CIAO BELLA BISTRO & MARTINI BAR
103 S PINE ST, New Smyrna Beach FL 32169 · 386.410.5001
Last inspected Aug 7, 2026 · 15 visits since August 2023
AUG 24
JAN 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
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 putting bread into a basket for customer
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024012302 | Jan 23, 2024 | May 9, 2024 | $200 |
| 4--2020049447 | Sep 28, 2020 | May 3, 2021 | $720 |
| 4--2019042146 | Jul 2, 2019 | Jan 9, 2020 | $800 |
| 4--2019007045 | Feb 5, 2019 | Apr 22, 2019 | $800 |
| 4--2017045041 | Jul 27, 2017 | Oct 11, 2017 | $200 |
| 4--2016016266 | Apr 1, 2016 | Apr 21, 2016 | $200 |
Inspection history
15 visits, newest first
Aug 7, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle cookline cooler: artichokes 46F, shrimp 45F, meat sauce 45F, chicken 45F, pasta 45F, pasta 44F, clams nested 62F Left cooler fresh mozzarella 47F in 1/9 nested in 1/3 pan Right cooler: blue cheese nested in 1/6 pan 49F, fresh mozzarella 46F On ice in the bar, blue cheese olives 52F. Moved to cooler operator discarded clams and blue cheese. other items were checked at start of day and were 41F or below per operator. Advised to service coolers, monitor, ice, keep covered, use deep metal pans.
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Credit card fee
Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer repeat violation - soda gun in the bar - black grooves in cutting board
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carbonara made with raw eggs
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover walk in cooler
Jul 31, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority4 Intermediate2 Basic
Show 8 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. 0 ppm cl bar dish machine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle cookline cooler: artichokes 46F, shrimp 45F, meat sauce 45F, chicken 45F, pasta 45F, pasta 44F, clams nested 62F Left cooler fresh mozzarella 47F in 1/9 nested in 1/3 pan Right cooler: blue cheese nested in 1/6 pan 49F, fresh mozzarella 46F On ice in the bar, blue cheese olives 52F. Moved to cooler operator discarded clams and blue cheese. other items were checked at start of day and were 41F or below per operator. Advised to service coolers, monitor, ice, keep covered, use deep metal pans.
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Credit card fee
Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer repeat violation - soda gun in the bar - black grooves in cutting board
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carbonara made with raw eggs
No paper towels or mechanical hand drying device provided at handwash sink. Bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover walk in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority5 Intermediate3 Basic
Show 11 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. 0 ppm cl bar dish machine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle cookline cooler: artichokes 46F, shrimp 45F, meat sauce 45F, chicken 45F, pasta 45F, pasta 44F, clams nested 62F Left cooler fresh mozzarella 47F in 1/9 nested in 1/3 pan Right cooler: blue cheese nested in 1/6 pan 49F, fresh mozzarella 46F On ice in the bar, blue cheese olives 52F. Moved to cooler operator discarded clams and blue cheese. other items were checked at start of day and were 41F or below per operator. Advised to service coolers, monitor, ice, keep covered, use deep metal pans.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Marinara 110-180F at approximately 2 hours. Stirred and 178F was reached. Vodka sauce 115f, moved to stove, 165F was reached
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Credit card fee
Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer repeat violation - soda gun in the bar - black grooves in cutting board
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carbonara made with raw eggs
No paper towels or mechanical hand drying device provided at handwash sink. Bar
Spray bottle containing toxic substance not labeled. several,
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover walk in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl
Jan 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline cooler raw fish over cooked, fish raw seafood over cooked rice
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
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.
Nonfood-grade basting brush used in food. In garlic butter
Cutting board has cut marks and is no longer cleanable. Small white cutting board
Employee personal food not properly identified and segregated from food to be served to the public. Pate in pizza reach in cooler Reach in freezer Above reach in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board
In-use tongs stored on equipment door handle between uses. Tongs and ladles, oven door
Jan 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 7 high priority.
