JAN'S PLACE RESTAURANT
1990 JENSEN BEACH BLVD, Jensen Beach FL 34957 · 772.334.9590
Last inspected Jun 24, 2026 · 18 visits since August 2023
JUL 25
AUG 25
FEB 26
APR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on floor underneath oven at cook line Observed 1 live roach crawling on dry storage shelves next to closed bags of coffees. Operator killed and sanitized area. Observed 1 live roach crawling in floor at dining room, operator killed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,950
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026027642 | Feb 20, 2026 | Jul 27, 2026 | $1,800 |
| 2--2026028549 | Apr 22, 2026 | May 19, 2026 | $800 |
| 2--2025063470 | Aug 25, 2025 | Nov 3, 2025 | $550 |
| 2--2024047044 | Jul 15, 2024 | Aug 29, 2024 | $400 |
| 2--2023048139 | Aug 17, 2023 | Oct 16, 2023 | $400 |
Inspection history
18 visits, newest first
Jun 24, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler - raw steaks 58F- cold holding, crab 46F- cold holding, coleslaw 47F- cold holding, Mahi 38-47F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed ice bags on food to quick chill. At reach in cooler drawers by cookline area - sliced ham 47-48F-cold holding, cooked potato balls 47-48F- cold holding, cooked chicken 48F-cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placed ice bags on food to quick chill.
Jun 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At reach in cooler by cookline - sliced cheese date marked 06/14/26 not used within 7 days- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler - raw steaks 58F- cold holding, crab 46F- cold holding, coleslaw 47F- cold holding, Mahi 38-47F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed ice bags on food to quick chill. At reach in cooler drawers by cookline area - sliced ham 47-48F-cold holding, cooked potato balls 47-48F- cold holding, cooked chicken 48F-cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placed ice bags on food to quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.. At cookline area - no time mark or indicator on raw shell eggs - operator marked.
Toxic substance/chemical improperly stored. At back storage area- container of laundry detergent stored over ice buckets- operator removed.
Handwash sink used for purposes other than handwashing. At dishwashing area handwash sink- employee dumped ice into sink- educated operator.
Ice buildup in walk-in freezer.
Raw fruits/vegetables not washed prior to preparation. At reach in coolers at cookline in use avocados with stickers still attached - educated operator employees removed.
Apr 23, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
At dishwashing area- Floor tiles missing and/or in disrepair.
Apr 22, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority0 Intermediate3 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. At dry storage back prep area- one dent can of tomato juice- see stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline employee plated raw/undercooked eggs and touched them while wearing gloves- than the employee proceeded to change their gloves and handle clean equipment/ prepare food without washing their hands- educated operator - employee washed their hands.
Live, small flying insects found At dishwashing area adjacent from the cookline- approximately 15 small flying insects landing on walls, curtains, and on shelves with clean dishes. At server station/ bar area in dinning room- approximately 5 small flying insects landing on shelves and walls above prep tables / coffee machine. At back prep area kitchen approximately 12 small flying insects landing on walls, storage shelves, and clean utensils and food storage containers.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground beef stored over cooked sausage patties- operator removed and stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At back prep area resch in cooler- Commercially processed reduced oxygen packaged salmon bearing a label indicating to remove from lacking before thaw not removed- see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler near flat top by cookline- cooked eggs 47-50F - cold holding, cooked turkey sausage 47-50F - cold holding, raw salmon 47-50F - cold holding, raw breaded chicken 47-50F - cold holding,- food not prepared or portioned today- food out of temperature overnight - see stop sale. At small reach in cooler near bakery/ grab-go area- prime rib 50F- cold holding, meatloaf 48F- cold holding, mashed potatoes 48-50F- cold holding, cooked mixed vegetables 48-50F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler near flat top by cookline- cooked eggs 47-50F - cold holding, cooked turkey sausage 47-50F - cold holding, raw salmon 47-50F - cold holding, raw breaded chicken 47-50F - cold holding,- food not prepared or portioned today- food out of temperature overnight - see stop sale. At small reach in cooler near bakery/ grab-go area- prime rib 50F- cold holding, meatloaf 48F- cold holding, mashed potatoes 48-50F- cold holding, cooked mixed vegetables 48-50F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale.
At dishwashing area- Floor tiles missing and/or in disrepair.
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. At back prep area resch in cooler- Commercially processed reduced oxygen packaged salmon bearing a label indicating to remove from lacking before thaw not removed- see stop sale.
Wet wiping cloth not stored in sanitizing solution between uses. At cookline prep counter- wet/ soiled wiping cloth on prep counter- operator removed.
Apr 22, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles missing and/or in disrepair.
Feb 20, 2026Call Back - Admin. 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 cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At dishwashing area- employee cracked raw shell eggs than proceeded to handle clean equipment and plate food for order without changing their gloves or washing their hands- educated operator - employee washed their hands.
