FLAVORIKAN
1803 E DUVAL ST, Jacksonville FL 32202 · 939.881.1163
Last inspected Apr 8, 2026 · 16 visits since December 2023
DEC 24
SEP 25
NOV 25
JAN 26
APR 26
▼ IMPROVING
5 inspections trending up, 22 points better than where it started.
Roach activity present as evidenced by live roaches found. 3 live roaches by upright in storage area, employee killed them,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,175
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2026004351 | Nov 20, 2025 | Jun 10, 2026 | $325 |
| 5--2025081207 | Sep 4, 2025 | Mar 26, 2026 | $850 |
Inspection history
16 visits, newest first
Apr 8, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority5 Intermediate11 Basic
What the inspector wrote — 21 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Employees broke down raw conch then removed gloves and scooped cooked chicken, explained to hers en she washed hands and changed scoop
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork in open bag on top of bag with fries in box freezer, back storage room, employee rearranged
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork in open bag on top of bag with fries in box freezer, back storage room
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f emapandas, in warmer at 135f, no time, no procedure, explained 4 hrs procedure and manager write time, manager set temperature higher,
Show the remaining 17 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl, test strip turned almost black and then white in bucket at cook line, employee discarded it, explained to employee, she made quat sanitize, 300 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer
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. For new cook, a few days, has blank form
No soap provided at handwash sink. Hand sink at cook line and front counter, employee placed some
Spray bottle containing toxic substance not labeled. Yellow solution by triple sink, employee stated it's chlorine
Bowl or other container with no handle used to dispense food. On salt in back storage room, manager removed it
Carbon dioxide/helium tanks not adequately secured. At front counter, not secured
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Rice pots on shelf by stove, back prep
Cloth used as a food-contact surface. Towel touching cut lettuce in reach in cooler by triple sink
Current Hotel and Restaurant license not displayed. Old one
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on top of mayonnaise containers at cook line, manager moved keys
Equipment in poor repair. Gasket torn in upright cooler by water heater
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water with utensils for cooking, employs placed it on grill
No conspicuously located ambient air temperature thermometer in holding unit. Gray cooler by water heater
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty at front counter
Single-service articles not stored inverted or protected from contamination. To go containers not inverted in back storage, manager inverted them
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority3 Intermediate13 Basic
Show 21 findings ▾
Live, small flying insects found. One fly by back prep
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quat, manager made new solutions with chl, 100 ppm
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken on tray on shelf above alcapurria yuca in upright freezer by stove, back prep, employee rearranged
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in container above container with raw beef, reach in cooler by flat grill, manager rearranged
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 124f bullion on warmer without water, manager placed it on stove to reheat, got to 165f, 117f empanadas on display warmer, employee reheated them to 165f
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line
No soap provided at handwash sink. Hand sink at front counter
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes yesterday morning, dated by employee
Bowl or other container with no handle used to dispense food. On daily, storage room, removed by manager, also on chicken bullion and spices
Carbon dioxide/helium tanks not adequately secured. At bar
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. One on floor by cook line, employee cleaned it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer goods, glass door cooler by stove, back prep
Employee with no hair restraint while engaging in food preparation. Manager cooking
Faucet/handle missing at plumbing fixture. Cold water side handle in hand sink at front counter goes around and no water comes out
Floors not maintained smooth and durable. A few tiles missing by triple sink
Food storage container/container lid cracked or broken. Lid cracked on salt in storage room, employee changed lids
No conspicuously located ambient air temperature thermometer in holding unit. Glass door cooler by stove in back prep area, also great cooler by stove, back prep
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. A few tiles missing by above box freezer at cook line dusty
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in bucket by cook line, employee made solution with chl, 100 ppm
Working containers of food removed from original container not identified by common name. White powder in storage room, employee labeled it salt
Dec 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2025Emergency Order Callback Time ExtensionRoutine 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 ▾
Hot water supply not maintained during peak periods. No hot water, water heater broke down, has the part to fix it
Nov 20, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority7 Intermediate12 Basic
Show 23 findings ▾
Live, small flying insects found. One fly by mop sink
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw beef, employee rearranged cooler by triple sink
Roach activity present as evidenced by live roaches found. 12 live roaches by cook line on wall behind warmer, by triple sink, by prep table in back and on floor, 2 live roaches on floor and 6 live roaches on gasket in upright freezer in storage area
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 100f chicken sticks, on grill off, employee placed them on frat grill on, 117f chicken, ground beef and beans, Ipoh warmer, employee placed them on grill,
Food-contact surface soiled with food debris, mold-like substance or slime. On fryer basket
Handwash sink missing in warewashing or food preparation area. Employee scooping ice on exterior of bar, employee moved ice beach/bin to inside area of bar
Hot water supply not maintained during peak periods. No hot water, water heater broke down, has the part to fix it
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, employee brought a roll
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. Three employees here for 2 to 3 months
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. A couple of employee for 2 months, Mary and Glendy
Spray bottle containing toxic substance not labeled. A couple by dining area, employee labeled them sanitizer
Bowl or other container with no handle used to dispense food. On cooked rice and on red pepper flakes in cabinet by bar
Carbon dioxide/helium tanks not adequately secured. At bar, not secured
Current Hotel and Restaurant license not displayed. Couldn't find it
Dead roaches on premises. 6 dead roaches along wall stock on tape by prep table at cook line, 2 dead stock on tape on door frame to storage area
Floor tiles missing and/or in disrepair. A few missing on floor by triple sink and a few on wall by hand sink
Food stored on floor. Oil jugs by rear door to dining
Hood filter missing from automatic fire suppression/exhaust system. All missing
Ice scoop handle in contact with ice. Employee removed it, beach cooler ice bin, bar area
No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler by cook line
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Paint peeling in storage area by box freezers
Water leaking from pipe and/or faucet/handle. Base of faucet in hand sink at front counter leaking
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket
Sep 5, 2025□ 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 ▾
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25 "Establishment observed preparing, serving, or selling food to customers with an expired license."
