FARMER GIRL
1732 N DIXIE HWY, Lake Worth FL 33460 · 7168188949
Last inspected Aug 20, 2026 · 14 visits since August 2023
MAR 25
APR 25
JUL 25
OCT 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor underneath soda syrup storage rack in CO2 room. Operator eliminated and sanitized surface.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $4,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024036550 | Jun 21, 2024 | Jan 16, 2025 | — |
| 2--2023060095 | Oct 16, 2023 | Mar 13, 2024 | $1,920 |
| 2--2023047551 | Aug 16, 2023 | Sep 13, 2023 | $800 |
| 2--2022053503 | Sep 20, 2022 | Dec 16, 2022 | $200 |
| 2--2017002587 | Jan 9, 2017 | Feb 9, 2017 | $800 |
| 2--2015037182 | Aug 6, 2015 | Sep 10, 2015 | $840 |
Inspection history
14 visits, newest first
Aug 20, 2026Call 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
What the inspector wrote — 1 finding
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. All provided certificates expired 07/2026.
Aug 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Housemade tuna salad date marked 8/11, housemade chicken salad date marked 8/9 at kitchen reach in flip top. See stop sale.
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 server wipe mouth with hand and then immediately pick up plated customer food at expo line. Reviewed handwashing requirements with operator. Employee washed hands.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor underneath soda syrup storage rack in CO2 room. Operator eliminated and sanitized surface.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at kitchen low boy.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (45F - Cold Holding); cooked chicken (47F - Cold Holding); yogurt (47F - Cold Holding) not prepped or portioned today stored at egg prep flip top cooler in kitchen. Per employee, items were moved from walk in cooler less than 3 hours ago. Employee moved items to neighboring cooler to chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at kitchen prep table. Operator diluted solution retesting at 100ppm.
Employee washed hands in a sink other than an approved handwash sink. Observed employee enter building and then immediately wash hands in triple sink. Reviewed handwashing requirements with operator.
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. All provided certificates expired 07/2026.
Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at kitchen low boy cooler. See stop sale.
Dead roaches on premises. Observed approximately 5 dead roaches on floor in soda syrup storage room. Operator discarded and sanitized surface.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on dressing flip top cutting board.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone and POS credit card reader stored directly on dressing prep flip top cutting board.
Oct 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw salmon not all commercially packed stored above ready to eat vegetables
Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, knife rack has accumulated food debris.
Food stored on floor. Fryer oil stored on floor on kitchen.
Working containers of food removed from original container not identified by common name. In kitchen, containers with sugar and flour not labeled with common name.
Jul 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 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. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up 3 compartment sink to wash rinse sanitize all dishes until dishmachine is working properly.
Wall soiled with accumulated grease, food debris, and/or dust. At cook line behind grill area, walls visibly soiled with grease and food debris.
Jul 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 10 high priority.
10 High priority2 Intermediate6 Basic
Show 18 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At reach in cooler, tuna salad dated 7/4. At walk in cooler, Tzatziki sauce dated 6/30. See stop sale.
Dented/rusted cans present. See stop sale. At dry storage, can of black beans-dented. See stop sale.
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. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up 3 compartment sink to wash rinse sanitize all dishes until dishmachine is working properly.
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At expo line, Server coughed into hands then proceeded to touch clean silverware without washing hands. Advised operator of proper handwashing.
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. At expo line, Server handled dirty dishes then proceeded to touch clean equipment without washing hands. Advised operator of proper hand washing.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee is washing and rinsing dishes at 3 compartment sink with out properly sanitizing. Advised operator to properly wash rinse and sanitize all dishes.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At cook line, vacuum sealed fish thawed. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, tuna salad (45F - Cold Holding); pancake batter with eggs (45F - Cold Holding); French roast batter (46F - Cold Holding); sliced ham (47F - Cold Holding); cooked potatoes (46F - Cold Holding); tzatziki sauce (45F - Cold Holding); cooked lentils (45F - Cold Holding); split pea soup (47F - Cold Holding); roast turkey (46F - Cold Holding) not prepared or portioned today. Operator states items held in unit over 24 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, tuna salad (45F - Cold Holding); pancake batter with eggs (45F - Cold Holding); French roast batter (46F - Cold Holding); sliced ham (47F - Cold Holding); cooked potatoes (46F - Cold Holding); tzatziki sauce (45F - Cold Holding); cooked lentils (45F - Cold Holding); split pea soup (47F - Cold Holding); roast turkey (46F - Cold Holding) not prepared or portioned today. Operator states items held in unit over 24 hours, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, mashed potatoes (122F - Hot Holding). Operator stated items held for approximately 1 hour. Advised operator to reheat product to 165F.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hollandaise sauce is offered on menu, but no indication of raw ingredients on menu.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen, reach in cooler, several food items prepared onsite and held over 24 hours, not properly date marked. Advised operator of proper date marking of items prepared onsite and held over 24 hours.
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. At cook line, vacuum sealed fish thawed. See stop sale.
