CONCHY JOES SEAFOOD
3945 NE INDIAN RIVER DR, Jensen Beach FL 34957 · 561.334.1130
Last inspected Jul 30, 2026 · 18 visits since September 2023
SEP 25
DEC 25
FEB 26
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on edge of flip top cooler lid next to closed food containers at cook line Operator killed and removed live roach, and began to remove items from cooler to clean and sanitize area throughly
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026039397 | Mar 31, 2026 | Jul 15, 2026 | $400 |
| 2--2026008765 | Dec 9, 2025 | Mar 11, 2026 | $200 |
Inspection history
18 visits, newest first
Jul 30, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler raw fish stored over banana leaves - operator removed and stored properly.
Jul 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority2 Intermediate3 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees begin working and handle clean equipment without washing their hands- educated operator - employee removed properly.
Live, small flying insects found At kitchen/cookline area- approximately 3 small flying insects landing on walls and wiring above cookline prep counters and coolers.
Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler raw fish stored over banana leaves - operator removed and stored properly.
Rodent activity present as evidenced by rodent droppings found. At dishmachine area- approximately 5 rodent droppings on top of dishmachine - operator removed and sanitized the area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- liquid egg 45-46F- cold holding, conch batter 45-52F- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed under time as a public health control for remaining time. At reach in cooler by cookline - coleslaw 54 56F-cold holding, cut tomatoes 54-57F-cold holding, chopped cabbage 52-56F, cooked corn 52-54F-cold holding, shredded cheese 53-56F-cold holding, creamer 54-57F-cold holding, mixed vegetables 54-56F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed in walk in freezer to quick chill. At flip top cooler by expo station- micro greens 63F-cold holding- food out of temperature for 2 hours - operator placed in walk in to quick chill. At prep station- mozzarella 45-46F-cold holding- food not prepared or portioned today- food out of temperature for 2 hours - operator placed in walk in to quick chill.
Toxic substance/chemical improperly stored. At dry storage closet- chemical butane spray stored over single service gloves - operator removed.
Clam/mussel/oyster tags not marked with last date served- operator marked.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On to-go menu - oysters romanoff served with no indication that food is served raw /undercooked- operetta marked all menus.
In-use wet wiping cloth/towel used under cutting board.
Raw fruits/vegetables not washed prior to preparation. At flip top cooler- in use avocados with stickers attached - educated operator - employee removed.
Single-service articles improperly stored At dry storage room single serve boxes of paper goods and to-go containers stored on the floor.
Apr 1, 2026□ 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 ▾
Non-pitting surface rust on food-contact equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line equipment soiled with grease
Mar 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority1 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. Clam chowder 53F - Cooling over night since approximately 6pm inside large plastic container in walk in cooler At current rate of cooling items did it reach from 135F to 41F within 6 hours See stop sale.
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. Observed dish washer handle dirty dishes then grab clean dishes to put on drying rack in back kitchen without washing hands in between at dish Reviewed proper hand washing with operator for employees to wash hands correctly
Employee touched hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands at prep station main kitchen Reviewed proper hand washing with operator for employees to wash hands correctly
Live, small flying insects found Approximately 3 small flying insects flying around and landing on clean food equipment at main kitchen Operator attempted to kill and sanitized food equipment Observed one small flying insect flying inside walk in cooler containing raw animal products Operator removed small flying insect from walk in cooler and washed hands properly Corrective Action TakenCorrective Action TakenAdmin Complaint**
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on edge of flip top cooler lid next to closed food containers at cook line Operator killed and removed live roach, and began to remove items from cooler to clean and sanitize area throughly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam chowder 53F - Cooling over night since approximately 6pm inside large plastic container in walk in cooler At current rate of cooling items did it reach from 135F to 41F within 6 hours See stop sale.
