KENDO
1657 US HWY 41 BYP S, Venice FL 34293
Last inspected Mar 7, 2025 · 10 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
DEC 23
FEB 24
SEP 24
MAR 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed live roaches at the following areas. 2 live roaches at table 8 1 live roach at table 7 2 live roaches at table 9 3 live roaches under hand wash sink in dining room 2 live roaches by ice machine and clean glasses 10 live roaches on counter and shelves at sushi bar 5 live roaches under cooks line 8 live roaches in dry storage
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024065363 | Sep 19, 2024 | Dec 19, 2024 | $400 |
| 7--2023071054 | Dec 13, 2023 | Mar 14, 2024 | $400 |
| 7--2023037893 | May 18, 2023 | Jul 31, 2023 | $200 |
Inspection history
10 visits, newest first
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
2 High priority8 Intermediate12 Basic
What the inspector wrote — 22 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Observed raw pork over unwashed produce in walk-in-cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh chop garlic at cooks line being held at 67F. Observed butter at cooks line being held at 63F. Operator stated item had been out for 3 hour and returned items to reach-in-cooler.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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. Repeat 9-19-24
Show the remaining 18 findings ▾
Handwash sink used for purposes other than handwashing. Observed handwashing sink at sushi bar used as dump sink.
No paper towels or mechanical hand drying device provided at handwash sink at hibachi area.
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. Repeat 9-19-24
No soap provided at handwash sink at sushi bar.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food not available at time of inspection. Repeat 9-19-24.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut and marinated chicken, sauce, fish and meats all prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked in walk-in-cooler and walk-in-freezer.
Buildup of food debris/soil residue on equipment door handles. Observed handles on equipment doors and inside of walk-in-cooler door heavily soiled. Repeat 9-19-24
Employee preparing food on dishwasher machine drying slide area.
Floor soiled/has accumulation of debris. Observed walk-in-cooler floor is heavily soiled with mold-like-substance and food debris. Repeat 9-19-24
Ice buildup in walk-in freezer.
In-use utensil use to scoop cooked rice stored in 69F standing water. Water less than 135 degrees Fahrenheit.
No copy of latest inspection report available. Repeat 9-19-24
Reach-in cooler and walk-in-cooler interior/shelves have accumulation of soil residues. Repeat 9-19-24
Single-service articles improperly stored. Observed single service items stored on shelves in employee restroom. Repeat 9-19-24
Standing water in mop sink. Observed operator correct issue to meet standards for inspection.
Stored food not covered. Observed uncover buckets of sauce in walk-in-cooler under heavily soiled rusted shelves. Repeat 9-19-24
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed that inside the back corner of walk-in-cooler it was dark and light did not reach area in to see. Repeat 9-19-24
Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat 9-19-24
Sep 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 3 high priority.
3 High priority6 Intermediate19 Basic
Show 28 findings ▾
Food with mold-like growth. See stop sale. Observed open can of hoisin sauce and open can of baby corn in walk-in-cooler with mold-like-substance. Operator voluntarily remove item from use and disposed of them.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and shrimp in walk-in-cooler over sauces and sprouts. Observed operator correct issue to meet standards for inspection. Observed raw shell eggs in walk-in-cooler over green onions, open can of hoisin sauce and open can of baby corn. Repeat 2-21-24
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw scallops and shrimp in reach-in-cooler. Observed operator correct issue to meet standards for inspection.
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. Email operator Big 6 food borne illnesses poster and management responsibilities. DBPR HR Form 5030-165
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Email operator Big 6 food borne illnesses poster and management responsibilities. DBPR HR Form 5030-165
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle at bar soiled. Observed operator correct issue to meet standards for 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. Email operator Employee Health Agreement in multiple languages.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cut fish, chicken, meat and shrimp in walk-in-freezer prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.
Buildup of food debris/soil residue on equipment door handles throughout kitchen.
Carbon dioxide tanks at back of kitchen not adequately secured.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counters.
Employee eating in a food preparation or other restricted area. Observed multiple employees drinking beverages in food preparation areas.
Floor in walk-in-cooler is in disrepair.
Floor soiled/has accumulation of debris in walk-in-cooler.
Floors not maintained smooth and durable in walk-in-cooler
Food stored in a prohibited area. Observed boxes of soda in a bag stored in employee restroom.
Food stored on floor. Observed buckets of sauce, buckets of ginger and jugs of oil stored on floor in kitchen and pot of stock on floor in walk-in-cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed operator correct issue to meet standards for inspection.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed scoops use to serve cooked rice stored in standing 85F water. Observed operator correct issue to meet standards for inspection.
In-use wet wiping cloth/towel used under cutting board.
No copy of latest inspection report available.
Reach-in cooler and walk-in-cooler interior/shelves have accumulation of soil residues.
Single-service articles improperly stored. Observed single service paper goods stored in employee restroom.
Stored food not covered. Observed bucket of sprout and sauces placed below soiled rusted shelves in walk-in-cooler not covered. Observed operator correct issue to meet standards for inspection.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Walk-in cooler shelves have heavy rust that has pitted the surface.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken and fish over unwashed bag of carrots. Observed operator move all items for proper storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw shrimp and scallops in reach-in cooler. Operator move items for proper storage.
