DISCO FISH & GRILL RESTAURANT & FISH MARKET
1540 SW 67 AVE, Miami FL 33144 · 305.649.9962
Last inspected Aug 14, 2026 · 18 visits since October 2023
SEP 25
DEC 25
FEB 26
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 10-1-2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
18 visits, newest first
Aug 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
What the inspector wrote — 6 findingsThe state's own report →
Clean utensils or equipment stored in rusted rack.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed standing reach in cooler running at 59 F.
Cutting board has cut marks and is no longer cleanable.
In-use wet wiping cloth/towel used under cutting board, located at preparation area.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Aug 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority0 Intermediate8 Basic
Show 12 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 Dishwasher (Chlorine 0ppm). During the inspection employee set up Triple Sink (Chlorine 100ppm).
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
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 fish croquettes (48F - Cold Holding); raw conch fritter mixed (49F - Cold Holding); yellow rice (48F - Hot Holding). As per employee food was prepared the prior day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish croquettes (48F - Cold Holding); raw conch fritter mixed (49F - Cold Holding); yellow rice (48F - Hot Holding). As per employee food was prepared the prior day.
Clean utensils or equipment stored in rusted rack.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed standing reach in cooler running at 59 F.
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. See stop sale. Observed 7 raw fish fillets 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, stored in flip top reach in cooler located at cooking line. Discussed and coached employee in proper methods. During the inspection employee removed fish from packaging.
Cutting board has cut marks and is no longer cleanable.
In-use wet wiping cloth/towel used under cutting board, located at preparation area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed standing reach in cooler interior soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jun 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a container of cooked rice stored in the walk in cooler without a date marking label. As per operator rice was cooked 2 days before the inspection.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Observed flip top reach in cooler gaskets torn.
Food stored on floor. Observed 1 case of raw calamari rings stored on the floor in walk in freezer.
Reach-in cooler shelves with rust that has pitted the surface.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
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. reach in cooler cooked pasta (47F - Cold Holding); cooked beef (47F - Cold Holding), stored in standing reach in cooler. As per operator food was prepared the day before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler cooked pasta (47F - Cold Holding); cooked beef (47F - Cold Holding), stored in standing reach in cooler. As per operator food was prepared the day before.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib, located at cooking line.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed standing reach in cooler running at 52F. Employee removed items, and placed them in flip top reach in cooler.
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. Observed raw fish 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. Discussed and coached employee in proper methods. Employee removed fish from packaging.
Exterior door has a gap at the threshold that opens to the outside.
Interior of oven has accumulation of black substance/grease/food debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Food preparation sink has soil/old food residue.
Vacuum breaker missing at hose bib,located at cooking line.
Cutting board has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, located at cooking line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed flip top reach in cooler interior soiled.
Reach-in cooler shelves with rust that has pitted the surface, located at waiters stations.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Food preparation sink has soil/old food residue.
Vacuum breaker missing at hose bib,located at cooking line.
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler, not working at the time of inspection. No TCS food stored in walk in cooler at the time of inspection.
Cutting board has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed plastic container with cooking oil stored on the floor, located at cooking line. During the inspection employee removed item and placed it correctly.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, located at cooking line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed flip top reach in cooler interior soiled.
Reach-in cooler shelves with rust that has pitted the surface, located at waiters stations.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Nov 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Alexey Garcia-05/19/25, Alexander Turcios-05/19/2025, Julio Mejia-05/19/2025, Gregorio Vargas-05/19/2025.
Cutting board has cut marks and is no longer cleanable, located at cooking line.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Sep 10, 2025Call 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 ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Alexey Garcia-05/19/25, Alexander Turcios-05/19/2025, Julio Mejia-05/19/2025, Gregorio Vargas-05/19/2025.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed standing reach in cooler running at 79 F.
Cutting board has cut marks and is no longer cleanable, located at cooking line.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Sep 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 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 raw chicken stored over raw fish in walk in freezer. During the inspection operator removed it and placed them correctly.
