LA FIESTA MEXICAN RESTAURANT
9513 NW 39 AVE, Gainesville FL 32606 · 352-335-8484
Last inspected Aug 25, 2026 · 13 visits since September 2023
JUL 24
JAN 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between F and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on can opener on back prep table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023065155 | Sep 21, 2023 | Jan 22, 2024 | $800 |
| 5--2022027160 | Apr 18, 2022 | Jul 7, 2022 | $400 |
Inspection history
13 visits, newest first
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 8 high priority.
8 High priority2 Intermediate9 Basic
What the inspector wrote — 19 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside no hand wash then immediately started washing dishes at Three compartment sink.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine temped at 147F.
Pesticide/insecticide labeled for household use only present in establishment. Ant/roach spray over clean dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over red sauce in reach in freezer. Raw fish over red sauce in reach in freezer. Raw chicken over raw beef.
Show the remaining 15 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach on can opener on back prep table.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. fish (80F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (80F - Cold Holding) item in walk in cooler, walk in cooler not currently working. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at the end of splitter on the mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food. Stained cutting board on prep table.
Handwash sink used for purposes other than handwashing. Bag in back Handwash sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent soiled with dust over dish machine area.
Dead roaches on premises. Approximately 5 dead in corner behind Three compartment sink.
Drain cover(s) missing. In the middle of kitchen.
Floor area(s) covered with standing water. Under back Handwash sink in prep area.
Hood filter missing from automatic fire suppression/exhaust system. Missing over cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior oven soiled with grease. Fan guard soiled with dust in walk in cooler.
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination. Togo boxes with food contact surface facing upwards on cooks line, operator flipped.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink slow drain in dish area.
Apr 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Six food handler certificates expired.
Feb 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 2 high priority.
2 High priority5 Intermediate14 Basic
Show 21 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of cooked beef prepared 2-7-2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb with hose attached behind building missing vacuum breaker. Manager attached a vacuum breaker
Handwash sink not accessible for employee use at all times. Back prep area Handwash sink had towel and spoon in handwash sink. Manager removed.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dishmachine at 101F
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no irreversible thermometer or temperature test strips available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at server station and in back prep area. Manager restocked dispenser
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Six food handler certificates expired.
Bowl or other container with no handle used to dispense food. Food dispensed (salsa )with a bowl without a handle in walk-in-cooler
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean silverware ready to be wrapped have food contact surface up.
Duct tape used to repair nonfood-contact surface. Duct tape used on dishmachine lid.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from an open glass in server area and placed cup on prep table. Manager removed cup and discussed with employee.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored above bean container. Aprons stored on dry good storage rack with tortillas. Manager moved both items
Floor area(s) covered with standing water. standing water under handwash sink in back prep area near hot water heater.
Hole in or other damage to wall. Hole in wall behind reach in cooler at bar.
Ice bucket not stored inverted or in a protected manner between uses. Ice bucket not inverted or protected manner by ice machine. Manager inverted bucket
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil stored with handle touching food product(rice). Manager removed utensil
Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn on reach in cooler door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling air conditioner vent covers soiled with dirt and grease in dishwash area. Top of dishmachine has accumulation of dirt
Stored food not covered. Tube of pork chorizo not covered in reach in freezer
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( avocado ) stored over ready-to-eat food ( soup ) in walk in cooler. Manager moved avocados
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusty shelves in reach in cooler by server station and in walk-in-cooler
Aug 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 8 high priority.
8 High priority5 Intermediate17 Basic
Show 30 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine not completing cycles and temps at 152F
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee wearing gloves entered building through the back door and begin prepping beef without removing gloves, washing hands and putting on new gloves.
Employee dried hands on clothes/apron/soiled towel after washing. Cook wearing gloves wiped hands on apron then handled, clean dishes, cooking equipment and touched food.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wearing gloves touched his face, then handled taco shell bowls, without removing gloves, washing hands and putting on clean gloves.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. The following items with the following dates in the Walk-in Cooler: beef July 24 and 27, Beans July 31. Manager advised that all the items had been prepared within the past 36 hours but new labels were not put on containers.
