GOLDENS SPOON DINER
5400 SW COLLEGE RD, Ocala FL 34474 · 3523003999
Last inspected Jun 4, 2026 · 21 visits since October 2023
FEB 25
MAY 25
OCT 25
MAR 26
JUN 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. Two live roaches on floor on cookline under hand sink and prep table containing waffle iron. One live roach under base of hand sink on cookline. Two live roaches on partition wall between prep table near mop sink and drain boards for dish machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024024726 | Feb 12, 2024 | May 30, 2024 | $400 |
Inspection history
21 visits, newest first
Jun 4, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 3, 2026Call Back - Admin. complaint recommendedComplaint Investigation
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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under grill: chicken (47F - Cold Holding); steak (48F - Cold Holding); roast beef (43F - Cold Holding); cheese (46F - Cold Holding); hamburger (49F - Cold Holding); ambient (48F - Cold Holding). In walk-in cooler: No deliveries, @ 11:15AM, stored overnight: chicken (46F - Cold Holding); meatballs (46F - Cold Holding); hamburger (46F, 46F - Cold Holding); chicken (46, 46F - Cold Holding); cheese (46F, 46F); ambient (45F - Cold Holding).
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. No deliveries, @ 11:15AM, stored overnight: chicken (46F - Cold Holding); meatballs (46F - Cold Holding); hamburger (46F, 46F - Cold Holding); chicken (46, 46F - Cold Holding); cheese (46F, 46F); ambient (45F - Cold Holding).
Jun 1, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority0 Intermediate7 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler: meatballs dated 5-19-26, meatloaf dated 5-23-26. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler: meatballs dated 5-19-26, meatloaf dated 5-23-26.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under grill: chicken (47F - Cold Holding); steak (48F - Cold Holding); roast beef (43F - Cold Holding); cheese (46F - Cold Holding); hamburger (49F - Cold Holding); ambient (48F - Cold Holding). In walk-in cooler: No deliveries, @ 11:15AM, stored overnight: chicken (46F - Cold Holding); meatballs (46F - Cold Holding); hamburger (46F, 46F - Cold Holding); chicken (46, 46F - Cold Holding); cheese (46F, 46F); ambient (45F - Cold Holding).
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker after splitter at mop sink.
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. No deliveries, @ 11:15AM, stored overnight: chicken (46F - Cold Holding); meatballs (46F - Cold Holding); hamburger (46F, 46F - Cold Holding); chicken (46, 46F - Cold Holding); cheese (46F, 46F); ambient (45F - Cold Holding).
Employee personal food not properly identified and segregated from food to be served to the public. Three egg-rolls in reach-in cooler not marked or segregated. Manager discarded.
Equipment in poor repair. Microwave roof missing paint exposing rusty metal Ice buildup in reach-in freezer.
Floor area(s) covered with standing water. Standing water on floor in walk-in cooler.
Food stored on floor. Cases of chicken and broccoli on floor of walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease accumulation.
Stored food not covered. Sausage not covered in reach-in freezer.
Apr 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, tuna salad date marked 3/20/26, grilled onions 3/20/26, cream 03/16/26.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line (middle make table) cheese 60F, meatloaf 65F, raw pork 65F, boiled eggs 55F, broccoli 60F, corned beef hash 56F, cut tomatoes 65F, tuna salad 55F, egg salad 54F all items kept in cooler overnight at 7:00am cooler was not working properly Operator adjusted temperature. All temperatures from 10:00am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (middle make table) cheese 60Fm meatloaf 65F, raw pork 65Fm boiled eggs 55F, broccoli 60F, corned beef hash 56F, cut tomatoes 65F, tuna salad 55F, egg salad 54F all items kept in cooler overnight at 7:00am cooler was not working properly Operator adjusted temperature. All temperatures from 10:00am. Also at the server area, butter packets 50F, Manager discarded
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, o back flow preventer installed at the non chemical side of the splitter
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Lunch menu advertised Swai Catfish sandwich (fried swai catfish with lettuce, tomato, onions and tartar), and Swai catfish (two pieces of Swai catfish, fried, grilled, blackened or broiled). Establishment only have on site Pangasianodon hypophyhalmus.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one female employee at the cook line.
