BONCHON
4972 TOWNCENTER PWKY STE 309, Jacksonville FL 32246 · 904-371-1603
Last inspected Jan 21, 2026 · 15 visits since September 2023
FEB 24
DEC 24
MAR 25
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect in bar area. Manager was able to kill and dispose of flying insect.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
15 visits, newest first
Jan 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 7 high priority.
7 High priority6 Intermediate8 Basic
Show 21 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. Observed Dishwasher (Chlorine 0ppm). Observed the chlorine bucket was empty. Operator stated someone is dropping off another bucket of sanitizer within two hours. Discussed not to use dishwasher until able to properly sanitize.
Operating with an expired Division of Hotels and Restaurants license. Observed establishment preparing, serving, and selling food to customers with an expired license. Establishment observed operating with an expired license.Operator went on his account at end of inspection and paid for license renewal.
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. Observed raw chicken stored over raw beef bulgogi in walk in freezer-not all products commercially packaged.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed ambient temp of shelled eggs (46F-47F - Cold Holding) in bottom of reach-in cooler across from wok station. Operator stated eggs placed in cooler today. Operator lowered temperature of cooler to chill eggs.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee prepping herbs, went to cook line to cook order, handling multiple foods and utensils, then changed task back to prepping herbs without washing hands and changing gloves. Discussed with operator and operator had employee wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed kimchi, cooked egg, cooked chicken (44F-48F - Cold Holding) in top of flip top reach-in cooler across from wok station. Operator stated items went in cooler today. Operator lowered temp of cooler to chill foods.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (117F - Hot Holding) in rice warmer at closed end of cook line. Operator reheated rice to more than 165F.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in vegetable/prep sink in small prep area off cook line. Discussed with operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice deflector plate in large ice machine soiled. Also, interior of chicken food warmer heavily soiled/ accumulation of grease build up. Also, cutting board on reach-in cooler across from stove soiled/ stained.
Handwash sink used for purposes other than handwashing. Observed hand wash sink on cook line used for dumping. Hand wash sink soiled with accumulation of food debris.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in bar area. Operator replenished paper towels.
No soap provided at handwash sink. Observed no soap at two hand wash sinks on cook line and one hand wash sink at bar. Operator replenished soap at one of the hand wash sinks on cook line.
Spray bottle containing toxic substance not labeled. Observed unlabeled Spray bottle containing toxic substance stored in bar area. Operator labeled spray bottle of disinfectant.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice bin of large and small ice machines in kitchen area soiled.
Buildup of food debris/soil residue on equipment door handles. Observed handles of rice cookers soiled.
Clean utensils stored between equipment and wall. Observed large knife stored between reach-in coolers on cook line across from fryers. Operator removed knife.
Drain cover(s) missing. Observed drain cover missing in bar area.
Equipment in poor repair. Observed gasket torn/ in disrepair on two reach-in coolers across from fryers on cook line
Floor soiled/has accumulation of debris. Observed floor under wok station and fryers heavily soiled/ accumulation of grease and debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of fryers, food warmer, exterior of pots and fry pans on shelf by wok station, exterior of rice cookers in prep area, and exterior of dishwashing machine heavily soiled. Also, multiple gaskets on reach-in coolers soiled.
Old labels stuck to food containers after cleaning. Observed multiple pans on clean storage shelf with old labels adhered to exterior of pans.
Jul 23, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 6-1-25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken, raw bulgogi, house made coleslaw, cut lettuce (50F-54F - Cold Holding) in top of flip top reach-in cooler across from wok area. Also, shrimp shumai, pork belly, cooked chicken (45F-48F - Cold Holding) in bottom of same flip top reach-in cooler. Also, cooked noodles, tofu, raw beef bulgogi (48F-50F - Cold Holding) in middle reach-in cooler across from fryers. Operator stated items were placed in cooler about 45 min prior. Discussed putting ice on foods to chill.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two reach-in coolers on cook line unable to maintain temperature of 41F and below. Cooler closest to rice cooker at 48F. Observed fan not blowing air. Reach-in cooler in middle ambient temperature 51F, observed both doors with torn gaskets.
