CEDARS GRILL
6549 54 AVE N, St.Petersburg FL 33709 · 727-914-7264
Last inspected Aug 25, 2026 · 10 visits since November 2023
SEP 24
MAR 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. -1 dead fly on shelf behind front counter -1 dead fly in drink cooler in dining room
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2020018813 | Apr 15, 2020 | Jun 11, 2020 | $400 |
Inspection history
10 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. -raw ground beef stored above unwashed peppers and onions in reach in cooler Operator moved ground beef to store below vegetables
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained
No paper towels or mechanical hand drying device provided at handwash sink in restroom. Operator put out paper towels
Buildup of food debris/soil residue on equipment door handles. -oven handle soiled with grease and food debris
Show the remaining 9 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -acoustic ceiling tiles in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles in kitchen stained and sagging
Cutting board has 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. -cellphone on food prep equipment on prep table next to three compartment sink. Operator removed phone and sanitized equipment.
Ice buildup in reach-in freezer.
In-use tongs stored on equipment door handle between uses. -tongs on oven door handle Operator moved tongs
Interior of oven and microwaves have accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cookline equipment have accumulation of grease and food debris
Old labels stuck to food containers after cleaning. -salads made this morning in containers with labels from 5/13.
May 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate13 Basic
Show 16 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw chicken (47F - Cooling); raw lamb (47F - Cooling) Prepped 3 hours and 20 minutes ago stored stacked and covered in reach in cooler near 3 compartment sink. Told operator it needs to get to 41F in next 40 minutes or it will be a stop sale. She took it to their store nextdoor to rapid cool in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. -skewers used for kebabs soiled with grease and food debris,stored in soiled container on cook line. -cutting board on reach in cooler on cook line heavily stained -
Buildup of food debris/soil residue on equipment door handles. -on reach in coolers - on microwave -on oven
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -acoustic ceiling tiles in part of kitchen
Ceilings/ walls/ floors soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles in kitchen sagging and stained -floors throughout kitchen soiled with food, grease and dirt debris -walls throughout kitchen soiled with grease and food debris
Cutting boards throughout kitchen have cut marks and are no longer cleanable.
Dead roaches on premises. 1 dead roach under prep table with tablets on cook line 1 dead roaches inside on plate in out of order cooler being used for dry storage in kitchen Operator cleaned up.
Equipment in poor repair. -reach in freezer door handle broken off -reach in cooler shelves in coolers by 3 compartment sink are sagging
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in freezers.
Interior of oven and microwave have accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of shelves, cooling equipment, and cold holding equipment are soiled with grease and good debris
Reach-in coolers throughout kitchen interior/shelves have accumulation of grease, food, and soil residues.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. -food not in original packaging stored in reach in unlocked freezer in dining room
Wet mop not stored in a manner to allow the mop to dry.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -gyro cooker not installed under hood ventilation system
Mar 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 1 high priority.
1 High priority4 Intermediate15 Basic
Show 21 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kofta kebab (44F - Cold Holding) and raw lamb kebab (47F - Cold Holding) prepped last night, was held in 3 door reach in cooler overnight and not removed at all today according to operator. All other foods in cooler barely temping 43. Stop Sale issued, and operator will discontinue use of this cooler until it has been repaired.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw chicken (47F - Cooling); raw lamb (47F - Cooling) Prepped 3 hours and 20 minutes ago stored stacked and covered in reach in cooler near 3 compartment sink. Told operator it needs to get to 41F in next 40 minutes or it will be a stop sale. She took it to their store nextdoor to rapid cool in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. -skewers used for kebabs soiled with grease and food debris,stored in soiled container on cook line. -cutting board on reach in cooler on cook line heavily stained -
Handwash sink used for purposes other than handwashing. Operator used hand wash sink in kitchen used to dump drink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. -on reach in coolers - on microwave -on oven
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -acoustic ceiling tiles in part of kitchen
Ceilings/ walls/ floors soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles in kitchen sagging and stained -floors throughout kitchen soiled with food, grease and dirt debris -walls throughout kitchen soiled with grease and food debris
Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/25
Cutting boards throughout kitchen have cut marks and are no longer cleanable.
