DOUGH SHOW
12681 BARTRAM PARK BLVD, Jacksonville FL 32258 · 904-832-5866
Last inspected Aug 21, 2026 · 14 visits since August 2023
SEP 24
NOV 24
NOV 25
JAN 26
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. Observed 4 flying insects in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2022005787 | Oct 27, 2021 | Mar 9, 2022 | $200 |
Inspection history
14 visits, newest first
Aug 21, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment without a measuring device for high temperature dish machine.
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. Observed establishment without proof of employee food training.
Jun 8, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dish machine at 146F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gyro meat at 110F on wheel. Employee will reheat.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment without a measuring device for high temperature dish machine.
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. Observed establishment without proof of employee food training.
May 29, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dish machine at 146F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Live, small flying insects found. Observed 4 flying insects in kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gyro meat at 110F on wheel. Employee will reheat.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment without a measuring device for high temperature dish machine.
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. Observed establishment without proof of employee food training.
May 27, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 9 high priority.
9 High priority3 Intermediate2 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in kitchen Par cooked chicken (74F - Cooling). Manager stated chicken was par cooked at 10:30am. See stop sale.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dish machine at 146F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaging in food preparation touch face and then proceeded to touch handle of cooking equipment. Employee removed gloves and washed hands.
Gyro meat in a broiler that is turned off. Broiler has no motor for gyro. ( rotated by hand. ) Reference: 3-401.11(A)(2) FC: (A) Raw animal foods such as eggs, fish, meat, poultry, and foods containing foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following: (2) 155 degrees Fahrenheit for 17 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, mechanically tenderized, and injected meats; the following if they are comminuted: fish, meat, game animals commercially raised for food as specified under Subparagraph 3-201.17(A)(1), and game animals under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2); and raw eggs that are not prepared as specified under Subparagraph (A)(1)(a) of this section: [Minimum temperature and time: 145 degrees Fahrenheit for 3 minutes, 150 degrees Fahrenheit for 1 minute or 158 degrees Fahrenheit instantaneous]
Live, small flying insects found. Observed 4 flying insects in kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in kitchen Par cooked chicken (74F - Cooling). Manager stated chicken was par cooked at 10:30am. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front reach in cooler Humus (54F - Cold Holding); Cut tomatoes (54F - Cold Holding); Cole slaw (54F-56F - Cold Holding); Garlic sauce made with eggs (54F-56F - Cold Holding). Cooler has an ambient temperature of 59F. Cooler has ice build up along back,and standing water inside unit. Manager placed ice under all TCS items in reach in cooler. Observed on cook line in soufflé cups on shelf inside of reach in cooler Garlic sauce made with eggs (69F-72F - Cold Holding). Manager removed and placed them in ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gyro meat at 110F on wheel. Employee will reheat.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink with a water hose connected without back flow device on either end of splitter.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment using non continuous cooking of raw chicken without written procedures approved by the division.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment without a measuring device for high temperature dish machine.
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. Observed establishment without proof of employee food training.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep tables throughout kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 79F. Employee removed and placed in empty pan.
May 22, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 29 violations recorded, 10 high priority.
10 High priority6 Intermediate13 Basic
Show 29 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in kitchen Par cooked chicken (74F - Cooling). Manager stated chicken was par cooked at 10:30am. See stop sale.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dish machine at 146F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands less than 10 seconds.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaging in food preparation touch face and then proceeded to touch handle of cooking equipment. Employee removed gloves and washed hands.
Gyro meat in a broiler that is turned off. Broiler has no motor for gyro. ( rotated by hand. ) Reference: 3-401.11(A)(2) FC: (A) Raw animal foods such as eggs, fish, meat, poultry, and foods containing foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following: (2) 155 degrees Fahrenheit for 17 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, mechanically tenderized, and injected meats; the following if they are comminuted: fish, meat, game animals commercially raised for food as specified under Subparagraph 3-201.17(A)(1), and game animals under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2); and raw eggs that are not prepared as specified under Subparagraph (A)(1)(a) of this section: [Minimum temperature and time: 145 degrees Fahrenheit for 3 minutes, 150 degrees Fahrenheit for 1 minute or 158 degrees Fahrenheit instantaneous]
Live, small flying insects found. Observed 4 flying insects in kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in kitchen Par cooked chicken (74F - Cooling). Manager stated chicken was par cooked at 10:30am. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front reach in cooler Humus (54F - Cold Holding); Cut tomatoes (54F - Cold Holding); Cole slaw (54F-56F - Cold Holding); Garlic sauce made with eggs (54F-56F - Cold Holding). Cooler has an ambient temperature of 59F. Cooler has ice build up along back,and standing water inside unit. Manager placed ice under all TCS items in reach in cooler. Observed on cook line in soufflé cups on shelf inside of reach in cooler Garlic sauce made with eggs (69F-72F - Cold Holding). Manager removed and placed them in ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gyro meat at 110F on wheel. Employee will reheat.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink with a water hose connected without back flow device on either end of splitter.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment using non continuous cooking of raw chicken without written procedures approved by the division.
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 establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment without a measuring device for high temperature dish machine.
