LA BRASA KENDALL
10855 SW 72 ST UNIT 60, Miami FL 33173 · (786) 678-9226
Last inspected Mar 9, 2026 · 10 visits since July 2023
AUG 24
JAN 25
SEP 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed fly traps with accumulation of dead flies in back area near soda boxes.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
6 High priority4 Intermediate20 Basic
What the inspector wrote — 30 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Advised operator to reset triple sink for proper concentration.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw squid stored over cooked shrimp in flip top portion of ceviche reach in cooler. Observed raw chicken stored over mixed vegetables and chicken soup inside walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw steak in flip top portion of reach in cooler across from cook line.
Toxic substance/chemical improperly stored. Observed bottle of degreaser stored on top of reach in freezer. Observed cans of rust enamel stored on shelf above prep area across from dish area. Observed bottles of bleach stored next to bucket of soy sauce under prep table in back area.
Show the remaining 26 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) stored under prep table in back area.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager on duty unaware of proper minimum cold holding temperature for TCS food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife holder soiled with old food debris in dish area.
Non-pitting surface rust on food-contact equipment. Observed rusted shelves with clean equipment stored on top next to dish area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at all hand sinks inside establishment. Observed hot water shut off at hand sink in dish area, missing handle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed fly traps with accumulation of dead flies in back area near soda boxes.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled across from cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted next to ice machine.
Cove molding at floor/wall juncture broken/missing. At bottom of walk in freezer door.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at reach in cooler across from cook line with deep cut marks.
Drain cover(s) missing. In front of rotisserie oven.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored inside bowl on prep table across from cook line.
Floor area(s) covered with standing water. Observed standing water on floor underneath reach in freezer at cook line and under prep table in back prep area near dish area.
Food stored on floor. Observed cases of raw chicken and sweet plantains stored on floor inside walk in cooler. Observed container of raw marinaded chicken stored on floor inside walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on door frame and on floor inside walk in freezer.
Ice scoop handle in contact with ice. Observed ice scoop stored inside ice machine with handle in direct contact with ice.
Insect control device installed over food preparation area. Observed fly trap stored over shelf with bottled drinks next to walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
Standing water in bottom of reach-in-cooler. Inside ceviche reach in cooler.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink draining very slowly at cook line.
Stored food not covered. Observed cooked rice, cooked shrimp, black beans, and chicken soup stored uncovered inside walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Inside walk in cooler.
Mar 4, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
6 High priority5 Intermediate21 Basic
Show 32 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Advised operator to reset triple sink for proper concentration.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw squid stored over cooked shrimp in flip top portion of ceviche reach in cooler. Observed raw chicken stored over mixed vegetables and chicken soup inside walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw steak in flip top portion of reach in cooler across from cook line.
Toxic substance/chemical improperly stored. Observed bottle of degreaser stored on top of reach in freezer. Observed cans of rust enamel stored on shelf above prep area across from dish area. Observed bottles of bleach stored next to bucket of soy sauce under prep table in back area.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) stored under prep table in back area.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager on duty unaware of proper minimum cold holding temperature for TCS food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife holder soiled with old food debris in dish area.
No hot running water at three-compartment sink. Observed no hot water at triple sink.
Non-pitting surface rust on food-contact equipment. Observed rusted shelves with clean equipment stored on top next to dish area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at all hand sinks inside establishment. Observed hot water shut off at hand sink in dish area, missing handle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed fly traps with accumulation of dead flies in back area near soda boxes.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled across from cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted next to ice machine.
Cove molding at floor/wall juncture broken/missing. At bottom of walk in freezer door.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at reach in cooler across from cook line with deep cut marks.
Drain cover(s) missing. In front of rotisserie oven.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored inside bowl on prep table across from cook line.
Floor area(s) covered with standing water. Observed standing water on floor underneath reach in freezer at cook line and under prep table in back prep area near dish area.
