FUNAMI ASIAN BISTRO
11924 W FOREST HILL BLVD #33, Wellington FL 33414 · 561-513-8888
Last inspected Jul 17, 2026 · 15 visits since January 2024
MAY 25
JUL 25
OCT 25
FEB 26
JUL 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found. 2 flies flying around in kitchen. Operator killed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026029455 | Feb 25, 2026 | May 27, 2026 | $600 |
| 2--2025054953 | Jul 7, 2025 | Sep 11, 2025 | — |
| 2--2025038620 | Apr 3, 2025 | Jun 5, 2025 | — |
| 2--2025004971 | Nov 7, 2024 | Mar 13, 2025 | $800 |
| 2--2024037937 | Jun 5, 2024 | Aug 13, 2024 | $600 |
| 2--2024028208 | Apr 19, 2024 | Jun 17, 2024 | $1,200 |
Inspection history
15 visits, newest first
Jul 17, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: various raw plastic wrapped fish such as white tuna stored over container of ice cream. Operator stored properly.
Jul 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 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. Dishwasher (Chlorine 0ppm). Operator unable to prime Dishwasher (Chlorine 100ppm)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator handle personal lunch bag then began handling clean container with food in flip top cooler; no hand wash. Operator washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: various raw plastic wrapped fish such as white tuna stored over container of ice cream. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice
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. Tempura shrimp identified in the written procedure as a food held using time as a public health control not time marked; stored 1 hour prior. Operator time marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler across from cook line: cut cabbage (47F at 3:00pm; 47F at 3:30pm - Cooling) As per operator, cooling since 11am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill.
Mar 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 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. Dishwasher (Chlorine 0ppm) Operator unable to prime.
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. Observed employee touch clothes rubbing hand down pants then handled clean utensils to prepared rice at wok; no hand wash. Employee changed utensils and washed hands.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At rice cooker: fried rice (148F at 1:20pm- Reheating) Observed chef reheat 3 mins prior at wok, As per chef, process is complete hence item transferred back to rice warmer. Fried rice did not reheat to 165+F for hot holding. Operator reheated to 178F at microwave.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice cooker near flip top cooler: fried rice (125F - Hot Holding) As per operator, stored 1 hour. Operator reheated to 178F.
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.
Time/temperature control for safety food thawed in an improper manner. Raw frozen chicken placed to thaw at room temperature on shelf in kitchen. Operator placed inside reach in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. At sushi bar low boy reach in cooler: Unwashed avocado stored over tuna salad. Operator stored correctly.
Oct 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handled raw shell eggs and without washing hands employee handled spatula to prepare rice, discussed with operator employee washed 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. Employee handled trash can and without washing hands employee carried container of beef into walk in cooler, discussed with operator who educated employee, employee washed hands.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used to line food container in walk in cooler, discussed with operator who removed paper towels.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In rice warmer brown rice (91F - Hot Holding) per operator product placed on Chinese style stove and reheated approximately 30 minutes ago then moved to rice warmer to hot hold until served, discussed with operator who moved product back to stove to reheat to 165F.
Handwash sink used for purposes other than handwashing. Hand washing sink at sushi station used to store scrub pads and wash bucket, discussed with operator who removed items from sink.
Soap dispenser at handwash sink not working/unable to dispense soap. Hand washing sink next to Chinese style stove hand washing soap dispenser unable to dispense soap, discussed with operator who changed batteries.
Food stored on floor. In back of kitchen cooking oils and bottles of water stored on floor, discussed with operator who removed products from floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler across from Chinese style stove shelves and door gaskets have accumulation of soil residues. Discussed with operator to clean interior of reach in cooler.
Jul 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
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. Observed employee touched shirt then handled clean knife to cut avocado; no glove change; no hand wash. Advised employee to change gloves and wash hands.
Live, small flying insects found. 2 flies flying around in kitchen. Operator killed.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed at walk in cooler: 1 dead fly in bucket with rehydrated noodles. See stop Sale for rehydrated noodles.
