CODY'S ORIGINAL ROADHOUSE
305 SE US HWY 19, Crystal River FL 34429 · 352-795-7223
Last inspected Mar 26, 2026 · 22 visits since August 2023
JUL 24
OCT 24
FEB 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on table in dining room. Inspector killed roach and employee cleaned and sanitized the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025071338 | Sep 2, 2025 | Nov 6, 2025 | $400 |
| 3--2024046066 | Jul 29, 2024 | Sep 16, 2024 | $600 |
Inspection history
22 visits, newest first
Mar 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris and grease throughout kitchen.
Cove molding at floor/wall juncture broken/missing and floor tiles broken and missing throughout establishment.
Plumbing system in disrepair. Observed handwash sink in bar with water turned off. Operator turned on. Handwash sink and three compartment sink is leaking in bar. Three compartment sink and plumbing near dishmachine in dish pit area.
Mar 16, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times by being turned off in bar area with handwash sink being the only handwash sink in the bar area. Operator turned handwash sink back on. Discussed importance of handwashing sink remaining accessible.
Ceiling/ceiling tiles/vents soiled with accumulated food debris and grease throughout kitchen.
Cove molding at floor/wall juncture broken/missing and floor tiles broken and missing throughout establishment.
Plumbing system in disrepair. Observed handwash sink in bar with water turned off. Operator turned on. Handwash sink and three compartment sink is leaking in bar. Three compartment sink and plumbing near dishmachine in dish pit area.
Mar 6, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef (51F - Cold Holding); Provolone Cheese (51F - Cold Holding); Raw Scallops (50F - Cold Holding) in reach-in coolers in kitchen. Operator placed ice on beef and provolone and issued stop sale on raw scallops.
Handwash sink not accessible for employee use at all times by being turned off in bar area with handwash sink being the only handwash sink in the bar area. Operator turned handwash sink back on. Discussed importance of handwashing sink remaining accessible.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen near prep room/dish pit area with temperature at 80F. Operator turned on hot water.
Ceiling/ceiling tiles/vents soiled with accumulated food debris and grease throughout kitchen.
Cove molding at floor/wall juncture broken/missing and floor tiles broken and missing throughout establishment.
Plumbing system in disrepair. Observed handwash sink in bar with water turned off. Operator turned on. Handwash sink and three compartment sink is leaking in bar. Three compartment sink and plumbing near dishmachine in dish pit area.
Mar 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority2 Intermediate5 Basic
Show 14 findings ▾
3 live small flying insects found in meat room, office area, and bar area.
Dishwasher handled soiled equipment/utensils and then handled clean equipment/utensils without washing hands. Discussed with employee and employee washed hands.
Employee touched beard guard and then handled clean equipment or utensils on cook line/prep area. Operator discussed about proper handwashing. Employee washed hands.
Multiple employees washed hands with cold water. Water temperature at 80F.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over ready-to-eat onion rings and fries in cooler across from fryer on cook line, raw scallops stored over pickles in walk-in cooler, and raw shrimp stored over ready-to-eat onions in cooler to the left of the fryers. Operator corrected.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Raw Scallops (51F - Cold Holding) in reach-in cooler across from fryers. Issued stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef (51F - Cold Holding); Provolone Cheese (51F - Cold Holding); Raw Scallops (50F - Cold Holding) in reach-in coolers in kitchen. Operator placed ice on beef and provolone and issued stop sale on raw scallops.
Handwash sink not accessible for employee use at all times by being turned off in bar area with handwash sink being the only handwash sink in the bar area. Operator turned handwash sink back on. Discussed importance of handwashing sink remaining accessible.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen near prep room/dish pit area with temperature at 80F. Operator turned on hot water.
Ceiling/ceiling tiles/vents soiled with accumulated food debris and grease throughout kitchen.
Cove molding at floor/wall juncture broken/missing and floor tiles broken and missing throughout establishment.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils in several areas in wait station area, cook line, and prep area. Operator removed.
Employees with no beard guard/restraint while engaging in food preparation. Employees with no hair restraint while engaging in food preparation. Employees corrected.
Plumbing system in disrepair. Observed handwash sink in bar with water turned off. Operator turned on. Handwash sink and three compartment sink is leaking in bar. Three compartment sink and plumbing near dishmachine in dish pit area.
Sep 11, 2025□ Call Back - CompliedComplaint Investigation
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 and grease throughout kitchen.
Cove molding at floor/wall juncture broken/missing and floor tiles broken and missing throughout establishment.
Sep 2, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
4 live small flying insects found throughout kitchen near prep room off main cook line.
