CJ BLACKS
11300 W STATE RD 84, Davie FL 33325 · 754 206 4745
Last inspected Jul 14, 2026 · 15 visits since September 2023
JUL 24
MAR 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 flying insect flying around dry storage area not landing on anything. Operator killed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026016975 | Jan 13, 2026 | Apr 2, 2026 | $1,200 |
| 2--2025072786 | Sep 2, 2025 | Oct 23, 2025 | $320 |
| 2--2022002712 | Dec 7, 2021 | Feb 7, 2022 | $400 |
Inspection history
15 visits, newest first
Jul 14, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
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/ Scott Levine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
Jul 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority3 Intermediate6 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. #10 can sweet peas 6 pounds 10 ounces.
Employee washed hands with no soap. Observed cook wash hands without soap. Operator explained to employee correct hand washing.
Live, small flying insects found 1 flying insect flying around dry storage area not landing on anything. Operator killed
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw salmon stored over ready to eat spicy mayonnaise. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler drawer hamburger patties (48F - Cold Holding); sliced roast beef (48F - Cold Holding); mahi filet (48F - Cold Holding); cod filet (48F - Cold Holding); chicken breast (48F - Cold Holding) per operator held out of temperature less than three hours items removed from walk-in cooler and placed in cooling drawer not portion or prepared today Operator placed items inside walk-in cooler. Observed in reach in cooler on cook line chicken fingers (44F - Cold Holding) per operator held out of temperature less than three hours not portion or prepared today. Operator placed item in walk-in cooler Observed in salad station flip top fish dip (47F - Cold Holding); shredded beef (47F - Cold Holding); diced chicken (47F - Cold Holding); grilled onions (47F - Cold Holding) per operator held out of temperature less than three hours. Operator placed ice bags on each item.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. commercial bag soup (105-110F - Hot Holding) in hot holding unit per operator held out of temperature less than 3 hours. Operator placed on stove to reheat.
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/ Scott Levine
Handwash sink not accessible for employee use at all times. Observed garbage can in front of prep hand washing sink. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler house made spicy mayonnaise prepared 07/10 not date marked. Operator date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior right side operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2025 operator printed and posted.
Damaged/spoiled/recalled food not properly segregated On storage rack #10 can sweet corn 6 pounds 10 ounces.
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. Observed expo drinking on expo station. Operator discarded cup
Working containers of food sugar removed from original container not identified by common name.
Jan 21, 2026□ 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 ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line and dishwasher area
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line.
Jan 14, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Test strips failed to change color. Operator placed service request and will use three compartment sink for sanitizing
Ceiling tile missing. Front of expo station
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line and dishwasher area
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line.
Jan 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority2 Intermediate13 Basic
Show 20 findings ▾
Dented/rusted cans present. See stop sale. Observed 3 pounds 5 ounce dented can of black olives
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in 2 drawers below flat top raw hamburger patties stored over fish fillets. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in lower small flip top egg wash (47F - Cold Holding) per operator held in cooler overnight. Commercially processed reduced oxygen packaged fish tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bourbon butter (51-53F - Cold Holding); stored on flip top cutting board at room temperature shredded cheese (51-53F - Cold Holding) stored in a container on top of ice. Per operator held out of temperature less than 2.5 hours. Not portion or prepared today. Operator placed shredded cheese into the ice and placed bourbon butter in lower cooler to chill. Observed on cook line reach in cooler chicken tenders (44-47F - Cold Holding); cod (47F - Cold Holding); shrimp (47F - Cold Holding); chicken wings (45-47F - Cold Holding); chicken breast (45-47F - Cold Holding) Per operator held out of temperature less than three hours.not portion or prepared today. Operator placed bags of ice on products. Observed in lower small flip top egg wash (47F - Cold Holding) per operator held in cooler overnight see stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fries (115-130F - Hot Holding) in stainless steel bowl under heat lamp on cook line. Per operator held out of temperature less than 15 minutes. Operator voluntarily discarded.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Test strips failed to change color. Operator placed service request and will use three compartment sink for sanitizing
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked corn prepared more than 24 hours. Operator date marked.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle in container of cooked rice. Operator removed Observed small plastic soufflé cup with no handle to dispense parm cheese. Operator removed. Observed scoop with no handle inside the cinnamon sugar. Employee removed Observed small.
Ceiling tile missing. Front of expo station
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line and dishwasher area
Commercially processed reduced oxygen packaged fish tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See sale
Damaged/spoiled/recalled food not properly segregated. Observed dented can of black olives on storage shelf.
Food stored on floor. Observed boxes of chicken tenders and crab legs stored on walk-in freezer floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with bread crumbs. Employee removed.
