BROAD STRIPES GOLF & SOCIAL CLUB
11560 SE 176 PLACE RD, Summerfield FL 34491 · 352-245-0565
Last inspected Aug 25, 2026 · 16 visits since November 2023
NOV 24
MAY 25
JUL 25
DEC 25
AUG 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. One live roach on wall next to handwash sink, employee killed and cleaned.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025052770 | May 8, 2025 | Aug 20, 2025 | $400 |
| 5--2019022973 | Apr 25, 2019 | May 28, 2019 | $400 |
Inspection history
16 visits, newest first
Aug 25, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. On cook line (drawers) raw pork and beef stored above hotdogs, Manager moved.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach in cooler at the end of the cook line, cut tomatoes dated 8/15/26, cooked shrimp 8/18/26, turkey 8/4/26, ham 8/4/26, chicken salad 8/18/26.
Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. On cook line 8 portions of salmon 43F still sealed in a vacuum seal bag.
Handwash sink not accessible for employee use at all times. Hand wash sink near ice machine, blocked by bread rack and items inside sink, manager moved all.
Show the remaining 8 findings ▾
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. For three new employees
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. On cook line, cut tomatoes no date marked, tuna salad no date, per manager items were prepared 08/23-24/2026.
Carbon dioxide/helium tanks not adequately secured. CO 2 tank not secured at the bar area.
Dead roaches on premises. Two dead roaches on floor at the bar area (main entrance), employee cleaned all.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks no lid on prep tables, manager moved.
Food stored on floor. In walk in freezer and dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with food residue.
Working containers of food removed from original container not identified by common name. Dry storage area, in with sugar not labeled, manager labeled.
Feb 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 6, 2026Call 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 ▾
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. New bar area at the building entrance, triple sink and two ice bins, no hand wash sink installed at the new bar.
Dec 18, 2025Call 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 ▾
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. New bar area at the building entrance, triple sink and two ice bins, no hand wash sink installed at the new bar.
Dec 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. One live roach on wall next to handwash sink, employee killed and cleaned.
Dec 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw fish above turkey ham, manager moved.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler near office area, milk no date, manager dated marked 12/02/25.
Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line not accessible due to no drain connection. Also at the existence bar, hand sink blocked by big cooler, manager moved.
No handwash sink for employees. At the new bar area located at the building entrance. Bar have triple sink not in use, manager will use one of the compartment as a hand sink. Manager request the installation of one.
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. New bar area at the building entrance, triple sink and two ice bins, no hand wash sink installed at the new bar.
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. For chicken wings, Inspector provide a digital copy.
Dead roaches on premises. One dead roach on floor behind kitchen oven, manager cleaned.
Food stored on floor. At the new bar area, soda syrup boxes on floor, manager moved off the floor.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at the bar area.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler container of cut lettuce stored below unwashed produce, manager moved.
Jul 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 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. In use dish machine, 0 ppm. Employee set up triple sink, quaternary ammonium 200-300ppm
Roach activity present as evidenced by live roaches found. One live roach on wall next to handwash sink, employee killed and cleaned.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front line area, on ice bath, sour cream 45F-60F, Manager moved to freezer to drop temperature down.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the cook line, hot dogs, liquid eggs no date,raked, per manager items opened 07/27/25, also in walk-in cooler, mashed potatoes and gravy no date marked, Manager dated 07/27/25.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. For chicken wings.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table at the cook line, manager moved.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at the bar area.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the server station, shelves with mold like substance.
May 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 27, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. At the kitchen area: One live roach on wall behind dish machine area. One live roach on prep table under blender Three live roaches on crevice behind shelf with condiments. Six live roaches on prep table crevices. Five live roaches behind electrical outlet at the cook line. One live roach on handwash sink at the cook line. Six live roach on prep table at the server station.
Dead roaches on premises. Twelve dead roaches on floor at the kitchen area.
May 14, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. At the kitchen area: One live roach on wall behind dish machine area. One live roach on prep table under blender Three live roaches on crevice behind shelf with condiments. Six live roaches on prep table crevices. Five live roaches behind electrical outlet at the cook line. One live roach on handwash sink at the cook line. Six live roach on prep table at the server station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, liquid eggs 48F, raw beef 48F, raw chicken 49F, raw beef 48F, per employee items placed in cooler from walk-in cooler at 9:45am. Employee moved to freezer to drop temperature. Also at room temperature since 10:00am butter with garlic, Employee will use time as a public health control and item will be discarded at 2:00pm.