Observed evidence of greywater and contents of grease trap on ground of establishment, presence of greywater observed on the ground in sectioned off area and the surrounding ground is soft. Blue tarp and caution tape is surrounding grease trap from recent assessment conducted in the area. The grease trap is pending repair due to age and to increase size on 09/21 and is being pumped out weekly. Cap to clean out was off at start of inspection with greywater coming out of tube. Operator put cap back on and no additional greywater was leaking. No backup observed inside of establishment. Discussed in depth with operator requirement for area to be cleaned up.
Vacuum breaker missing at hose bibb outside near grease trap area. Hose attached.
Ceiling/ceiling tiles/vents soiled with accumulated food debris and grease throughout kitchen.
Cove molding at floor/wall juncture broken/missing and floor tiles broken and missing throughout establishment.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors) near dumpster and ice machine areas. Operator stated they will be moving items indoors until the shed can be repaired.
Ventilation inadequate as evidenced by excessive steam/smoke/ or vapors in kitchen. Discussed with operator.
Feb 19, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kevin S. Is trained by ServSafe program in Illinois
Floor tiles missing and/or in disrepair. Multiple floor tiles in disrepair throughout kitchen area. Floor in dish machine area unsealed concrete Multiple areas of walls and ceiling tiles soiled
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). To go containers stored in shed without door in dumpster area
Feb 11, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee breaded raw fish and placed in fryer, changed gloves without hand wash to take cooked food out of fryer. Discussed with manager.
Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/25
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over bottled beverages in beer cooler. Operator removed eggs.
Toxic substance/chemical improperly stored. Stainless steel cleaner stored next to crackers in prep area. Operator removed.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in bar area. Operator dated milk.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kevin S. Is trained by ServSafe program in Illinois
Condensation or other drainage not disposed of according to law. Water dripping and spraying from fan unit in beer cooler storing fruit and bottled beverages. Operator moved fruit out of cooler and put in a service request.
Floor tiles missing and/or in disrepair. Multiple floor tiles in disrepair throughout kitchen area. Floor in dish machine area unsealed concrete Multiple areas of walls and ceiling tiles soiled
Food stored on floor. Multiple cases of food in walk in freezer
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). To go containers stored in shed without door in dumpster area
Walk-in cooler shelves with rust that has pitted the surface. Beer cooler shelves
Oct 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple certificates photocopies
Multiple floor tiles and ceiling tiles soiled/in disrepair throughout kitchen area.
Oct 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach on table in dining room. Inspector killed roach and employee cleaned and sanitized the area.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple certificates photocopies
Multiple floor tiles and ceiling tiles soiled/in disrepair throughout kitchen area.
Oct 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 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. 0ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw steak and fish in reach in cooler. Operator corrected shelves.
Roach activity present as evidenced by live roaches found. 1 live roach on table in dining room. Inspector killed roach and employee cleaned and sanitized the area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. au jus (120F - Hot Holding); black beans (122F - Hot Holding); yellow rice (124F - Hot Holding). Employee moved to grill to reheat to 165F.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple certificates photocopies
Multiple floor tiles and ceiling tiles soiled/in disrepair throughout kitchen area.
Nonfood-contact surface soiled with mold like substance. Area around soda nozzles on beverage machine
Jul 30, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate11 Basic
Show 15 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handling dirty dishes then clean without washing hands
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched face the clean plates of food without washing hands
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cinnamon butter sitting out in salad area with not time marked, manager was able to properly time mark item
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of some employee training
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling on cook line soiled with grease
Employee with no beard guard/restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Floor soiled throughout the establishment behind and under booths and equipment, black mold like substance on floor throughout the dish area and walk way
Floor tiles missing and/or in disrepair. Floor tiles through the kitchen
Hole in or other damage to wall. Wall in salad prep area
In-use tongs stored on equipment door handle between uses. Multiple sets of tongs on grill handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled, in between booths and wall soiled
Reach-in cooler interior/shelves have accumulation of soil residues. All cooler
Time/temperature control for safety food thawed in an improper manner. Cases of ribs and logs of steak thawing in meat room at room temperature
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dish area In bar area
Jul 30, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 17 violations recorded, 4 high priority.
4 High priority1 Intermediate12 Basic
Show 17 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handling dirty dishes then clean without washing hands
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched face the clean plates of food without washing hands
Sewage/wastewater backing up through floor drains. Drain in meat room over flowing when using sinks in meat room
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cinnamon butter sitting out in salad area with not time marked, manager was able to properly time mark item
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of some employee training
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling on cook line soiled with grease
Employee with no beard guard/restraint while engaging in food preparation.
