EATON'S BEACH SANDBAR & GRILL
15790 SE 134 AVE, Weirsdale FL 32195 · 352.259.2444
Last inspected May 6, 2026 · 12 visits since August 2023
JUN 24
OCT 24
JAN 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Five flies in kitchen and dish area.
★ 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--2015042630 | Sep 15, 2015 | Oct 20, 2015 | $200 |
Inspection history
12 visits, newest first
May 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 7 high priority.
7 High priority5 Intermediate14 Basic
Show 26 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. 0 ppm, employee attempted to refresh then 0 ppm.
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. Male employee tied apron then put on gloves without washing hands. Male employee touched employee drink then continued to put on gloves and cook without washing hands.
Live, small flying insects found Five flies in kitchen and dish area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1.) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: Egg wash 55F placed in ice bath 4+ hours prior. In server station: blue cheese 67F. Double panned, manager stated it was in unit overnight. 2.) Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding cabinet on cook line: pork 124-128F and Rice 110-116F. Both items have been in unit 4+ hours. Reach in alto sham does not have gaskets.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: Egg wash 55F placed in ice bath 4+ hours prior. In server station: blue cheese 67F. Double panned, manager stated it was in unit overnight. Stop sale issued.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in cooler at downstairs bar with no date marked. Unable to determine when it was opened.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding cabinet on cook line: pork 124-128F and Rice 110-116F. Both items have been in unit 4+ hours. Reach in alto sham does not have gaskets.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in cooler at downstairs bar with no date marked. Unable to determine when it was opened.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris Interior of ice machine lid soiled with mold like substance. Interior of oven soiled with grease and food debris.
Handwash sink used for purposes other than handwashing. Sink in downstairs bar used as a dump sink by bar tender. Pitcher in hand wash sink on cook line.
No paper towels or mechanical hand drying device, soap, or handwashing sign provided at handwash sink. Handwashing sink at downstairs bar missing all items.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided in orange serve safe food safety training.
Bowl or other container with no handle used to dispense food. Bowl in pecans. Removed.
Ceiling/ceiling and/or floor tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under prep table on cook line soiled with grease. Vents and tiles soiled with dust on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One on cutting board on cook line. One on prep table near ice machine. Manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Unopened drink in reach in cooler in server station. Manager removed.
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line. Put on guard during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf.
Equipment in poor repair. Duct tape on door on downstairs ice machine. Alto sham missing gasket on cook line. Broken container in use with fish in walk in cooler.
Floor area(s) covered with standing water. In walk in cooler.
Food stored on floor. Several cases of food on floor in walk in freezer. Manager picked up cases.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ice at downstairs bar. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior top of ice bin near walk in cooler soiled with mold like substance. Shelf at end of cook line soiled with dust. Around gaskets in server station soiled with slimy substance.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Bags of beans and soup cooked then placed in sealed bags and cooled in ice bath are not labeled with production date and time. Manager stated all bags were made yesterday.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: unwashed cantaloupes and pineapples on shelf over sliced tomatoes and lettuce. Manager moved to proper order.
Wiping cloth sanitizing solution stored on the floor. On cook line. Manager picked up.
Sep 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority4 Intermediate12 Basic
Show 21 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. 0 ppm chlorine, chemical bucket was empty. Manager refreshed then 100 ppm chlorine.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen from taking trash outside and began looking at recipe book and touching items on prep table without washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched phone then picked up bag of lettuce without washing hands.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Pork 127F in hot case on cook line. Began reheating.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.) Coleslaw 47-48F located in reach in cooler in server station. Reach in cooler has an ambient tempurature of 53F. Employee placed coleslaw in walk in freezer then 41-43F. 2.) Salmon 47F and Chicken 45F in drawer unit on cookline. Ice bags were added to items.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Peel and eat shrimp from 9/7 date marked 9/1. Manager stated the date was not accurate and changed label.
Food-contact surface soiled with food debris, mold-like substance or slime. Slimy substance on side walls of ice machine located upstairs. Black substance on top wall of ice machine located downstairs. Black substance in back corners of ice bin under fountain machine in server station.
Handwash sink used for purposes other than handwashing. Pitcher in hand washing sink on cookline. Removed during this inspection.
No paper towels or mechanical hand drying device, soap, or handwashing sign provided at handwash sink. Hand washing sink at downstairs bar.
Bowl or other container with no handle used to dispense food. Bowl in brown sugar in prep area. Cup in eggs, blue cheese, and cheddar cheese in server station. All were removed during this inspection.
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. Reach in cooler in server station has an ambient temperature of 53F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee red bull on prep table in prep area. Drink in cup on shelf over prep table near walk in cooler. Employee bottle of soda on shelf over coleslaw in reach in cooler. All were discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back brace on case in walk in freezer. Backpack on table with clean towels on cookline. All were moved during this inspection.