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. Ambient air temperature 49F observed standing water.
Dead roaches on premises. Twelve dead roaches on floor at the kitchen area.
May 12, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. At the kitchen area: One live roach on wall behind dish machine area. One live roach on prep table under blender Three live roaches on crevice behind shelf with condiments. Six live roaches on prep table crevices. Five live roaches behind electrical outlet at the cook line. One live roach on handwash sink at the cook line. Six live roach on prep table at the server station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, liquid eggs 48F, raw beef 48F, raw chicken 49F, raw beef 48F, per employee items placed in cooler from walk-in cooler at 9:45am. Employee moved to freezer to drop temperature. Also at room temperature since 10:00am butter with garlic, Employee will use time as a public health control and item will be discarded at 2:00pm.
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. Ambient air temperature 49F observed standing water.
Dead roaches on premises. Twelve dead roaches on floor at the kitchen area.
May 10, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. At the kitchen area: One live roach on wall behind dish machine area. One live roach on prep table under blender Three live roaches on crevice behind shelf with condiments. Six live roaches on prep table crevices. Five live roaches behind electrical outlet at the cook line. One live roach on handwash sink at the cook line. Six live roach on prep table at the server station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, liquid eggs 48F, raw beef 48F, raw chicken 49F, raw beef 48F, per employee items placed in cooler from walk-in cooler at 9:45am. Employee moved to freezer to drop temperature. Also at room temperature since 10:00am butter with garlic, Employee will use time as a public health control and item will be discarded at 2:00pm.
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. Ambient air temperature 49F observed standing water.
Dead roaches on premises. Twelve dead roaches on floor at the kitchen area.
May 8, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 27 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority9 Intermediate14 Basic
Show 27 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler ground beef stores above corned beef, employee moved.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, corned beef date marked 5/01/25.
Roach activity present as evidenced by live roaches found. At the kitchen area: One live roach on wall behind dish machine area. One live roach on prep table under blender Three live roaches on crevice behind shelf with condiments. Six live roaches on prep table crevices. Five live roaches behind electrical outlet at the cook line. One live roach on handwash sink at the cook line. Six live roach on prep table at the server station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, liquid eggs 48F, raw beef 48F, raw chicken 49F, raw beef 48F, per employee items placed in cooler from walk-in cooler at 9:45am. Employee moved to freezer to drop temperature. Also at room temperature since 10:00am butter with garlic, Employee will use time as a public health control and item will be discarded at 2:00pm.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. No document available for chicken wings, Inspector provided a digital copy
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. Inspector provided a digital copy.
Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, blocked by a tray, employee moved. Also handwash sink at the cook line near office area, no water available, employee turned water on.
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/ Four food employees, no manager on site.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For four employees
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. For five employees
No soap provided at handwash sink. Handwash sink at the cook line.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for burgers and beef steak, inspector provided a copy, Employee posted.
Spray bottle containing toxic substance not labeled. At the bar area, spray bottle with yellow substance.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine and ice bin at the server area with mold like substance
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at the cook line and Ac vent at the cook line heavily soiled.
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. Ambient air temperature 49F observed standing water.
Dead roaches on premises. Twelve dead roaches on floor at the kitchen area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food (opened) stored above customers food, employee discarded.
Floor soiled/has accumulation of debris. Floor under cooking equipment heavily soiled.
Food stored on floor. In walk-in freezer, bread cases on floor.
In-use tongs stored on equipment door handle between uses. At the cook line, one tong on oven handle
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at the bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed cart soiled, also reach-in cooler gaskets.
Opened employee beverage container in a cold holding unit with food to be served to customers. At the server station, Opened employee drinks stores above butter
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line, also ambient temperature of 49F.
Nov 19, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Change of ownership, opened since October.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler,raw beef above raw fish and raw bacon, Employee stored properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line, quest date marked 11/09/4, also in walk-in cooler, pulled pork and cilantro rice date marked 11/12/24.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (side cooler), heavy cream 45F, employee moved to bottom of cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on menus or at the establishment for burgers and steaks, Inspector provided a digital copy, employee posted.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.