Dead roaches on premises. At dry storage, 3 dead roaches
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee belongings-cell phone, keys stored over prep table. Operator removed.
Stored food not covered. At walk in cooler, several food items stored uncovered.
Uncleanable knife block in use to store knives. At cook line, soiled knife block in use to store clean knives.
Wall soiled with accumulated grease, food debris, and/or dust. At cook line behind grill area, walls visibly soiled with grease and food debris.
Apr 16, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority2 Intermediate7 Basic
Show 15 findings ▾
Employee washed hands with no soap. Cook cracked raw shell eggs then washed hands in three compartment sink. Explained and he washed hands in hand sink without soap. Explained and he washed hands with soap in hand sink.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2024.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. macaroni in red sauce preparation date marked 03/06 today is 03/14 not used within 7 days. Chef discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. provolone cheese 45 f top part over stocked below the fill line 43 f. Cook removed the top section to put inside the bottom section of the cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage link 125 f top layer, bottom layer 179 f hot holding on the grill, cook reheated to 189 f,
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. kitchen washcloth large bucket chlorine over 200 ppm, cook added more water.chlorine 100 ppm
Employee washed hands in a sink other than an approved handwash sink. Cook racked raw shell eggs then washed hands in three compartment sink to handle clean plate. Explained and he washed hands in hand sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink by three compartment sink.
Bowl or other container with no handle used to dispense food. Round foam container used to scoop cubed chicken. Employee discarded the foam container.
Current Hotel and Restaurant license not displayed. License not available upon request. License delinquent in the system.
Dead roaches on premises. 4 dead roaches on glue board near bag n box soda system. Employee discarded the glue board.
Food stored on floor. Large bag of Cane sugar stored on the floor at server station.
Raw fruits/vegetables not washed prior to preparation. Employee slicing tomatoes prior to washing. Explained and he washed the remaining tomatoes.
Time/temperature control for safety food thawed in an improper manner. Turkey breast thawing at room temperature in white plastic bucket by walk in cooler. Turkey still frozen solid. Explained and cook moved the turkey to walk in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. server station washcloth bucket chlorine 0 ppm, server added sanitizer. Chlorine 100 ppm
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 13 servings of spinach pies cooked on 08/10( as per label) today is 08/21. Explained 7 days maximum including the day of preparation. Chef discarded.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 13 servings of spinach pies cooked on 08/10( as per label) today is 08/21. Explained 7 days maximum including the day of preparation. Chef discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade. Explained.
Handwash sink used for purposes other than handwashing. Dumping ice and utensils stored in server hand sink. Explained.Server removed the utensils.
Employee personal food not properly identified and segregated from food to be served to the public. Personal water bottle stored with and above food in cooler. Employee removed the bottle.
Employee with no hair restraint while engaging in food preparation. Cook preparing food without any hair restraint for loose head hair.explained. He put on hat.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. dishwasher area washcloth bucket chlorine 0 ppm. Explained and employee changed the solution.chlorine 100 ppm
Jun 21, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one hose Bibb by the back door.
Jun 20, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority3 Intermediate4 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. 2 severely dented cans of Home taste brand corned beef hash 6 lb 12 oz each ( severely dented at the seams) on shelf in the kitchen.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook cracked raw shell eggs with gloved hands. Cook discarded the gloves and put on new gloves to handle cooked food without washing hands. Explained and he properly changed the gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 on trash can by three compartment sink. 1 flying around by toaster at the prep table.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw chicken tenders over open bag of French fries in upright freezer. Explained and employee rearranged.
Roach activity present as evidenced by live roaches found. 1 live roach by bag n box soda syrup rack. 1 live by the entrance to the soda rack room. ( both in same room, room is separate from the kitchen) Manager killed and cleaned the area.
Rodent activity present as evidenced by rodent droppings found. 2 Rodent droppings on wooden shelf in dishwasher room. Manager cleaned and sanitized the area.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one hose Bibb by the back door.
Handwash sink used for purposes other than handwashing. Server filling washcloth bucket in hand sink at server station, server dumping ice in hand sink at server station. Explained.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by three compartment sink. Cook put roll of paper towel.
No soap provided at handwash sink in men's bathroom. Explained and server put small soap dispenser.
Dead roaches on premises. 1 dead roach on floor by pancake syrup rack in the kitchen 1 under dishwasher ( separate room) 8 on floor under shelf in soda syrup rack room ( separate room ) 13 on floor by bag n box soda rack ( separate room ) 1 on Diet Coke syrup bag n box ( separate room) 1 on glue board on card board cup holders on wire rack in the kitchen Employee cleaned and sanitized the area.
Employee with no hair restraint while engaging in food preparation. On cook line Both cooks handling food without any hair restraints for loose head hair. Explained.
Open dumpster lid.
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board in the kitchen. Explained and employee stored in the sanitizer solution.
