INDULGENCE SOUTHERN BISTRO
315 W FORSYTH ST, Jacksonville FL 32202 · 904.609.5381
Last inspected Jan 28, 2026 · 23 visits since August 2023
NOV 24
FEB 25
JUL 25
SEP 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach in hand wash sink in back of establishment 1 live roach on white pipe near hand wash sink 1 on door frames 13 live roaches on electrical equipment on wall of kitchen 1 live roach on floor near stove Approximately 40 live roaches on the tracks of dry storage racks/wall
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025081268 | Sep 4, 2025 | Apr 8, 2026 | $800 |
| 5--2024051114 | Jun 27, 2024 | Dec 5, 2024 | $400 |
| 5--2018028337 | May 23, 2018 | Jul 3, 2018 | $400 |
Inspection history
23 visits, newest first
Jan 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority7 Intermediate8 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cooked bacon, manager rearranged upright cooler
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. Raw smoked sausage in open bag on top of box with raw fish in box freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 129f grits, on warmer, made today, manager turned up warmer and placed lid on grits,
Toxic substance/chemical improperly stored. Sanitizer bucket on top of prep cooler, manager moved it
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine in bucket, cook line, test strip turned almost black then little white, explained to manager, he diluted it to 100 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Employee washed hands in a sink other than an approved handwash sink. Manager washed hands in triple sink after sweeping and grabbing clean lid for grits on warmer, explained to him and he washed hands in hand sink
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets with grease build up
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at prep room
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for almost 3 months states hers expired and it's at her other job, couldn't get a picture to see when it expired and one other employee since September, she is not here, both servers, Aiyana and Dee
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new server that started today, Charles
No soap provided at handwash sink. Hand sink at prep room
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Blackish inside ice machine on tube and sides
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom by kitchen
Cove molding at floor/wall juncture broken/missing. Pulled off of wall by hand sink in prep room
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above jug with oil in prep room
Hole in or other damage to wall. Hole on wall above hand sink in prep room
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88 water for spatula and grits scoop, explained to manager, he placed it in warmer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with food build up, also shelf above triple sink with grease build up
Plumbing system in disrepair. Mop sink missing a leg
Nov 12, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling tile missing. A couple in prep room
Sep 5, 2025Emergency Order Callback Time ExtensionComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. There is a storage room for the restaurant after a hallway in same building that is not in original plan reviewer, box freezer, reach in cooler and a couple of shelves with dry good and to go containers, owner states he'll move everything to restaurant
Sep 4, 2025■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 3 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings on floor and shelf by cook line, 1 drooping on floor by co tank at bar
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. There is a storage room for the restaurant after a hallway in same building that is not in original plan reviewer, box freezer, reach in cooler and a couple of shelves with dry good and to go containers, owner states he'll move everything to restaurant
Floor soiled/has accumulation of debris. Along wall under prep table in prep area
Jul 18, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling tile missing. A couple in prep room
Jul 17, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 29 violations recorded, 5 high priority.
5 High priority5 Intermediate19 Basic
Show 29 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook grabbed raw shrimp then changed gloves and grabbed veggies, explained to him and he washed hands, he cooked veggies to 155f
Live, small flying insects found. One by curtains, entrance to kitchen
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quat in bar triple sink, employee added only one table for 3 gallon, employee added 4 more tablets, 200 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f cheese, cut tomatoes on prep table, no time, no procedure, explained time as public health control, employee wrote time
Toxic substance/chemical improperly stored. Cleaner hanging by containers with food on storage shelf, manager moved it
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink at bar
Handwash sink used for purposes other than handwashing. Bucket in hand sink at bar, employee moved it
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen by triple sink and in prep room
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. One new employee/cook
No soap provided at handwash sink. Hand sink by at prep room
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom in back
Ceiling tile missing. A couple in prep room
Clean equipment/utensils not stored at least 6 inches above the floor. A couple of clean containers, employee placed them on shelf
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean containers, employee inverted them
Cove molding at floor/wall juncture broken/missing. By hand sink in prep room
Dead roaches on premises. One by hand sink in prep room, cleaned by employee
Employee with no hair restraint while engaging in food preparation. Cutting potatoes
Floor soiled/has accumulation of debris. Floor under hand sink at prep room, cleaned by manager
Food storage container/container lid cracked or broken. Container for cut lettuce
Food stored on floor. Cooking oil, employee placed it on shelf
Hole in or other damage to wall. Above hand sink in prep room
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 115f water for cooking utensils at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter,also handles on hand sink at bar
Objectionable odors in bathroom or other areas of the establishment. By triple sink