Food stored on floor. Observed cases of raw chicken and sweet plantains stored on floor inside walk in cooler. Observed container of raw marinaded chicken stored on floor inside walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on door frame and on floor inside walk in freezer.
Ice scoop handle in contact with ice. Observed ice scoop stored inside ice machine with handle in direct contact with ice.
Insect control device installed over food preparation area. Observed fly trap stored over shelf with bottled drinks next to walk in cooler.
No hot running water at mop sink. Observed no hot water at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
Standing water in bottom of reach-in-cooler. Inside ceviche reach in cooler.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink draining very slowly at cook line.
Stored food not covered. Observed cooked rice, cooked shrimp, black beans, and chicken soup stored uncovered inside walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Inside walk in cooler.
Mar 3, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
6 High priority5 Intermediate21 Basic
Show 32 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Advised operator to reset triple sink for proper concentration.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw squid stored over cooked shrimp in flip top portion of ceviche reach in cooler. Observed raw chicken stored over mixed vegetables and chicken soup inside walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw steak in flip top portion of reach in cooler across from cook line.
Toxic substance/chemical improperly stored. Observed bottle of degreaser stored on top of reach in freezer. Observed cans of rust enamel stored on shelf above prep area across from dish area. Observed bottles of bleach stored next to bucket of soy sauce under prep table in back area.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) stored under prep table in back area.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager on duty unaware of proper minimum cold holding temperature for TCS food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife holder soiled with old food debris in dish area.
No hot running water at three-compartment sink. Observed no hot water at triple sink.
Non-pitting surface rust on food-contact equipment. Observed rusted shelves with clean equipment stored on top next to dish area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at all hand sinks inside establishment. Observed hot water shut off at hand sink in dish area, missing handle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed fly traps with accumulation of dead flies in back area near soda boxes.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled across from cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted next to ice machine.
Cove molding at floor/wall juncture broken/missing. At bottom of walk in freezer door.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at reach in cooler across from cook line with deep cut marks.
Drain cover(s) missing. In front of rotisserie oven.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored inside bowl on prep table across from cook line.
Floor area(s) covered with standing water. Observed standing water on floor underneath reach in freezer at cook line and under prep table in back prep area near dish area.
Food stored on floor. Observed cases of raw chicken and sweet plantains stored on floor inside walk in cooler. Observed container of raw marinaded chicken stored on floor inside walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on door frame and on floor inside walk in freezer.
Ice scoop handle in contact with ice. Observed ice scoop stored inside ice machine with handle in direct contact with ice.
Insect control device installed over food preparation area. Observed fly trap stored over shelf with bottled drinks next to walk in cooler.
No hot running water at mop sink. Observed no hot water at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
Standing water in bottom of reach-in-cooler. Inside ceviche reach in cooler.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink draining very slowly at cook line.
Stored food not covered. Observed cooked rice, cooked shrimp, black beans, and chicken soup stored uncovered inside walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Inside walk in cooler.
Mar 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 37 violations recorded, 10 high priority.
10 High priority5 Intermediate22 Basic
Show 37 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Advised operator to reset triple sink for proper concentration.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on pair of gloves and begin to prepare customer order without first washing 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. Observed employee touch hat then continued to prepare customer order without changing gloves and washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw squid stored over cooked shrimp in flip top portion of ceviche reach in cooler. Observed raw chicken stored over mixed vegetables and chicken soup inside walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw steak in flip top portion of reach in cooler across from cook line.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves while cleaning floor then grabbed clean utensils to prepare customer order without changing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked steak (54F - Cold Holding); cooked chicken (56F - Hot Holding); cut tomatoes (54F - Hot Holding); raw steak (54F - Cold Holding); raw chicken (54F - Cold Holding) inside of reach in cooler across from cook line.