Carbon dioxide/helium tanks not adequately secured. At the dry storage room, employee secured tanks.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at the kitchen area with dust and AC vent with dust and mold like substance.
Floor soiled/has accumulation of debris. Floor under soda rack at the dry storage room dirty.
Food storage container/container lid cracked or broken. In use lids with cracks ( steam table).
No handwashing sign provided at a hand sink used by food employees. Handwash sink at the bar area.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine soiled also with black substance.
Wet mop not stored in a manner to allow the mop to dry. Mop stored inside empty mop bucket at the dry storage area.
Mar 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 4 high priority.
4 High priority3 Intermediate13 Basic
Show 20 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron then continued to prepare food without washing hands.
Employee washed hands with cold water. Male employee washed hands at sink with hot water turned off, water is 74F at hand sink.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Five live flies throughout kitchen area.
Toxic substance/chemical improperly stored. Sternos on shelf over onions near office.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has slimy substance on deflector plate. Interior of ice bin at fountain machine has black substance on side walls near top of bin. Reach in make table on cookline soiled with food debris.
Handwash sink not accessible for employee use at all times. Two large black catering boxes in front of hand sink near ice machine. Moved during this inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink on cookline has hot water side off and has a temperature of 74F. Sink behind bar has a temperature of 73F.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Yellow card with ten dead flies on rack in ware wash area. Chef discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on shelf over wine bottles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on can rack in kitchen area.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans stacked together wet on clean dish shelf.
Food storage container/container lid cracked or broken. Lid over bread crumbs broken in half.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle positioned partially on grass.
Hole in or other damage to wall. Wall in disrepair in room containing water heater near office area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in bread crumbs in dry storage room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease and dust. Exterior of reach in drawer cooler soiled with grease. Exterior of salamander oven soiled with grease. Gaskets of reach in cooler and around door soiled with black substance on reach in cooler at end of cookline. Shelves soiled with food debris under pass thru.
Open dumpster lid. One lid open on dumpster
Stored food not covered. Lid not over bread crumbs in dry storage room. Manager placed lid over bread crumbs.
Unclean building components, attachments or fixtures. Floor under cooking equipment soiled with grease. Floor under triple sink has debris. Wall on cookline soiled with grease.
Unnecessary items/unused equipment on the premises. Several large prices of unused kitchen equipment in enclosure near back door.
Nov 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face and continued to prepare food without washing hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched clothes and continued to cook food without washing hands.
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. Male employee touched black bean burger with bare hands while placing on top of plated bread.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Heavy cream 47F in reach in cooler at bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 47F in reach in cooler overnight at bar.
Commercially processed and/or prepared onsite ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler: ham and roast beef opened Thursday with no date mark. Pan of rice cooked Saturday with no date mark. Prime rib cooked Saturday with no date mark. In reach in cooler on cookline: Lasagna from Saturday with no date mark. In reach in salad cooler: sausage cooked Thursday with no date mark. Cooked fish from Saturday with no date mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table on cookline soiled with food debris. Interior top of ice bin in server station has black substance. Interior of teach in cooler at end of cookline has food debris. Interior of ice machine has mold like substance on deflector plate.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at bar water 75F. Hot handle does not turn water on.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in a foam cup on top of powder sugar bags.
Employee personal food not properly identified and segregated from food to be served to the public. Blue bowl and crunch bowl in bin with cheese in shakers inside reach in cooler in server station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Umbrella on shelf over cans.
Equipment in poor repair. Lid over bread crumbs broken. Pan holding chicken salad missing corner in reach in cooler. Reach in cooler at bar has an ambient temperature of 47F, creamer stored in unit.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop inside sugar in bin located at end of cookline. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers on cookline soiled with food debris. Shelves under pass thru soiled with food debris. Around doors and gaskets of reach in coolers and drawer units on cookline soiled with mold like substance and food debris. Hood filters have accumulation of grease and dust.
Wet wiping cloth not stored in sanitizing solution between uses. One at bar. One in server station.
Working containers of food removed from original container not identified by common name. Large bins of flour and sugar in kitchen not labeled.
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.