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 at the cook line (middle make table) ambient temperature 56F: cheese 60F, meatloaf 65F, raw pork 65F, boiled eggs 55F, broccoli 60F, corned beef hash 56F, cut tomatoes 65F, tuna salad 55F, egg salad 54F
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep table, manager removed.
Food stored on floor. Near back door, oil jug on floor, manager moved off the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled with food residue.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line with food residue.
Single-service articles not stored inverted or protected from contamination. At the dry storage area near office, tray not inverted, manager inverted.
Nov 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2025Call 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
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the dining area soft serve machine: chocolate mix at 68, vanilla mix at 63. ALSO, crumble blue cheese 52 in the cook line make table.
Oct 17, 2025Call 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
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the dining area soft serve machine: chocolate mix at 68, vanilla mix at 63. ALSO, crumble blue cheese 52 in the cook line make table.
Oct 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority6 Intermediate1 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed : in the soft serve machine, right hopper green mold like substance and 68° soft serve mix. Left hopper 63° soft serve mix. ALSO, Blue cheese, 52° in the right end of the make table, under the heat lamp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the dining area soft serve machine: chocolate mix at 68°, vanilla mix at 63°. ALSO, crumble blue cheese 52° in the cook line make table.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : in the hot well in the cook line gravy 123°, potato 124°. These were placed on the flat top and stirred till 165°. The owner chose to discard.
Toxic substance/chemical improperly stored. Observed : Clorox spray bottle stored with the tomato slicer, lower shelf of the prep table. This and 2 other bottles were moved to cleaning. ALSO, silicone spray stored over by the clean disk table, as they come piper of the dish wash machine. This was moved to cleaning.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed : a splitter on the mop sink, no vacuum breaker on either side. Staff was going to remove splitter and add the hose back. There is a vacuum breaker hub on the faucet.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed : heavy whipping cream in the walk-in cooler, no added use by date. This was opened 10-13-25.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the can opener blade with dried food debris on the blade. This was moved to dish.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed : the menus do not identify which items are covered under the consumer advisory. (One item has the asterisk.) The owner started adding an asterisk to the menus at the beef and egg locations.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed : multiple food service staff over 60 days, no proof of training.
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. Observed : no Employee Reporting form for the employees lacking certificates. (At least 5)
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed : breaded chicken removed from the freezer, no refrigeration date tracking. An adjusted sticker was added for the next four days.
Buildup of food debris/soil residue on equipment door handles. Observed : multiple reach-in cooler door handles on the cook line with dried food debris.
Jun 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 27, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 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. 0ppm, inspector tried priming the line but the chemical sanitizer was not dispensing into the machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (71F - Cold Holding) box of butter pats on the bottom shelf of table on the server alley, employee stated she had box of butters out restocking containers 30 minutes ago, box was placed back in cooler. blue cheese (60F - Cold Holding) item in top portion of reach in cooler on cooks line closest to heat pass through window, operator voluntarily discarded. cheese slices (54F - Cold Holding) item in the bottom portion of reach in cooler, employee stated item was brought from walk in cooler on cart restocking the cooks line and may have been out of cooler for a bit while putting away other food items. Retemped item at below 41F.
Toxic substance/chemical improperly stored. Chemical sanitizer bottle by large hot sauce jug on server alley. Medicine mouth wash by small hot sauce bottles on server alley. Employees moved all chemicals away from food.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
No soap provided at handwash sink. At Handwash sink across from drink machine in server alley, operator placed soap at Handwash sink.
Bowl or other container with no handle used to dispense food. Small portion cup used to scoop sugar, operator discarded cup.
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. Fish fillets in walk in cooler, operator cut packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen by chest reach in freezer, manager moved drink to the bottom shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawers gasket soiled under grill.
Working containers of food removed from original container not identified by common name. Pitcher of white substance on server alley, operator labeled as sugar.
Feb 17, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, muhroom spinach sauce and potato pancakes date marked 02/06/2025.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, huspuppies 118F per manager food fried around 3:00pm, Inspector provided time as a public health control form, Manager will discarded at 7:00pm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the cook line, hot dogs, turkey, cut tomatoes no datemaroed, per manager items were prepared 2-3 days ago.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertised catfish and served swai (Pangasianodon hypophtalmus).