Roach activity present as evidenced by live roaches found. One small live roach open edge of reach in freezer in kitchen. Roach was killed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the Walk-in Cooler: Milk 44F; Queso 52, 44F; Chicken 47,44F;Beef 45,44F; Sour cream 45F; Beans 44F. Walk-in-cooler door does not have a self closing mechanism and stays open. Ceviche in reach in cooler at 47F, employee advised that ceviche was out for a large order 30 minutes earlier
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Interior of oven on cookline soiled with grease. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar.
Handwash sink not accessible for employee use at all times. Handwash sink blocked with box of gloves and scooter handlebars
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no irreversible thermometer or temperature test strips available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink on cookline. Manager restocked dispenser
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. water at multiple handwash sinks less than 85F
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
Dead roaches on premises. Three dead roaches on edge of reach in freezer in kitchen
Employee eating in a food preparation or other restricted area. Employee eating on back prep table. Manager told employee to eat outside.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored above prep table. Aprons and purse stored above sauce containers on dry goods storage rack
Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (metal pans )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Faucet/handle missing at plumbing fixture. Missing faucet handle at handwash sink by dishwash area
Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
Ice scoop handle in contact with ice. In-use utensil in temperature control food stored with handle touching food ( ice) in ice bin at bar. Manager removed handle.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip-top make table cover and frame
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food (rice )
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer in kitchen has mold like substance. Top of dish machine.
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack, and in walk-in-cooler
Open dumpster lid. Dumpster lid open
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open drinks in reach in cooler. Manager discarded drinks
Standing water in bottom of reach-in-cooler. Standing water in bottom reach in cooler at server station.
Stored food not covered. Churros in reach in freezer not covered
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves showing rust and reach in cooler by ice machine rusting
Jan 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen, put on gloves and began handling pans of food without washing hands. Manager had employee wash hands and change gloves.
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. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands.
Nonfood-grade bags used in direct contact with food. Tortillas stored in to go bag on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: chicken (63F - Cold Holding); fries (64F,61F - Cold Holding); eggs (ambient) (47F - Cold Holding); pork (61F - Cold Holding). Manager stated items were placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in cooler to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on top of cook line oven: chicken (93F - Hot Holding); beef (101F - Hot Holding). Manager stated items were cooked and placed on oven one hour prior to temperature being taken. Employee reheated items on grill and turned on stove warmers to keep items hot, chicken (194F - Reheating); beef (189F - Reheating).
Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in cooler shelves. Blade of can opener on prep table next to back door.
Handwash sink used for purposes other than handwashing. Pan lid and garbage bags in hand washing sink next to hot water heater.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine.
Spray bottle containing toxic substance not labeled. Spray bottle of window cleaner in bar area. Manager placed label on bottle during inspection.
Accumulation of debris on exterior of warewashing machine. Top of dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on kitchen prep table. Employees removed drinks during inspection.
Floor area(s) covered with standing water. Floor beneath three compartment sink.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Manager placed tongs on top of oven during inspection.
Open dumpster lid. Dumpster behind building.
Stored food not covered. Pans of fish and beef in walk-in cooler. Pan of stuffed peppers in reach-in freezer behind cook line.
Working containers of food removed from original container not identified by common name. Container of sugar on cook line.
Jul 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: chicken (47F,48F - Cooling); beans (47F - Cooling); pork (47F,48F - Cooling). Manager stated items cooked the previous day.
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. Items stored in walk-in cooler: chicken (47F,48F - Cooling); beans (47F - Cooling); pork (47F,48F - Cooling). Manager stated items cooked the previous day.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in walk-in cooler: beef (47F - Cooling). Manager stated item prepared the previous day.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Item in walk-in cooler: beef (47F - Cooling). Manager stated item prepared the previous day.
Jul 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 9 high priority.
9 High priority3 Intermediate9 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: chicken (47F,48F - Cooling); beans (47F - Cooling); pork (47F,48F - Cooling). Manager stated items cooked the previous day.