Non-food grade paper/paper towel used as liner for food container. At cookline area reach in cooler - non food grade paper towels in direct contact with raw shell eggs - operator removed.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Prime rib served - not indicated that product is served raw / undercooked.
Floor tiles missing and/or in disrepair.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Prime rib, chicken pot pie and multiple of other dishes sold not indicating date product was packaged and address for the establishment.
Raw fruits/vegetables not washed prior to preparation. At cookline area reach in cooler- in use bananas with stickers still attached not washed before use. At cookline area reach in cooler - in use avocados with stickers still attached not washed before use.
Single-service articles not stored inverted or protected from contamination. Coffee filters not inverted protected at coffee station- operator covered,
Feb 19, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 23 violations recorded, 11 high priority.
11 High priority3 Intermediate9 Basic
Show 23 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At dishwashing area- employee cracked raw shell eggs than proceeded to handle clean equipment and plate food for order without changing their gloves or washing their hands- educated operator - employee washed their hands.
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. At cookline area- employee dropped spatula on floor- picked up spatula from floor and than proceeded to handle clean equipment and prepare food without changing their gloves or washing their hands- educated operator- employee washed their 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. At cookline counter employees handled soiled wiping cloth then proceeded to handle clean dishes without changing their gloves or washing their hands- educated operator - employee washed their hands.
Live, small flying insects found At dishwashing area- approximately 5 small flying insects landing on electrical wire and wall in dish area. At back prep / baking storage area- approximately 3 small flying insects landing on wall and storage counter.
Non-food grade paper/paper towel used as liner for food container. At cookline area reach in cooler - non food grade paper towels in direct contact with raw shell eggs - operator removed.
Shell eggs in use or stored with cracks or broken shells. See stop sale. At cookline approximately 2 cracked eggs on counter - see stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cookline reach in cooler drawers - Commercially processed reduced oxygen packaged salmon bearing a label indicating to remove from packaging before thaw not removed- see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler drawers - cooked chicken 46-49F- cold holding, sausage patties 46-49F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server station reach in cooler - Cream 46F- cold holding, cooked spinach and feta - 47F- cold holding, chocolate milk 47F- cold holding, milk 46F- cold holding - food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed in walk in cooler to quick chill. At cookline reach in cooler drawers - cooked chicken 46-49F- cold holding, sausage patties 46-49F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale At cookline counter - Butter 60F- cold holding- food not prepared or portioned today - food out of temperature for 2 hours - operator placed under time as a public health control for remaining time.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for waffle batter held under 4 hour time procedure form- operator time marked for remaining 2 hours.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. At baking area- chemicals spray bottle stored inside handwashing sink- operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Prime rib served - not indicated that product is served raw / undercooked.
Spray bottle containing toxic substance not labeled. At storage area laundry detergent stored over soda boxes- operator removed and stored properly.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. At cookline reach in cooler drawers - Commercially processed reduced oxygen packaged salmon bearing a label indicating to remove from packaging before those not removed- see stop sale.
Floor tiles missing and/or in disrepair.
In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife in between reach in cooler counters- operator removed.
Insect control device installed over food preparation area- by coffee station.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Prime rib, chicken pot pie and multiple of other dishes sold not indicating date product was packaged and address for the establishment.
Raw fruits/vegetables not washed prior to preparation. At cookline area reach in cooler- in use bananas with stickers still attached not washed before use. At cookline area reach in cooler - in use avocados with stickers still attached not washed before use.
Single-service articles not stored inverted or protected from contamination. Coffee filters not inverted protected at coffee station- operator covered,
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on prep counter - operator removed and stored properly.
Aug 25, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 9 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate5 Basic
Show 9 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. Observed chlorine sanitizer in dish machine at 0 ppm. Operator primed and re-ran dish machine to 50 ppm at time of inspection
Live, small flying insects found Observed approximately 10 small flying insects flying around dish pit and underneath dish machine Observed approximately 5 small flying insects flying on top of and landing on soda machine at server station.
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on floor underneath oven at cook line Observed 1 live roach crawling on dry storage shelves next to closed bags of coffees. Operator killed and sanitized area. Observed 1 live roach crawling in floor at dining room, operator killed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed cold smoked raw salmon on menu not identified as raw product. Operator began process to mark raw items properly and will print new menu
Bowl or other container with no handle used to dispense food. Observed plate with no handle used as scoop inside container of potatoes in reach in cooler at cook line
Buildup of food debris/soil residue on reach in cooler door handles at cook line
Dead roaches on premises. Observed 1 dead roach on wall over top of hand wash sink at cook line. Observed approximately 2 dead roaches on floor underneath reach in cooler server station. Observed 1 dead roach on floor underneath reach in cooler at front counter bakery, observed 1 dead roach inside of rat trap on floor underneath reach in cooler at front counter bakery
Floor soiled/has accumulation of debris. Observed floors soiled with food debris at cook line
Food stored on floor. Observed bag of French fries stored on floor of walk in freezer. Operator stored items properly
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed corn beef hash ranging between 47F-50F inside plastic containers at reach in cooler at cook line. Per operator items made on 7/28 in late after noon and placed separate closed plastic containers to cool I reach in cooler. At currently rate of cooling, items did not reach 135F to 41F within 6 hours. See stop sale.