In-use utensil stored in sanitizer between uses. Observed knife in sanitizer bucket on cook line reach.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored in standing water temperature 99F. Operator removed.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in lower portion of flip top cooler on cook line reach.
Stored food not covered. Observed at salad station containers of kale and spinach not covered. Operator covered.
Wiping cloth sanitizing solution stored on the floor. On cook line reach
Sep 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed at walk in freezer - raw turkey stored over raw fish. Both items not commercial packaged. Employee stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooler at cook line - Mongolian beef (50F - Cold Holding) as per employee item not portioned or prepared today. Item held out of temperature for approximately 16 hours. See stop sale. Observed at flip top cooler at salad station - cole slaw (45F - Cold Holding); cowboy butter (51F - Cold Holding); fish dip (49F - Cold Holding) as per employee items not portioned or prepared today, item held out of temperature for approximately 2 hours. Operator discarded at will.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at stove - cream vodka sauce (117F - Hot Holding) as per employee item held out of temperature for approximately an hour. Employee turned up temperature. Observed at steam table - sweet potatoes fries (94F - Hot Holding); mashed potatoes (128F - Hot Holding) as per employee items held out of temperature for approximately 30 minutes. Employee turned up temperature.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on counter top at bar. Observed personal drink stored on shelf with clean plates. Operator removed and stored properly.
Equipment and utensils not properly air-dried - wet nesting. Observed on rack at dishwasher station.
Sep 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 9 high priority.
9 High priority1 Intermediate7 Basic
Show 17 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed bartender rubbed hands for less than 10 seconds. Bartender rubbed hands properly.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed at bar - bartender made bare hand contact with ice as she poured into glass. Bartender dumped drink.
Raw animal food stored in same container as ready-to-eat food. Observed at cooling drawer in kitchen - raw beef stored in same container as cooked ribs. Employee stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler - raw shell eggs stored directly above raw beef. Employee stored correctly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed at walk in freezer - raw turkey stored over raw fish. Both items not commercial packaged. Employee stored correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of cowboy butter (made in house) marked 8/8. Operator discarded at will.
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. Observed at cooler at cook line - Mongolian beef (50F - Cold Holding) as per employee item not portioned or prepared today. Item held out of temperature for approximately 16 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooler at cook line - Mongolian beef (50F - Cold Holding) as per employee item not portioned or prepared today. Item held out of temperature for approximately 16 hours. See stop sale. Observed at flip top cooler at salad station - cole slaw (45F - Cold Holding); cowboy butter (51F - Cold Holding); fish dip (49F - Cold Holding) as per employee items not portioned or prepared today, item held out of temperature for approximately 2 hours. Operator discarded at will.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at stove - cream vodka sauce (117F - Hot Holding) as per employee item held out of temperature for approximately an hour. Employee turned up temperature. Observed at steam table - sweet potatoes fries (94F - Hot Holding); mashed potatoes (128F - Hot Holding) as per employee items held out of temperature for approximately 30 minutes. Employee turned up temperature.
Handwash sink used for purposes other than handwashing. Observed at bar - handwashing sink used for dumping. Employee cleaned sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on counter top at bar. Observed personal drink stored on shelf with clean plates. Operator removed and stored properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags stored on shelf in kitchen area and bar area. Employees removed and stored correctly.
Equipment and utensils not properly air-dried - wet nesting. Observed on rack at dishwasher station.
Food stored on floor. Observed bucket of soy stored directly on the floor. Operator stored correctly.
In-use wet wiping cloth/towel used under cutting board. Observed in kitchen at multiple stations.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at salad station.
Working containers of food removed from original container not identified by common name. Observed in kitchen. Container of sugar not labeled.
Mar 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs not vertical separated from cooked corn beef in walk in cooler.
Handwash sink not accessible for employee use at all times. -Observed handwashing sink block with creates. Operator removed
Food stored on floor. -Observed container with liquid butter stored on kitchen floor. -Observed various boxes with food items stored on walk in freezer floor.
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside double decker oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black mold like substance buildup on wall at 3 compartment sink.
Mar 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale. -Observed 2 badly dented cans with black olives on can rack. Operator informed and a stop sale issued.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs not vertical separated from cooked corn beef in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed fish (46F - Cold Holding); chicken (46F - Cold Holding); burger patties (47F - Cold Holding); roast beef (46F - Cold Holding). Per operator, all items 3 hours prior to the inspection. Operator placed ice packs on items for quick chill. -Observed cooked chicken cold held at 46F in flip top cooler. Chicken stock above chill rim. As per operator, chicken transfer to unit 2.5 hours prior to the inspection. Operator transfer over potions that were out of temperature to walk in freezer for quick chill.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash his hands in 3 compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade.