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 flip top cooler: tempura shrimp (52F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. Stored double panned. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: tempura shrimp (52F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. Stored double panned. See stop sale.
Raw fruits/vegetables not washed prior to preparation. Observed chef cutting avocados with stickers still on.
May 21, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 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. Dishwasher (Chlorine 10ppm). Operator corrected to Dishwasher (Chlorine 100ppm).
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. Observed employee wipe hands on the back of his pants then handled clean pan of spaghetti from cooler; no hand wash. Operator discarded and employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At standing reach in freezer: Raw individually portioned and plastic wrapped scallops stored over sweet potato fries; not all products commercially packaged. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: half and half (47F - Cold Holding) As per operator, removed from cooler 2 hours prior. Not prepped or portioned today. Operator placed to quick chill.
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. No time mark on sushi rice or fresh garlic. As per operator, prepared 1 hour prior. Operator time marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line: cooked tempura shrimp (83F at 3:00pm; 80F at 3:30pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling cooked shrimp will not cool from 135F to 70F in a total of 2 hours. Operator moved to reach in cooler to quick chill.
Floor inside kitchen not cleaned when the least amount of food is exposed.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Utensils for cooking stored on dirty surface at wok. Operator removed utensils to clean and sanitize.
Apr 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 8 high priority.
8 High priority0 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. Dishwasher (Chlorine 10ppm) Operator corrected to 100ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator enter kitchen through back door then began handling clean flip top cooler handle; no hand wash. Advised operator to wash hands.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator handle kale inside service flip top cooler with bare hands Advised operator to use gloves.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At make table raw pooled eggs stored in top portion of make table stored over cooked noodles in bottom portion of make table - no complete physical barrier between top and bottom. Operator stored properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At single door reach in freezer: raw scallop plastic wrapped, stored above spring rolls with vegetables. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar low boy reach in cooler: Raw tuna stored above jalapeños At sushi bar low boy reach in cooler: raw tuna stored above cut kale At sushi bar low boy reach in cooler: raw escolar stored above sauce. At walk in cooler: Raw shrimp stored over container with sauce Operator stored items properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Garlic oil stored since 11am not discarded at the end of 4 hour limit.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Garlic oil stored since 11am not discarded at the end of 4 hour limit.
Feb 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar: raw tuna stored above mango and sauce. At walk in cooler: raw tuna stored over cooked chicken. Operator stored properly.
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. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink rinse compartment with no soap. Employee washed hands with soap at hand wash sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flat top cooler drawers: Raw steak (49F at 3:30pm; 49F at 4:00pm- Cooling) As per operator, stored since 1 hour. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to move to quick chill.
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. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale.
Nov 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority1 Intermediate0 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food/ clean equipment and utensils without washing hands. Observed employee handle raw chicken then opened walk in cooler touching door to put away chicken and handled clean utensils; no hand wash. Advised operator that employee should wash hands.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used to dry and wrap raw salmon. Operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At small reach in freezer at front counter: raw scallop portioned and plastic wrapped, stored above cooked crab. At standing reach in freezer in kitchen: raw scallop portioned and plastic wrapped stored, above cooked chicken nuggets. Operator corrected.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across from cook line: raw pooled eggs stored above cooked noodles. At walk in cooler: raw tuna portioned and plastic wrapped stored above butter and various sauces. Operator corrected.
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: fried rice (63F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop-sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: fried rice (63F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop-sale. Sushi display cooler: Krab (45F - Cold Holding) As per operator, transferred from low boy cooler to unit as is 30 mins prior. Not prepped or portioned today. Operator moved to quick chill.
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. Fresh garlic and oil mixture on flat top grill at front counter no time mark. Operator time marked.
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. Emailed for for employee employed less than 60 days.