Handwash sink used for purposes other than handwashing. Handwash sink at the server station used for dumped drinks.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium
No soap provided at handwash sink. Handwash sink at the server station (in front of kitchen door), no soap and no paper towel
Spray bottle containing toxic substance not labeled. At the front counter area, green solution not labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Near walk-in cooler entrance, employee purse above seasonings, Manager moved.
Old labels stuck to food containers after cleaning. Cleaned containers and in use containers with old (double) stickers.
Time/temperature control for safety food thawed in an improper manner. At the prep area, raw fish (frozen) in standing water at room temperature, employee moved to walk-in cooler.
Dec 2, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 8, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
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. In walk-in freezer, portion bags of raw beef stored above opened box of corn, manager moved.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler at the cook line, spinach pie date marked 9/02/24, Manager stated item was made 10/02/24, manage marked.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, chili date marked 9/12/24.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, manager moved to sink and cleaned.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu, eggs Benedict no asterisk present.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled with mold like substance
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One employee drink at the server station, employee moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the server station, observed packets of cigarettes on prep table, also keys, Employee moved all.
Employee with no hair restraint while engaging in food preparation. Male employee at the cook line.
Food storage container/container lid cracked or broken. Lids and containers cracked
Old labels stuck to food containers after cleaning. In use containers with old stickers, also some containers with old stickers residue
Apr 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 4 high priority.
4 High priority4 Intermediate12 Basic
Show 20 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed open raw beef stored above open raw fish. Manager moved fish.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed container of raw shelled eggs in flip-top make table cooler on cook line at 48F for four and a half hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed container of raw shelled eggs in flip-top make table cooler on cook line at 48F for four and a half hours
Toxic substance/chemical improperly stored. Observed hand sanitizer stored above prep table.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food-contact surface of commercial can opener soiled with food debris, mold-like substance. Manager placed item in dishwash area
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at multiple hand wash sinks in the kitchen. Manager placed paper towels at each hand wash sink.
Records/documents for required employee training do not contain all of the required information. Observed food handler certificate missing expiration date and trainer CFPM certificate number
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( bleach ). Manager removed spray bottle.
Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in back outside area.
Duct tape used to repair nonfood-contact surface. Observed duct tape on wall.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink stored above prep table. Observed soiled apron stored on dry goods storage area. Observed dirty gloves stored on meat tenderizer machine. Manager removed gloves.
Equipment in poor repair. Observed air conditioner vent above dry goods storage area with paint flaking and rusting
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control food stored with handle touching food ( flour ). Observed ice scoop handle touching ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons used for coffee stored in bleach water at 70F. Manager removed spoons.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Observed interior of microwave soiled with food particles.
Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers before cleaning, stored on the clean ware rack.
Single-service articles improperly stored. Observed single service coffee filters not covered or protected
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. Observed vacuum cleaner filter stored on top of soft drink syrup boxes. Meet removed filter.
Stored food not covered. Observed food (corn)in walk-in-cooler not covered
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (strawberries ) stored over ready-to-eat food ( salad dressing ) in walk in cooler. Manager removed strawberries
Feb 14, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2024■ 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 ▾
Roach activity present as evidenced by live roaches found. Two live roaches on floor on cookline under hand sink and prep table containing waffle iron. One live roach under base of hand sink on cookline. Two live roaches on partition wall between prep table near mop sink and drain boards for dish machine.
Roach excrement and/or droppings present. Black pepper like marks on wall under prep table on cookline containing waffle iron.
Dead roaches on premises. One dead roaches on floor next to ice machine in kitchen area. One dead roach on outlet in wall near prep table containing waffle iron. Two dead roaches on floor in ware wash area under drain boards.
Feb 13, 2024■ 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 ▾
Roach activity present as evidenced by live roaches found. Two live roaches on floor on cookline under hand sink and prep table containing waffle iron. One live roach under base of hand sink on cookline. Two live roaches on partition wall between prep table near mop sink and drain boards for dish machine.