Handwash sink not accessible for employee use at all times. -Observed handwashing sink block with creates. Operator removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken wings cold held in walk in cooler. Per operator, chicken wings cooked yesterday morning. Items held for more than 24 hours.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean drinking cups stored next to hand washing sink in kitchen. Operator removed and stored properly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinking water stored on food preparation table next to clean plates. Operator discarded at will.
Equipment in poor repair. -Observed ambient temperature in refrigerator drawers at 47F.
Floor area(s) covered with standing water at entrance to beer cooler.
Food stored on floor. -Observed container with liquid butter stored on kitchen floor. -Observed various boxes with food items stored on walk in freezer floor.
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside double decker oven.
No conspicuously located ambient air temperature thermometer in holding unit. In refrigerator drawers. And sushi bar cooler.
No handwashing sign provided at a hand sink used by food employees in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster.
Stored food not covered. -Observed uncovered container with cooked chicken wings in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black mold like substance buildup on wall at 3 compartment sink.
Jul 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at cook line - employee switched duties from picking dirty items from floor- put gloves on without hand wash, proceeded to plate food.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed at kitchen area 7 small flying insects. One landing on shelf above prepping table at cook line - One landing on dishwasher - additionally 5 more landing on boxes of single use utensils.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.observed at sushi bar - tempura shrimp (78F - Hot Holding). As per operator item held out of temperature for an hour. Operator placed in oven for reheating up to 165F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed at cook line sanitation bucket at 200+ppm. Operator discarded and prepared a proper one.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bourbon butter (74F)at prepping table in kitchen. As per operator item portioned today. As per operator item held out of temperature for 1 hour. Operator place item in walk in cooler for quick chill
Handwash sink not accessible for employee use at all times. Observed at handwashing by expo line - dish ware racks blocking access to Handwashing station. Operator removed and stored properly.
Food stored in a location that is exposed to splash/dust. Observed at handwashing station by storage rack container of rice exposed to splash.
Food stored on floor. Observed at sauce rack by front bar. Plastic bottles of ketchup stored directly on floor. Operator removed and stored properly.
Time/temperature control for safety food thawed in an improper manner. Observed at triple sink at back - bags of shrimp thawing in standing water. Educated operator on proper thawing technique - operator placed shrimp under running water.
Jun 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Several boxes of food on floor inside walk in cooler/ walk in freezer
Apr 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 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.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink outside by back entrance door. House connected to faucet
Food stored on floor. Several boxes of food on floor inside walk in cooler/ walk in freezer
Ice scoop handle in contact with ice. Bar area, manager removed.
No handwashing sign provided at a hand sink used by food employees. Behind cook line- prep station. Employee p,aced sign
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled wiping cloths on prep tables, employee removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine sanitizer at 50 ppm.
Sep 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2023Administrative 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 ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line- Observed employee touching raw chicken, then washed gloves, and proceeded to prepare food- without proper hand washing. Educate operator.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef store in the same container with raw fish. Operator rearranged.
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. At kitchen are- Reach in cooler; cheese deep (50F - Cold Holding); spinach (54F - Cold Holding); browns rice (55F - Cold Holding); Individual Mac and cheese (76F - Cold Holding); cooked artichoke (76F - Cold Holding); meat loaf (58F - Cold Holding); cooked carrot cake (59F - Cold Holding). Food not prepped or portion today. 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be maintained: (2) At 41 degrees Fahrenheit or less.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen area- Reach in cooler; cheese dip (50F - Cold Holding); spinach (54F - Cold Holding); browns rice (55F - Cold Holding); Individual Mac and cheese (76F - Cold Holding); cooked artichoke (76F - Cold Holding); meat loaf (58F - Cold Holding); cooked carrot cake (59F - Cold Holding). Food not prepped or portion today. See stop sale.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.
Employee applied hand antiseptic in place of washing hands as required. At cook line- Observed employee touching raw meet, then watching hands in the antiseptic bucket instead of hand washing, and then put new gloves with out proper hand washing; educate employee of proper hand washing.
Handwash sink used for purposes other than handwashing. At kitchen area. Observed bucket inside hand water. Operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean and sanitized utensils stored on floor by sushi area.
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. Manager cut fish bags.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. observe employee phone, at prep are. Employee removed.
Food stored on floor. Observed sushi vinaigrette sauce, additionally, Observed-Multiple food items store on floor throughout the kitchen area.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. At bar, dishwasher-no proper temperature.
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.