Jun 6, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in floor: raw yellow tail fish stored above seaweed salad. Operator stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At sushi bar; drawers of flat top grill : raw shelled eggs stored over raw steak and shrimp. Items portioned and not commercially packaged. Operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on shelf near cookline: tempura shrimp (71F at 4:40pm; 58F at 5:05pm- Cooling) As per operator, cooling since 1 hour. At current rate of cooling, item will not cool to 41F within a total of 6 hours. Operator placed in reach in cooler to quick chill.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Various unwashed vegetables over sauces. Operator stored properly.
Apr 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside; returned to kitchen wash hands in triple sink with water then proceeded to grab clean utensils and plates; no hand wash. Employee washed hands.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer: raw chicken prepped and in pan stored over raw shrimp. Not all items commercially packaged. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Rice cooker near single door stainless steel freezer: fried rice (109F at 2:24pm - Reheating) As per operator reheating since 10:40am. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi display: cream cheese (47F - Cold Holding) As per Operator, placed in cooler from walk in 1 hour prior. At flip top cooler unit: Krab (53F - Cold Holding) As per operator placed in cooler from sushi cooler 20 mins. Item double panned. Neither items were prepped or portioned today. Operator moved to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Rice cooker near single door stainless steel freezer: fried rice (109F at 2:24pm - Reheating) As per operator reheating since 10:40am. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on several sauces stored in walk in cooler. Advised operator to date mark.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave roof rusted and heavily soiled with food debris. Operator instructed employee to clean.
Apr 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 10 high priority.
10 High priority4 Intermediate3 Basic
Show 17 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside; returned to kitchen wash hands in triple sink with water then proceeded to grab clean utensils and plates; no hand wash. Employee washed 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. Server held tortilla chips with bare hands and serve. Educated employee on proper use of gloves. Employee washed hands.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for Wahoo sold raw. Operator decided to sell fully cooked.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw calamari, raw squid and raw shrimp not commercially packaged stored over French fries. At walk in freezer: individually wrapped pieces of raw beef in pan stored over ready to eat dumplings; not all products commercially packaged. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At front counter low boy cooler: raw salmon stored above sauces. At flat top grill cooler drawers: raw chicken stored over ready to eat vegetables like cucumbers. Walk in cooler: raw beef in pans stored over dumplings. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flat top grill cooler drawers: Raw eggs stored over raw tuna. Operator stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer: raw chicken prepped and in pan stored over raw shrimp. Not all items commercially packaged. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Rice cooker near single door stainless steel freezer: fried rice (109F at 2:24pm - Reheating) As per operator reheating since 10:40am. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi display: cream cheese (47F - Cold Holding) As per Operator, placed in cooler from walk in 1 hour prior. At flip top cooler unit: Krab (53F - Cold Holding) As per operator placed in cooler from sushi cooler 20 mins. Item double panned. Neither items were prepped or portioned today. Operator moved to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Rice cooker near single door stainless steel freezer: fried rice (109F at 2:24pm - Reheating) As per operator reheating since 10:40am. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler unit: cut tomatoes (56F at 2:15pm; 55F at 2:32pm- Cooling) As per operator, cooling since 12pm. At current rate of cooling, item will not cool to 41F with a total of 4 hours. Item double panned and over stacked. Advised operator to quick chill.
Handwash sink used for purposes other than handwashing as evidenced by sour pad stored in hand wash sink near cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on several sauces stored in walk in cooler. Advised operator to date mark.
Spray bottle containing toxic substance not labeled. In dry storage area: WD 40 in spray bottle not labelled. Advised operator to label.
Bowl or other container with no handle used to dispense food. Cup used to scoop rice in dry storage area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave roof rusted and heavily soiled with food debris. Operator instructed employee to clean.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: Large quantity of unwashed vegetables / produce stored over several sauces. Advised operator to store properly.
Jan 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged over ice cream in one door freezer Removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over edamame in flip top cooler across from cook line Raw salmon over vegetables in walk in cooler Raw tuna over avocados in walk in cooler Removed
Handwash sink used for purposes other than handwashing. Bucket in hand sink in dining room
Bowl or other container with no handle used to dispense food. Cup as scoop in sushi rice in dry storage
Buildup of food debris/soil residue on equipment door handles. Reach in freezer door
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.