DONA NELI MIAMI
12652 SW 8TH ST, Miami FL 33184 · 786-777-8420
Last inspected Aug 17, 2026 · 12 visits since October 2023
JUL 24
FEB 25
JUL 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 live flying insects landing on clean plates stored at the cook line. Also approximately 4 live flying insects landing on single service foam containers. Also observed 2 plus live flying insects landing on a cutting board at food preparation room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024041681 | Jul 22, 2024 | Sep 23, 2024 | $200 |
| 1--2015013215 | Mar 11, 2015 | Apr 17, 2015 | $520 |
Inspection history
12 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Observed raw ground beef tube, stored over box of broccoli inside walk in cooler. Operator stored raw ground beef beef on a different shelf separated from unwashed produce, bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changed task no gloves changed, no hand washing observed. Manager coached employee on proper hand washing and gloves use.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker under breakers at mop sink.
Handwash sink used for purposes other than handwashing. Observed coffee cup inside hand wash sink. Employee removed.
Show the remaining 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen.
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 tuna rop packaged thawing inside walk in cooler cooked temperature 33F, operator removed rop fish from bags for proper thawing.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed cooked rice freezer by service window, ice buildup.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at water at 87F. Operator placed container on top of flat grill to heat up water.
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over shredded cheese inside walk on cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw pork I side same container inside walk in cooler. Operator properly separated products.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cracked raw shell eggs and continue to food preparation without taking off gloves and washing hands. Coached employee on correct procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed palomilla steak (47F - Cold Holding); cooked pork (47F - Cold Holding) I side reach in cooler next to exit door. As per operator for less than 4 hrs. Operator added ice for rapid cooling.
Spray bottle containing toxic substance not labeled. Observed degreaser inside spray bottle without label next to triple sink. Operator properly labeled.
Bowl or other container with no handle used to dispense food. Observed bowl inside rice container at kitchen.
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 mahi, largo fish still inside package. Operator started to removed from the package.
Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint. Employee put on hat.
Food stored on floor. Observed box of plantains stored on floor at prep area. Operator placed at 6 inches from the floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at service window.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water next to triple sink.
Time/temperature control for safety food thawed in an improper manner. Observed raw liver, churrasco thawing at room temp over oven at kitchen. Operator moved products inside walk in cooler for proper thawing.
Walk-in cooler interior/shelves have accumulation of soil residues.
Jul 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over beers inside walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork inside walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham block (54F - Cold Holding); cheese block (56F - Cold Holding); shredded beef (52F - Cold Holding); white rice (50F - Cold Holding); beef steak (48F - Cold Holding); swai fillets (48F - Cold Holding); raw chicken (49F - Cold Holding) inside walk in cooler. As per operator for less than 4 hrs.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200ppm). Operator diluted with water, retest Triple Sink (Chlorine 100ppm).
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed desserts at service window room without date mark.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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 fish steak, fish fillets inside rop package inside walk in cooler. As per operator for less than 4 hrs. Operator started to removed fish from the rop.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside chest freezer at service window room.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at hand wash sink next to triple sink.
Time/temperature control for safety food thawed in an improper manner. Observed frozen spaghetti thawing at room temperature on prep table across triple sink. Operator placed products inside walk inside WIC for proper thawing.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over mixed seafood inside walk in freezer. Operator properly arranged by cooking temperatures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef steak (50F - Cold Holding); raw chicken (48F - Cold Holding) inside reach in cooler next to exit door. As per operator for Approximately 2 hrs. Employee placed inside walk in cooler for rapid cooling.
Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser not labeled at kitchen. Employee labeled bottle.
Employee with no hair restraint while engaging in food preparation. Observed employee on food preparation without hair restraint.
Food stored on floor. Observed pork belly and plantains stored on floor at kitchen. Employee placed products at six inches from floor.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage inside reach in cooler at cook line. Employee removed beverage.
Time/temperature control for safety food thawed in an improper manner. Observed pork belly (frozen) thawing at rom temperature on kitchen floor. Employeestarted food preparation.
Sep 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Observed bread stored stored inside non-food grade bags inside walk in cooler.
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 all employees training for Rene, Alexander, Vidal, Yaniuska expired on 3/24.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
Soiled dry wiping cloth in use. Observed on cutting board across cook line.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at hand sink next to triple sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler rusted shelves.
Jul 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 8 high priority.
8 High priority5 Intermediate10 Basic
Show 23 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Employee discarded solution and refill with new solution, retest Triple Sink (Chlorine 100ppm).
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 live flying insects landing on clean plates stored at the cook line. Also approximately 4 live flying insects landing on single service foam containers. Also observed 2 plus live flying insects landing on a cutting board at food preparation room.
