HEN AND THE HOG
380 NORTH PARK RD, Hollywood FL 33021
Last inspected Mar 11, 2026 · 15 visits since October 2023
MAR 25
MAY 25
JUL 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 1 live small flying insect in ware washing area landing on soiled wares. Operator removed through back door Observed 2 live small flying insects in dining room area/breakfast bar hovering and not landing
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025046255 | May 29, 2025 | Aug 26, 2025 | $440 |
Inspection history
15 visits, newest first
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Floor area(s) covered with standing water. Standing water around reach in cooler and walk in cooler door at back of prep area.
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 7 high priority.
7 High priority3 Intermediate4 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, diced cooked potatoes (46F - Cooling); cooked sweet potatoes (46F - Cooling). Per manager and dates both prepared on 3-9. See stop sale.
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. Dishwasher handling clean dishes from machine immediately after rinsing and loading dirty dishes without washing hands first. Employee translated procedures for hand washing and employee began washing 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 removed trash bag from kitchen area, replaced bag, and immediately began handling clean dishes without washing hands first. Explained to employee proper procedures and employees washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, waffle batter (46F - Cooling); pancake batter (45F - Cooling); corn beef hash (46F - Cooling. Per manager and date mark, batters prepared on 3-9 and hash opened on 3-9. 2) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, diced cooked potatoes (46F - Cooling); cooked sweet potatoes (46F - Cooling). Per manager and dates both prepared on 3-9. 3) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, butter (46F - Cold Holding); cream cheese spread (45F - Cold Holding); buttermilk (46F - Cold Holding); deli ham (46F - Cold Holding); sour cream (45F - Cold Holding); cooked brisket (47F - Cold Holding); cooked pork (46F - Cold Holding); sausage gravy (48F - Cold Holding). Per manager, no items prepared or portioned today and all in cooler more than 24 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, butter (46F - Cold Holding); cream cheese spread (45F - Cold Holding); buttermilk (46F - Cold Holding); deli ham (46F - Cold Holding); sour cream (45F - Cold Holding); cooked brisket (47F - Cold Holding); cooked pork (46F - Cold Holding); sausage gravy (48F - Cold Holding). Per manager, no items prepared or portioned today and all in cooler more than 24 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, waffle batter (46F - Cooling); pancake batter (45F - Cooling); corn beef hash (46F - Cooling. Per manager and date mark, batters prepared on 3-9 and hash opened on 3-9. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline shelf, cooked sausage (125-137F - Hot Holding). Per employee prepared approximately 2 hours. Sausages reheated on flattop to 172-176F and placed in double boiler to hot hold.
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/ Certified Food Manager David Fogel Person in Charge Katrina Bravo
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducting reduced oxygen packaging of prepared and cold food items.
Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles under dish machine. Advised manager to mark when able.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf next to spice containers and above meat slicer. Employee moved beverage away from prep area.
Floor area(s) covered with standing water. Standing water around reach in cooler and walk in cooler door at back of prep area.
Food stored on floor. Bags of onions on floor in side storeroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door tracks on both prep area reach in cooler soiled with food debris.
Oct 24, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator attempted to prime sanitizer. Sanitizer will not prime Instructed operator to manually sanitize wares until repaired. Triple sink set up with quaternary
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. 1 provided; 7 employees currently employed
Oct 20, 2025Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 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. Operator attempted to prime sanitizer. Sanitizer will not prime Instructed operator to manually sanitize wares until repaired. Triple sink set up with quaternary
Handwash sink not accessible for employee use at all times. Hand wash sink plumbing on cook line in disrepair. Water draining directly from sink onto floor
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. 1 provided; 7 employees currently employed
Plumbing system in disrepair. Hand wash sink plumbing on cook line in disrepair. Water draining directly from sink onto floor
Oct 18, 2025■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 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. Operator attempted to prime sanitizer. Sanitizer will not prime Instructed operator to manually sanitize wares until repaired. Triple sink set up with quaternary
Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches on ground behind 2 door glass slider reach in cooler next to walk in cooler Observed 1 live roach on wall behind 2 door stainless reach in cooler next to walk in cooler. Observed 1 live roach on front left wheel of 2 door stainless reach in cooler. Observed 1 live roach on ground in front of chest freezer next to walk in cooler. Observed 3 live roaches on rusted metal under doors of 2 door glass slider reach in cooler. Observed 1 live roach in control device located under 2 door glass slider reach in cooler. Observed 3 live roaches in top left corner of slide track of 2 door glass slider reach in cooler. Observed 1 live roach on ground in prep area. Observed 2 live roaches in gaskets to 2 door stainless reach in cooler Observed approximately 15 live roaches on wood board behind left side flat top on cook line. Observed 2 live roaches on wood board on wall behind right side flat top on cook line. Observed 3 live roaches in top right gap for drawers under flat top unit on cook line in kitchen