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 conch fritters (64F - Cold Holding); cooked chicken (67F - Cold Holding); cod fritters (62F - Cold Holding); sweet plantains (61F - Cold Holding); yellow rice (52F - Cold Holding), stored in standing reach in cooler, located at preparation area. As per operator food was prepared 24 hours before the inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch fritters (64F - Cold Holding); cooked chicken (67F - Cold Holding); cod fritters (62F - Cold Holding); sweet plantains (61F - Cold Holding); yellow rice (52F - Cold Holding), stored in standing reach in cooler, located at preparation area. As per operator food was prepared 24 hours before the inspection.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Alexey Garcia-05/19/25, Alexander Turcios-05/19/2025, Julio Mejia-05/19/2025, Gregorio Vargas-05/19/2025.
Accumulation of debris inside warewashing machine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed standing reach in cooler running at 79 F.
Cutting board has cut marks and is no longer cleanable, located at cooking line.
Food stored on floor. Observed case of fish head stored on ice machine, located at back restaurant. During the inspection operator removed items and placed them correctly.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most of the reach in cooler gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed flip top reach in cooler interior with heavy soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority5 Intermediate14 Basic
Show 19 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Non-pitting surface rust on food-contact equipment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan and rice pudding with no date mark; items made 4 days prior.
Spray bottle containing toxic substance not labeled.
Accumulation of debris on exterior of warewashing machine.
Cardboard used to line food-contact shelves. Observed under steam table where dishes are kept.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Food stored on floor. Observed mahi on floor of walk in cooler. Observed cases of fish on floor in walk in freezer. Observed oil cases on floor next to cook line.
In-use knife/knives stored in cracks between pieces of equipment. Observed at service counter between triple sink and hand sink.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers across cook line.
Reuse of single-service or single-use articles.
Ripped/worn tin foil used as shelf cover. Observed in walk in cooler and under and across cook line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed multiple wiping cloths stored on prep tables in kitchen; not in use.
Stored food not covered. Observed flan with no lid in dessert cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler and freezer.
Wall soiled with accumulated grease, food debris, and/or dust.
Apr 29, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 32 recorded, 5 high priority.
5 High priority8 Intermediate19 Basic
Show 32 findings ▾
Container of medicine improperly stored. Observed above fish reach in at front counter.
Metal stem-type thermometer soiled.
Nonfood-grade containers used for food storage - direct contact with food. Observed whole grouper head stored in plastic to go bags.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in at kitchen entrenched with ambient temperature of 56F. The following TCS foods stored inside: kitchen entrance: yellow rice (51F - Cold Holding); white rice (52F - Cold Holding); tuna salad (47F - Cold Holding); Maduros (50F - Cold Holding) As per operator, food is stored in that cooler more than 4 hours prior to inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in at kitchen entrenched with ambient temperature of 56F. The following TCS foods stored inside: kitchen entrance: yellow rice (51F - Cold Holding); white rice (52F - Cold Holding); tuna salad (47F - Cold Holding); Maduros (50F - Cold Holding) As per operator, food is stored in that cooler more than 4 hours prior to inspection.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cooks with no knowledge on thermometer calibration. Inspector went over process with cooks.
Food thermometer(s) not calibrated according to manufacturer's specifications. Observed cooks with no knowledge on thermometer calibration. Inspector went over process with cooks.
Handwash sink used for purposes other than handwashing. Observed hand sink in fish prep area with knife and utensil stored inside.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Non-pitting surface rust on food-contact equipment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan and rice pudding with no date mark; items made 4 days prior.
Spray bottle containing toxic substance not labeled.
Accumulation of debris on exterior of warewashing machine.
Cardboard used to line food-contact shelves. Observed under steam table where dishes are kept.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in at kitchen entrenched with ambient temperature of 56F. The following TCS foods stored inside: kitchen entrance: yellow rice (51F - Cold Holding); white rice (52F - Cold Holding); tuna salad (47F - Cold Holding); Maduros (50F - Cold Holding) As per operator, food is stored in that cooler more than 4 hours prior to inspection.
Dead roaches on premises. Observed 3 dead roaches on wall behind steam table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cup in walk in cooler on shelf above food for customers.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed in fish prep area.
Food stored on floor. Observed mahi on floor of walk in cooler. Observed cases of fish on floor in walk in freezer. Observed oil cases on floor next to cook line.
In-use knife/knives stored in cracks between pieces of equipment. Observed at service counter between triple sink and hand sink.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers across cook line.
Reuse of single-service or single-use articles.
Ripped/worn tin foil used as shelf cover. Observed in walk in cooler and under and across cook line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed multiple wiping cloths stored on prep tables in kitchen; not in use.