Jul 21, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 6-1-25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken, raw bulgogi, house made coleslaw, cut lettuce (50F-54F - Cold Holding) in top of flip top reach-in cooler across from wok area. Also, shrimp shumai, pork belly, cooked chicken (45F-48F - Cold Holding) in bottom of same flip top reach-in cooler. Also, cooked noodles, tofu, raw beef bulgogi (48F-50F - Cold Holding) in middle reach-in cooler across from fryers. Operator stated items were placed in cooler about 45 min prior. Discussed putting ice on foods to chill.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two reach-in coolers on cook line unable to maintain temperature of 41F and below. Cooler closest to rice cooker at 48F. Observed fan not blowing air. Reach-in cooler in middle ambient temperature 51F, observed both doors with torn gaskets.
Jul 18, 2025Administrative 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 ▾
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. Dishwasher (Chlorine 0ppm). Observed bucket of sanitizer at dishmachine empty. Discussed with person in charge.
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 scratched face with gloves on and then touched tongs to box up chicken clean stacked pans on storage shelf unable to properly air dry expo line. Discussed with employee.
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 6-1-25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken, raw bulgogi, house made coleslaw, cut lettuce (50F-54F - Cold Holding) in top of flip top reach-in cooler across from wok area. Also, shrimp shumai, pork belly, cooked chicken (45F-48F - Cold Holding) in bottom of same flip top reach-in cooler. Also, cooked noodles, tofu, raw beef bulgogi (48F-50F - Cold Holding) in middle reach-in cooler across from fryers. Operator stated items were placed in cooler about 45 min prior. Discussed putting ice on foods to chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute/ white deflector plate in ice machines soiled. Also, cutting board on reach-in cooler on cook line soiled/ stained.
Handwash sink used for purposes other than handwashing. Hand wash sink in prep area used to store scissors and cord for camera. Operator removed items from hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cook line, at hand wash sink in ware washing area, and no paper towels at hand wash sink in bar area. Discussed with person in charge.
No soap provided at handwash sink. No soap at hand wash sink on cook line or at hand wash sink in warewashing area. Discussed with person in charge.
Buildup of food debris/soil residue on equipment door handles.handles of all reach-in coolers, rice cookers, and walk-in-cooler door soiled.
Clean utensils or equipment stored in dirty drawer or rack. Clean lids stored in unclean container on shelf in prep area.
Clean utensils stored between equipment and wall. Knife stored between reach-in cooler and counter on cook line.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two reach-in coolers on cook line unable to maintain temperature of 41F and below. Cooler closest to rice cooker at 48F. Observed fan not blowing air. Reach-in cooler in middle ambient temperature 51F, observed both doors with torn gaskets.
Drain cover(s) missing. Drain cover missing under triple sink at bar.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while boxing up chicken at expo area.
Equipment in poor repair. Gaskets on middle reach-in cooler across from fryers torn.
Floors/ walls ceiling soiled/has accumulation of debris. Floors on cook line around and behind equipment soiled. Also, walls on cook line has heavy accumulation of grease and dust. Also, Walls in warewashing area and prep area soiled.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up around fan area and floor in walk in freezer.
In-use ice scoop stored on soiled surface between uses. Two ice scoops stored on top of ice machine that has soiled surface.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in prep area soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of most equipment on cook line and prep area (fryers, coolers, rice cookers, hot holding box, and ice machines) heavily soiled. Also, gasket on walk in cooler soiled. Also, multiple filters in hood above grill and fryers soiled.
Single-service articles improperly stored. Box with sealed sleeves of single service lids stored on floor next to kitchen door, closest to restrooms.