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. Items stored in walk-in cooler: chicken (47F,48F - Cooling); beans (47F - Cooling); pork (47F,48F - Cooling). Manager stated items cooked the previous day.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in dish area, 153F.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked chicken in walk-in cooler. Manager placed eggs on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line closest to back door: cheese (44F - Cold Holding); tomatoes (47F - Cold Holding); sour cream (46F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager placed items in ice bath to reduce temperature to 41F.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in walk-in cooler: beef (47F - Cooling). Manager stated item prepared the previous day.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Item in walk-in cooler: beef (47F - Cooling). Manager stated item prepared the previous day.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on cook line oven: shrimp (91F - Hot Holding); chicken (98F - Hot Holding); pork (95F - Hot Holding). Employee stated items placed on oven two hours prior to temperature being taken. Manager stated going forward items would be held on time as a public health control.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of mop sink splitter.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table next to back door. Water nozzle of wait station tea machine.
Handwash sink used for purposes other than handwashing. Pan stored in kitchen hand washing sink. Manager removed pan from hand washing sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine in dish area.
Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar on cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in dish area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee cans of soda on shelf in reach-in cooler across from walk-in cooler. Manager placed drinks in a pan on bottom shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Aprons stored next to tortillas on shelf in front of walk-in cooler. Manager moved aprons to the office.
Floor area(s) covered with standing water. Standing water on floor in dish area.
Food stored on floor. Container of sugar stored on cook line floor. Manager placed container of sugar on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler.
Open dumpster lid. Dumpster behind building.
Working containers of food removed from original container not identified by common name. Container of sugar stored on cook line not labeled.
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from grill: chicken (51F - Cold Holding); beef (52F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle of tea machine in wait station. Blade of can opener on prep table in dish area.
Spray bottle containing toxic substance not labeled. Spray bottle in dish area.
Cardboard used to line food-contact shelves. Cardboard lining shelves in walk-in cooler.
Dead roaches on premises. Observed 6 dead roaches on glue trap next to water heater. Manager discarded glue trap.
In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager placed tongs on top of oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler.
Stored food not covered. Pan of hot dogs in reach-in freezer across from walk-in cooler. Manager placed lid on top of container of hot dogs.
Sep 22, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line oven. Blade of can opener on kitchen prep table. Soda gun in bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Walk-in cooler gasket.
Old labels stuck to food containers after cleaning. Containers stored on table next to dish area.
Sep 21, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
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. Employee handled dirty dishes and proceeded to handle clean dishes in dish area. Manager had employee wash hands and rewash dishes.
Rodent activity present as evidenced by rodent droppings found. Observed 4 rodent droppings on floor in corner of dry storage beneath soda box storage. Observed 11 rodent droppings on floor beneath prep sink in back of kitchen. Observed 5 rodent droppings on floor behind water heater. Observed two rodent droppings on floor beneath three compartment sink. Observed 25 rodent droppings on top of dish machine.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line oven. Blade of can opener on kitchen prep table. Soda gun in bar area.
Handwash sink used for purposes other than handwashing. Employee dumped cup of ice water in wait station hand washing sink.
Employee personal food not properly identified and segregated from food to be served to the public. Can of Pepsi on shelf of reach-in cooler across from walk-in cooler. Manager placed Pepsi in pan marked for employees.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of bag of tortillas on cook line. Manager removed phone.
Floor area(s) covered with standing water. Floor beneath three compartment sink.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Tapes hanging from ceiling throughout the kitchen.
In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line oven handle. Manager placed tongs on prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Walk-in cooler gasket.
Old labels stuck to food containers after cleaning. Containers stored on table next to dish area.
Single-service articles not stored inverted or protected from contamination. To go aluminum pans stored on shelf in dry storage are next to walk-in cooler. Manager turned pans over.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table next to cook line oven. Manager placed cloth in sanitizer bucket.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen, 0 ppm. Manager added bleach to sanitizer bucket, 75 ppm.
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.