Dead roaches on premises. 1 dead roach under prep table with tablets on cook line 1 dead roaches inside on plate in out of order cooler being used for dry storage in kitchen Operator cleaned up.
Equipment in poor repair. -reach in freezer door handle broken off -reach in cooler shelves in coolers by 3 compartment sink are sagging
Food not stored at least 6 inches off of the floor. Onions stored in box on floor in kitchen
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in freezers.
Interior of oven and microwave have accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of shelves, cooling equipment, and cold holding equipment are soiled with grease and good debris
Reach-in coolers throughout kitchen interior/shelves have accumulation of grease, food, and soil residues.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. -food not in original packaging stored in reach in unlocked freezer in dining room
Wet mop not stored in a manner to allow the mop to dry.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -gyro cooker not installed under hood ventilation system
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 4 high priority.
4 High priority7 Intermediate18 Basic
Show 30 findings ▾
Gyro meat in a broiler that is turned off. -gyro on rotisserie was spinning but heat turned off. Surface temperature of meat was 60F and I could touch the heat source without being burned. Operator told me it was ready to be cut, cooled, and stored to recook later. I explained that the heat cannot be turned off and they can either cut it off once it has fully cooked or they can cut it while it's cold and raw. Operator turned heat back on and I retemped it at 165F later. It was turned back off during my inspection so we discussed again that it must remain ON unless being actively cut.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat in meat grinder attachment stored over salad in reach in cooler next to 3 compartment sink
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kofta kebab (44F - Cold Holding) and raw lamb kebab (47F - Cold Holding) prepped last night, was held in 3 door reach in cooler overnight and not removed at all today according to operator. All other foods in cooler barely temping 43. Stop Sale issued, and operator will discontinue use of this cooler until it has been repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kofta kebab (44F - Cold Holding) and raw lamb kebab (47F - Cold Holding) prepped last night, was held in 3 door reach in cooler overnight and not removed at all today according to operator. All other foods in cooler barely temping 43. Stop Sale issued, and operator will discontinue use of this cooler until it has been repaired.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Stuffed grape leaves and hummus opened and removed from original containers not date marked. Operator could not determine when they had been opened because it is the night crew's job.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw chicken (47F - Cooling); raw lamb (47F - Cooling) Prepped 3 hours and 20 minutes ago stored stacked and covered in reach in cooler near 3 compartment sink. Told operator it needs to get to 41F in next 40 minutes or it will be a stop sale. She took it to their store nextdoor to rapid cool in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. -skewers used for kebabs soiled with grease and food debris,stored in soiled container on cook line. -cutting board on reach in cooler on cook line heavily stained -
Handwash sink used for purposes other than handwashing. Operator used hand wash sink in kitchen used to dump drink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Emailed reporting agreements to operator in English and Spanish.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tabbouleh salad has no date mark and operator could not determine when it had been prepared because the night crew made it.
Buildup of food debris/soil residue on equipment door handles. -on reach in coolers - on microwave -on oven
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -acoustic ceiling tiles in part of kitchen
Ceilings/ walls/ floors soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles in kitchen sagging and stained -floors throughout kitchen soiled with food, grease and dirt debris -walls throughout kitchen soiled with grease and food debris
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. Kofta kebab (44F - Cold Holding) and raw lamb kebab (47F - Cold Holding) prepped last night, was held in 3 door reach in cooler overnight and not removed at all today according to operator. All other foods in cooler barely temping 43F. Stop Sale issued, and operator will discontinue use of this cooler until it has been repaired.
Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/25
Cutting boards throughout kitchen have cut marks and are no longer cleanable.
Dead roaches on premises. 1 dead roach under prep table with tablets on cook line 1 dead roaches inside on plate in out of order cooler being used for dry storage in kitchen Operator cleaned up.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee food throughout 3 door reach in cooler not segregated from restaurant food or labeled as personal food. Operator separated.
Equipment in poor repair. -reach in freezer door handle broken off -reach in cooler shelves in coolers by 3 compartment sink are sagging
Food not stored at least 6 inches off of the floor. Onions stored in box on floor in kitchen
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in freezers.