Nonfood-grade bags used in direct contact with food. Observed bread stored stored inside non-food grade bags inside walk in cooler.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw chicken, raw pork, raw fish over ready to eat sweet potato.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed mahi mahi (47F - Cold Holding) inside walk in cooler, as per employee since the day before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whole fish (49F - Cold Holding); mashed potatoes (47F - Cold Holding); raw salmon (46F - Cold Holding); pulled eggs (48F - Cold Holding); boiled pork (48F - Cold Holding); raw chicken (47F - Cold Holding); roasted pork (47F - Cold Holding); homemade mojo (47F - Cold Holding); skirt steak (49F - Cold Holding) as per employee for less than 4 hrs. According to employee walk in cooler door was left open. Also observed mahi mahi (47F - Cold Holding) inside walk in cooler, as per employee since the day before.
Toxic substance/chemical improperly stored. Observed widex bottle stored on preparation area at front counter. Employee removed the item.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at bar. Employee diluted the solution with water, retest Sanitizer Bucket (Chlorine 100ppm).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled due to live flying insects landing.
No paper towels or mechanical hand drying device provided at handwash sink. Observed hand drying device not working at men's room.
No soap provided at handwash sink. Observed at front counter. Also observed at men's room
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roasted pork inside walk in cooler without date mark. As per employee for more than 24 hrs.
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 all employees training for Rene, Alexander, Vidal, Yaniuska expired on 3/24.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk in cooler ceiling soiled with black mold like substance.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers water nesting on shelve over triple sink.
Ice buildup in reach-in freezer. Observed at service window.
Ice scoop handle in contact with ice. Observed at bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 88F. Next to steam table.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle inside reach in cooler at front counter. Employee removed the water.
Soiled dry wiping cloth in use. Observed on cutting board across cook line.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at hand sink next to triple sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler rusted shelves.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate14 Basic
Show 21 findings ▾
Nonfood-grade bags used in direct contact with food. Observed ham stored inside non food grade bag at sandwich station. Employee removed the bag.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over tostones inside reach in cooler next to kitchen exit door. Employee replaced chicken under tostones.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed caramelized onion (73F - Hot Holding) on stove. Employee placed product on flat grill for reheat.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled with black mold like substance on reach in cooler next to back exit door. Also observed white cutting board soiled with black mold like substance on reach in cooler across cook line
Handwash sink used for purposes other than handwashing. Observed plastic containers stored inside hand wash sink. Employee removed the container.
Nonfood-grade basting brush used in food. Observed next to coffee machine at service window.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk in cooler ceiling soiled. Also observed ceiling tiles soiled at kitchen area.
Cups not sanitized after rinse at bar triple sink. Coached employee on proper washing procedures. Employee set up triple sink (Chlorine - 100 ppm) and proceded to wash, rinse and sanitize items.
Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint while preparing food at kitchen.
Food stored on floor. Observed plantains stored on floor at kitchen next to exit door.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside walk in freezer. Also observed inside reach in cooler at service window station.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop inside mashed potato container with handle in contact with product stored in walk in cooler. Employee removed the item.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 110F next to reach in cooler. Employee discarded the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled across cook line.
Reach-in cooler shelves with rust that has pitted the surface. Observed inside reach in cooler across cook line.
Single-service articles not stored inverted or protected from contamination. Observed on shelve across cook line. Employee inverted containers.
Soiled dry wiping cloth in use. Observed on cutting board on preparation reach in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Oct 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. For hot water.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test.
Ceiling/ceiling tile shows damage or is in disrepair. Kitchen above reach in cooler at cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen area and dining area. Also soiled ceiling tikes with grease at kitchen area.
Cutting board has cut marks and is no longer cleanable. At prep area at kitchen for raw meats, poultry and vegetables.
Employee with no hair restraint while engaging in food preparation. Employees working at front counter.
Insect control device installed over food preparation area. Observed equipment over prep area at kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line.
Oct 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
5 High priority6 Intermediate19 Basic
Show 30 findings ▾
Food placed in soiled container/equipment. Observed at cook line for spices, inside walk in cooler and walk in freezer. Also around the prep area in the kitchen.
Nonfood-grade bags used in direct contact with food. Bags for bread at walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee taking trash out and then proceeded to stored food inside walk in cooler, after that engaged in ware washing without hand washing and changing gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whole fish (46F - cold holding) inside walk in cooler as per operator from overnight. Also at reach in cooler next to walk in cooler, raw beef 53F - cold holding); cooked pork (54F - cold holding) as per operator from overnight.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. For hot water.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled( red and white )cutting boards at prep area. Observed food containers at kitchen soiled./ observed knives on wall at cook line soiled with food debris.