Mar 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg, kimchi, raw beef bulgogi, cooked chicken (49F-51 - Cold Holding); tofu, shredded mozzarella cheese (49F-50F - Cold Holding); in top of flip top reach-in cooler across from grill area. Also, ambient temperature shelled eggs (49F - Cold Holding); cooked rice noodles, shredded mozzarella cheese (48F-49F - Cold Holding) in bottom,of reach in cooler. Employee stated items went in cooler late morning. Operator had employee place ice under all foods in reach-in cooler to chill.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Three door Reach-in cooler at closed end of kitchen unable to maintain temperature of 41F and below. Ambient temperature 49F-51F. Observed torn gaskets on reach-in cooler doors.
Mar 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 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. Raw chicken stored over wheat cakes stuffed with octopus-not all products commercially packaged. Operator removed wheat cakes w/ octopus to properly store.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up something from floor with glove on and didn't wash hands and change gloves before touching clean utensil. Discussed with employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg, kimchi, raw beef bulgogi, cooked chicken (49F-51 - Cold Holding); tofu, shredded mozzarella cheese (49F-50F - Cold Holding); in top of flip top reach-in cooler across from grill area. Also, ambient temperature shelled eggs (49F - Cold Holding); cooked rice noodles, shredded mozzarella cheese (48F-49F - Cold Holding) in bottom,of reach in cooler. Employee stated items went in cooler late morning. Operator had employee place ice under all foods in reach-in cooler to chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of food warmer for chicken on cookline across from hand wash sink heavily soiled with accumulation of grease. Also, fry baskets at fryers soiled
Handwash sink not accessible for employee use at all times. Hand wash sink next to triple sink blocked by large trash can and large fry pan. Operator removed both fry pan and trash can to clear path to hand wash sink.
Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored in bar area. Operator labeled spray bottle of cleaner.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Three door Reach-in cooler at closed end of kitchen unable to maintain temperature of 41F and below. Ambient temperature 49F-51F. Observed torn gaskets on reach-in cooler doors.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler at closed end of cookline has multiple cut marks and no longer cleanable.
Equipment in poor repair. Gaskets on reach-in cooler across from grill torn. Also, gasket on reach-in cooler across from fryers torn.
Floor soiled/has accumulation of debris. Floor under and surrounding equipment on cookline has accumulation of debris/ grease.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around fan and shelving in walk in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in prep area soiled/ interior has accumulation of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of multiple pieces of equipment (fryers, reach-in coolers, multiple rice cookers, and chicken warmer across from hand wash sink on cookline) soiled. Also, gasket on walk-in-cooler soiled. Also, filters and hood area above fryers has build up of grease and dust.
Dec 19, 2024Call 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg, cooked chicken, cooked vegetables, house made coleslaw, raw bulgogi (47F-52F - Cold Holding) in top of flip top reach-in cooler across from grill. Operator stated the lid was opened for about 1-2 hours during lunch. Operator closed lid to chill foods. Also, shredded mozzarella cheese (46F - Cold Holding) in top of flip top reach-in cooler next to food pick up window. Operator stated lid of cooler left open during lunch. Operator closed lid to chill cheese.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink.
Dec 18, 2024Call 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg, cooked chicken, cooked vegetables, house made coleslaw, raw bulgogi (47F-52F - Cold Holding) in top of flip top reach-in cooler across from grill. Operator stated the lid was opened for about 1-2 hours during lunch. Operator closed lid to chill foods. Also, shredded mozzarella cheese (46F - Cold Holding) in top of flip top reach-in cooler next to food pick up window. Operator stated lid of cooler left open during lunch. Operator closed lid to chill cheese.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink.