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 41 degrees Fahrenheit within 6 hours. Observed corn beef hash ranging between 47F-50F inside plastic containers at reach in cooler at cook line. Per operator items made on 7/28 in late after noon and placed separate closed plastic containers to cool I reach in cooler. At currently rate of cooling, items did not reach 135F to 41F within 6 hours. See stop sale.
Handwash sink not accessible for employee use at all times. Observed stand up fan directly in front of blocking hand wash sink in kitchen. Operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory for Raw salon lox bagel. Operator began to add indicators to raw item.
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provide paper towels.
Bowl or other container with no handle used to dispense food. Observed plate with no handle inside container of potatoes at cook line.operator removed.
Ceiling tile missing at front counter soda station
Jan 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
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 ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 small flying insects landing on clean equipment and walls at dish pit. Observed approximately small 2 flying insects landing on shelves of dry food storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk on freezer.
Jan 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 small flying insects landing on clean equipment and walls at dish pit. Observed approximately small 2 flying insects landing on shelves of dry food storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp ( 60F); shredded cheese (51F) cold holding Per operator, items it prepared or portioned today, items out of temperature for 2 hours. Operator closed cooler door and placed ice bag inside to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at cooking. Operator provided paper towels.
Current Hotel and Restaurant license not displayed. Operator provided proper documentation during time of inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk on freezer.
Jul 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 small flying insects at dry storage area on boxes, walls, not landing on any food contact surfaces.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked potatoes in reach in cooler. Advised operator of proper storage. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, Raw shrimp (46F-Cold holding). Not prepared or portioned today. Operator stated item held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, Raw shrimp (46F-Cold holding). Not prepared or portioned today. Operator stated item held overnight. See stop sale.
Handwash sink not accessible for employee use at all times. At cook line, handwashing sink blocked by cart.
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.
Food stored on floor. At dry storage area, Oil stored on floor. Operator moved oil to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spatula stored in standing water 80F at cook line. Operator removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. At reach in cooler, employee beverage stored with food for customers.
Apr 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Shell eggs in use or stored with cracks or broken shells. In cooler #1 at cook line; See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine test for dishwasher
Equipment in poor repair- torn gaskets at cooler #3 at cook line
Apr 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Shell eggs in use or stored with cracks or broken shells. In cooler #1 at cook line; See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (62F - Cold Holding) on ice at expo line; food not listed on TPHC form; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food added on the form; potato salad (42-50F - Cold Holding); in cooler #1 at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food overstocked; smaller portioned made; raw shell eggs (50F - Cold Holding); heavy cream (50F - Cold Holding) cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler to quick chill; sliced cheese (44-52F - Cold Holding); in cooler #3 at cook line; food not prepared or portioned today; food not stored properly in the pan; food stored flat in dipper pan;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (116F - Hot Holding)under heat lamp at cook line; as per operator food out of temperature for approximately 30 minutes; food to be reheated to 165 F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced ham (40-52F - Cooling)at 9:51 to 55 F at 10:14 since 8:40; in cooler#1 at cook line; at this rate food will not reach 41 F within 4 hours; foods stacked up to high in a working cooler close to cook line; smaller portioned made;
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine test for dishwasher
Equipment in poor repair- torn gaskets at cooler #3 at cook line
Aug 18, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 17, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over French fries at reach in freezer cook line. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak and raw pork over cooked chorizo walk in cooler. Operator stored properly.
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. Reach in by dish area: sliced ham (49F - Cold Holding); sliced tomatoes (47F - Cold Holding); tuna salad (54F - Cold Holding); chicken salad (54F - Cold Holding); potato croquettes (50F - Cold Holding); Reach in by omelette station: cream cheese (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by dish area: sliced ham (49F - Cold Holding); sliced tomatoes (47F - Cold Holding); tuna salad (54F - Cold Holding); chicken salad (54F - Cold Holding); potato croquettes (50F - Cold Holding); Reach in by omelette station: cream cheese (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products held overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table by walk in cooler: onion soup (123F - Hot Holding) Per operator, out of temperature for approximately 2.5 hours. Operator returned to stove to reheat to 165F+.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooler by omelette station: diced chicken (57F - Cooling) at 11:15 since 8:30 - 54F at 12:00 At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath to quick chill.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has butter on time control with no written plan, time stamp was in place and within time parameters. Sent time control procedure to operator.
Spray bottle containing toxic substance not labeled. Observed Quat sanitizer in spray bottle not labeled. Operator labeled properly.
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.