Handwash sink not accessible for employee use at all times. Hand wash sink plumbing on cook line in disrepair. Water draining directly from sink onto floor
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. 1 provided; 7 employees currently employed
Dead roaches on premises. Observed approximately 9 dead roaches inside of control device located under 2 door glass slider reach in cooler. Observed 1 dead roaches on top of sealed closed bag over potatoes located on side of 2 door glass slider reach in cooler. Observed 8 dead roaches on ground behind chest freezer. Observed 3 dead roaches on loose wrapped tape on electrical cord above chest freezer. Observed 2 dead roaches on ground in prep area. Observed 2 dead roaches in timer switch box on wall in prep area. Observed 2 dead roaches on hanging tape under front counter in front of cook line
Floor soiled/has accumulation of debris. Observed under cook line equipment. Observed behind glass slider reach in cooler. Observed in prep area
Plumbing system in disrepair. Hand wash sink plumbing on cook line in disrepair. Water draining directly from sink onto floor
Oct 17, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 11 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 priority3 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked potatoes cooling for approximately 1 hour at 2:05 (74F - Cooling) to 72 F at 3:20. Potatoes being cooled on speed rack at room temperature. See Stop Sale
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator attempted to prime sanitizer. Sanitizer will not prime Instructed operator to manually sanitize wares until repaired. Triple sink set up with quaternary
Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches on ground behind 2 door glass slider reach in cooler next to walk in cooler Observed 1 live roach on wall behind 2 door stainless reach in cooler next to walk in cooler. Observed 1 live roach on front left wheel of 2 door stainless reach in cooler. Observed 1 live roach on ground in front of chest freezer next to walk in cooler. Observed 3 live roaches on rusted metal under doors of 2 door glass slider reach in cooler. Observed 1 live roach in control device located under 2 door glass slider reach in cooler. Observed 3 live roaches in top left corner of slide track of 2 door glass slider reach in cooler. Observed 1 live roach on ground in prep area. Observed 2 live roaches in gaskets to 2 door stainless reach in cooler Observed approximately 15 live roaches on wood board behind left side flat top on cook line. Observed 2 live roaches on wood board on wall behind right side flat top on cook line. Observed 3 live roaches in top right gap for drawers under flat top unit on cook line in kitchen
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked potatoes cooling for approximately 1 hour at 2:05 (74F - Cooling) to 72 F at 3:20. Potatoes being cooled on speed rack at room temperature.
Handwash sink not accessible for employee use at all times. Hand wash sink plumbing on cook line in disrepair. Water draining directly from sink onto floor
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/
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. 1 provided; 7 employees currently employed
Dead roaches on premises. Observed approximately 9 dead roaches inside of control device located under 2 door glass slider reach in cooler. Observed 1 dead roaches on top of sealed closed bag over potatoes located on side of 2 door glass slider reach in cooler. Observed 8 dead roaches on ground behind chest freezer. Observed 3 dead roaches on loose wrapped tape on electrical cord above chest freezer. Observed 2 dead roaches on ground in prep area. Observed 2 dead roaches in timer switch box on wall in prep area. Observed 2 dead roaches on hanging tape under front counter in front of cook line
Floor soiled/has accumulation of debris. Observed under cook line equipment. Observed behind glass slider reach in cooler. Observed in prep area
Plumbing system in disrepair. Hand wash sink plumbing on cook line in disrepair. Water draining directly from sink onto floor
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to soiled linens bag
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Hose in bucket above sanitizer. Operator adjusted hose, primed, and retested at 100ppm chlorine
Raw animal food stored over canned/bottled drinks. Raw shell eggs stored above milk, orange juice in reach in cooler. Operated reorganized
Floor area(s) covered with standing water. Observed in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 82F on cook line. Operator removed, cleaned and sanitized utensils discarded water
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer bucket
Jul 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 30, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/James Buis 5-21-19
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. 1 provided
Equipment in poor repair. Gasket at 2 door stainless reach in cooler in poor repair
Hood filters in poor repair from automatic fire suppression/exhaust system. Hood filters missing sections of filter
May 29, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority5 Intermediate5 Basic
Show 15 findings ▾
Live, small flying insects found. Observed 1 live small flying insect in ware washing area landing on soiled wares. Operator removed through back door Observed 2 live small flying insects in dining room area/breakfast bar hovering and not landing
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored above raw shrimp in walk in cooler. Operator reorganized
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. clarified butter (87F - Cold Holding). Item being held at room temperature. Operator states item has been out for 3 hours. Retook temperature after 1 hour at 83F. See Stop Sale left side flip top: cooked steak (67F); cut tomatoes (62F); cooked onions (57F); cooked peppers (60F); cooked mushrooms (66F); shredded cheese (64F); feta (65F); turkey (69F); sausage (71F); ham (65F); butter (71F); cream (92F); raw shell egg ambient (63F). Operator states items have been in unit for 3 hours. After 1 hour retook temperatures at 55F-69F. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. clarified butter (87F - Cold Holding). Item being held at room temperature. Operator states item has been out for 3 hours. Retook temperature after 1 hour at 83F. See Stop Sale left side flip top: cooked steak (67F); cut tomatoes (62F); cooked onions (57F); cooked peppers (60F); cooked mushrooms (66F); shredded cheese (64F); feta (65F); turkey (69F); sausage (71F); ham (65F); butter (71F); cream (92F); raw shell egg ambient (63F). Operator states items have been in unit for 3 hours. After 1 hour retook temperatures at 55F-69F. See Stop Sale