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above ready to eat noodles in rice across from grill. Operator removed raw shelled eggs to properly store.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg, cooked chicken, cooked vegetables, house made coleslaw, raw bulgogi (47F-52F - Cold Holding) in top of flip top reach-in cooler across from grill. Operator stated the lid was opened for about 1-2 hours during lunch. Operator closed lid to chill foods. Also, shredded mozzarella cheese (46F - Cold Holding) in top of flip top reach-in cooler next to food pick up window. Operator stated lid of cooler left open during lunch. Operator closed lid to chill cheese.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar area and also none at hand wash sink in prep area. Operator replenished paper towels at both hand wash sinks.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler across from grill has multiple cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belonging stored on container of single service cups. Operator removed employee jacket to properly store.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf across from dishwashing machine unable to properly air dry
In-use ice scoop stored on soiled surface between uses. Ice scoop stored in dirty container. Operator removed ice scoop and changed out container.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave near food pick up window soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple filters in hood area above grill soiled/ has accumulation of dust, grease, debris. Also, exterior of glass door food warmer, and fryers soiled. Also, handle of rice cooker heavily soiled.
Feb 16, 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 ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink.
Feb 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made coleslaw (50F - Cold Holding); shredded mozzarella cheese (50F - Cold Holding);; kimchi (52F - Cold Holding); quinoa (48F - Cold Holding) in reach-in cooler across from stove. Operator stated it has been serviced and a part is expected in today or tomorrow. Operator had employee place ice bags on TCS foods to chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from stove unable to maintain temperature of 41F and below. Ambient temperature 47F. Observed torn gasket. Operator stated the cooler was recently serviced and waiting on a part that should be in today or tomorrow.
Feb 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat noodles in reach-in cooler across from stove. Operator removed eggs to properly store.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made coleslaw (50F - Cold Holding); shredded mozzarella cheese (50F - Cold Holding);; kimchi (52F - Cold Holding); quinoa (48F - Cold Holding) in reach-in cooler across from stove. Operator stated it has been serviced and a part is expected in today or tomorrow. Operator had employee place ice bags on TCS foods to chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cookline across from stove and reach-in cooler in prep area near kitchen entry door soiled/ stained.
Handwash sink used for purposes other than handwashing. Hand wash sink in corner next to triple sink used as a dump sink. Sign posted on towel dispenser at sink "dump sink only". Discussed with operator that the sink on plans that were approved has sink at hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cook line near kitchen entry door and also no paper towels at hand wash sink in corner across from two compartment sink. Operator replenished paper towels at both hand wash sinks.
Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense rice and sugar in prep area and cookline. Operator removed bowls from both foods.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from stove unable to maintain temperature of 41F and below. Ambient temperature 47F. Observed torn gasket. Operator stated the cooler was recently serviced and waiting on a part that should be in today or tomorrow.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings stored on boxes of single service items. Operator removed employee bags and jackets to properly store.
Equipment in poor repair. Gasket on reach-in cooler across from stove on cookline Torn. Also, gasket on reach-in freezer across from fryers torm
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. Also, multiple filters above grill in hood area on cookline soiled.
Sep 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect in bar area. Manager was able to kill and dispose of flying insect.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef in large container at 61F on top of rice cooker near end of cook line. Employee stated that beef was brought out of walk-in cooler at 1pm. Manager placed in freezer to quickly cool properly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with splitter installed without a back flow device on non chemical side of splitter.
Handwash sink used for purposes other than handwashing. Observed hand sink near 3 compartment sink with red buckets stored in sink. Observed sign saying DUMP SINK.
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/ Observed 4 employees engaging in food preparation without certified food service manager on duty.
Cutting board has cut marks and is no longer cleanable. Observed flip top cooler cutting board deeply grooved at the end of cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Observed employee drink stored on shelf above ware washing area. Manager had employee drinks properly stored.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored on top of paper containers in back room. Manager stated door broke off wall previously.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaging in food preparation with watch and bracelets.
Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of back exit door.
No handwashing sign provided at a hand sink used by food employees. Observed hand sink next to 3 compartment sink without hand washing sign. Observed hand washing sink across from prep sink without hand washing sign
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over fryers soiled. Observed walk-in cooler door gasket soiled.
Toilet/urinal not flushing/functioning properly. Observed men's urinal in not operating has black bag covering urinal.
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.