CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT
124 CAPULET DR STE 109, Saint Augustine FL 32092 · 9042521144
Last inspected Jul 23, 2026 · 12 visits since July 2023
OCT 24
MAR 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between F and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies, flying around the main cook line area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Dented/rusted cans present. See stop sale. In dry storage room on can rack, 2 cans of pineapple tidbits severely dented at edge of can.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line in three door reach-in freezer, raw pork chops in togo bag stored over case of empanadas and pan of pork stored over ears of corn in plastic wrap. Also, at cook line reach-in cooler, raw shell eggs stored of packs of tortillas.
Stop Sale issued due to food not being in a wholesome, sound condition. At cook line reach-in cooler drawer 1.5 packs of tilapia completely thawed, one pack sealed the half piece still in packaging. Package states to keep frozen, remove before thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, milk (44F - Cold Holding); chicken (45F - Cold Holding). Door not closed tightly multiple times during inspection.
Show the remaining 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, queso (115F - Hot Holding). Operator stated item placed in service 45 minutes prior.
Handwash sink not accessible for employee use at all times. At cook line, large containers of chips blocking access to handwash sink from cook line. Operator moved chip containers.
Bowl or other container with no handle used to dispense food. At wait station, black bowl used as scoop,in bulk sugar. Operator removed bowl.
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. At cook line reach-in cooler drawer 1.5 packs of tilapia completely thawed, one pack sealed the half piece still in packaging. Package states to keep frozen, remove before thawing.
Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans stacked before air drying.
Floor tiles missing and/or in disrepair. Multiple floor tiles throughout kitchen area broken/chipped.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored between 2 reach-in coolers. Operator moved knife.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line and bar, multiple reach-in cooler/reach-in freezer gaskets soiled with mold-like substance. At cook line, hood filters over flat top,have grease build up.
Working containers of food removed from original container not identified by common name. At wait station, bulk sugar not labeled.
Feb 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Garbage on the ground and/or pad around dumpster. Inside of dumper enclosure has a build up of trash and grease with multiple birds/vultures around enclosure. Also build up of grease on grease receptacle and dumpster.
Feb 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef (48F - Cooling overnight) in covered container more than 2 inches deep in walk in cooler, per employee beef was cooked last night and placed in walk in cooler without any additional preparation done today.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. beef (48F - Cooling overnight) in covered container more than 2 inches deep in walk in cooler, per employee beef was cooked last night and placed in walk in cooler without any additional preparation done today.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Packages of raw beef, removed from original packaging, stored over boxes of peppers and other ready to eat items in standing reach in freezer on cook line. Employee moved raw beef.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at bar by triple sink, manager took bucket to ware washing area to be remade.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef (48F - Cooling overnight) in covered container more than 2 inches deep in walk in cooler, per employee beef was cooked last night and placed in walk in cooler without any additional preparation done today.
Handwash sink does not have enough water pressure to properly wash hands. In women's bathroom.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager not able to find any test strips of any kind.
Garbage on the ground and/or pad around dumpster. Inside of dumper enclosure has a build up of trash and grease with multiple birds/vultures around enclosure. Also build up of grease on grease receptacle and dumpster.
Grease receptacle lid open, broken, or missing. Grease receptacle lid open, manager closed.
Stored food not covered. Containers of dry rice and dried peppers in back storage room.
Aug 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine ran multiple times and not reading any sanitizer
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. rice (89F - Hot Holding) in tuned off warmer on cook line, per owner rice was made yesterday and they just haven't throw it away yet.
Raw animal food stored over or with unwashed produce. Raw beef stored over bags of unwashed onions in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (89F - Hot Holding) in tuned off warmer on cook line, per owner rice was made yesterday and they just haven't throw it away yet.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (64F - Cold Holding) sitting out on table next to cook line, per manager eggs sit out for several hours for lunch then they are put back in cooler and eggs have been out for several hours, eggs put in walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. refried beans (64F - Cooling, 64F after 40 minutes ); guacamole (54F - Cooling, 54F after 40 minutes ) in covered containers more then 2 inches deep in walk in cooler, per operator both items made about 3 hours prior.
Handwash sink does not have enough water pressure to properly wash hands. In bathrooms furthest from kitchen.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. In use dish machine only reaching 83F after running multiple times.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water does not work in bathroom closest to kitchen.
Employee with no hair restraint while engaging in food preparation. Operator making food orders on cook line.
Food stored on floor. Bucket of chips and seasoning in kitchen.
Insect control device installed over food preparation area. Fly tape over prep table in prep area by dish machine, tape removed.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. In hand wash station by triple sink.
Mar 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 9 high priority.
9 High priority5 Intermediate5 Basic
Show 19 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine reading 0ppm, machine ran multiple times and still reading 0ppm.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands in mop sink for only a few seconds before continuing to make food orders.
Employee switched from working with raw food to ready-to-eat food or clean equipment without washing hands. Employee put raw beef on grill with gloved hands then continued to handle clean plates and utensils while making food orders without changing gloves and washing hands between tasks.