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. Raw pooled eggs, waffle batter at cook line not time marked. Operator states items have been out less than 1 hour. Operator time marked
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/James Buis 5-21-19
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection
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. Not provided for any employees
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging ham using a reduced oxygen packaging method to be held longer than 48 hours as evidenced by date marking. Ham date marked 5-25. Discussed special processes with operator
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. 1 provided
Bathroom door left open other than during cleaning or maintenance. Restroom doors open. Door are heavy and self closer not closing door properly. Operator closed
Equipment in poor repair. Gasket at 2 door stainless reach in cooler in poor repair
Hood filters in poor repair from automatic fire suppression/exhaust system. Hood filters missing sections of filter
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment packaging turkey, brisket, pork using a reduced oxygen packaging method on site. Operator states items were packaged yesterday and are used within 48 hours. Packages not labeled
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 0ppm quaternary. Operator remade sanitizer and retested at 200ppm quaternary
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shell eggs and hollandaise sauce properly timed marked but no written plan to go along with. Plan printed and provided to be completed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed top beverage on shelf next to clean dishes at left end of cookline. Employee moved beverage away from line.
Equipment in poor repair. Door gaskets on True reach in cooler damaged and pulling loose.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Front line sanitizer bucket at 0ppm quaternary. Employee remade to proper 200ppm.
Working containers of food removed from original container not identified by common name. Oil and water squeeze bottles not labeled at cookline.
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Atosa reach in freezer, containers of wrapped raw chicken breast above open bags of ravioli. Employee rearranged freezer for proper separation.
Raw animal food stored over or with unwashed produce. In Atosa glassfront reach in cooler, open case raw chicken wings above bags of lemons and celery in bottom of cooler. Employee inverted items to properly separate.
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 Atosa reach in freezer, containers of non commercially wrapped raw chicken on shelf above open case raw calamari. Employee rearranged freezer for proper separation.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by front counter salad station. Manager labeled as table sanitizer.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter sanitizer bucket reading 0ppm chlorine. Manager remade to proper 100ppm chlorine.
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cook line not labeled.
Mar 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee from cook line washed hands for less than 10 seconds before putting on new gloves.
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink used for purposes other than handwashing. Container of calamari thawing under running water in hand sink by triple sink. Employee moved calamari to prep sink to continue thawing.
Employee with no hair restraint while engaging in food preparation. Employee on cook line not wearing hair restraint.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in container of standing water on counter at front by cookline entrance.
Stored food not covered. Bus pans of shredded mozzarella in walk in cooler not covered.
Working containers of food removed from original container not identified by common name. 1) Bulk container of flour in back prep area not labeled. 2) Squeeze bottles of oil, wine, and lemon juice at cook line not labeled.
Feb 28, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hat and proceeded to handle a pizza box without first removing gloves or washed hands. Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) Container of raw shell eggs stored above containers of cut bell pepper, cut onions and bags of lemons in Atosa glass double doors reach in cooler next to walk in cooler. 2) Cases of raw chicken stored above bags of Parmesan cheese and bags of cooked meatballs in walk in freezer. Employee inverted.
Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance. Vents throughout establishment soiled.
Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
Equipment in poor repair. Gasket in True Refrigerator in storage area torn and disrepair.
Working containers of oil removed from original container not identified by common name. Manager labeled during inspection.
Oct 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee wearing gloves, handling dirty dishware. Employee then began handling pizza boxes at cook line, no hand wash. Educated employee on proper hand washing procedures. Employee washed hands and changed gloves.
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. Observed grilled chicken (59°F - Cold Holding) stored in flip top cooler at cook line. Per operator, food not prepped or portioned today. Food stored in cooler overnight, stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grilled chicken (59°F - Cold Holding) stored in flip top cooler at cook line. Per operator, food not prepped or portioned today. Food stored in cooler overnight, stop sale.
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.