CIELO AZUL COCINA MEXICANA
10300 SOUTHSIDE BLVD #242, Jacksonville FL 32256 · 904.683.4693
Last inspected May 11, 2026 · 21 visits since July 2023
DEC 23
AUG 24
FEB 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Observed live and dead insects in container of breading in dry storage. Person in charge discarded.
★ 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 |
|---|---|---|---|
| 5--2025085650 | Aug 6, 2025 | Mar 30, 2026 | $400 |
Inspection history
21 visits, newest first
May 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishmachine testing at 150F at dish level after running multiple times. Person in charge will utilize triple sink to sanitize until unit can be serviced.
Apr 30, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishmachine testing at 150F at dish level after running multiple times. Person in charge will utilize triple sink to sanitize until unit can be serviced.
Apr 22, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishmachine testing at 150F at dish level after running multiple times. Person in charge will utilize triple sink to sanitize until unit can be serviced.
Apr 15, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishmachine testing at 150F at dish level after running multiple times. Person in charge will utilize triple sink to sanitize until unit can be serviced.
Apr 14, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority3 Intermediate5 Basic
Show 15 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishmachine testing at 150F at dish level after running multiple times. Person in charge will utilize triple sink to sanitize until unit can be serviced.
Nonfood-grade bags used in direct contact with food. Observed to go style bag used in direct contact with tortillas on cook line.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork belly dated 4/1, carnitas dated 4/3 in walk in cooler.
Sewage/wastewater backing up through floor drains. Observed wastewater backing up through prep sink floor drain, floor drain in front of dry storage hallway at time of inspection. Wastewater is located in main thoroughfare of kitchen which cannot be blocked off. Person in charge tried to clear drain during inspection. Has called for service.
Stop Sale issued due to food not being in a wholesome, sound condition. 2 portions of ROP salmon with instructions to remove from package prior to thawing, thawed in ROP package in make line drawer.
Toxic substance/chemical improperly stored. Spray bottles with chemical cleaners stored on single service items in bar, on prep table in back kitchen. Person in charge moved to appropriate location.
Vermin activity present as evidenced by droppings found. Observed approximately 10 lizard droppings on bottom storage shelf in bar. Person in charge cleaned and discarded during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in bar with debris accumulation. Also, interior of ice machine with heavy mold like substance accumulation.
Handwash sink used for purposes other than handwashing. Observed dirty plate stored in hand wash sink on cook line. Person in charge removed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at 3 of 4 hand wash sinks in kitchen. Soap missing from dishmachine side cook line hand wash sink. Person in charge provided.
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. 2 portions of ROP salmon with instructions to remove from package prior to thawing, thawed in ROP package in make line drawer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages stored on prep areas. Person in charge began removing.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored on dry storage shelves with/ over food products.
Food stored on floor. Observed three bus tubs of cut raw beef stored on floor under shelves in walk in freezer uncovered. Person in charge began covering and raising.
In-use knife/knives stored in cracks between pieces of equipment. Observed several knives in kitchen stored between make line and prep table. Person in charge removed.
Aug 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found. Observed approximately 10 flying insects in front bar area. Observed approximately 5 flying insects in back dry storage area.
Aug 8, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects found. Observed approximately 10 flying insects in front bar area. Observed approximately 5 flying insects in back dry storage area.
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. Person in charge unable to provide proof that new employees have been informed of their reporting responsibilities.
Aug 7, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects found. Observed approximately 10 flying insects in front bar area. Observed approximately 5 flying insects in back dry storage area.
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. Person in charge unable to provide proof of food handler training for any employees working 60+ days at establishment.
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. Person in charge unable to provide proof that new employees have been informed of their reporting responsibilities.
Aug 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Live, small flying insects found. Observed approximately 10 flying insects in front bar area. Observed approximately 5 flying insects in back dry storage area.
Presence of insects, rodents, or other pests. Observed live and dead insects in container of breading in dry storage. Person in charge discarded.
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 queso, salsa, mole, enchilada sauce, carnitas dated 7/23-7/30.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed one container of breading with multiple live and dead insects in breading. Also, tilapia on line and in walk in cooler with instructions to remove from packaging still sealed and thawed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smaller two door make line in kitchen with sour cream, tomato, tomato, butter at 47-50F. Ambient temperature of unit 50F. Person in charge began moving items to walk in cooler. In small dessert cooler flan at 45-46F. Person in charge discarded.
