GREEN PAGODA
7900 4 ST N, Saint Petersburg FL 33702 · 727-827-2133
Last inspected Jul 28, 2026 · 14 visits since September 2023
AUG 24
JAN 25
JUL 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections trending up, 52 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023056931 | Sep 5, 2023 | Nov 27, 2023 | $800 |
| 3--2023038726 | Jun 28, 2023 | Aug 9, 2023 | $800 |
Inspection history
14 visits, newest first
Jul 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Floor area(s) covered with standing water. Walk in cooler.
Standing water in bottom of reach-in-cooler. Left cooler water in bottom.
Jul 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppmreplaced bucket 50 ppm
Evidence of mop/cleaning wastewater dumped onto ground.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooker at cook line bean sprouts (52F - Cold Holding); cooked chicken (50F - Cold Holding); clam (52F - Cold Holding); raw shrimp (51F - Cold Holding); tofu (50F - Cold Holding) Put ice on all items
Floor area(s) covered with standing water. Walk in cooler.
Food stored on floor. Bag of rice in bag of dry storage area.
Standing water in bottom of reach-in-cooler. Left cooler water in bottom.
Stored food not covered. Multiple items in multiple freezers uncovered
Time/temperature control for safety food not maintained frozen solid in a freezer. Observed some items in freezer walk-in freezer not fully frozen spoke to establishment about a seven day hold of the food that's inside the freezer
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Container of medicine improperly stored. On shelve at cook line at cook line. Employee moved
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. Was 0 ppm now 50 ppm
Nonfood-grade bags used in direct contact with food. Frozen fish bottom shelf storage in to go bag. Walk in freezer Employee moved
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No food prepared in walk in cooler date marked. Employee dated during inspection all dated during inspection
Employee water bottle beverage container on a food preparation table or over/next to clean equipment/utensils.
Food stored under dripping water line. Box of food inside walk in freezer. Employee moved
In-use tongs stored on equipment door handle between uses. Fryers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets deli cooler left side
Standing water in bottom of reach-in-cooler.deli cooler at cook line. Left side.
Jul 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front cutting board employee moved
Jul 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Instructed to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm ran 3 X Set up three compartment sink during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler cook line left side bean spouts (49F - Cold Holding) Next to grill Tempura batter. 76 degrees
Handwash sink not accessible for employee use at all times. Plate was inside front hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink.
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Tempura batter. Sent to operator email.com
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sweet red sauce no date inside walk in cooler, Pho soup no date walk in cooler Cooked Chicken no date Dated all items during inspection
Duct tape used to repair nonfood-contact surface. Front counter sushi station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front cutting board employee moved
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority11 Intermediate3 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over uncovered container of sauce in reach in deli cooler. Employee moved raw shelled eggs to bottom of cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach in deli cooler on cook line: sprouts (56F - Cold Holding) at 1:50pm; sprouts @ 1:53pm (56F - Cold Holding) Employees put ice in containers to bring down temperature. Inspector re-temped items at 2:26pm: sprouts (42F - Cold Holding); sprouts (42F - Cold Holding)
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. CFM on-site lacks knowledge of foodborne illnesses symptoms. Inspector discussed/educated Big 6 symptoms and reporting responsibilities with CFM.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. CFM on site lacks knowledge of reporting responsibilities if an employee is diagnosed with a foodbourne illness. Inspector discussed/educated Big 6 symptoms and reporting responsibilities with CFM.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken inside enclosed bags stored in buss tub stored inside walk in cooler temping at (56F - Cooling). Employee stated chicken was cooked at 11am. Discussed with CFM.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli coolers on cook line and sushi bar. Can opener soiled with food debris.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM present with 6 employee onsite engaging with food and in food preparation. CFM arrived at the end of inspection at 2:22pm. Discussed with CFM.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next to three compartment sink.
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. Deli containers of multiple food items stored in walk in freezer not date marked.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Broken sign posted on paper towel dispenser at hand sink next to three compartment sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed training certificates for Elizabeth P. 1/31/2023 through FLRA and Destiny K. 1/31/2023 who are not currently present at the time of inspection. CFM could not provide employee training for any employee who is currently onsite engaging with food or food preparation. Discussed with CFM.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Deli containers of food items stored in walk in cooler not date marked.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed printed training certificate for Sarina P. 12/21/2024 through FLRA which is expired and Joan P. 2/23/2023 through FLRA who are not present at the time of inspection. Discussed with CFM.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of double cooler above sushi bar display case.