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. Observed establishment without proof of employee food training.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of employee reporting agreement. Emailed form.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed House made Cole slaw without date mark. Manager stated was made 3 days prior. Manager placed date on Cole slaw.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents dusty throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep tables throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone, purse stored on prep table in kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.
Food stored on floor. Observed open bag of carrots stored on floor located in walk in cooler. Manager removed and stored properly.
Hood filter missing from automatic fire suppression/exhaust system. Observed Gaps between hood filters at front hood.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 79F. Employee removed and placed in empty pan.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed in self service cabinet House made packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
No copy of latest inspection report available. Observed establishment without last inspection report.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled with grease.
Old labels stuck to food containers after cleaning. Observed on clean dry rack old stickers on containers after cleaning.
Unwrapped single-service utensils not presented so that only the handles are touched. Observed unwrapped utensils in dining area not presented with handle up. Manager removed and stored properly.
Mar 30, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has No high temperature sanitizing testing / measuring device available.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
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. No proof of any employee training available.
Packaged food not labeled as specified by law. Frontline rice pudding, tiramisu with not required labeling. (Grab n go cooler ).
Hood filter missing from automatic fire suppression/exhaust system. Gaps between hood filters at front hood
Jan 27, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority8 Intermediate2 Basic
Show 11 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
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. No cleanup procedures. Emailed sign.
Manager or person in charge lacking proof of food manager certification. No proof of Certified Food Manager.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strip For Three compartment sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has No high temperature sanitizing testing / measuring device available.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
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. No proof of any employee training available.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of employee reporting agreement. Emailed form.
Packaged food not labeled as specified by law. Frontline rice pudding, tiramisu with not required labeling. (Grab n go cooler ).
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Hood filter missing from automatic fire suppression/exhaust system. Gaps between hood filters at front hood
Jan 26, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 7 high priority.
7 High priority11 Intermediate3 Basic
Show 21 findings ▾
Gyro meat in a broiler that is turned off. Broiler has no motor for gyro. ( rotated by hand. )
Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Raw chicken from gyro at 137-145°. No secondary cook step. Manager set up small side griddle for secondary cook step.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef kebabs over ready to eat slaw in walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Multiple employees not washing hands as required between tasks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut /grilled tomato at 75°. Shredded cooked chicken at 98°. (At bottom of gryo rotisserie plate). Moved by manager. Garlic, oil, corn mix at 77°. Next to gyro station.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Frontline Cooked rice at 125-130°. Reheated to 175-180°.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
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. No cleanup procedures. Emailed sign.
Handwash sink not accessible for employee use at all times. Hand Wash Sink by drive through blocked by storage cart.
Handwash sink used for purposes other than handwashing. Rear Hand Wash Sink used for filling food containers
Manager or person in charge lacking proof of food manager certification. No proof of Certified Food Manager.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strip For Three compartment sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has No high temperature sanitizing testing / measuring device available.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
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. No proof of any employee training available.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of employee reporting agreement. Emailed form.
Packaged food not labeled as specified by law. Frontline rice pudding, tiramisu with not required labeling. (Grab n go cooler ).
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket next to single service lids on rack. Moved by manager. Prayer carpet on to of Bulk food containers. Hallway. Marked by manger.
Hood filter missing from automatic fire suppression/exhaust system. Gaps between hood filters at front hood
Nov 21, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. 409 cleaner stored next to clean pans. Moved by manager.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Kebab skewers stored under rear Hand Wash Sink. Moved by manager.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat, bag with restaurant food items. Moved by manager.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cooked rice, pistachios sauce. Pineapple. At frontline grab and go cooler.
Single-service articles not stored inverted or protected from contamination. Single service to go containers stored near Hand Wash Sink.
Nov 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
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. No proof of employee training available. ADMINISTRATIVE COMPLAINT RECOMMENDED from today's callback.
Soap dispenser at handwash sink not working/unable to dispense soap. Towel dispenser by walk in cooler Hand Wash Sink extremely stiff, difficult to dispense towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : rear kitchen.
Drain cover(s) missing. Missing drain cover. At rear prep sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of frontline Hand Wash Sink.
Standing water in bottom of reach-in-cooler. Standing water in frontline Hand Wash Sink.
Nov 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. No proof of any employee training available.
Sep 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Ice dumped in front Hand Wash Sink.
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. No proof of any employee training available.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
In-use ice scoop stored on soiled surface between uses. Ice scoop on dusty counter. Moved by manager.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At frontline display chill box: Shredded cheese 50°. Pico de gallo 48° Lettuce 50°. Person In Charge said items placed about 1 hr before. Items Moved by manager.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for some employees.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate in ice machine located: rear kitchen.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
Employee with no hair restraint while engaging in food preparation. Ineffective hair restraint on frontline employee.
Floor soiled/has accumulation of debris. Soiled floors in walk in cooler and under racks and at drive through line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled exterior of food containers lids. Kitchen. Soiled counters and shelves in kitchen.
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor area(s) covered with standing water. Standing water on floor. Frontline.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior frontline cooler.
Single-service articles not stored inverted or protected from contamination. To go containers not inverted. Rear rack. Moved by manager.
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.