Bowl or other container with no handle used to dispense food. Observed plastic container used as on hand scoop in crispy topping by sushi bar. Observed operator remove plastic container. Repeat 12-13-23
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee beverages on shelf at cooks line.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed sticky fly tape hanging above food prep area in kitchen. Observed operator remove fly tape. Repeat 12-13-23
In-use utensil not stored on a clean portion of food preparation or cooking equipment. observed utensils in standing water, 68°F at grill station. Observed operator remove items from use and dump water. Repeat12-13-23
Feb 13, 2024□ 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 ▾
Walk-in cooler shelves with rust that has pitted the surface. Repeat 9-7-23
Dec 18, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Walk-in cooler shelves with rust that has pitted the surface. Repeat 9-7-23
Dec 16, 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. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Roach activity present as evidenced by live roaches found. Observed live roaches at the following areas. 2 live roaches at table 8 1 live roach at table 7 2 live roaches at table 9 3 live roaches under hand wash sink in dining room 2 live roaches by ice machine and clean glasses 10 live roaches on counter and shelves at sushi bar 5 live roaches under cooks line 8 live roaches in dry storage
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, noodles, cut beef, cooked chicken and cut fish all prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 9-7-23
Dead roaches on premises. Observed dead roaches at the following areas 2 dead roaches at table 5 1 dead roach at table 6 1 dead roach at table 7 1 dead roach at table10 4 dead roaches by kitchen door 2 dead roaches on counter by ice machine and clean glasses 18 dead roaches under dishwasher area 10 dead roaches on floor at sushi bar 14 dead roaches on shelves and counter at sushi bar 3 dead roaches under cooks line 6 dead roaches in dry storage 7 dead roaches in employee restroom 3 dead roaches under sink at bar and 1 on top of keg
Food stored on floor. Observed jugs of oil on floor at cooks line and storage hall.
Walk-in cooler shelves with rust that has pitted the surface. Repeat 9-7-23
Dec 15, 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. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 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 dishwasher at 000 parts per million chlorine sanitizer.
Roach activity present as evidenced by live roaches found. Observed live roaches at the following areas. 2 live roaches at table 8 1 live roach at table 7 2 live roaches at table 9 3 live roaches under hand wash sink in dining room 2 live roaches by ice machine and clean glasses 10 live roaches on counter and shelves at sushi bar 5 live roaches under cooks line 8 live roaches in dry storage
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards cookline soiled. Repeat.9-7-23
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, noodles, cut beef, cooked chicken and cut fish all prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 9-7-23
Cutting board has cut marks and is no longer cleanable. observed cutting boards at cooks line heavily worn.
Dead roaches on premises. Observed dead roaches at the following areas 2 dead roaches at table 5 1 dead roach at table 6 1 dead roach at table 7 1 dead roach at table10 4 dead roaches by kitchen door 2 dead roaches on counter by ice machine and clean glasses 18 dead roaches under dishwasher area 10 dead roaches on floor at sushi bar 14 dead roaches on shelves and counter at sushi bar 3 dead roaches under cooks line 6 dead roaches in dry storage 7 dead roaches in employee restroom 3 dead roaches under sink at bar and 1 on top of keg
Food stored on floor. Observed jugs of oil on floor at cooks line and storage hall.
Walk-in cooler shelves with rust that has pitted the surface. Repeat 9-7-23
Dec 14, 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. 14 violations recorded, 5 high priority.
5 High priority3 Intermediate6 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. Observed container of white rice in walk-in cooler 56F employee stated it happened, prepared more than 24 hours prior. Observed operator voluntarily dispose of rice. Repeat 9-7-24
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 dishwasher at 000 parts per million chlorine sanitizer.
Roach activity present as evidenced by live roaches found. Observed live roaches at the following areas. 2 live roaches at table 8 1 live roach at table 7 2 live roaches at table 9 3 live roaches under hand wash sink in dining room 2 live roaches by ice machine and clean glasses 10 live roaches on counter and shelves at sushi bar 5 live roaches under cooks line 8 live roaches in dry storage
Roach excrement and/or droppings and egg cases present in cabinets at sushi bar, hibachi tables, cabinets in dining room.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed container of white rice in walk-in cooler 56F employee stated it happened, prepared more than 24 hours prior. Observed operator voluntarily dispose of rice. Repeat 9-7-24
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards cookline soiled. Repeat.9-7-23
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, noodles, cut beef, cooked chicken and cut fish all prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 9-7-23
Cutting board has cut marks and is no longer cleanable. observed cutting boards at cooks line heavily worn.