Evidence of mop/cleaning wastewater dumped onto ground. Bits of mop strings, plastic utensils, and bits of food in bare ground outside back door to kitchen.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee using dish machine for all dishes and pot and pans during inspection reading 0ppm chlorine.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef, removed from original packaging, stored over boxes of fully cooked burgers and tamales in reach in freezer on cook line. Also open container of raw beef stored over open container of mixed vegetables in bottom of reach in cooler on make line, beef moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (45F - Cold Holding); raw pork (44F - Cold Holding) in front section of reach in cooler drawer on make line, per manager drawer has been consistently for 1 hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (109F - Hot Holding) in rice warmer on make line, per manager rice was made 1 hour ago and placed in warmer. pork (68F - Hot Holding) sitting on top of stove without any heat being applied to it on cook line, per manager pork was placed there from the walk in cooler 1 hour prior.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at bar reading 200ppm.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in mop sink for only a few seconds before continuing to make food orders.
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.
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/ Manager on duty, Bruno Barajas expired 11/6/2024
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/ The only certified food manager on site certification expired in November of 2024, with at least 5 employees engaged in food handling during inspection.
No soap provided at handwash sink. At hand wash station at bar.
Food stored on floor. Buckets of cut lettuce in prep area. Bag of onions in walk in cooler. Bucket of raw chicken and raw beef in walk in cooler. All items moved.
No handwashing sign provided at a hand sink used by food employees. In men's bathroom.
Raw fruits/vegetables not washed prior to preparation. Employee cutting heads of lettuce and whole tomatoes in prep area without washing them off first.
Standing water in floor drain/floor drain draining very slowly. Drain under triple sink draining very slowly and overflowing, employee using squeegee to contain overflow of water under triple sink and dish machine. Employee cleaned out drain and sink ran for several minutes and no over flow occurred.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over pans of refried beans in walk in cooler. Unwashed lemons and limes stored over buckets of salsa in walk in cooler.
Oct 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 2 high priority.
2 High priority5 Intermediate13 Basic
Show 20 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At end of prep table on make line, raw shell eggs (50F - Cold Holding ambient). Manager stated eggs were out of refrigeration for approximately 1 hour. Eggs moved to walk in cooler to lower temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam well on make line, ground beef (126F - Hot Holding); shredded chicken (128F - Hot Holding). Both items were in warmer unit for approximately 1.5 hours. Manager turned up temperatures on steam well.
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. Establishment has no clean up plan. Inspector emailed manager clean up plan.
Handwash sink used for purposes other than handwashing. Hand wash station by triple sink had dirty dishes, metal scrubber and dish soap in sink. Manager removed from sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips. Inspectors used personal strips to test sanitizer. Manager stated he will order more strips.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by triple sink, no paper towels or soap. Manager supplied both.
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. Two employee trainings are expired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table at end of make line, employee water bottle. Manager removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In back room where in box soda are located, employee bags and jackets on boxes. Manager moved employee belongings away from area.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on multiple clear plastic containers. Manager separated containers to air dry properly.
Equipment in poor repair. Gaskets of walk in cooler are torn/hanging.
Food stored on floor. At dry storage room in back, two cases of cooking oil on ground. Manager removed from ground.
Grease receptacle lid open, broken, or missing. Grease receptacle lid open.
In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of stove on make line. Employee removed tongs from stove handle.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of raw rice in back room, scooper handle in direct contact with product. Manager lifted handle out of product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers have grease build up.
Open dumpster lid. Shared dumpster lid open. Manager had employee close.
Single-service articles improperly stored. To go containers not inverted above make line. Manager inverted.
Water leaking from pipe and/or faucet/handle. Pipe of hand wash station by triple sink not connected. Manager reconnected pipe.
Wet wiping cloth not stored in sanitizing solution between uses. Two wiping cloths on cutting board at make line not stored in sanitizer between uses. Manager moved rags back to sanitizer.
Jan 4, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 31, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 28 violations recorded, 6 high priority.
6 High priority5 Intermediate17 Basic
Show 28 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies, flying around the main cook line area.
Raw animal food stored over or with unwashed produce. In the walk in cooler raw chicken stored over unwashed limes. Operator relocated the raw chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the main cook line, Chile rellenos (57F - Cold Holding); raw shell eggs (ambient air temperature- Cold Holding) per operator items placed out for the lunch service. Operator had employee discard the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the main cook line, Chile rellenos (57F - Cold Holding); raw shell eggs (ambient air temperature- Cold Holding) per operator items placed out for the lunch service. Operator had employee discard the items.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. In the walk in cooler, previously frozen prepared tamales with no product date marking. Operator us user when made or thawed. Operator voluntarily discarded the tamales.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of the oven of the main cook line, queso (101/98F - Hot Holding) stored in plastic buckets. Discussed with operator switching to shallow metal containers or placing in a steam well to correctly hold temperature.