Toxic substance/chemical improperly stored. Observed bottle of degreaser stored on top of reach in freezer. Observed cans of rust enamel stored on shelf above prep area across from dish area. Observed bottles of bleach stored next to bucket of soy sauce under prep table in back area.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) stored under prep table in back area.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager on duty unaware of proper minimum cold holding temperature for TCS food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife holder soiled with old food debris in dish area.
No hot running water at three-compartment sink. Observed no hot water at triple sink.
Non-pitting surface rust on food-contact equipment. Observed rusted shelves with clean equipment stored on top next to dish area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at all hand sinks inside establishment. Observed hot water shut off at hand sink in dish area, missing handle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed fly traps with accumulation of dead flies in back area near soda boxes.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled across from cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted next to ice machine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from cook line with ambient temperature 50F.
Cove molding at floor/wall juncture broken/missing. At bottom of walk in freezer door.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at reach in cooler across from cook line with deep cut marks.
Drain cover(s) missing. In front of rotisserie oven.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored inside bowl on prep table across from cook line.
Floor area(s) covered with standing water. Observed standing water on floor underneath reach in freezer at cook line and under prep table in back prep area near dish area.
Food stored on floor. Observed cases of raw chicken and sweet plantains stored on floor inside walk in cooler. Observed container of raw marinaded chicken stored on floor inside walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on door frame and on floor inside walk in freezer.
Ice scoop handle in contact with ice. Observed ice scoop stored inside ice machine with handle in direct contact with ice.
Insect control device installed over food preparation area. Observed fly trap stored over shelf with bottled drinks next to walk in cooler.
No hot running water at mop sink. Observed no hot water at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
Standing water in bottom of reach-in-cooler. Inside ceviche reach in cooler.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink draining very slowly at cook line.
Stored food not covered. Observed cooked rice, cooked shrimp, black beans, and chicken soup stored uncovered inside walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Inside walk in cooler.
Oct 7, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate16 Basic
Show 24 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken tenders stored over raw beef inside walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee grab raw steak then touched clean utensils and to go containers without changing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (57F - Cold Holding) on prep table in kitchen, as per operator for less than 2 hours. Observed cooked rice (64F - Cold Holding) next to cook line, as per operator for 2 hours. Operator opting to use time as public health control for rice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed garlic potatoes (122F-130F - Hot Holding) at steam table, as per operator for less than 30 mins.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink with no vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife holder soiled at triple sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator opting to use TPHC for cooked rice, no written procedures available. Operator printed and completed form during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand sink in dish area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
Bowl or other container with no handle used to dispense food. Observed cup with no handle used to scoop rice at steam table.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles/vents soiled in kitchen and prep areas.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler ambient temperature 51F across from cook line.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with deep cut marks across from cook line.
Drain cover(s) missing. Observed drain cover missing in front of rotisserie chicken oven
Food stored on floor. Observed bucket of raw chicken stored on floor inside walk in cooler.
Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice at drive thru soda area.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board in back prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler/freezer gaskets soiled at kitchen area.
Single-service articles improperly stored. Observed bag of to go boxes stored on floor in back prep area.
Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler across fat ceviche station.
Stored food not covered. Observed raw chicken, chicken soup, raw calamari stored inside walk in cooler not covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled next to cook line.
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked rice inside walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (77F - Cold Holding) at cook line, as per operator for less than 2 hours. Operator opting to use time as public health control moving forward.
Handwash sink used for purposes other than handwashing. Observed ice scoop stored inside hand sink in back area. Operator removed scoop.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink in back prep area.
Bowl or other container with no handle used to dispense food. Observed cup with no handle stored inside container of sauce in prep area. Operator removed cup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty in kitchen area.
Floor area(s) covered with standing water. Observed standing water on floor under reach in freezer at cook line.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel stored under cutting board at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout establishment.
Stored food not covered. Observed chicken soup and black beans stored not covered inside walk in cooler. Operator covered products.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing inside standing water in prep area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
Jan 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken stored over bags of onions inside walk in cooler. Operator relocated products.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over container of sauce inside walk in cooler. Operator relocated products.
