxygen packaging. Operator cut open the vacuum packaged fish.
Current Hotel and Restaurant license not displayed. At the host stand, license currently displayed expired 06/01/2023.
Cutting board has cut marks and is no longer cleanable. Green and blue cutting boards with deep groove marks on the edges of the cutting boards. Operator removed the boards to replace with new cutting boards.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker and tablet stored on top of meat grinder at the pass through window prep table. Operator relocated the personal items.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean containers stacked while wet.
In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handles. Operator relocated the tongs.
No handwashing sign provided at a hand sink used by food employees. No employee hand washing signage at multiple hand wash sinks. Some sinks with signage of hand washing only.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
Stored food not covered. Uncovered bulk container of flour in the dry storage area. Operator covered the bulk container.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the clean prep table at the pass through window. Operator relocated the wet wiping cloth.
Working containers of food removed from original container not identified by common name. Bulk salt container in the prep area with no product labeling. Operator labeled the bulk container.
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.