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. Person in charge unable to provide proof of food handler training for any employees working 60+ days at establishment.
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. Person in charge unable to provide proof that new employees have been informed of their reporting responsibilities.
No soap provided at handwash sink. Missing soap at back hand wash sink and at bar hand wash sink. Also, missing sign at cook line hand wash sink. Also, missing paper towels at prep area hand wash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with debris buildup.
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. Tilapia on line and in walk in cooler with instructions to remove from packaging still sealed and thawed.
Equipment and utensils not properly air-dried - wet nesting. Observed cups at server area wet nesting.
Floor area(s) covered with standing water. Observed standing water in corner of kitchen near dry storage.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed flying insect sticky tape over prep area in back kitchen.
Feb 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 10 high priority.
10 High priority4 Intermediate7 Basic
Show 21 findings ▾
Container of medicine improperly stored. Employee medicine stored on prep table shelf. Chemical stored with bag in box soda. Chemical cucket stored on case of rice in dry storage. Person in charge moved to appropriate location.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Flan in reach in cooler made last night at 46F.
Food prepared in a private home. See stop sale. Desserts chocflan and tres leches cake purchased from home baker served in restaurant.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine in use during inspection testing at 137F. Person in charge will utilize triple sink until repaired.
Live, small flying insects found. Observed four live flying insects in bar area.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored over ready to eat sauces. Person in charge moved to appropriate location.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Seafood soup dated 1/24 in walk in cooler. Ceviche dated 1/25 in walk in cooler.
Stop Sale issued due to food originating from an unapproved source. Desserts chocflan and tres leches cake purchased from home baker served in restaurant.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice and cooked peppers in warmer overnight per person in charge at 73F. Flan in reach in cooler made last night at 46F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice and cooked peppers in warmer overnight per person in charge at 73F.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has high temperature dishmachine, has no way to test temperature during inspection.
No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at prep side hand wash sink.
Accumulation of debris inside warewashing machine. Interior of dishmachine soiled.
Equipment and utensils not properly air-dried - wet nesting. Cups in kitchen wet nesting.
Food stored on floor. Bus tubs of chicken stored on floor under shelving in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Multiple knives stored in cracks between equipment in kitchen. Person in charge began removing.
No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign from men's restroom. Soap missing from hand wash sink on cookline. Person in charge provided.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed plunger stored on bag in box soda boxes in kitchen. Person in charge removed.
Time/temperature control for safety food thawed in an improper manner. Beef thawing on cart in kitchen. Person in charge moved to walk in cooler.
Oct 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. El jefe and el toxico micheladas served with raw oysters with no disclosure on menu.
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. Person in charge unable to provide proof of training for any employee during inspection.
Aug 13, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.Observed approximately 5 flying insects in back hall by mop sink. Also, observed approximately 5 flying insects at front bar in left hand corner under cabinet.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. El jefe and el toxico micheladas served with raw oysters with no disclosure on menu.
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. Person in charge unable to provide proof of training for any employee during inspection.
Aug 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine testing at 140F during inspection. Person in charge will set up triple sink until unit can be serviced.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.Observed approximately 5 flying insects in back hall by mop sink. Also, observed approximately 5 flying insects at front bar in left hand corner under cabinet.
Raw animal food stored over/not properly separated from ready-to-eat food. In small two drawer lowboy, raw beef and chorizo stored in pans above prepped vegetables.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline fries and plantains at 66-75F. Person in charge cooked. At left sided small fliptop sour cream at 51F. Ambient temperature of unit 51F. Person in charge states has had lid open. Person in charge began icing items down.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. El jefe and el toxico micheladas served with raw oysters with no disclosure on menu.
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. Person in charge unable to provide proof of training for any employee during inspection.
Aug 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 10 high priority.
10 High priority10 Intermediate7 Basic
Show 27 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. Observed employee pick up items dropped on floor with gloved hands, then handle clean dishware to pan beans. Person in charge spoke to employee who removed gloves and washed hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine testing at 140F during inspection. Person in charge will set up triple sink until unit can be serviced.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.Observed approximately 5 flying insects in back hall by mop sink. Also, observed approximately 5 flying insects at front bar in left hand corner under cabinet.
Medicine not labeled properly. Medicine stored on shelf above prep area in kitchen. Person in charge moved to appropriate location.