Roach excrement and/or droppings present. Black pepper like marks on wall under prep table on cookline containing waffle iron.
Dead roaches on premises. One dead roaches on floor next to ice machine in kitchen area. One dead roach on outlet in wall near prep table containing waffle iron. Two dead roaches on floor in ware wash area under drain boards.
Feb 12, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority2 Intermediate10 Basic
Show 18 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Female cook placed burger on grill with gloved hand, removed glove then poured fries into fryer without first 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. Female employee on cookline touched apron than began breading fish without washing hands.
Roach activity present as evidenced by live roaches found. Two live roaches on floor on cookline under hand sink and prep table containing waffle iron. One live roach under base of hand sink on cookline. Two live roaches on partition wall between prep table near mop sink and drain boards for dish machine.
Roach excrement and/or droppings present. Black pepper like marks on wall under prep table on cookline containing waffle iron.
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. Potatoes being held on time does not have time of 9 am documented in written plan or else where. Manager stated the potatoes are taken out at 9 am and discarded every day at 1 pm. Documentation provided onsite were updated to include time during this inspection.
Toxic substance/chemical improperly stored. Employee prescription medication stored on shelf over spinach in walk in cooler. Two grey labeled degreaser chemical bottles on shelf with condiments in server station. All were moved during this inspection.
No paper towels or mechanical hand drying device and/ or soap provided at handwash sink. One sink in server station towel dispenser not working. Sink in ware wash area with no towels. Sink in server station with no soap. Manager filled all.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in server station has hot water at 70F. Sink on cookline has hot water turned off underneath. Manager turned on hot water at sink on cookline.
Bowl or other container with no handle used to dispense food. Bowl in okra in reach in freezer on cookline. Removed.
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. Several packages of fish in reach in cooler thawed with instructions to remove product before thawing. Cook stated fish placed in cooler yesterday and began opening packages.
Dead roaches on premises. One dead roaches on floor next to ice machine in kitchen area. One dead roach on outlet in wall near prep table containing waffle iron. Two dead roaches on floor in ware wash area under drain boards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on prep table in kitchen. Moved during this inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf over sauces in reach in cooler in server station. Moved during this inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet while cooking on cookline.
Hole in or other damage to wall. Outlet cover missing on partition wall near dish machine creating hole. Hole on side of outlet cover on cookline under prep table containing waffle iron.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen soiled with dust. Shelves near office soiled with dust. Hood filters soiled with grease.
Unclean building components, attachments or fixtures. Floor under equipment on cookline soiled with grease and food debris. Wall behind fryers soiled with grease.
Oct 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded.
0 High priority7 Intermediate9 Basic
Show 16 findings ▾
Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils and/or wearing jewelry. Female employee scooping ice with fake nails. Also, Female employee wearing bracelet while setting up a salad.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two reach in coolers on cookline soiled with food debris. Interior of oven soiled with grease. Deflector plate of ice machine soiled with slimy substance.
Handwash sink not accessible for employee use at all times. Hand wash sink near walk in cooler has water turned off and is not working. Also, hand sink in server station being used as a dump sink as evidenced by coffee pooled in bottom of sink.
No paper towels or mechanical hand drying device provided at handwash sink. Sink near ice machine has no towels.
Original container of toxic substance or chemical does not bear the manufacturer's label. Bug spray in kitchen with no label. Label added.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in make table: pork ribs made Friday with no date mark. Date was added.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in server station has hot water turned off. Water reaches 72F.
Bowl or other container with no handle used to dispense food. Bowls in two bins of flour on cook.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on top shelf in warewash area.
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. Salmon in reach in cooler on cookline. Manager opened packages.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table over single service items.
Ice bucket/shovel stored improperly between uses. Ice bucket on top of ice machine. Flipped over.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler on cookline soiled with food debris. Exterior of ice machine soiled with dust.
Single-service items for customer self-service not properly protected to prevent contamination. Coffee and tea filters in server station not protected. Manager placed in bag.
Stored food not covered. Bag of corn open in walk n freezer. Closed during this inspection.
Working containers of food removed from original container not identified by common name. Two bins of flour not labeled on cookline. Labels added.
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.