Interior of oven and microwave have accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of shelves, cooling equipment, and cold holding equipment are soiled with grease and good debris
Reach-in coolers throughout kitchen interior/shelves have accumulation of grease, food, and soil residues.
Stored food not covered. Cooked couscous in cooler by 3 compartment sink stored uncovered.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. -food not in original packaging stored in reach in unlocked freezer in dining room
Wet mop not stored in a manner to allow the mop to dry.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -gyro cooker not installed under hood ventilation system
Jan 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate13 Basic
Show 15 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on deli cooler by cook line and drying on 3 compartment sink are heavily stained and grooved, no longer cleanable. -blender in kitchen soiled with food debris -soiled pans stored on prep table shelf -machine attachment used for cutting herbs stored soiled on prep table shelf
-Interior of oven has accumulation of black substance/grease/food debris. -Interior of both microwaves on cook line have accumulation of grease/food debris.
Ceiling not smooth, nonabsorbent and easily cleanable in food storage, and warewashing areas.
Ceiling tiles in kitchen approaching warewash area shows damage or is in disrepair.
Current Hotel and Restaurant license not displayed. Displaying license expired in Feb 2025
Cutting board has cut marks and is no longer cleanable. -Cutting boards on deli cooler by cook line and drying on 3 compartment sink are heavily stained and grooved.
Floor soiled/has accumulation of debris throughout kitchen. Heavy grease buildup behind cook line and coolers.
Food not stored at least 6 inches off of the floor. Onions in kitchen stored in box on the floor
Hood ventilation system inadequate as evidenced by grease accumulation on walls and ceiling.
Ice buildup in reach-in freezer in kitchen and dining room
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights over food prep area in kitchen lack shield or coating
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No light in dry storage room across from kitchen
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Ice chest in dining area used for food storage has no lock to protect from patrons.
Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen, food prep, food storage and ware washing areas.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Gyro cooker not installed under a hood system.
Oct 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 5 high priority.
5 High priority3 Intermediate19 Basic
Show 28 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected employee and she washed her 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. Employee used her bare hands to check the temperature of the gyro
Gyro meat in a broiler that is turned off.
Gyro meat partially cooked and then cooled prior to being fully cooked. Discussed proper gyro cooking with operator and emailed handout.
Presence of insects, rodents, or other pests. -1 dead fly on shelf behind front counter -1 dead fly in drink cooler in dining room
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM dated 6/18/2014
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on deli cooler by cook line and drying on 3 compartment sink are heavily stained and grooved, no longer cleanable. -blender in kitchen soiled with food debris -soiled pans stored on prep table shelf -machine attachment used for cutting herbs stored soiled on prep table shelf
Required employee training provided by a person who is not a certified food manager. CFM expired in 2019, employee training done in 2023.
Interior of oven has accumulation of black substance/grease/food debris. -Interior of both microwaves on cook line have accumulation of grease/food debris.
Buildup of food debris/soil residue on reach in cooler door handles by 3 compartment sink. Operator cleaned the handles.
Ceiling not smooth, nonabsorbent and easily cleanable in food storage, and warewashing areas.
Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen, food prep, cooking and ware washing areas.
Ceiling tiles in kitchen approaching warewash area shows damage or is in disrepair.
Current Hotel and Restaurant license not displayed. Displaying license expired in Feb 2025
Cutting board has cut marks and is no longer cleanable. -Cutting boards on deli cooler by cook line and drying on 3 compartment sink are heavily stained and grooved.
Dead roaches on premises. 1 dead roach under three compartment sink 1 dead roach under "international beverages" cooler in kitchen 2 dead roaches next to reach in cooler in kitchen being used for dry storage
Floor soiled/has accumulation of debris throughout kitchen. Heavy grease buildup behind cook line and coolers.
Food not stored at least 6 inches off of the floor. Onions in kitchen stored in box on the floor
Hood ventilation system inadequate as evidenced by grease accumulation on walls and ceiling.
