CHINA CHEF RESTAURANT
4042 N GOLDENROD RD, Winter Park FL 32792 · 407.657.9137
Last inspected Apr 20, 2026 · 12 visits since December 2023
NOV 24
MAR 25
MAY 25
NOV 25
APR 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. 2 live roaches underneath prep table
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025025025 | May 13, 2025 | Apr 9, 2025 | $400 |
| 4--2015050613 | Oct 5, 2015 | Dec 30, 2015 | $1,200 |
Inspection history
12 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate22 Basic
What the inspector wrote — 28 findingsThe state's own report →
Metal stem-type thermometer soiled.
Nonfood-grade bags used in direct contact with food. Cooked pork in nonfood grade bags in reach in freezer
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over cooked pork in reach in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut cabbage in walk in cooler
Show the remaining 24 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, chicken and pork in walk in cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic bowls inside rice and sugar containers
Buildup of food debris/soil residue on equipment door handles. Microwave handle Both reach in cooler at cook line Reach in freezer
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles at dining area and cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust around kitchen
Equipment in poor repair. Torn Gaskets in prep reach in cooler
Floor soiled/has accumulation of debris. Floors soiled with grease at cook line Onions
Food stored on floor. Sauces at cook line Onions next to dish area
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at Chest freezer at cook line.
In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment at cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave at prep station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease around equipment at cook line Hood filters soiled with accumulation of grease Fan covers soiled with dust in walk in cooler
Plumbing system in disrepair. Mop sink
Reach-in cooler interior/shelves have accumulation of soil residues. Both reach in cooler at cook line.
Reuse of single-service or single-use articles.
Stored food not covered. Dumplings at reach in freezer
Time/temperature control for safety food thawed in an improper manner. Thawing shrimp at room temperature at 3 compartment sink
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cooked chicken in walk in cooler
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Multiple containers with no label at prep station
Exit door locked. For reporting purposes only. Exit door blocked with board and boxes on floor
Nov 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate14 Basic
Show 16 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in freezer
Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not labeled next to cook line and 3 compartment sink
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink at cook line shelf
Equipment in poor repair. Torn Gaskets in prep reach in cooler
Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door and emergency exit door in hallway next to restrooms
Floor soiled/has accumulation of debris. Build up grease under cook line equipment
In-use knife/knives stored in cracks between pieces of equipment. At Cook line
In-use wet wiping cloth/towel used under cutting board. At prep table
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease around cook line equipment Hood filters soiled with accumulation of grease Fan covers soiled with dust in walk in cooler
Plumbing system in disrepair. Mop sink
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in 3 compartment sink
Walk in cooler interior/shelves have accumulation of soil residues.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Sugar and cornstarch not labeled
Nov 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 5 high priority.
5 High priority1 Intermediate19 Basic
Show 26 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. 00ppm chlorine. Operator will wash, rinse and sanitize in 3 compartment sink
Nonfood-grade bags used in direct contact with food. Multiple bags in reach in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Make table raw chicken over ready to eat
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in freezer
Roach activity present as evidenced by live roaches found. 2 live roaches underneath prep table
Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not labeled next to cook line and 3 compartment sink
Accumulation of debris on exterior of warewashing machine.
Cardboard used to line food-contact shelves. Inside reach in freezer
Dead roaches on premises. 2 dead roach behind reach in cooler at cook line 2 dead roaches inside electrical box at prep station Total: 4 dead roaches
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink at cook line shelf
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Torn Gaskets in prep reach in cooler
Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door and emergency exit door in hallway next to restrooms
Floor soiled/has accumulation of debris. Build up grease under cook line equipment
Food stored on floor. Oil containers at cook line
In-use knife/knives stored in cracks between pieces of equipment. At Cook line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop inside cornstarch
In-use wet wiping cloth/towel used under cutting board. At prep table
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease around cook line equipment Hood filters soiled with accumulation of grease Fan covers soiled with dust in walk in cooler
Plumbing system in disrepair. Mop sink
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in 3 compartment sink
Walk in cooler interior/shelves have accumulation of soil residues.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Sugar and cornstarch not labeled
Exit door locked. For reporting purposes only. Exit door blocked with board. Manager removed board and unlocked door.