Non-pitting surface rust on food-contact equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line equipment soiled with grease
Time/temperature control for safety food thawed in an improper manner. Observed raw frozen shrimp sitting in bucket inside prep sink Open placed food under running water and cook began to prep
Water draining onto floor from triple sink surface at dish pit
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee touched soiled apron and then handled clean metal containers without washing hands in kitchen Educated operator for employee to wash hands correctly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled Observed employee continue using soiled gloves to touch clean equipment after touching soiled wash cloth Operator reviewed hand washing procedures for employee to washed hands and change gloves
Handwash sink not accessible by black storage crates for employee use at all times in server bar station Operator removed
Clams/mussels removed from original container for long-term storage.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water bucket inside prep sink at 30F Operator ran water to thaw properly
Dec 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Herb butter inside reach in cooler made on 11/30 date exceeds 7 days after preparation see store sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.. Observed Herb butter inside reach in cooler made on 11/30 date exceeds 7 days after preparation. see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lowboy stainless reach in cooler at front prep area crab stuffing (46F - Cold Holding); garlic herb butter (46F - Cold Holding) butter chips (49F- cold holding); fish dip (52F - Cold Holding) Per operator food not prepared or portioned today and left out of them for approximately 1 hour Operator placed foods in reach in cooler to quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table in server station bar upstairs bar clam chowder (123F- hot holding); conch chowder (124F- hot holding); Per operator items placed and left out of temperature for approximately 1 1/2 hours Advised operator to turn on heat element to reheat foods to 165F within 2.5 hours
Clams/mussels removed from original container for long-term storage at cook line
Reach-in cooler interior/shelves have accumulation of soil residues at multiple reach in coolers through out restaurant
Stored food not covered on reach in freezer.
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top reach in cooler at cook line- Cooked Chicken tenders-55F, per operator, items not prepared or portioned today and left over night, out of temperature for more than 4 hours. See stole sale.
Live, small flying insects found Observed approximately 2 small flying insects landing on box of milk cartons on prep table inside kitchen. Observed approximately 2 small flying insects flying in air and above kitchen food prep tables inside kitchen Observed 3 small flying insects flying around and landing on single service food boxes inside server station at outside bar. Observed approximately 3 small flying insects flying around outside bar.
Observed Dishmachine quaternary ammonium sanitizer not at proper minimum strength at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Triple sink At 400 ppm set up at time of inspection Dish machine re ran to 400 ppm at time of inspection
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw conch stored above French fries not both commercially packaged.
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 in flip top reach in cooler at cook line- Cooked Chicken tenders-55F, per operator, items not prepared or portioned today and left over night, out of temperature for more than 4 hours. See stole sale.
Floor area(s) covered with standing water. Throughout kitchen and meat cooler.
Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler in cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed vegetables stored above orange juice, rearranged for proper storage.
Jun 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish, touch reach in cooler door, begin to plate ready to eat tacos at cook line with out washing hands
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mussels stored over ready to eat pasta in short red in cooler on cook line. Operator stored items properly.
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 Cole slaw (55F), per operator, items not prepared or portioned today and time out of temperature cannot be determined by operator. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (46F - Cold Holding); Per operator m items not prepared or portioned today, per operator, cooler door left open and of temperature for approximately 1 hour. Operator placed items inside walk in cooler to quick chill. Observed Cole slaw (55F), per operator, items not prepared or portioned today and time out of temperature cannot be determined by operator. See stop sale.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed No tags with container for clams and mussels at cook line. Operator provided tags.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed clam chowder ranging from 72F-113F cooling at inside tall container in walk in cooler with chill stick inside. At current rate of cooling, items will not cool from 135 to 70F within 2 hours. Operator placed chowder in short thin containers and fresh chill sticks inside cooler to quick chill. Chowder at 62F at 3:30.
No paper towels or mechanical hand drying device provided at handwash sink at server station room next to outside bar. Operator provided paper towels.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drink cups on prep tables through pit kitchen. Operator removed
No handwashing sign provided at a hand sink used by food employees Observed no hand wash signs provided for 2 hand wash sinks, located at server station next to out side bar and inside bar. Operator provided signs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soap dispenser button to dispense soap soiled with sticky, grease like substance. Operator cleaned.
Standing water in bottom of reach-in-cooler. Observed standing water in multiple reach in coolers at cook line.
May 6, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Standing water in bottom of left reach-in-cooler on cook line.
May 5, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 9 high priority.
9 High priority2 Intermediate5 Basic
Show 16 findings ▾
1 Dented can of tomatoes present See stop sale.
1 Live, small flying insects found on crunchy fry flour at cook line. 2 live small flying insects landing on raw breaded shrimp in prep are. See stop sale
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. Bell pepper stuffing rice and shrimp 58F-65F, in pantry cooler cooked yesterday stacked on top of each other and covered.
Raw bar employee drank out of an open container and then set up a sanitizer container and took clams out of a steamer without washing hands. Raw bar employee went to wash his hands.