Employee with no hair restraint while engaging in food preparation. Male employee on cookline.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf.
Floor soiled/has accumulation of debris. Floor soiled under cooking equipment on cookline.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cookline in water at 87F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine lid soiled with black substance. Around walk in cooler door has slimy substance.
Old labels and/or old food stuck to food containers after cleaning. On clean dish shelf, brown substance on colander and Plastic pans with old labels.
Standing water in bottom of reach-in-cooler. On bottom of reach in cooler on cookline.
Unwashed fruits/vegetables stored with ready-to-eat food. Container of unwashed berries on shelf over hearts of palm in salad prep cooler.
Jan 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee took drink from cup with bare hand then put on glove and began cooking without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw beef and raw pork on shelf over pasteurized eggs. Moved during this inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Taco meat with a date of 12/19, discard date 12/25. Bbq shrimp sauce made with cream with a date of 12/27, discard date 1/2. Greens with a date of 12/27, discard date 1/2.
Toxic substance/chemical improperly stored. Bottle of sanitizer on prep table. Moved during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice bin in server station has black substance. Interior of oven soiled with grease. Interior of ice machine downstairs has black substance.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser not producing towels in private stall in ladies room.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Seven certificates provided expired in 2024.
Bowl or other container with no handle used to dispense food. Several bulk food containers with cups inside. Manager began removing.
Cutting board has cut marks and is no longer cleanable. Two boards in prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over sugar packets near server pass thru door. Employee drink on prep table in prep area. All were moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on can good cart. Keys on shelf over prep table. All were moved.
Employee with no beard guard/restraint while engaging in food preparation. Male employees in kitchen with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Glasses in server station and pans on clean dish shelf.
In-use knife/knives stored in cracks between pieces of equipment. Between prep table and make table on cook line. Also, ice buckets near ice machine not inverted
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in cooler in server station and one on cook line.
Standing water in bottom of reach-in-cooler. Standing water in cooler on cook line.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Back brace on top of bag of gram cracker crumbs. Moved during this inspection.
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Toxic substance/chemical improperly stored. Degreaser and sanitizer spray on prep table next to clean towels and gloves. All were moved during this inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added at mop sink with no back flow on hose connection side. Hose Bibb near stairs with no device, hose attached. Added during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Approximately 10 certificates expired.
Bowl or other container with no handle used to dispense food. Pecans and seasoning with bowls inside. Moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf over cans. Phone on shelf over prep table. All moved during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Plastic glasses in server station and plastic pans on clean dish shelf.
Ice bucket/shovel stored improperly between uses. Bucket near ice machine.
Jul 1, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 21, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 28 violations recorded, 12 high priority.
12 High priority5 Intermediate11 Basic
Show 28 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Male employee cooking fish on cook line not aware of required cooking temperature of fish. Fish was cooked to 136F. Placed back on grill then 158F.
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. 0 ppm. No chemical in machine. Chemical was changed and reran then 100 ppm.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Female employee rubbed hands together for 6 seconds when washing her hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee adjusted glasses numerous times with gloved hands then continued to cook without washing hands. Female employee wiped face then continued to make drinks without washing hands. Female employee adjusted glasses on face with gloved hands then continued to prepare portion cups of dressing without washing hands.
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. One male employee adjusted pants and continued working without washing hands. One male employee touched apron then continued to make food without washing hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee picked up trash from floor then discarded and continued to portion food without changing gloves and washing hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee scooped ice for drink out of bin with red cup.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line: raw fish on shelf over pickles.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in make table: tomatoes 69F. Peas 75F. Chicken wings 68F. Fish 60F. Stop sale issued on all due to temperature in unit not being monitored for more than 4 hours. In reach in hot holding case on cook line: pork 117F. Rice 116F. Cutting board holding beef blocking air flow in unit. Gaskets torn near two bottom shelves, items in unit more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath on cook line: egg wash 47-50F. Extra ice was added and replaced with new batch. In reach in cooler under breading station: chicken 45-46F. Door was not closed fully. Ice bags were added. In reach in make table: tomatoes 69F. Peas 75F. Chicken wings 68F. Fish 60F. Stop sale issued on all due to temperature in unit not being monitored for more than 4 hours. In ice bath near pass thru: Cole slaw 62F. Ice added to bath. In walk in cooler: ham 46F. Chicken 46F. Shrimp 50F. Red beans 49F. Butter 48F. Door to walk in freezer was propped open and multiple items were moved into freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In reach in hot holding case on cook line: pork 117F. Rice 116F. Cutting board holding beef blocking air flow in unit. Gaskets torn near two bottom shelves.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb near downstairs kitchen. Hose Bibb on hose attachment side of splitter
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Male employee cooking fish on cook line not aware of required cooking temperature of fish. Fish was cooked to 136F. Placed back on grill then 158F.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee scooping ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at end of bar soiled with brown dry substance. Interior of ice bin near downstairs bar soiled with pink slime substance. Interior of ice machine in downstairs bar has black substance on top wall.