Floor area(s) covered with standing water. In dish area, throughout kitchen
Floor soiled/has accumulation of debris. Floor soiled throughout the establishment behind and under booths and equipment, black mold like substance on floor throughout the dish area and walk way
Floor tiles missing and/or in disrepair. Floor tiles through the kitchen
Hole in or other damage to wall. Wall in salad prep area
In-use tongs stored on equipment door handle between uses. Multiple sets of tongs on grill handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled, in between booths and wall soiled
Reach-in cooler interior/shelves have accumulation of soil residues. All cooler
Time/temperature control for safety food thawed in an improper manner. Cases of ribs and logs of steak thawing in meat room at room temperature
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dish area In bar area
Jul 29, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 26 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority1 Intermediate17 Basic
Show 26 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine at 0ppm, chemical bucket is empty, buckets replaced, now at 100ppm
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handling dirty dishes then clean without washing hands
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched face the clean plates of food without washing hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in cook area 1 live fly on tings in prep area 2 flies in dish area 1 live fly in prep area 5 small flies around soda syrup station 1 fly in walk way going out back door 1 fly around cases of potatoes in dining area 1 fly in dining area by bar
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork above cooked ribs in walk in cooler
Roach activity present as evidenced by live roaches found. Live cockroach crawled on inspector as we were going over the report, operator killed cockroach
Sewage/wastewater backing up through floor drains. Drain in meat room over flowing when using sinks in meat room
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cinnamon butter sitting out in salad area with not time marked, manager was able to properly time mark item
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of some employee training
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling on cook line soiled with grease
Dead roaches on premises. 1 dead cockroach on floor by front door 1 dead cockroach on floor under storage drawers by register
Employee with no beard guard/restraint while engaging in food preparation.
Floor area(s) covered with standing water. In dish area, throughout kitchen
Floor soiled/has accumulation of debris. Floor soiled throughout the establishment behind and under booths and equipment, black mold like substance on floor throughout the dish area and walk way
Floor tiles missing and/or in disrepair. Floor tiles through the kitchen
Hole in or other damage to wall. Wall in salad prep area
In-use tongs stored on equipment door handle between uses. Multiple sets of tongs on grill handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled, in between booths and wall soiled
Objectionable odors in bathroom or other areas of the establishment. In meat room, in bar area
Reach-in cooler interior/shelves have accumulation of soil residues. All cooler
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in salad station and fry side of cook line
Standing water in floor drain/floor drain draining very slowly. Standing water in drain next to syrup station Standing water in drain in meat room
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in meat room slow draining
Time/temperature control for safety food thawed in an improper manner. Cases of ribs and logs of steak thawing in meat room at room temperature
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dish area In bar area
Jul 17, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in grill area
Equipment in poor repair. Produce walk in cooler door in disrepair Grill area reach in cooler ambient temperature 55F Door missing in chilled meat cutting room
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dish machine area
Wall soiled with accumulated grease, food debris, and/or dust. Beer walk in cooler Multiple ceiling tiles soiled throughout kitchen area Multiple floor tiles in disrepair throughout bar area Standing water on floor in produce cooler
Jul 16, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cut raw chicken with single service gloves on, changed gloves without hand wash and touched clean equipment. Discussed with manager who had employee wash hands.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with arm/wrist and changed gloves without hand wash. Discussed with operator who had employee wash hands
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on soiled apron without changing gloves. Discussed with operator who had employee change gloves and wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies under cup storage area by beverage station
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Vertical reach in cooler to the right of the grill checked at 11:15 ambient temperature 46F. beef burgers prepped at 10:30am (48F - Cooling); raw ribeye steak cut at 10:30am (52F - Cooling); raw sirloin steak cut at 10:30am (51F - Cooling) recheck at 11:55am- beef burgers 50F; raw ribeye steak 52F; raw sirloin steak 52F. Upon recheck items cooling had risen in temperature as well as the ambient temperature at 55F by 11:55am. Operator removed all items from cooler and moved to walk in cooler to rapidly cool. Items originally placed in walk in cooler to cool have fully cooled by the end of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in grill area
Handwash sink not accessible for employee use at all times. Hand wash sink in meat cutting room blocked with multiple trays of ribs
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees wearing bracelets/watches while preparing food
Employee with no beard guard/restraint while engaging in food preparation. Employee in grill area
Equipment and utensils not properly air-dried - wet nesting. Pans on dry dish rack. Operator separated to properly air dry.
