EARLY BIRD
9131 US HWY 19 N, Pinellas Park FL 33782 · 7276567996
Last inspected Jul 30, 2026 · 10 visits since August 2023
AUG 24
FEB 25
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 live fly in dry storage area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026026307 | Mar 30, 2026 | May 19, 2026 | $360 |
| 3--2023003316 | Dec 20, 2022 | Feb 22, 2023 | $800 |
| 3--2022052750 | Oct 20, 2022 | Dec 9, 2022 | $400 |
| 3--2015046630 | Oct 7, 2015 | Dec 30, 2015 | — |
Inspection history
10 visits, newest first
Jul 30, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority7 Intermediate9 Basic
What the inspector wrote — 18 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Containers of pooled eggs over uncovered cooked potatoes in walk in cooler, discussed proper order with management
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler - egg wash (50F - Cold Holding), staff moved to bottom of cooler
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.
Manager or person in charge lacking proof of food manager certification. Management unable to provide valid proof of food manager certification during inspection
Show the remaining 14 findings ▾
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/ 6 staff members present with no proof of CFM during inspection
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink next to ice machine, restocked
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 soap provided at handwash sink. No soap at hand sink next to ice machine, restocked
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage on top of deli cooler on cook line, relocated
Equipment in poor repair. Several clean ceramic plates staked on cook line with chipped edges
Floor soiled/has accumulation of debris. Under equipment on cook line
Food stored on floor. Cooking oil containers on floor in rear storage hallway
Plumbing system in disrepair. Broken hot water valve on hand sink at wait station
Raw fruits/vegetables not washed prior to preparation. Cut avocados on cook line with stickers still attached
Reuse of single-service or single-use articles. In use frying pans stacked on top of cardboard shell egg trays on cook line
Stored food not covered. Multiple bins of cooked potatoes uncovered in walk in cooler
Jun 3, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded.
0 High priority5 Intermediate7 Basic
Show 12 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.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owner Kjendrim Mehmedi expired 1/21/26, no other staff with valid CFM
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/ 4 servers and 2 kitchen staff present during inspection with no valid CFM. Owner Kjendrim Mehmedi expired 1/21/26
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. 4 servers and 2 kitchen staff present during inspection, none with proof of training. One valid certificate provided for employee not present
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Multiple clean ceramic plates stacked on cook line with chipped edges
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Plumbing system in disrepair. Hot water valve broken on hand sink at wait station
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry. All mops stored in bottom of mop sink
Apr 8, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate13 Basic
Show 18 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.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owner Kjendrim Mehmedi expired 1/21/26, no other staff with valid CFM
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/ 4 servers and 2 kitchen staff present during inspection with no valid CFM. Owner Kjendrim Mehmedi expired 1/21/26
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. 4 servers and 2 kitchen staff present during inspection, none with proof of training. One valid certificate provided for employee not present
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.
Accumulation of debris inside warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cardboard used to line nonfood-contact shelves. Walk in cooler shelves
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
Equipment in poor repair. Multiple clean ceramic plates stacked on cook line with chipped edges
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
In-use wet wiping cloth/towel used under cutting board.
Plumbing system in disrepair. Hot water valve broken on hand sink at wait station
Reuse of single-service or single-use articles. Shell egg trays reused on cook line, in use frying pans stacked on top
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry. All mops stored in bottom of mop sink
Apr 2, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 3 high priority.
3 High priority7 Intermediate14 Basic
Show 24 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff observed changing gloves multiple times in kitchen with no hand wash
Employee washed hands with cold water. Wait staff observed washing hands at hand sink in wait station with broken hot water valve
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service counter - butter packets (71F - Cold Holding), held at room temp, instructed staff to move to recreated unit
Employee washed hands in a sink other than an approved handwash sink. All kitchen staff washing hands in two compartment sink due to only hand sink on cook line removed
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 manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owner Kjendrim Mehmedi expired 1/21/26, no other staff with valid CFM
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed from cook line. No additional hand sinks in kitchen. Kitchen staff advised they wash hands in two compartment sink
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/ 4 servers and 2 kitchen staff present during inspection with no valid CFM. Owner Kjendrim Mehmedi expired 1/21/26
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. 4 servers and 2 kitchen staff present during inspection, none with proof of training. One valid certificate provided for employee not present
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.