Ice buildup in reach-in freezer in kitchen and dining room
In-use utensil not stored on a clean portion of food preparation or cooking equipment. -utensils on cook line stored in soiled gap between equipment
Light shield damaged/in disrepair. -broken light shield in kitchen over reach in cooler to right of kitchen entrance
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights over food prep area in kitchen lack shield or coating
Stored food not covered. Spices on prep table in back kitchen across from 3 compartment sink are in containers with no lids
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No light in dry storage room across from kitchen
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Ice chest in dining area used for food storage has no lock to protect from patrons.
Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen, food prep, food storage and ware washing areas.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Gyro cooker not installed under a hood system.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate12 Basic
Show 18 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw chicken in reach-in cooler. Employee separated items.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Gyro cone on spit in vertical broiler cooking is not continuous. Emailed operator procedures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. marinated chicken, and marinated beef in coolers has no date marking.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas, Throughout kitchen area.
Current Hotel and Restaurant license not displayed. License displayed 2-1-2025.
Cutting board has 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 bag on shelf with dry seasonings
Floor tiles in disrepair throughout kitchen.
Floors soiled with heavy grease buildup on cook line.
Ice buildup in reach-in freezer in dining room.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave soiled with food debris.
Light shield damaged/in disrepair. Multiple ceiling lights in kitchen with damaged or missing covers
Reuse of single-service or single-use articles. Pia bread bags used for raw meats.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezers in dining room not secured.
Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen area.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top vertical broiler for cooking gyro cones on prep table in kitchen with grease laden vapors not located under a hood system
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate12 Basic
Show 17 findings ▾
Food placed in soiled container/equipment. In use squeeze bottles soiled on cook line Metal dry seasoning containers in prep room soiled
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over whole tomatoes in glass cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in white cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Grill surface soiled Stained cutting boards on cook line
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walls and ceilings soiled in kitchen with accumulation of grease and dust
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf with dry seasonings
Employee with no hair restraint while engaging in food preparation.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in kale salad
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave soiled
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen and and prep room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on around equipment on cook line. Cooler gaskets soiled
Reach-in cooler interior/shelves have accumulation of soil residues.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Heat freezer containing unpackaged foods in dining room not secured
Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop bucket. Mop sink blocked with soiled cooking equipment
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top vertical broiler for cooking gyro cones on prep table in kitchen with grease laden vapors not located under a hood system
Apr 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate15 Basic
Show 19 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed staff handling pita bread with bare hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff observed washing equipment in triple sink without using sanitizer, discussed proper cleaning procedures with staff
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw gyro meat over falafel in reach in freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Surface of sandwich press soiled Cutting boards stained Accumulation of grease on grill surface Accumulation of food debris under hood of prep cooler Interior of seasoning bins in prep room soiled Interior sides of gyro machine soiled
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen
Cutting board has 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 bag on shelf with seasoning containers
Employee with no hair restraint while engaging in food preparation. Staff in kitchen observed handling food with no hair restraints
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave and oven soiled
Light shield damaged/in disrepair. Multiple ceiling lights in kitchen with damaged or missing covers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Old labels stuck to food containers after cleaning. In use containers in glass cooler with old labels
Reach-in cooler interior/shelves have accumulation of soil residues.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer containing unpackaged food in dining room not secured
Vending machine exterior soiled. Hood filters soiled
Wall soiled with accumulated grease, food debris, and/or dust. Walls and ceilings soiled in kitchen
Wet mop not stored in a manner to allow the mop to dry.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate11 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris. Gyro cone cooker soiled with food debris Blender heavily soiled with food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb cooked and cut on 11-28-23 no date mark. Employee marked item.
Buildup of food debris/soil residue on equipment door handles. Stand up cooler soiled with food debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area above reach-in cooler and over heavily soiled with dust substance
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. White and green cutting boards in kitchen area.
Floor soiled/has accumulation of debris. Kitchen floors heavily soiled with food debris.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven heavily soiled with food debris. Microwave in kitchen soiled with food debris
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back kitchen area above reach-cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled reach -in cooler on cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in refrigerator next to customer food.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler in kitchen area soiled with food debris
Wall soiled with accumulated grease, food debris, and/or dust. Walls though out kitchen soiled with dust.
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.