Food stored on floor. Two five gallon buckets of soy sauce stored on floor in outside shed. Employee removed items off floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove top oven interior soiled with food debris on cook line. Microwave interior soiled with food debris.
Aug 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate10 Basic
Show 14 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -CFM expired for Keerati Kumpiranon 2/6/2019.
Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli cooler.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Four employee onsite during the time of routine inspection. CFM not present.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed employee food training certificates for Destiny K, Anthony P, Elizabeth P, Joan P and Sarina P. Could not verify employee training for the employees present at the time of routine inspection.
Buildup of food debris/soil residue on equipment door handles. -Deli reach in cooler door handles soiled with food debris. -Microwave door handles soiled with food debris.
Cutting board has cut marks and is no longer cleanable. -Reach in deli cooler cutting boards grooved.
Equipment in poor repair. -Gaskets torn on reach in deli coolers on cook line.
Food stored on floor. -Buckets of noodles stored on the floor in the walk in cooler. -Boxes of oil and buckets of soy sauce on the floor in dry storage shed outside.
In-use tongs stored on equipment door handle between uses. -Stored on oven handle.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. -Scoop handles touching product in multiple containers in dry storage shed outside.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior on cook line soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled with food debris in sushi bar area.
Standing water in bottom of reach-in-cooler. -Deli reach in cooler across from stove and oven on cool line.
Working containers of food removed from original container not identified by common name. -Unlabeled white powered substance stored in container in dry storage shed outside.
Aug 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 5 high priority.
5 High priority6 Intermediate16 Basic
Show 27 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Employee put gloves on to begin engaging in food preparation on the cook line without washing their hands.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee touched face with single service gloves and began engaging in food preparation on the cook line.
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. -Employee touched/adjusted face mask while wearing single service gloves and continued engaging in food preparation at the wok station.
Raw animal food stored over or with unwashed produce. -Raw shelled eggs stored over unwashed produce in walk in cooler. Employee moved raw shell eggs to bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee using single service gloves to rinse off a utensil in the three compartment sink and began engaging in food preparation on the cook line without glove change and hand washing.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Opened half gallon of milk and carton on half and half in display cooler next to ice machine.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -CFM expired for Keerati Kumpiranon 2/6/2019.
Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli cooler.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Four employee onsite during the time of routine inspection. CFM not present.
No paper towels or mechanical hand drying device provided at handwash sink. -In sushi bar.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed employee food training certificates for Destiny K, Anthony P, Elizabeth P, Joan P and Sarina P. Could not verify employee training for the employees present at the time of routine inspection.
Bowl or other container with no handle used to dispense food. -Two ounce portion cup used to scoop yellow powdered substance on in use powders on the cook line.
Buildup of food debris/soil residue on equipment door handles. -Deli reach in cooler door handles soiled with food debris. -Microwave door handles soiled with food debris.
Cutting board has cut marks and is no longer cleanable. -Reach in deli cooler cutting boards grooved.
Employee eating in a food preparation or other restricted area. -Employee eating and drinking on cook line.
Equipment in poor repair. -Gaskets torn on reach in deli coolers on cook line.
Food stored on floor. -Buckets of noodles stored on the floor in the walk in cooler. -Boxes of oil and buckets of soy sauce on the floor in dry storage shed outside.
In-use tongs stored on equipment door handle between uses. -Stored on oven handle.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. -Scoop handles touching product in multiple containers in dry storage shed outside.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior on cook line soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled with food debris in sushi bar area.
Silverware/utensils dried with a towel/cloth. -Employee rinsed off in use utensil and dried utensil with dry rag.
Single-service articles not stored inverted or protected from contamination. -To go boxes on cook line not stored inverted. Employee stored items inverted.
Standing water in bottom of reach-in-cooler. -Deli reach in cooler across from stove and oven on cool line.
Stored food not covered. -Container of chicken soup in walk in cooler not covered.
Uncovered food stored near sink exposed to splash. -Cooked chicken stored inside three compartment sink next to hand sink. Inspector used another hand sink to not expose splash of water and soap to chicken.
Working containers of food removed from original container not identified by common name. -Unlabeled white powered substance stored in container in dry storage shed outside.
Jan 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
All cutting boards in kitchen has cut marks and is no longer cleanable.