Handwash sink used for purposes other than handwashing. Observed tongs inside hand wash sink next to 3 compartment sink. Employee removed the tongs.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at men's restroom dryer dispenser not working properly. No paper towels at all.
Probe thermometer not used to ensure proper food temperatures. Thermometer requested and shown by the cook inside a zip lock.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tamales, ground beef, mashed potatoes cook with more than 24 hours not properly labeled:
Buildup of food debris/soil residue on equipment door handles. Reach in units at kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Kitchen above reach in cooler at cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen area and dining area. Also soiled ceiling tikes with grease at kitchen area.
Clean utensils stored between equipment and wall. Observed food spatulas in the kitchen.
Cutting board has cut marks and is no longer cleanable. At prep area at kitchen for raw meats, poultry and vegetables.
Employee with no hair restraint while engaging in food preparation. Employees working at front counter.
Equipment in poor repair. On units at kitchen by walk in cooler.
Floor soiled/has accumulation of debris. Walk in cooler.
Hood ventilation system inadequate as evidenced by grease accumulation.
Ice buildup in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between a plastic bottle and shelve.
Insect control device installed over food preparation area. Observed equipment over prep area at kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for reach in cooler located by walk in cooler.
Old labels stuck to food containers after cleaning. Observed in walk in cooler several containers with old labels dating from 3-2023.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line, two units.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line.
Working containers of food removed from original container not identified by common name. Different types of sauces, sugar, salt.
Oct 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 38 recorded, 9 high priority.
9 High priority6 Intermediate23 Basic
Show 38 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee going outside to dispose food and came back and put gloves on without hand wash. Discussed with employee correct procedures.
Food placed in soiled container/equipment. Observed at cook line for spices, inside walk in cooler and walk in freezer. Also around the prep area in the kitchen.
Nonfood-grade bags used in direct contact with food. Bags for bread at walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef next raw chicken at reach in cooler next to walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee taking trash out and then proceeded to stored food inside walk in cooler, after that engaged in ware washing without hand washing and changing gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed whole fish (46F - cold holding) inside walk in cooler as per operator from overnight. Also at reach in cooler next to walk in cooler, raw beef 53F - cold holding); cooked pork (54F - cold holding) as per operator from overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whole fish (46F - cold holding) inside walk in cooler as per operator from overnight. Also at reach in cooler next to walk in cooler, raw beef 53F - cold holding); cooked pork (54F - cold holding) as per operator from overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded beef at 110 F at steam table. According to cook the item was cooked around 6 am. Observation was made at 9:40. Cook took item for reheating until the shredded beef reached 165 F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. For hot water.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled( red and white )cutting boards at prep area. Observed food containers at kitchen soiled./ observed knives on wall at cook line soiled with food debris.
Handwash sink used for purposes other than handwashing. Observed tongs inside hand wash sink next to 3 compartment sink. Employee removed the tongs.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at men's restroom dryer dispenser not working properly. No paper towels at all.
Probe thermometer not used to ensure proper food temperatures. Thermometer requested and shown by the cook inside a zip lock.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tamales, ground beef, mashed potatoes cook with more than 24 hours not properly labeled:
Buildup of food debris/soil residue on equipment door handles. Reach in units at kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Kitchen above reach in cooler at cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen area and dining area. Also soiled ceiling tikes with grease at kitchen area.
Clean utensils stored between equipment and wall. Observed food spatulas in the kitchen.
Cutting board has cut marks and is no longer cleanable. At prep area at kitchen for raw meats, poultry and vegetables.
Employee eating in a food preparation or other restricted area. Observed employee drinking coffee in cup without lid while food preparation. Employee discarded the drink.
Employee with no hair restraint while engaging in food preparation. Employees working at front counter.
Equipment in poor repair. On units at kitchen by walk in cooler.
Floor soiled/has accumulation of debris. Walk in cooler.
Food stored on floor. Observed black beans and pork ribs stored under shelve across oven. Employee removed the food items from the floor.
Hood ventilation system inadequate as evidenced by grease accumulation.
Ice buildup in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between a plastic bottle and shelve.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at slicer prep table. Employee removed the towel.
Insect control device installed over food preparation area. Observed equipment over prep area at kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for reach in cooler located by walk in cooler.
Old labels stuck to food containers after cleaning. Observed in walk in cooler several containers with old labels dating from 3-2023.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line, two units.
Stored food not covered. Observed at reach in cooler at cook line, items, liver, vegetables and marinated sauce.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line.
Working containers of food removed from original container not identified by common name. Different types of sauces, sugar, salt.
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.