Sep 5, 2025■ 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. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25 "Establishment observed preparing, serving, or selling food to customers with an expired license."
Roach activity present as evidenced by live roaches found. 3 live roaches on wall by triple sink and 2 live roaches on wall by box freezers in storage area, ones by triple sink killed by employee
Dead roaches on premises. 2 on floor by triple sink and 2 on floor in storage area
Sep 4, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority2 Intermediate11 Basic
Show 21 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw pork then changed gloves and grabbed tostones, explained to her and tostones got to 160f in fryer
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. Grabbed cooked empanadas, explained to her and she got tongs,
Live, small flying insects found One by cook line and one by triple sink
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25 "Establishment observed preparing, serving, or selling food to customers with an expired license."
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef in container on top of container with cooked beef, raw fish in container on top of container with ham, employee rearranged, reach in cooler,
Roach activity present as evidenced by live roaches found. 3 live roaches on wall by triple sink and 2 live roaches on wall by box freezers in storage area, ones by triple sink killed by employee
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f cooked onions and 90f rice, warmer off, employee turned it on and heated onions on grill to 165f
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, employee brought some
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. For new employees here
Carbon dioxide/helium tanks not adequately secured. At bar
Ceiling/ceiling tile shows damage or is in disrepair. Broken above storage shelf by back cook line
Cove molding at floor/wall juncture broken/missing. Pulled out by entrance to kitchen, employee fixed it
Dead roaches on premises. 2 on floor by triple sink and 2 on floor in storage area
Equipment in poor repair. Gasket up in upright freezer
Hole in or other damage to wall. Wall by entrance to storage area, lose to mop sink
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler by fryer
Old food stuck to clean dishware/utensils. Shrimp label on container with beef
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. A few tiles missing close to hood
Wet wiping cloth not stored in sanitizing solution between uses. On prep table
Working containers of food removed from original container not identified by common name. White powder, employee labeled it salt
Jan 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2025Call 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 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. None, employees here for 2 months here
Dec 18, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 11 high priority.
11 High priority6 Intermediate5 Basic
Show 22 findings ▾
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. Employee washed dishes then removed them from sanitizer, explained to her and she washed hands
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee ate empanada and grabbed sac of onions, explained to her and she washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One on towel dispenser by cook line
Nonfood-grade bags used in direct contact with food. Raw beef in thank you bag in box freezer
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/24, owner called and customer service person stated she couldn't find the license number, she wouldn't take the file number then I talked to her and explained who I was and that I was doing an inspection and she was able to find license
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, empty jug, explained to her and she filled it manually, 200 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon in bag on top of container with cheese, rearranged by employee, little black cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in container above raw beef in container, employee rearranged reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f empanadas in deli case, employee placed them in oven to reheat, explained 4 hrs procedure
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Also in faucet by stove
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400ppm, test strip turned blueish, employee diluted it to 200ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket and triple 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. None, employees more than 2 months, on open warning
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. None for employee
No soap provided at handwash sink. Hand sink at cook line, employee placed some
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes on Sunday
Spray bottle containing toxic substance not labeled. Green solution by cook line, employee stated it's cleaner
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can by prep cooler
Faucet/handle missing at plumbing fixture. Cold water side handle goes around and no water comes out in hand sink at front counter
No conspicuously located ambient air temperature thermometer in holding unit. Little black cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line
Working containers of food removed from original container not identified by common name. White powder on shelf, labeled salt
Nov 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. On 6/1/24
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. None, employees here for 2 months here
Nov 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 12 high priority.