Oct 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Dented/rusted cans present. Dented 4lb 6oz can rice stuffed grape leaves. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen, began handling clean cooking utensils without washing hands. No soap at hand wash sink. Operator provided soap, employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink, employee washed, rinsed and hung to dry utensils without sanitizing. No sanitizing solution in sink. Operator set up triple sink to quaternary 200ppm., washed rinsed and sanitized utensils properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cook line, plastic wrapped chicken over open box of ready to eat vegetables. Operator moved raw chicken to bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw hamburger stored over raw pork. Operator moved raw chicken to bottom shelf and raw pork to top shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, onions (80F - Hot Holding) in pan next to grill. Operator stated cooked two hours prior, held until served. Operator moved to be reheated to 165°F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelves across from cook line, cooked sausage (90F - Cooling 9:00) cooked sausage (80F - Cooling 9:25) cooling on shelves at room temperature. Operator stated cooling 1.5 hours at this rate sausage will not reach 70°F within two hours. Operator moved sausage to walk in cooler to facilitate faster cooling.
Food-contact surface soiled with food odebris, mold-like substance or slime. At cookline, can opener blade soiled with food odebris, mold-like substance or slime. Operator removed to be washed rinsed and sanitized.
No soap provided at hand wash sink. At kitchen hand wash sink, no soap. Operator provided soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior has accumulation of mold like substance.
Food stored on floor. Open case of potatoes stored on floor in kitchen. Operator removed from floor.
Insect control device installed over food preparation area. At kitchen; bug zapper installed over food mixers on prep table. Operator removed.
Aug 16, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Throughout the kitchen area. Starting to cave in for water damage
Several Holes throughout the restaurant, primarily at floor levels
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area, paint started to peeled
Aug 16, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 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. At 0 ppm. Advised operator to move sanitizer procedure to 3 compartment sink with chlorine 100 ppm
Rodent activity present as evidenced by rodent droppings found. Approximately, 8 Rodent droppings on top of shelf with dry sealed goods on cook line 10 rodent droppings on top of shelf with pots and pans on storage room with water heater. 20 rodent droppings on floor under toasters on cook line 10 rodent droppings on floor between reach in cooler and reach in freezer on cook line. 10 rodent droppings under 3 compartment sink
Ceiling/ceiling tile shows damage or is in disrepair. Throughout the kitchen area. Starting to cave in for water damage
Several Holes throughout the restaurant, primarily at floor levels
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area, paint started to peeled
Aug 15, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority4 Intermediate5 Basic
Show 18 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At 0 ppm. Advised operator to move sanitizer procedure to 3 compartment sink with chlorine 100 ppm
Employee blowing into the gloves followed by putting those gloves, followed by handling clean utensils. Educated employee. Employee washed hands and changed gloves
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher washing dishes on 3 compartment sink with soap and water only. Followed by placing those utensils with clean utensils. Operator moved utensils back to 3 compartment sink for proper sanitation, wash rinse sanitizer.. Chlorine 100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked potatoes Raw bacon stored above milk inside walk-in cooler. Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork chops inside walk-in cooler. Operator stored properly
Rodent activity present as evidenced by rodent droppings found. Approximately, 8 Rodent droppings on top of shelf with dry sealed goods on cook line 10 rodent droppings on top of shelf with pots and pans on storage room with water heater. 20 rodent droppings on floor under toasters on cook line 10 rodent droppings on floor between reach in cooler and reach in freezer on cook line. 10 rodent droppings under 3 compartment sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with Butter pads 60°F cold Holding seating on a ice bath on server station. Per operator item stored for approximately 1 hour. Per operator product not prepared or portioned today. Operator decided to moved item to time control and time marked to the remaining time of 3 hours
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. Observed several items like eggs, diced tomatoes, cheese seating on top of table on cook line per operator all items on time control but list presented had yesterday's day. Per operator items are for today,and stored for approximately 3 hours, operator time marked with the right date and time for the remaining time of 1 hour.
Toxic substance/chemical( pack of cigarettes )improperly stored above cook sausage on shelf on cook line. Operator 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. Emailed procedures to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed several containers seating on kitchen area with Cooked potatoes at 8:57am (91°F cooling)since 8:30am, cooked sausage at 8:58 am(81°F cooling ) per operator cooling since 8:30am rechecked all items at 9:42am all items at same temperature. At this current cooling rate products will not cool to 70°F within 2 hours. Observed overstocked portioned containers inside reach in cooler on cook line with corn beef hash at 9:23 am ( 74°F cooling) per operator cooling since 10 minutes, rechecked at 9:50am same temperature. At this current cooling rate product will not cool to 41°F within 4 hours. Operator moved all products to walk-in cooler
No soap provided at handwash sink on cook line. Operator provided soap
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several containers with homemade soups stored inside walk-in cooler with no date mark. Per operator products prepared and stored 2 days ago. Advised operator to date mark products
Ceiling/ceiling tile shows damage or is in disrepair. Throughout the kitchen area. Starting to cave in for water damage
Floor soiled/has accumulation of debris. Throughout the kitchen floors and walk in cooler
Insect control device installed over food preparation area. Advised operator to removed
Several Holes throughout the restaurant, primarily at floor levels
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area, paint started to peeled
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.