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler cutting board has build up of food residue staining. Behind the bar counter, soda gun has build up of residue on the nozzle.
Handwash sink not accessible for employee use at all times. Hand wash sink by the three compartment sink blocked by stacks of buckets and utensils in the hand wash sink Hand wash sink behind the bar counter blocked by utensils in the hand wash sink. Operator removed the items from the hand wash sinks.
Raw/undercooked animal food offered and establishment has no written consumer advisory. At time of inspection establishment has new menus with no consumer advisory posted on the menus or signage posted in establishment while offering undercooked items. Inspector provided consumer advisory and operator posted the signage.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, prepared chicken and beef not stored with product date marking. Per operator thinks items was prepared the previous day.
Current Hotel and Restaurant license not displayed. Current license displayed expired 06/01/2023.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored in prep tables on both sides of the main cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dry storage room, employee jacket stored on unopened bag of beans. Employee jacket stored on soda syrup boxes in front of the bulk ice bin. Employee removed jacket from the soda syrup boxes.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the three compartment sink, clean metal containers stacked while wet. On the waitstation prep table next to the soda dispenser, plastic cups stacked while wet.
Floors, Walls and Ceiling soiled/has accumulation of debris. Build up of dust on ceiling vent and surround tile over the main cook line. Build up of debris on the floor under equipment in main kitchen area. Build up of debris and standing water on the floor under the warewashing area.
Food stored on floor. Queso in bucket cooling on floor on the back side of the cook line. In the walk in cooler bucket of beef and chicken on the floor. Operator had employee relocate all items from the floor.
Grease receptacle lid open, broken, or missing. Crease receptacle lid left open.
In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored between flip top reach in cooler and prep table. Employee removed the knife.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris stuck to spinning plate of the microwave on the main cook line.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in women's restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line drawer reach in cooler under the grill and sliding door reach in cooler opposite the grill area have build up of food debris in the door gaskets. Build up of debris under the flat top grill area. Air conditioning unit over back exterior door has build up grease/debris.
Raw fruits/vegetables not washed prior to preparation. In the flip top reach in cooler on the main cook line, unwashed cut in half avocado with the sticker still attached.
Ripped/worn tin foil used as shelf cover. Ripped tin foil used to create work space at the oven area of the main cook line.
Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler on the main cook line.
Stored food not covered. In the dry storage area, uncovered bucket of uncooked beans. In the standup reach in freezer containers of tamales and chille rellenos not covered or wrapped. Operator asked employee to cover all items.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head on the floor of the dry storage area. Operator removed the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table at the pass through window.
Jul 31, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 5 high priority.
5 High priority4 Intermediate14 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, covered plastic bucket of refried beans at 61F from the previous day. Operator asked employee to remove the refried beans.
Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed lemons in the walk in cooler. Operator relocated the raw shell eggs.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in the drawers of the reach in cooler opposite the flat top grill. Operator asked employee to switch the storage levels.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, covered plastic bucket of refried beans at 61F from the previous day. Operator asked employee to remove the refried beans. On the main kitchen line; quesadilla (87F - Hot Holding); Chile rellenos (95/102F - Hot Holding). Employee voluntarily disposed of both items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main kitchen line; quesadilla (87F - Hot Holding); Chile rellenos (95/102F - Hot Holding). Employee voluntarily disposed of both items.
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the steam table has build up of food residue staining. Soda nozzle behind the bar counter area has build up of soda syrup around the nozzle.
Handwash sink used for purposes other than handwashing. Hand wash sink in the warewashing area used to store soiled utensils. Employee removed the utensils from the hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and beef in on the walk in cooler stored overnight with no product labeling.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance spots at the bottom of the deflector plate.
Bowl or other container with no handle used to dispense food. Bowl used as a scoop in the bulk seasoning in the dry storage area. Metal bowl used as scoop in bulk ice bin. Operator removed the bowls.
Employee eating in a food preparation or other restricted area. Employees food and beverages stored on the prep table on the service side of the pass through window. Employee relocated the employee food.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the three compartment sink clean metal and plastic containers stacked while wet.
Floor area(s) covered with standing water. Standing water on floors through warewashing area. Employee removed the standing water.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over center of the kitchen and the prep table. Employee removed the fly sticky tape.
Food stored on floor. Behind the bar counter, margarita mix stored on the floor. Operator asked employee to relocate the margarita mix.
Hood filter missing from automatic fire suppression/exhaust system. All hood filters missing from the main cook line during inspection. Operator states hood filters aren't being dried out back.
In-use tongs stored on equipment door handle between uses. Tongs stored hanging off the oven door handles on the main cook line.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under in use cutting board on the prep line. Operator removed the wet wiping cloth.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the service side of the pass through window has accumulation of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door has build up of mold like substance along the door gasket.
Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line oven next to fryer and bottom shelf of the prep table on the service side of the pass through window.
Time/temperature control for safety food thawed in an improper manner. Sausages thawing at ambient air temperatures on the shelf opposite the three compartment sink. Operator had employee relocated the sausages to the 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.