Equipment in poor repair. Bottom shelf of prep table is rusted.
Food storage container/container lid cracked or broken. Lid cracked on container of sugar in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors on cook line soiled with food debris.
Working containers of food removed from original container not identified by common name. Unlabeled seasoning on shelf above prep table in kitchen.
Nov 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 4 high priority.
4 High priority6 Intermediate18 Basic
Show 28 findings ▾
Dented/rusted cans present. See stop sale. Dry-storage shelf a. 5lb can of oyster flavoring. b. 46 ounce can of pineapple juice.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee outside of establishment enter kitchen through a side door and begin engaging in food preparation without washing hands and placing gloves on. Discussed with operator proper hand-hygiene techniques.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish removed from original packaging stored over open box of brussel sprouts in walk-in freezer.
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. Will email written procedures.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM Pankeon Lengsavath expired 08-14-2023
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM present with 4 employees engaging in food preparation and handling.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding rice at sushi bar without written procedures. Will email written procedures.
Person in charge unable to answer basic questions about allergens. Will email 8 major allergen poster.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for three employees.
All cutting boards in kitchen has cut marks and is no longer cleanable.
Bowl or other container with no handle used to dispense food. Bowl without handle stored inside containers of flower and rice in dry-storage room.
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. Two packages of reduced oxygen packaging fish is thawed and not removed from packaging or cut in walk-in cooler.
Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf a. 5lb can of oyster flavoring. b. 46 ounce can of pineapple juice.
Dishmachine has no data plate/operating specifications.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee on prep table at sushi bar.
Equipment in poor repair. Bottom shelf of prep table is rusted.
Food storage container/container lid cracked or broken. Lid cracked on container of sugar in kitchen.
Food stored on floor. Two cases of chicken stored on floor in walk-in cooler. 5 gallon bucket of chicken stored on floor in walk-in cooler.
Ice buildup on walk-in freezer door.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line used more than 24 hours ago.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors on cook line soiled with food debris.
Standing water in bottom of reach-in-cooler on cook line in front of wok grill.
Stored food not covered. From walk-in cooler a. Container of carrots b. Cabbage Operator covered items.
Uncovered food stored near sink exposed to splash. Potatoes stored in sink next to hand wash sink exposed to splash and soap from soap station.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored over teriyaki sauce in walk-in cooler. Operator removed avocados and placed on bottom shelf.
Working containers of food removed from original container not identified by common name. Unlabeled seasoning on shelf above prep table in kitchen.
Sep 6, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards have cut marks.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris
Sep 6, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 8 violations recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Rodent activity present as evidenced by rodent droppings found. 20 rodent droppings behind bar along wall
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple gaskets in reach coolers soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back kitchen area.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards have cut marks.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spray nozzle dish area soiled with food debris.
Sep 6, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 11 violations recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Rodent activity present as evidenced by rodent droppings found. 20 rodent droppings behind bar along wall
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple gaskets in reach coolers soiled with food debris.
Handwash sink not accessible for employee use at all times. Fry baskets in hand sink. Employee removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back kitchen area.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic container in sugar container. Employee removed. Metal handle in rice bowl. Employee removed handle
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards have cut marks.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spray nozzle dish area soiled with food debris.
Single-service articles not stored inverted or protected from contamination. To go container not inverted prep are. Employee inverted boxes.
Sep 5, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 22 live flies behind bar on walls, single service items, open liquor bottles and plates. 6 lives flies in kitchen on dish shelves
Raw animal food stored over or with ready-to-eat food in walk-in cooler - not all products commercially packaged. Raw chicken stored over containers of sauces.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pan of cooked chicken in freezer has no date marked.
Rodent activity present as evidenced by rodent droppings found. 20 rodent droppings behind bar along wall
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. @2:40pm Cherry tomatoes 45F - Cold Holding.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple gaskets in reach coolers soiled with food debris.
Handwash sink not accessible for employee use at all times. Fry baskets in hand sink. Employee removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back kitchen area.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly strip hanging in kitchen with 14 dead flies
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic container in sugar container. Employee removed. Metal handle in rice bowl. Employee removed handle
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards have cut marks.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spray nozzle dish area soiled with food debris.
Single-service articles not stored inverted or protected from contamination. To go container not inverted prep are. Employee inverted boxes.
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.