May 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate15 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over RTE vegetables in walk in cooler
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic bowl inside soy sauce container
Carbon dioxide/helium tanks not adequately secured. CO tanks under dish area
Cardboard used to line food-contact shelves.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles show Water damage at server station
Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door
Floor soiled/has accumulation of debris. Floor soiled with food debris around cook line and prep station
Food storage container/container lid cracked or broken. Multiple cracked lids on food containers in reach in freezer
Food stored on floor. Soy sauce container and sugar container in cook line
In-use knife/knives stored in cracks between pieces of equipment. At cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulated grease
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
Reuse of single-service or single-use articles. Reuse of cardboard box to store RTE food. In walk in cooler
Time/temperature control for safety food thawed in an improper manner. Chicken and shrimp Thawing at room temperature. Recommended operator to place under cold running water or cooler
May 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. At dish area
Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door
In-use knife/knives stored in cracks between pieces of equipment. At cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease
Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers at cook line
Mar 14, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. At dish area
Equipment in poor repair. Cook line reach in cooler internal temperature 50-55F Multiple gaskets torn in coolers
Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door
In-use knife/knives stored in cracks between pieces of equipment. At cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler, server station reach in cooler and reach in freezer soiled with food debris
Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers at cook line
Mar 14, 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. 14 violations recorded, 1 high priority.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
Roach activity present as evidenced by live roaches found. 2 live roaches at cook line floor 2 live roaches at sticky trap behind microwave 1 live roach on clean plate 2 live roaches at sticky trap at prep station Total: 7 live roaches
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. At dish area
Dead roaches on premises. 5 dead roaches Sticky trap at cook line 6 dead roaches sticky trap at prep station 4 dead roaches sticky trap behind microwave 4 dead roaches on cook line floor 3 dead roaches sticky trap to-go container shelf Total: 22 dead roaches
Equipment in poor repair. Cook line reach in cooler internal temperature 50-55F Multiple gaskets torn in coolers
Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door
Floor soiled/has accumulation of debris. Floors soiled with food debris behind fryers, cook line, prep station and dish area
In-use knife/knives stored in cracks between pieces of equipment. At cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler, server station reach in cooler and reach in freezer soiled with food debris
Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers at cook line
Mar 13, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 24 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate18 Basic
Show 24 findings ▾
Roach activity present as evidenced by live roaches found. 2 live roaches at cook line floor 2 live roaches at sticky trap behind microwave 1 live roach on clean plate 2 live roaches at sticky trap at prep station Total: 7 live roaches
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken, pork, cut cabbage, beef, shrimp between 50-55F per operator at cooler from last night
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken, pork, cut cabbage, beef, shrimp between 50-55F per operator at cooler from last night
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher
No soap provided at handwash sink. No soap at cook line hand wash sink
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Deli container inside soy sauce
Carbon dioxide/helium tanks not adequately secured. At dish area
Dead roaches on premises. 5 dead roaches Sticky trap at cook line 6 dead roaches sticky trap at prep station 4 dead roaches sticky trap behind microwave 4 dead roaches on cook line floor 3 dead roaches sticky trap to-go container shelf Total: 22 dead roaches
Equipment in poor repair. Cook line reach in cooler internal temperature 50-55F Multiple gaskets torn in coolers
Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door
Floor soiled/has accumulation of debris. Floors soiled with food debris behind fryers, cook line, prep station and dish area
Food stored on floor. Bag of onions next to walk in cooler Soy sauce next to cook line
Hole in or other damage to wall. Hole in wall by server station
In-use knife/knives stored in cracks between pieces of equipment. At cook line
In-use wet wiping cloth/towel used under cutting board. At cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave soiled with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler, server station reach in cooler and reach in freezer soiled with food debris
Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers at cook line
Time/temperature control for safety food thawed in an improper manner. Clams thawing at room temperature
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled behind cook line equipment
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate17 Basic
Show 23 findings ▾
Nonfood-grade bags used in direct contact with food. Chicken in reach in freezer
Probe thermometer soiled.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over RTE in reach in freezer
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish washer
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. In multiple reach in coolers in cook line
Carbon dioxide/helium tanks not adequately secured. Next to dish area
Equipment in poor repair. Torn gaskets in multiple reach in coolers in cook line
Floor soiled/has accumulation of debris. Around dish area
Food stored on floor. Multiple white buckets with sauces, sugar and rice on floor
In-use knife/knives stored in cracks between pieces of equipment. In cook line
In-use wet wiping cloth/towel used under cutting board. Prep table
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris interior microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease
Reach-in cooler interior/shelves have accumulation of soil residues. In multiple cook line reach in coolers
Reach-in cooler shelves with rust that has pitted the surface. Cook line reach in cooler
Screen in door torn/in poor repair. Screen poor repair kitchen back door
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust shelves in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Soiled walls Around dish area, kitchen and fryers
Marked exit/path to marked exit blocked. For reporting purposes only. Exit path blocked with empty boxes
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Floors under equipment have debris
Apr 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 10 high priority.