Reach-in cooler interior/shelves have accumulation of soil residues. Shelf in upright cooler
Single-service articles not stored inverted or protected from contamination. To go container on storage shelf, manager inverted them
Wall soiled with accumulated grease, food debris, and/or dust. Next to upright cooler and by table next to fryers
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket, prep area
Feb 14, 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. 57f cut tomatoes, raw fish, shrimp, wings in prep cooler at 57f, less than 4 hrs, employee closed lid and cooler got to 41, 50f liquid eggs above prep cooler, 70f egg wash and cooled potatoes, on table, explained time as public health control, placed in cooler and discarded egg wash, employee placed it in cooler
Feb 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority6 Intermediate10 Basic
Show 19 findings ▾
Dishmachine quaternary ammonium 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 ppm, almost empty jug, not dispensing, explained to him
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 57f cut tomatoes, raw fish, shrimp, wings in prep cooler at 57f, less than 4 hrs, employee closed lid and cooler got to 41, 50f liquid eggs above prep cooler, 70f egg wash and cooled potatoes, on table, explained time as public health control, placed in cooler and discarded egg wash, employee placed it in cooler
Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in triple sink at bar, test strip turned blackish, employee diluted it to 100 ppm,
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink at bar
Handwash sink used for purposes other than handwashing. Employee dumping water in hand sink at bar, explained to her
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line and in prep room, employee placed some
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. None for all new employees
No soap provided at handwash sink. Hand sink at prep area
Spray bottle containing toxic substance not labeled. Cleaner by bar, per employee
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One restroom
Ceiling tile missing. By prep area
Clean utensils or equipment stored in dirty drawer or rack. Container with utensils and miscellaneous, by cook line
Current Hotel and Restaurant license not displayed. Old one
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, sanitize and rinse, explained to employee
Floor area(s) covered with standing water. By triple sink
Food storage container/container lid cracked or broken. Container cracked for salmon mix
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100 ppm water for cooking utensils
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in prep area and hood filters, interior of cooler not in use,
Nov 21, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Food with mold-like growth. One washed raspberry, in bar fruit tray, employee discarded it
Oct 4, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 10, 2024Call 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. 58f cheese, egg wash, cut tomatoes and sausage by stove, explained time as public health control, employee wrote times, 60f raw wings, raw fish, liquid eggs, in reach in cooler by cook line, less than 4 hrs!employee iced them down, my probe thermometer reading 70f, 54f mashed potatoes, raw bacon, raw chicken, sausage, salmon, fries in upright cooler, my probe thermometer reading 54f, less than 4 hrs, taken out of box freezer
Sep 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 4 high priority.
4 High priority7 Intermediate11 Basic
Show 22 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm in triple wok at bar manager placed 2 tablets in 4 4 gallons, explained to him
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon on shelf above mashed potatoes, upright cooler, employee rearranged
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw fish, employee rearranged one door cooler by cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58f cheese, egg wash, cut tomatoes and sausage by stove, explained time as public health control, employee wrote times, 60f raw wings, raw fish, liquid eggs, in reach in cooler by cook line, less than 4 hrs!employee iced them down, my probe thermometer reading 70f, 54f mashed potatoes, raw bacon, raw chicken, sausage, salmon, fries in upright cooler, my probe thermometer reading 54f, less than 4 hrs, taken out of box freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
Handwash sink used for purposes other than handwashing. Bowl in hand sink at cook line, employee moved it
No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in kitchen, manager placed one roll by cook line
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 servers here for more than 2 months
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new employee
No soap provided at handwash sink. Hand sink in prep room
Spray bottle containing toxic substance not labeled. At bar, all purpose cleaner per manager
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One restroom
Ceiling tile missing. A couple in kitchen
Cove molding at floor/wall juncture broken/missing. By hand sink in prep area
Current Hotel and Restaurant license not displayed. Old one
Employee with no hair restraint while engaging in food preparation. Cook cooking
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, sanitize and rinse, explained to employee and he placed it correctly
Food storage container/container lid cracked or broken. Cracked container for cut tomatoes, by cook line
Food stored on floor. Cooking oil, employee placed them on shelf
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100f water for utensils at cook line, employee placed it on stove, got to 165f, also by warmer 97f water with utensils
No conspicuously located ambient air temperature thermometer in holding unit. In one door cooler by cook line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell papers on shelf above cheese, upright cooler
Jul 2, 2024□ Emergency Order Callback CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day.
Jul 2, 2024■ Emergency Order Callback Not CompliedComplaint Investigation (Partial)
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. 1 live roach in hand wash sink in back of establishment 1 live roach on white pipe near hand wash sink 1 on door frames 13 live roaches on electrical equipment on wall of kitchen 1 live roach on floor near stove Approximately 40 live roaches on the tracks of dry storage racks/wall
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day.