Equipment in poor repair. Produce walk in cooler door in disrepair Grill area reach in cooler ambient temperature 55F Door missing in chilled meat cutting room
Garbage on the ground. Cardboard dumpster overflowing with boxes on the ground around pad
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). To go boxes stored in shed near dumpster area
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dish machine area
Wall soiled with accumulated grease, food debris, and/or dust. Beer walk in cooler Multiple ceiling tiles soiled throughout kitchen area Multiple floor tiles in disrepair throughout bar area Standing water on floor in produce cooler
Wiping cloth sanitizing solution stored on the floor. Prep area bucket
Jun 27, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in meat station Cutting board in cook line area
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple food handler cards are photocopies
Equipment in poor repair. Produce walk in cooler door
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dish machine area
Jun 20, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate2 Basic
Show 6 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. 0ppm, employee switched to new bucket. Recheck 50ppm
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in prep area 1 live fly in dish machine area
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in meat station Cutting board in cook line area
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple food handler cards are photocopies
Equipment in poor repair. Produce walk in cooler door
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dish machine area
Jun 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink in bar area. Employee made fresh sink. Recheck 100ppm
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. 0ppm, employee switched to new bucket. Recheck 50ppm
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for approximately 5 seconds in prep area. Discussed with manager.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in prep area 1 live fly in dish machine area
Roach activity present as evidenced by live roaches found. 1 live roach on prep table in prep area. Operator killed and sanitized prep table.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in meat station Cutting board in cook line area
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple food handler cards are photocopies
Spray bottle containing toxic substance not labeled. Clear chemical spray bottle in dish machine area. Operator had employee empty bottle.
Equipment in poor repair. Produce walk in cooler door
Nonfood-contact surface soiled with dust. Fan guards in beer cooler
Single-service articles stored outside or in a shed that is not fully enclosed. Open case of to go containers stored in shed that is not smooth or easily cleanable with open entrance
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dish machine area
Wall soiled with accumulated grease, food debris, and/or dust. In dish machine area Floors soiled under kitchen equipment
Wiping cloth lactic acid sanitizing solution not at proper minimum strength. 0ppm, operator made manually diluted bucket 700ppm
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak filets (48F - Cold Holding) operator states steaks have been in reach in cooler since 10am and that an employee was training another employee while keeping the cooler door open. Advised the operator to keep cooler door shut to cool steaks back to 41F before 2pm.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Under cooking equipment in kitchen
Interior of microwaves in cook line area have accumulation of grease/food debris. Operator had employee clean during inspection.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dish machine area
Walk-in freezer shelves with rust that has pitted the surface.
Aug 25, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cove molding at floor/wall juncture broken/missing. In multiple areas through kitchen
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout establishment heavily grooved
Floor soiled/has accumulation of debris. -behind/under equipment in kitchen and behind bar -walk,in freezer
Floor tiles missing and/or in disrepair. Throughout kitchen area
Aug 24, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 16 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority2 Intermediate11 Basic
Show 17 findings ▾
Raw sewage/Grey water on ground of establishment. Outside, In rear of the establishment it flooded with wastewater. Operator states a water pipe broke. Inside establishment, the wall under the dish machine ( which is where the water pipe broke) is dripping onto the floor of the dish machine area. Dish machine area where dripping is occurring is directly on the inside of building where large puddle of waste water has accumulated on the exterior. Waste water appears to be seeping through wall from exterior into interior dish area. Operator attempted to remove water from inside of building with squeegee, water rapidly re-accumulated in previously cleaned area. Floor tile in walk way adjacent to dish area has water squirting through tiles when they stepped on. Employees are walking through water and tracking it throughout establishment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Provolone cheese 58F Cut leafy greens 56F Shredded cheddar 53F Cut tomatoes 48F. Shrimp 50F. Three door cooler in salad prep area See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Items being held on time not being properly time marked. Operator marked items.
Handwash sink used for purposes other than handwashing. Knife sharpener located in cold room adjacent to walk in cooler. Operator removed
No soap provided at handwash sink. At sink in cold room Operator replaced
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. Mahi not opened from rop prior to thawing.
Cove molding at floor/wall juncture broken/missing. In multiple areas through kitchen
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout establishment heavily grooved
Equipment and utensils not properly air-dried - wet nesting. dishes stacked adjacent to dish machine
Floor area(s) covered with standing water. - Throughout the dish machine area. -In walk in cooler
Floor soiled/has accumulation of debris. -behind/under equipment in kitchen and behind bar -walk,in freezer
Floor tiles missing and/or in disrepair. Throughout kitchen area
Interior of oven/microwave has accumulation of black substance/grease/food debris. On prep line-microwave interior soiled
No handwashing sign provided at a hand sink used by food employees. At sink in cold room
Objectionable odors in kitchen, specifically dish and prep areas of the establishment, as well as in the parking lot and exterior areas of building.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading zero ppm. Operator replaced, corrected to 200ppm
Marked exit/path to marked exit blocked. For reporting purposes only. Rear gate locked with padlock and chain at rear exit. Operator had to bring key to allow exit
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.