10 High priority4 Intermediate13 Basic
Show 27 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked general tos chicken kept cooling for 4 hrs by back exit door with temperature of 76F
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect by back exit door 1 small flying insect inside general tos chicken located in walk in cooler.
Nonfood-grade bags used in direct contact with food. Spring rolls and tempura chicken and ribs kept on non grade bags
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over cook chicken in reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over bbq sauce in reach in cooler Raw shrimp stored over sauce in reach in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. Sweet and sour chicken kept in walk in cooler and had a small flying insect.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork and chicken kept in reach in cooler by back exit door for 4 hours with temperature of 49F. Cooked general tos chicken cooling for 4 hrs with temperature of 75F Raw chicken kept in walk in cooler overnight with temperature of 68F Egg rolls kept in walk in cooler overnight with temperature of 45F Raw beef stored in walk in cooler overnight with temperatures of 47F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items kept in reach in coolers in cook line: Over 4 hrs cooked pork strips and sweet and sour chicken with temperatures of 49F. Items kept in reach in coolers for less than 4 hrs : Sprouts 56F, pork strips 47F, noodles 49F, raw chicken. 45F, raw beef 45F, cooked chicken 47F, cooked shrimp 45F, dumplings 46F, raw shrimp 45F, sweet and sour chicken 59F, pork 47F, wings 51F. Items kept in walk in cooler overnight : Cooked chicken breast 45F, egg rolls 45F, raw beef 47F For the items kept for less than 4 hrs I ask the employee to add ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef kept in cook line for less than 4 hrs with temperature of 83F. Beef kept in bowl in the steam well are for less than 4 hrs with temperatures of 86F. Rice kept in counter with temperature of 76FAsk employees to reheat
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/
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/
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Bowl use to scoop cornstarch
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 coolers located in cook line with ambient cooling temperature of 50F And walk in cooler with ambient cooling of 57F
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. 1 dead roach on hand sink located in cook line
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open cup stored over reach in coolers in cook line.
Floor soiled/has accumulation of debris. Floors under equipment have debris
Food stored on floor. Buckets of msg, sugar, salt and sauce cooling on cook line floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons kept in water with temperature of87F
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and walk in cooler shelves have debris.
Time/temperature control for safety food thawed in an improper manner. Bags of meat been thawed at room temperature by kitchen entrance
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Leak from hand sink faucet
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate12 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef stored over sauces at reach in cooler on cooks line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork temping at 50F per operator came from the walk in cooler to the reach in cooler less than two hours ago. Operator moved to walk in cooler
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. Operator has handout but has not signed in acknowledgment.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken wings,printed handout in Mandarin for operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by dish wash area
Accumulation of debris on exterior of warewashing machine. Top of dish machine
Carbon dioxide/helium tanks not adequately secured. Located under hand washing sink at dish wash area
Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables at cooks line
Equipment in poor repair. Gaskets are torn on two reach in coolers at cooks line
Food not stored at least 6 inches off of the floor. Bags of onion stored on floor across from walk in cooler
In-use tongs stored on equipment door handle between uses. In use tongs stored on wok station pipe
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavy grease build up Black fan at cooks line is heavily soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers at cooks line Walk in cooler shelves heavily soiled
Standing water in bottom of reach-in-cooler. Reach in cooler by screen door
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
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.