Dead roaches on premises. 2 dead roaches in Hand wash sink in back of establishment 2 dead roaches on wall where service window is located near kitchen One dead roach on wall near cooking equipment One dead roach on ground by trash can
Jun 28, 2024■ Emergency Order Callback Not CompliedComplaint Investigation (Partial)
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in hand wash sink in back of establishment 1 live roach on white pipe near hand wash sink 1 on door frames 13 live roaches on electrical equipment on wall of kitchen 1 live roach on floor near stove Approximately 40 live roaches on the tracks of dry storage racks/wall
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day.
Dead roaches on premises. 2 dead roaches in Hand wash sink in back of establishment 2 dead roaches on wall where service window is located near kitchen One dead roach on wall near cooking equipment One dead roach on ground by trash can
Jun 27, 2024■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 7 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 priority2 Intermediate1 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024
Roach activity present as evidenced by live roaches found. 1 live roach in hand wash sink in back of establishment 1 live roach on white pipe near hand wash sink 1 on door frames 13 live roaches on electrical equipment on wall of kitchen 1 live roach on floor near stove Approximately 40 live roaches on the tracks of dry storage racks/wall
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day.
Handwash sink used for purposes other than handwashing. A few cleaning supplies stored in hand wash sink in back of establishment near triple sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in the kitchen area
Dead roaches on premises. 2 dead roaches in Hand wash sink in back of establishment 2 dead roaches on wall where service window is located near kitchen One dead roach on wall near cooking equipment One dead roach on ground by trash can
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 5 high priority.
5 High priority7 Intermediate13 Basic
Show 25 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then changed gloves and grabbed pasta, explained to him and he 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. Grabbed flower and placed it on top of drink liquid, she got gloves
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw fish in reach in cooler at cook line, raw wings in open container on shelf above raw salmon in upright freezer, employee rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50-60f heavy cream, sausage, cut tomatoes, and butter on table by cook line, 60f milk wash, 70f shredded cheese on table in front prep area, explained time as public health control and he wrote times, emailed procedure
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 122-135f meatloaf made yesterday, placed in steamer at 10am, it's 12:05, employee placed it in oven to quickly reheat to 165f
Handwash sink used for purposes other than handwashing. Knife in hand sink at cook line, employee at bar discarded liquid in hand sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No paper towels or mechanical hand drying device provided at handwash sink. Hot hand sinks in kitchen, employee placed in hand sink by cook line
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. One employee since December, she read it
No soap provided at handwash sink. Hand sink in offing prep room
Probe thermometer not used to ensure proper food temperatures. When reheating meatloaf
Probe thermometer not within the intended measuring range of use. Only for hot temps, not cold temps
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom
Bowl or other container with no handle used to dispense food. On flour
Ceiling tile missing. By hand sink in front prep 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. Salmon, employee punctured it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above passing window
Employee with no hair restraint while engaging in food preparation. Cook cooking
Hole in or other damage to wall. Water damage above warmer, front prep area
No handwashing sign provided at a hand sink used by food employees. Hand sink in front prep room
Plumbing system in disrepair. One leg missing on mop sink
Reach-in cooler interior/shelves have accumulation of soil residues. Drink cooler at bar
Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. 50f raw fish in triple sink, room temperature, explained to him and he iced them down
Time/temperature control for safety food thawed in an improper manner. At room temperature in triple sink, 40f shrimp, employee placed it in cooler
Working containers of food removed from original container not identified by common name. White powder in bulk container
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate11 Basic
Show 21 findings ▾
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Dipping glasses only, explained to her
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw hamburger-open bag on shelf above poppers, upright freezer, raw shelled eggs on shelf above heavy cream, upright cooler, employee rearrange
Toxic substance/chemical improperly stored. Cleaner above to go lids on shelf by hand sink, prep kitchen, employee moved it
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Not washing dishes properly, explaining to her
Handwash sink not accessible for employee use at all times. Rack on the way, mgr removed it
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in prep area and in cook line, also in bathroom, employee brought some
No probe thermometer provided to measure temperature of food products.
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. Employees here without employee training
No soap provided at handwash sink. Hand sink in prep area
Abrasives and detergents not removed during the rinse process. Employee washing then sanitizing, explained to her
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. In flour
Dead roaches on premises. One by ice bin, bar area, employee cleaned it
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee drink on shelf above bread, discarded
Equipment in poor repair. Gasket in upright freezer
No handwashing sign provided at a hand sink used by food employees. Hand sink in prep area and at bar, mgr placed sign
Plumbing system in disrepair. One leg missing in mop sink
Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom of upright freezer
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce on shelf above cooked sausage and heavy cream, in upright cooler
Working containers of food removed from original container not identified by common name. White powder on shelf, employee wrote name on
Aug 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.