Handwash sink used for purposes other than handwashing. Observed rice scoop stored inside hand wash sink in kitchen near triple sink. Operator removed scoop.
No soap provided at handwash sink. Observed no soap at hand wash sink in back kitchen near triple sink. Operator provided soap.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside container of salt in dry storage area. Operator removed bowl.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty in back dry storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water near cook line.
In-use wet wiping cloth/towel used under cutting board. On cook line.
Insect control device installed over food preparation area. Observed fly trap on shelf with clean pans and containers near dish area. Operator removed fly trap.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled on cook line.
Old labels stuck to food containers after cleaning. Observed old labels on clean containers on shelf next to triple sink.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing at room temperature inside prep sink near triple sink. Operator turned on water.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
Aug 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef stored inside the walk in cooler. Employee removed items and placed them correctly.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair. By the dining room, throughout the kitchen areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ice buildup walk-in freezer.
Walk-in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate11 Basic
Show 15 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched raw meat with gloves on, and then touched single service items without changing gloves. Discussed and coached employee in proper methods. Employee washed hands, and put on new gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (52F - Cold Holding); cooked beef (54F - Cold Holding). As per employee for less than 2 hours. Employee removed items, and place them inside the walk in cooler.
Toxic substance/chemical improperly stored. Observed plastic container with degreaser, stored near box of French fries at cooking line. Operator removed item, and placed it correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled, located at cooking line.
Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler handles soiled throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on shelve above preparation table, located at back kitchen. Employee removed it.
Food stored on floor. Observed several cases of fries stored on the walk in freezer floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled, located at cooking line. Observed hood system, and filters soiled.
Observed ice machine interior soiled, located near preparation table.
Observed shelves with rust that has pitted the surface, located near three compartment sink. Observed walk in cooler shelves with rust that has pitted the surface.
Reach-in cooler interior have accumulation of soil residues, located at cooking line.
Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Observed several plastic bottles with oil, soy sauce, etc, with no labels, located at cooking line, and preparation area.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate8 Basic
Show 19 findings ▾
Container of medicine improperly stored. In front of the cook line: prescription medicine and a bottle of Pepto Bismol stored on a shelf above the flip-top reach in cooler with seasonings on the shelf and food for customers inside the flip-top reach in cooler.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked chicken wings (45-47F - Cooling). Date on the pans, 7/9, as per operator, stored inside the walk in cooler for 2 days.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Walk in cooler: cooked chicken wings (45-47F - Cooling). Date on the pans, 7/9, as per operator, stored inside the walk in cooler for 2 days.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed roast potatoes stored on table by the cook line at 122 F. As per operator cooked 1 hour before the inspection. Discussed with the operator the proper method, hot holding temperature, and provided the temperature handout for Time/temperature control for safety food. Observed operator reheat the potatoes at 167F.
Toxic substance/chemical improperly stored. Window by the prep table: oven cleaner stored by bottles of squeeze sauces.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed with the operator and provided the handouts.
Handwash sink used for purposes other than handwashing. Observed pan with detergent and sponge inside the hand washing sink at the cooking line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand washing sink next to prep area.
No probe thermometer provided to measure temperature of food products. The thermometer provided by the operator does not work.
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. Discussed with the operator and provided the form.
Drain cover(s) missing. Drain nearby the mop sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cups, and drink containers on several prep tables throughout the establishment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shelf above the flip-top reach in cooler in front of the cook line: employee cell phones, keys, and speakers stored on the shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Flip-top reach in cooler by the walk in cooler: serving spoons and scoops stored in standing water 64F. Discussed with the operator the proper methods. Operator discarded the water and placed clean utensils inside a clean pan without water.
In-use wet wiping cloth/towel used under cutting board. Prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler: fan covers.
Wet mop not stored in a manner to allow the mop to dry. Front counter.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Throughout the kitchen, on the prep tables, cook line, and by the steam table.
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.