Accumulation of debris inside warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cardboard used to line nonfood-contact shelves. Walk in cooler shelves
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
Equipment in poor repair. Multiple clean ceramic plates stacked on cook line with chipped edges
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Plumbing system in disrepair. Hot water valve broken on hand sink at wait station
Reuse of single-service or single-use articles. Shell egg trays reused on cook line, in use frying pans stacked on top
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry. All mops stored in bottom of mop sink
Mar 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 3 high priority.
3 High priority9 Intermediate15 Basic
Show 27 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff observed changing gloves multiple times in kitchen with no hand wash
Employee washed hands with cold water. Wait staff observed washing hands at hand sink in wait station with broken hot water valve
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service counter - butter packets (71F - Cold Holding), held at room temp, instructed staff to move to recreated unit
Employee washed hands in a sink other than an approved handwash sink. All kitchen staff washing hands in two compartment sink due to only hand sink on cook line removed
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 manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owner Kjendrim Mehmedi expired 1/21/26, no other staff with valid CFM
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed from cook line. No additional hand sinks in kitchen. Kitchen staff advised they wash hands in two compartment sink
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/ 4 servers and 2 kitchen staff present during inspection with no valid CFM. Owner Kjendrim Mehmedi expired 1/21/26
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at wait station
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. 4 servers and 2 kitchen staff present during inspection, none with proof of training. One valid certificate provided for employee not present
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.
Accumulation of debris inside warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cardboard used to line nonfood-contact shelves. Walk in cooler shelves
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
Equipment in poor repair. Multiple clean ceramic plates stacked on cook line with chipped edges
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened canned beverage over food in walk in cooler
Plumbing system in disrepair. Hot water valve broken on hand sink at wait station
Reuse of single-service or single-use articles. Shell egg trays reused on cook line, in use frying pans stacked on top
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry. All mops stored in bottom of mop sink
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate16 Basic
Show 24 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen cracked shell eggs, then proceeded to change gloves with no hand wash. Discussed proper hand washing with staff
Live, small flying insects found 1 live fly in dry storage area
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over uncovered cooked potatoes in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Accumulation of grease on stove surface
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/ Owner with valid CFM arrived during inspection
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line
No soap provided at handwash sink. Hand sink on cook line
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Next to ice machine
Cardboard used to line nonfood-contact shelves. Shelves in walk in cooler
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelf with bread
Employee personal food not properly identified and segregated from food to be served to the public. Employee food uncovered sausage in walk in cooler
Equipment and utensils not properly air-dried - wet nesting. Cups at wait station
Equipment in poor repair. Torn cooler gaskets
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Food stored on floor. Cooking oil on floor
Hood filter missing from automatic fire suppression/exhaust system. All hood filters removed over stove for cleaning
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers and adjoining metal shelf Slicer guard soiled
Plumbing system in disrepair. Hand sink on cook line not operational
Reuse of single-service or single-use articles. Shell egg trays reused on cook line
Stored food not covered. Cooked potatoes in walk in not covered
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate13 Basic
Show 19 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - butter packets (77F - Cold Holding), moved to cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove top - gravy (92F - Hot Holding); soup (84F - Hot Holding), operators turned on burners to reheat, retemp soup 174F, gravy 167F
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at wait station, restocked
No soap provided at handwash sink. Hand sink at wait station, restocked
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.
Cardboard used to line food-contact shelves. Walk in cooler shelves
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on dry storage shelf
Employee with no hair restraint while engaging in food preparation. Both employees on cook line
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
Food not stored at least 6 inches off of the floor. Bread crates on floor in rear hallway, operator placed empty crates underneath
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler vent covers soiled Accumulation of grease on rear of equipment on cook line Hood filters soiled
Plumbing system in disrepair. Plumbing at hand sink on cook line rattles sink when water turned on
Reuse of single-service or single-use articles. She'll egg trays on cook line
Stored food not covered. Cooked potatoes in walk-in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
Container of medicine improperly stored. Pill containers on shelf with food in walk-in cooler, removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg wash (48F - Cold Holding); placed in ice bath
Employee washed hands in a sink other than an approved handwash sink. Staff using prep sink in kitchen to wash hands due to hws on cook line with plumbing issues
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by bread racks, removed
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, restocked
No soap provided at handwash sink. Hand sink on cook line, restocked
Bathroom facility in disrepair. Men's restroom plumbing in disrepair
Carbon dioxide tanks not adequately secured.