Stored food not covered. Observed flan with no lid in dessert cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler and freezer.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket; not in use.
Apr 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit, inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves in kitchen where dry food and spices are kept.
Non-pitting surface rust on food-contact equipment. Observed on shelf in kitchen where utensils are held. Observed on knife magnet next to window counter.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Cardboard used to line food-contact shelves. Observed under steam table cardboiled lined where pots are kept.
Exterior door has a gap at the threshold that opens to the outside. Observed gap in exterior door in fish market side.
Ice buildup in reach-in freezer and/or walk-in freezer.
No Heimlich maneuver/choking sign posted. Observed no poster, inspector provided via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers.
Stored food not covered. Observed flan in reach in at counter with no lid.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Feb 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded.
0 High priority6 Intermediate13 Basic
Show 19 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit, inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves in kitchen where dry food and spices are kept.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw items and undercooked items on menu not identified. Oysters, ceviches, and steaks.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no kit onsite.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in fish market area; operator brought over paper towel.
Non-pitting surface rust on food-contact equipment. Observed on shelf in kitchen where utensils are held. Observed on knife magnet next to window counter.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled.
Cardboard used to line food-contact shelves. Observed under steam table cardboiled lined where pots are kept.
Exterior door has a gap at the threshold that opens to the outside. Observed gap in exterior door in fish market side.
Food stored on floor. Observed breading on floor next to freezer.
Ice buildup in reach-in freezer and/or walk-in freezer.
No Heimlich maneuver/choking sign posted. Observed no poster, inspector provided via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler soiled shelf on fish market side.
Silverware/utensils stored upright with the food-contact surface up. Observed at waitress area; forms standing upright.
Stored food not covered. Observed flan in reach in at counter with no lid.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Water leaking from pipe and/or faucet/handle. Observed pipe leaking above stove under hood system area.
Oct 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate11 Basic
Show 17 findings ▾
Employee washed hands with no soap. Discussed and coached employee in proper methods. Employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef stored inside the walk in cooler. Employee removed items and placed them correctly.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in the dump sink. Discussed and coached employee in proper methods.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled, located at cooking line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink, located at soda station. During the inspection employee placed soap.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Observed reach in coolers gasket soiled.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed cases of fish and mahi fish packages on the floor inside the walk in freezer. Employee removed items and placed them correctly.
Ice buildup in reach-in freezer (white), located by the exit door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. During the inspection employee cleaned the microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, located at cooking line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed standing reach in cooler interior soiled, located by exit door. During the inspection employee cleaned it.
Walk-in freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust, throughout the cooking line area.
Mar 26, 2024□ 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 ▾
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line is grooved and no longer cleanable
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer shelves are rusted
Mar 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority5 Intermediate9 Basic
Show 18 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. Operator set up triple sink for sanitizing
Nonfood-grade bags used in direct contact with food. Plastic bags with printed ink used to store fish
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over raw fish. Raw shelled eggs stored over cheese. Operator moved
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib near kitchen entry
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Handwash sink not accessible for employee use at all times. Umbrella and plastic bag full of personal items in the well. Operator moved
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin in service station is soiled. Operator cleaned
Accumulation of debris on exterior of warewashing machine. Operator cleaned
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Guest restrooms do not fully close under own weight
Buildup of food debris/soil residue on equipment door handles. All handles on cook line are soiled. Operator cleaned
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line is grooved and no longer cleanable
Exterior door has a gap at the threshold that opens to the outside. Rear doors
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line. Utensils in standing water at 94°F. Moved onto flat top
Soiled dry wiping cloth in use. On cutting board of cook line
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer shelves are rusted
Nov 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 2 high priority.
2 High priority4 Intermediate18 Basic
Show 24 findings ▾
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.
Operating with an expired Division of Hotels and Restaurants license. 10-1-2023
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fish mix Prepared on Sunday over 24 hours not date marked.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.
Equipment in poor repair. Observed Rusted old damage walk-in cooler door.
Floor soiled/has accumulation of debris. Observed food debris under all kitchen equipment.
Food stored on floor. Observed boxes of raw fish on floor inside walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. all kitchen RIC door gasket.
Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
Reach-in cooler shelves with rust that has pitted the surface. Most RIC.
Soiled dry wiping cloth in use.
Stored food not covered. Observed most cooked food not covered inside walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area food debris.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.