Nonfood-grade bags used in direct contact with food. Tuna stored indirect contact with to go style bag in walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. In small two drawer lowboy, raw beef and chorizo stored in pans above prepped vegetables.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta in walk in cooler dated 7/28.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline fries and plantains at 66-75F. Person in charge cooked. At left sided small fliptop sour cream at 51F. Ambient temperature of unit 51F. Person in charge states has had lid open. Person in charge began icing items down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in hot holding unit at 123F. Person in charge added to cookline to reheat.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from non chemical side of splitter at mop sink.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment is not keeping oyster tags, verbiage on tags say required to keep for 90 days.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked in bar by trash can. Person in charge moved.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. El jefe and el toxico micheladas served with raw oysters with no disclosure on menu.
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/ 4 employees on duty with no CFM present.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Person in charge unable to provide way to test dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Several hand wash sinks in kitchen missing paper towels. Hand wash sink at server line and in bar missing hand soap.
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. Person in charge unable to provide proof of training for any employee during inspection.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment serves raw oysters, no oyster advisory posted at time of inspection. Person in charge provided and operator posted during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings and soup made over the weekend per person in charge with no date mark.
Spray bottle containing toxic substance not labeled. Spray bottle containing bleach per person in charge unlabeled. Person in charge labeled appropriately.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed sticky trap stored on shelf over clean dishware full of dead insects.
Employee eating in a food preparation or other restricted area. Observed employee eating with personal plate of food stored on pan of food at prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored with food items on dry storage shelving in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Cups in kitchen wet nesting.
Food-contact surface not smooth and easily cleanable. Lava bowls with no lining in use during inspection. Not smooth and easily cleanable.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and edge of cooler.
Time/temperature control for safety food thawed in an improper manner. Fish thawing in prep sink in standing water. Person in charge turned on water.
Jan 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine in kitchen testing at 152F. Dishmachine in bar testing at 144F. Person in charge set up triple sink with Quaternary Ammonium at 150ppm and will utilize until serviced.
Jan 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine in kitchen testing at 152F. Dishmachine in bar testing at 144F. Person in charge set up triple sink with Quaternary Ammonium at 150ppm and will utilize until serviced.
Dec 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority7 Intermediate3 Basic
Show 13 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine in kitchen testing at 152F. Dishmachine in bar testing at 144F. Person in charge set up triple sink with Quaternary Ammonium at 150ppm and will utilize until serviced.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over prepped bell peppers. Also in reach in cooler raw bacon stored over shrimp mix. Person in charge moved to appropriate location.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso at steam table at 126F. Person in charge discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut lettuce in large covered plastic container at 66F, at 64F 45mins later. Person in charge added ice to lettuce during inspection. Spoke about utilizing different container.
Handwash sink used for purposes other than handwashing. Observed employee washing tomatoes in hand wash sink. Spoke to employee who removed and washed in prep sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Both dishmachines are high temperature, person in charge has no way to measure.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels dispenser in kitchen by dishmachine not dispensing.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment serves raw oysters, no oyster consumer advisory. Provided during inspection, person in charge posted.
Records/documents for required employee training do not contain all of the required information. Training records missing date taken, person in charge states was completed in May, filled out during inspection.
Spray bottle containing toxic substance not labeled. Multiple spray bottles with chemicals unlabeled in kitchen. Person in charge began labeling.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items on shelving with food. Person in charge removed.
Equipment and utensils not properly air-dried - wet nesting. Cups and pans at clean dish area wet nesting.
Food stored on floor. Cases of food stored on floor in walk in cooler. Person in charge raised. Also, corn in walk in cooler, shrimp in walk in freezer uncovered. Person in charge covered.
Jul 14, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Non food grade bag used to store cooked Tortillas on cooks line, manager properly stored tortillas
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. No written procedures provided, emailed operator vomiting and diarrheal clean up procedures
Handwash sink not accessible for employee use at all times. Ice scoop stored in hand wash sink near cooks line, hand wash sink blocked in prep/dry storage area. Manager corrected
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at entrance to kitchen, manager provided paper towels during inspection
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. No proof provided, emailed operator
Bowl or other container with no handle used to dispense food. Small white bowl used to scoop cooked rice, manager removed bowl
Cutting board has cut marks and is no longer cleanable. Cut marks on white cutting boards
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above prep table, manager discarded drink
Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf across from triple sink
In-use knife/knives stored in cracks between pieces of equipment. Three knives stored between flip top coolers on cooks line
In-use tongs stored on equipment door handle between uses. Tongs stored on Oven door handle, employee moved tongs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on reach in cooler Drawer gasket, employee cleaned gasket
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.