Dead roaches on premises. Observed dead roaches at the following areas 2 dead roaches at table 5 1 dead roach at table 6 1 dead roach at table 7 1 dead roach at table10 4 dead roaches by kitchen door 2 dead roaches on counter by ice machine and clean glasses 18 dead roaches under dishwasher area 10 dead roaches on floor at sushi bar 14 dead roaches on shelves and counter at sushi bar 3 dead roaches under cooks line 6 dead roaches in dry storage 7 dead roaches in employee restroom 3 dead roaches under sink at bar and 1 on top of keg
Food stored on floor. Observed jugs of oil on floor at cooks line and storage hall.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at bar hand wash sink. Repeat.9-7-23
Stored food not covered. Observed containers of sauces and walk-in cooler not covered.
Walk-in cooler shelves with rust that has pitted the surface. Repeat 9-7-23
Dec 13, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 34 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 priority11 Intermediate16 Basic
Show 34 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed container of white rice in walk-in cooler 56F employee stated it happened, prepared more than 24 hours prior. Observed operator voluntarily dispose of rice. Repeat 9-7-24
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 dishwasher at 000 parts per million chlorine sanitizer.
Pesticide/insecticide labeled for household use only present in establishment. Observed jug of pesticide on floor at sushi bar area.
Roach activity present as evidenced by live roaches found. Observed live roaches at the following areas. 2 live roaches at table 8 1 live roach at table 7 2 live roaches at table 9 3 live roaches under hand wash sink in dining room 2 live roaches by ice machine and clean glasses 10 live roaches on counter and shelves at sushi bar 5 live roaches under cooks line 8 live roaches in dry storage
Roach excrement and/or droppings and egg cases present in cabinets at sushi bar, hibachi tables, cabinets in dining room.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed container of white rice in walk-in cooler 56F employee stated it happened, prepared more than 24 hours prior. Observed operator voluntarily dispose of rice. Repeat 9-7-24
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. See stop sale. Observed rice at sushi bar without time marked. Observed butter at cooks line not time marked. Employee stated items were placed out at 11 am and then marked time on them.
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. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards cookline soiled. Repeat.9-7-23
Hand wash sink at sushi bar full of dirty pans and equipment not accessible for employee use at all times.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dishwasher area hand sink or sushi bar hand sink. Repeat 9 a¿¿ 7a¿¿23.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator did not have a Time as a Control sheet at time of inspection. Observed operator print and complete Time as a Control sheet.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, noodles, cut beef, cooked chicken and cut fish all prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 9-7-23
Bowl or other container with no handle used to dispense food. Observed no handle plastic containers used as scoops in rice and flour bins.
Cutting board has cut marks and is no longer cleanable. observed cutting boards at cooks line heavily worn.
Dead roaches on premises. Observed dead roaches at the following areas 2 dead roaches at table 5 1 dead roach at table 6 1 dead roach at table 7 1 dead roach at table10 4 dead roaches by kitchen door 2 dead roaches on counter by ice machine and clean glasses 18 dead roaches under dishwasher area 10 dead roaches on floor at sushi bar 14 dead roaches on shelves and counter at sushi bar 3 dead roaches under cooks line 6 dead roaches in dry storage 7 dead roaches in employee restroom 3 dead roaches under sink at bar and 1 on top of keg
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe employee beverages at dishwasher area next to clean pots and pans and on the shelf at cooks line.
Employee eating in a food preparation or other restricted area. Observe employees, drinking beverages at dishwasher area in cookline.
Employee with no hair restraint while engaging in food preparation.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed sticky fly tape hanging over clean dish area of dishwasher and over open bags of flour in dry storage hall.
Food stored on floor. Observed jugs of oil on floor at cooks line and storage hall.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 78F standing water on cooks line. Observed operator remove items from water.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at bar hand wash sink. Repeat.9-7-23
Stored food not covered. Observed containers of sauces and walk-in cooler not covered.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp in 3 compartment sink thawing standing water. Observed fish thawing on counter at sushi bar.
Walk-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface. Repeat 9-7-23
Working containers of food removed from original container not identified by common name. Observed working containers of rice, flour, sugar and oils no labled.
Sep 7, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed tub of cooked white rice in Walk-in cooler at 56F. Operator stated it was made more then 24 hours prior. Observed operator voluntarily disposed of rice.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed the following in Walk-in cooler shrimp over cooked chicken, raw chicken over sauces.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tub of cooked white rice in Walk-in cooler at 56F. Operator stated it was made more then 24 hours prior. Observed operator voluntarily disposed of rice.
Toxic substance/chemical improperly stored. Observed spray bottle of chemical cleaner on shelf next to cutting boards with head of spray bottle over cutting boards. Observed op move spray bottle for proper storage.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cuttings boards throughout kitchen soiled.
No paper towels or mechanical hand drying device provided at handwash sink by dishwasher area. Observed operator replace towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fish, beef, and dumplings prepared onsite more then 24 hours prior as per employee statement not date marked. Observed cut cucumber, fish,and cooked shrimp at sushi bar prepared onsite more then 24 hours prior as per employee statement not date marked.
Spray bottle containing toxic substance not labeled. Ob unlabled chemical spray bottles at end of cooks line.
Cutting boards throughout kitchen have cut marks and are no longer cleanable.
No handwashing sign provided at a hand sink used by food employees at sushi bar, kitchen and bar. Email operater copy of hand washing signs obse operator post signs.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.