Raw shell eggs stored over cheese not properly separated from ready-to-eat food in dairy walk in cooler. Cook removed eggs
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. Peanut butter pie 46F-51F, half and half 50F, in cooler since yesterday in wait station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peanut butter pie 46F-51F, half and half 50F, in cooler since yesterday in wait station. See stop sale Cheese 51F over stacked in flip top cooler on cook line for less than 2 hours. Cook returned half the cheese to bottom of cooler.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Spinach dip 48F-51F, crab dip 49F-56F. Portioned more than 4 hours ago in cook line cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Spinach dip 48F-51F, crab dip 49F-56F. Portioned more than 4 hours ago in cook line cooler. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Marinara sauce 2:20 (126F - Cooling); marinara sauce 3:15 (126F - Cooling) cooling in a deep container at room temperature in kitchen. At this rate sauce will not reach 70F within 2 hours. Chef placed sauce in walk in freezer. Bell pepper stuffing rice and shrimp 58F-65F, in pantry cooler cooked yesterday stacked on top of each other and covered. See stop sale.
Spray bottle containing windex not labeled at bar. Operator labeled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 84F on cook line. Cook discarded.
In-use wet wiping cloth/towel used under cutting board in dessert area. Operator removed.
Liquid eggs stored on floor in dairy cooler. Cook removed.
Soiled dry wiping cloth in use at shucking station.
Standing water in bottom of left reach-in-cooler on cook line.
Feb 5, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
Show 14 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. Observed chlorine Dish machine ppm sanitizing solution at less than 10 PPM.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed slice Ham date marked 1/16/2025 in tall stainless each in cooler at hallway.. Items have exceeded 7 days after opening or prep. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed slice Ham date marked 1/16/2025 in tall stainless each in cooler at hallway.. Items have exceeded 7 days after opening or prep. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed risotto at 46F - Cold Holding- per manager, items not prepared or portioned today. Items removed from reach in cooler fans left out of temperature for approximately 30 minutes. Manager voluntarily discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Trinidad heavy cream sauce at 116F- per manager, items removed from heat and out of temperature for approximately 1 hour. Operator voluntarily discarded.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at main out door bar hand wash sink. Manager provided paper towels.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils at out side bar. Manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored over cranberry juices at storage closet.
Floor area(s) covered with standing water. Observed standing water on floor of outside walk in cooler.
Food stored on floor. Observed food boxes on floor of walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed food scoop for conch fritter batter in standing water at 70F on cook line. Manager discarded water.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at lower bar and main outdoor bar. Manager provided proper signage.
Old labels stuck to food containers after cleaning. Observed old label on metal food container at dry dish area, manager removed.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in running water at 71F. Employee placed items in each in cooler to thaw.
Jul 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine less than 160. Advised operator to use 3 compartment sink for sanitizing dishes. Operator set up 3 compartment sink with quartenary 200ppm.
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 flip top lowboy, Coleslaw (47F - Cold Holding); not prepared or portioned today. Operator stated product held in unit over 4 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top lowboy, Coleslaw (47F - Cold Holding); not prepared or portioned today. Operator stated product held in unit over 4 hours. See stop sale
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator inverted.
Food stored on floor. At walk in cooler, buckets of condensed milk and pickles stored on floor. Advised operator of proper storage. Operator stored correctly.
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160); operator fixed to 160 F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichuri (62F - Cold Holding); a5 expo line; food not prepared or portioned today; food out of temperature for approximately one hour;operator on TPHC form for 4 hours; fish dip (55-43F - Cold Holding); in reach in cooler at expo line; food not prepared or portioned today; food overstocked; food out of temperature for approximately 1 hour; smaller portions made
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner- on the shelves at dishwasher area; advised to invert
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on cutting board at sandwich table at seafood bar; removed
Equipment and utensils not properly air-dried - wet nesting.- shelves at dishwasher area;
Food stored on floor- buckets of pickles in walk-in cooler Advised to store properly
In-use utensil stored in sanitizer between uses- knife at prep table in the kitchen Removed
No handwashing sign provided at a hand sink at the outside bar used by food employees.
Opened employee beverage container in a cold holding unit with food to be served to customers- opened bottle of water inside the same container with food to be served to customers in sandwich table at cook line; Removed
Sep 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over cooked potato skins and French fries at reach in freezer on cook line. Raw shrimp and cooked potato skins not in commercial packaging. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Red and black fish eggs (tobiko) over cooked bacon and cooked sausage walk in meat cooler. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed house made Crab and shrimp dip with preparation date of 8/22 at walk in prep cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath on cook line: egg wash (50F - Cold Holding); ice bath server station: butter pats (83F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 1.5 hours. Operator returned to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries (123F - Hot Holding) Observed pan of cooked French fries being held in hot window. Per operator, fries held for 10 min. Operator elected to discard fries.
Toxic substance/chemical improperly stored. Observed Alleve pain reliever stored over produce sink in kitchen area. Operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pull out by fryer: mahi fingers (51F - Cooling) at 1:40 since 11:00 - 49 F at 2:05 At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath to quick chill.
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.