7 High priority9 Intermediate8 Basic
Show 24 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar less than 10 ppm cl
Employee touched personal cell phone with gloved hands and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items 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. Employee putting bread into a basket for customer
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline cooler raw fish over cooked, fish raw seafood over cooked rice
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler overnight: Various pasta 47-50F Cooked chicken 47F, 48F Cooked peppers 47F Marsala sauce 45F Gorgonzola 47F, 48F Maasdam cheese 47F Provolone 47F Swiss 47F Mortadella 47F Goat cheese 47F Shredded mozzarella 48F Heavy cream 47F Burrata 47F Raw steak 46F. Fresh mozzarella 46F Ricotta 46F Feta 46F Raw veal 47F Cooked mushrooms 48F Cooked potatoes 45F Breaded cheese 45F Meat sauce 47F White sauce 45-46F Pizza sauce 46F Cooked pork osso bucco 48f Gnocchi 47 Ravioli 47F Spinach ravioli 48F Raw chicken47F Raw beef roast 48F Raw shrimp 48F Milk 46F Cooked zucchini 46F. Pancetta 47F
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. From 12 per employee: meatballs 56 F (reheating ); marinara 88 F (reheating ); at 1:19 Rechecked at 2:08 and meatballs 109F, marinara 111F
Establishment advertised a specific fish on the specials menu /menu board but served another type of fish. Specials board verbally described to customers reads red snapper. Case of snapper shown was king snapper
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
Handwash sink not accessible for employee use at all times. Cookline, holding a large container of water
No paper towels or mechanical hand drying device provided at handwash sink. - Cookline - bar
No probe thermometer provided to measure temperature of food products.
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.
No soap provided at handwash sink. - Pizza area - bar
Nonfood-grade basting brush used in food. In garlic butter
Spray bottle containing toxic substance not labeled.bar
Clean utensils or equipment stored in dirty drawer or rack. Inverted clean containers stored on visibly soiled rack in the dish area and below that clean lids with visible debris on them.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. White fish
Cutting board has cut marks and is no longer cleanable. Small white cutting board
Employee personal food not properly identified and segregated from food to be served to the public. Pate in pizza reach in cooler Reach in freezer Above reach in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board
Faucet/handle in disrepair at plumbing fixture. Cold water in the bar
Food stored on floor. Case of potatoes walk in cooler
In-use tongs stored on equipment door handle between uses. Tongs and ladles, oven door
Sep 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - Salad cooler gaskets - underside of mixer head - blue cutting board - can opener blade a' slicer blade guard
No probe thermometer provided to measure temperature of food products.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on cookline shelving
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unused drawers on cookline Bar/glass cooler ledges and interior
Jul 15, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - Salad cooler gaskets - underside of mixer head - blue cutting board - can opener blade a' slicer blade guard
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio
No probe thermometer provided to measure temperature of food products.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on cookline shelving
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unused drawers on cookline Bar/glass cooler ledges and interior
Water leaking from pipe and/or faucet/handle. Handsink drain cookline
Jul 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority5 Intermediate8 Basic
Show 16 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. Bar
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the counter cooked garlic in oil 76F, raw shell eggs. 76F Walk in cooler overnight Marinara 50F, Lasagna 50-51F, Meat sauce 52F calamari 52F pasta 50-51F Heavy cream 51F Sausage 51F Tomatoes 51F Vodka sauce 52F chicken parm 52F Meatballs 52F Pork 53F Gnocchi 52F Salmon 52F Grouper 52F Ravioli 51-52F Soup 52F Watermelon 52F Raw beef 51-52F Ricotta 51F Mortadella 51F Fresh mozzarella 51F Provolone 51F Feta 51F Shredded mozzarella 51F Goat cheese 51F mozzarella 51F Blue cheese 51F
Food-contact surface soiled with food debris, mold-like substance or slime. - Salad cooler gaskets - underside of mixer head - blue cutting board - can opener blade a¿¿ slicer blade guard
Handwash sink used for purposes other than handwashing. Holding container of water cookline
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio
No paper towels or mechanical hand drying device provided at handwash sink. All coolers
No probe thermometer provided to measure temperature of food products.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine. Top of machine
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans and pots, visible loose debris under prep table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink on cookline next to reach in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on cookline shelving
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unused drawers on cookline Bar/glass cooler ledges and interior
Time/temperature control for safety food thawed in an improper manner. Room temperature, sausage and other items
Water leaking from pipe and/or faucet/handle. Handsink drain cookline
Jan 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Slicer Slight buildup ice machine corners of baffle Cutting boards
Jan 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat over butter. Cookline cooler In the freezer, raw steaks over gelato.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Meatballs 53F, sausage 46F, in stacked pans on top of pizza cooler less than 3 hours, operator moved underneath. - fresh garlic in oil 65F, out for less than 3 hours. - containers of spaghetti from yesterday on top of spaghetti containers cooked today. Temperature of yesterday's spaghetti up to 50F. Operator moved - chicken in shallow pan 46F, butter 44F, cooked mushrooms 44F, top of right cookline cooler. Operator moved to deep pan and covered - top left cookline cooler fresh mozzarella and feta 45-46F. Operator relocated
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Demi glaze 65F. Lemon sauce 73F. In steam table turned off.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Slicer Slight buildup ice machine corners of baffle Cutting boards
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. Employee with no food handler training.