12 High priority5 Intermediate9 Basic
Show 26 findings ▾
Container of medicine improperly stored. Above food in prep area, manage rearranged
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed bread, explained to her, she washed hands and discarded bread
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
Operating with an expired Division of Hotels and Restaurants license. On 6/1/24
Raw animal food stored over/not properly separated from ready-to-eat food. Container with raw beef on shelf above container with veggies, employee rearranged reach in cooler
Roach activity present as evidenced by live roaches found. 3 live roaches by upright in storage area, employee killed them,
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 63f shelled eggs in reach in cooler at 60f
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. 70f raw beef at cook line, employee placed it in cooler, 63f noodles, cut lettuce, pico de gallo, cut tomatoes, in prep cooler, stop sale (overnight ones) and some relocated,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f beef, 90f rice and soup in warmer, employee turned it up, water at 95f
Toxic substance/chemical improperly stored. By clean pans and above prep cooler, moved by employee
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee placed some
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. None, employees here for 2 months here
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. For employees here
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked seafood yesterday at noon
Spray bottle containing toxic substance not labeled. Purple solution, labeled fabulous by manager
Carbon dioxide/helium tanks not adequately secured. Bar
Dead roaches on premises. 2 dead roaches on gaskets in box and upright freezer and 2 dead in upright freezer, cleaned up
Faucet/handle missing at plumbing fixture. Cold water handle goes around all the way and no water comes out, hand sink at front counter
Floor area(s) covered with standing water. By water heater
Food stored on floor. Cooking oil, employee placed it in shelf
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at entrance
Wet wiping cloth not stored in sanitizing solution between uses. Cook line, employee placed it in sanitizer
Wiping cloth sanitizing solution stored on the floor. Cook line, employee placed it on shelf
Mar 28, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 7 high priority.
7 High priority4 Intermediate8 Basic
Show 21 findings ▾
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. Employee washed some dishes then he removed gloves and went to get grocery bags, explained to him and he washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 by mop sink
Nonfood-grade bags used in direct contact with food. Raw chicken on thank you bag, box freezer in storage area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish in container on top of cut veggies, reach in cooler by cook line, employee rearranged, raw chicken on shelf above juices in upright cooler, storage area,
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 71f shelled eggs, on shelf since yesterday, employee discarded them
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shelled eggs
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 108f cooked onions, on stove off, employee turned burner on, got to 165f
Handwash sink used for purposes other than handwashing. Rinsing towel in it, explained to him, he stopped
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
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. For all new employees
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 42f in ice water
Carbon dioxide/helium tanks not adequately secured. By mop sink and front counter
Ceiling tile missing. A couple by back cook line
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink by prep cooler, employee discarded them
Equipment in poor repair. Gasket pulling out in reach in cooler by triple sink
No conspicuously located ambient air temperature thermometer in holding unit. In prep unit by cook line
Time/temperature control for safety food thawed in an improper manner. Ham at room temp, 32f, operator placed them in cooler
Water leaking from pipe and/or faucet/handle. Base of handle in hand sink at front counter
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in bucket at cook line, mgr changed solution, 300 ppm
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two by cook line
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. They have a hood but they area frying outside the hood area
Dec 11, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 1, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 4 high priority.
4 High priority7 Intermediate14 Basic
Show 26 findings ▾
Displayed food not properly protected from contamination. Has a display case outside and they area bringing empanadas outside, explained to owner and they brought them inside
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above cut lettuce, in upright cooler, raw pork on shelf above hot dogs in reach in freezer, employee rearranged
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket, employee diluted it to 300 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
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
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, bathrooms too, employee placed one roll
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. For employees touching food
No soap provided at handwash sink. Hand sink at front counter and in kitchen, bathrooms too, employee placed some
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ham taken out of freezer yesterday
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. And in triple sink by triple sink, 70f
Bowl or other container with no handle used to dispense food. On powder chicken bullion, mgr moved it
Ceiling tile missing. By front counter, mgr stated they are doing electrical work and that why it's missing
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. Upright cooler disconnected, employee connected it, all. Foods cooling there, employee moved them to another cooler, cooler at 50f
Covered waste receptacle not provided in women's bathroom.
Employee with no beard guard/restraint while engaging in food preparation. Handling open foods
Employee with no hair restraint while engaging in food preparation. Grabbed open foods,
Floor area(s) covered with standing water. By water heater, employee cleaned it
Food stored on floor. Oil jug at front counter, mgr placed it on shelf
Hood filter missing from automatic fire suppression/exhaust system. 2 missing
No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler and in little black cooler for cheese, front counter
No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter and in kitchen, ladies bathroom too, emailed one
Water leaking from pipe and/or faucet/handle. Base of faucet in hand sink at front counter and pipe by triple sink
Wet wiping cloth not stored in sanitizing solution between uses. On prep table. Mgr placed it in bucket
Wood non food-contact surface not properly sealed. Front counter
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. A few in restaurant in kitchen and in dining
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.