Cardboard used to line food-contact shelves. Metal shelves in walk-in cooler
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage over heat lamp on service swindow
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Next to prep sink in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on metal rack next to fryer Hood filters soiled Sides of fryers soiled with grease
Plumbing system in disrepair. Hot and cold water knobs on hand sink on cook line not functioning, staff required to use main water cut off valve under sink to turn water on and off
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, operator corrected 100ppm
Jan 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate17 Basic
Show 27 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Staff cracked shell eggs then continued to prepare food without changing gloves or washing hands
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. Staff loaded dish machine then proceeded to stack clean equipment without washing hands. Server cleared table of dirty dishes then proceeded to run food without washing hands
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over cooked potatoes in walk-in cooler
Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk in glass cooler dated 1/1/24
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced swiss (46F - Cold Holding) on cook line, recommended less quantity and keep item covered
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Shell eggs on cook line, held less than 4 hrs
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (127F - Hot Holding), recommend item be added to time as a public health control
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Handwash sink not accessible for employee use at all times. Hand sink on cook line not operational due to operator turning off water. Per operator, plumbing leaks
No soap provided at handwash sink. Hand sink at wait station, replaced
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide tanks not adequately secured. Next to ice machine
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. End of cook line
Cardboard used to line food-contact shelves. Shelves next to fryer
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and wallet over heat lamp at service window. Employee jacket next to bread on storage rack
Employee with no hair restraint while engaging in food preparation. Male employee on cook line
Equipment and utensils not properly air-dried - wet nesting. Cups at wait station
Equipment in poor repair. Broken cooler drawer handle on cook line
Floor soiled/has accumulation of debris. Under cook line
Ice buildup in walk-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryer. Hood filters soiled
Reuse of single-service or single-use articles. Egg carton trays used to hold in use equipment on cook line
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Interior light not functioning in walk-in freezer
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm
Aug 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate15 Basic
Show 22 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs, removed gloves then continued to handle in use equipment with no hand wash
Employee washed hands with no soap. Discussed proper hand washing with kitchen staff
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line- pooled eggs (56F - Cold Holding); shell eggs (65F - Cold Holding); corned beef hash (72F - Cold Holding), all items held less than 4 hrs, pooled eggs added to ice bath, shell eggs and corned beef moved to walk-in. Discussed adding to time as a public health control, form emailed during inspection. Retemp corned beef 36F, pooled eggs 42F, Shell eggs 44F. Cooler on cook line-diced tomatoes (61F - Cold Holding); sausage (63F - Cold Holding); ham (62F - Cold Holding); shredded cheddar (58F - Cold Holding); sliced swiss (68F - Cold Holding); cut lettuce (65F - Cold Holding), all items moved to walk-in freezer. Retemp sausage 42F, ham 39F, shredded cheddar 38F, sliced Swiss 42f, cut lettuce 37F, tomatoes 39F. Front counter-butter packets (71F - Cold Holding), moved to walk-in cooler. Discussed adding to time as a public health control. Retemp butter packets 61F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line-cooked sausage links (96F - Hot Holding), held less than 4 hrs, moved to walk-in. Retemp 73F.
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. Chlorine sanitizer bucket 200ppm, corrected 50ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
No soap provided at handwash sink. Next to soda machine, replaced
Building components, attachments or fixtures in poor repair.fans covers soiled in walk-in cooler
Carbon dioxide tanks not adequately secured. Next to ice machine
Cove molding at floor/wall juncture broken/missing. In dry storage hallway
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Cook line
Duct tape used to repair nonfood-contact surface. Walk-in cooler gaskets repaired with duct tape
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over heat lamp on service window and next to clean cups at servers station, removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on heat lamp over service window, removed
Employee with no hair restraint while engaging in food preparation. Two males on cook line with no hair or beard restraints
Equipment in poor repair. Lid of reach in cooler on cook line damaged
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease Accumulation of grease on sides of fryers and metal shelves on cook line. Slicer guard soiled with food debris
Reuse of single-service or single-use articles. Egg cartons under frying pans on cook line
Soiled dry wiping cloth in use. On cook line
Walk-in cooler shelves with rust that has pitted the surface.
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.