Handwash sink used for purposes other than handwashing. Pitcher of water in sink at end of cook line. Trash can in front of sink at kitchen entrance.
No soap provided at handwash sink. Sink in downstairs bar.
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. Reach in cooler on cook line has an ambient temperature of 70F. Stop sale issued on all Time/Tempurature Control for Safety food in unit.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on top of prep table near steam table on cook line. One drink on top of cutting board.
Employee eating in a food preparation or other restricted area. Male employee eating food while walking through cook line.
Employee personal food not properly identified and segregated from food to be served to the public. Container of yogurt and body armor drink on shelf over dressing in reach in cooler in server station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two phones on cutting board.
Equipment in poor repair. Gaskets and handle broken on reach in hot box. Cutting boards have deep grooves and are no longer smooth and easily cleanable. Several in use containers have broken lids. Walk in cooler has water dripping from condenser on top of speed racks.
Floor soiled/has accumulation of debris. Behind ice machine and fountain machine at downstairs bar several pieces of paper and food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door of upstairs ice machine soiled with mold like substance.
Single-service articles improperly stored. Coffee/tea filters not protected and trays not inverted on shelf over drink station in kitchen.
Soiled dry wiping cloth in use. Several soiled towels in kitchen area.
Unwashed fruits/vegetables stored with ready-to-eat food. In reach in salad cooler: unwashed berries on shelf over bags of lettuce.
Jan 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority2 Intermediate0 Basic
Show 8 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. 0 ppm. Employee replaced sanitizer bucket then 100 ppm.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline picked up trash off floor, placed in garbage can, then put on gloves and began cooking without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cookline: pan of raw fish on shelf over cut tomatoes. Moved during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk 46-47 on cookline. Product sitting on top of ice, employee submerged pans in ice then 41-42.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 90F on table next to soup. Manager voluntarily discarded.
Toxic substance/chemical improperly stored. Two chemical bottles on shelf next to single use gloves. Moved during this inspection.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer employed for approximately one year is unaware of chemical used in dish machine or how to test sanitizer.
Handwash sink not accessible for employee use at all times. Sink at end of cookline has being repaired. Sink at bar blocked with server tray. All were made accessible during this inspection.
Nov 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 11, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink on end of partition wall in downstairs bar area. Hand sink near ware wash area missing. Downstairs bar has been expanded.
Sep 5, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink on end of partition wall in downstairs bar area. Hand sink near ware wash area missing. Downstairs bar has been expanded.
Aug 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority6 Intermediate13 Basic
Show 23 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Five live flies in kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale issued for butter at 86F, On counter over four hours. Stop sale issued for tomatoes 60F, unable to determine when removed from temperature control.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 66F in server station. Manager stated they were out for two hours then voluntarily discarded. Tomatoes 60F in ice bath with melted ice on cookline. Manager unable to determine how long tomatoes were there, then discarded. Stop sale issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On table on cookline: pan of butter 86F. Stop sale issued.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine in downstairs bar soiled with black substance.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink in ware wash area missing.
Handwash sink used for purposes other than handwashing. Male employee filled tray of water at hand sink. Male employee wet towel in sink on cookline.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink on end of partition wall in downstairs bar area. Hand sink near ware wash area missing. Downstairs bar has been expanded.
Spray bottle containing toxic substance not labeled. Purple chemical in ware wash area with no label. Manager labeled.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at sink in downstairs bar. Manager turned on during this inspection.
Bowl or other container with no handle used to dispense food. Cup in bacon.
Carbon dioxide/helium tanks not adequately secured. One large tank outside near back door.
Cloth used as a food-contact surface. In use knives on cookline sitting on dry towel. Manager moved.
Current Hotel and Restaurant license not displayed. Posted license is from 6/1/23.
Cutting board has cut marks and is no longer cleanable. One board on cookline.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on cookline. All were moved.
Equipment and utensils not properly air-dried - wet nesting. Several clean plans.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Manager stated filters are being cleaned.
Food stored in a prohibited area. Unwashed produce on shelf over cut tomatoes in walk in cooler. Personal ice cream on shelf over food to be served to the public, manager. Over. Bag in a box sodas on floor near bag in a box shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in cooler in server station.
Old labels stuck to food containers after cleaning. Clean pans on clean dish shelf.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. One on floor on cookline. One on prep table in server station. Manager moved all.
Water leaking from pipe and/or faucet/handle. Faucet on hand sink will not turn off water.
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.