Accumulation of debris inside and outside warewashing machine.
Clean utensils or equipment stored on dirty rack. Visibly soiled, across from dish machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above clean plates in dish area
Food stored on floor. Oil containers dry storage
Ice scoop handle in contact with ice. Bar and main ice machine
Stored food not covered. Sugar and salt dry storage Food containers walk in cooler
Time/temperature control for safety food thawed in an improper manner. Lasagna portions room temp. Returned to cooler
Aug 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Salmon
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of debris inside warewashing machine.
Employee with no beard guard/restraint while engaging in food preparation.
No handwashing sign provided at a hand sink used by food employees. Left restroom
Aug 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority6 Intermediate11 Basic
Show 22 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Grouper
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw meat over rice balls, double freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: Marinara out and returned to cooler 48-41F Calamari 44F Mortadella 44F Reach in cooler: breaded chicken 48F, veal 48F. Left reach in cooler: Fresh mozzarella 52F, feta 50F. Overnight in shallow plastic pans, see stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Marinara 138F in the middle and 170F at the edge. Heated approximately 2 hrs prior and moved to steam table
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Salmon
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Can opener blade Interior ice machine baffle heavily soiled Soda gun bar
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Francesco
Spray bottle containing toxic substance not labeled. Bleach
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. In sugar
Clean equipment/utensils not stored at least 6 inches above the floor. Ice buckets under handsink
Employee personal food not properly identified and segregated from food to be served to the public. Raw fish (personal) over pepperoni
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones over pizza cooler
Employee with no beard guard/restraint while engaging in food preparation.
Food stored on floor. Bag in the box soda under soda rack Containers of oil
In-use tongs stored on equipment door handle between uses. Oven handle
No handwashing sign provided at a hand sink used by food employees. Left restroom
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Steaks in the walk in cooler
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Raw bacon, 3 days. Employee opened packages. Frozen steaks
Jan 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over strawberries in bar cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pasta 57F and 57F in reach in cooler. Left out prior to stocking per operator less than an hour prior. Moved to walk in cooler - in upright True cooler, lasagna 53F and 52F, cannoli cream 50f, mozzarella 50 F, baked pasta 51F. Stocked within previous hour per operator. Moved items to walk in cooler
No paper towels or mechanical hand drying device provided at handwash sink. Bar
No handwashing sign provided at a hand sink used by food employees. Women's restroom
Opened employee beverage container in a cold holding unit with food to be served to customers. In pizza cooler
Jan 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over strawberries in bar cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pasta 57F and 57F in reach in cooler. Left out prior to stocking per operator less than an hour prior. Moved to walk in cooler - in upright True cooler, lasagna 53F and 52F, cannoli cream 50f, mozzarella 50 F, baked pasta 51F. Stocked within previous hour per operator. Moved items to walk in cooler
No paper towels or mechanical hand drying device provided at handwash sink. Bar
Spray bottle containing toxic substance not labeled. Fabuloso.
No handwashing sign provided at a hand sink used by food employees. Women's restroom
Opened employee beverage container in a cold holding unit with food to be served to customers. In pizza cooler
Working containers of food removed from original container not identified by common name. Salt
Aug 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate5 Basic
Show 16 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cell phone and then began putting away food Discussed with employee
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked sausage walk in cooler
Spray hose at dish sink lower than flood rim of sink. Dish area
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw fish 49F sitting on top of plastic containers in Cookline cooler overnight. See stop sale - pasta 46-50F in cookline drawers less than 4 hours. Unit frozen. Moved to another cooler. - blue cheese olives in the bar 62F. Advised to ice fully or store under refrigeration. Operator returned to cooler
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade corrected on site - bottom cookline drawer gaskets
No paper towels or mechanical hand drying device provided at handwash sink. Bar
No probe thermometer provided to measure temperature of food products.
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. New employee
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked asparagus, walk in cooler. Employee on duty does not know when they were made
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handle does not turn on water
Bowl or other container with no handle used to dispense food. In dry items
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers
Outer openings not protected with self-closing doors. Front door
Working containers of food removed from original container not identified by common name. Powdered sugar
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.