LA FONDA SPORTS BAR
2845 N MILITARY TRAIL ST 28, West Palm Beach FL 33409 · 561.841.6056
Last inspected Apr 7, 2026 · 13 visits since October 2023
JUL 24
NOV 24
JUN 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler; raw shell eggs (50F - Ambient Air Temperature Cold Holding) Per Operator not prepared or portioned today Per Operator held in walk-in cooler since yesterday See Stop Sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025084029 | Oct 6, 2025 | Mar 11, 2026 | $800 |
| 2--2025051156 | Jun 23, 2025 | Oct 13, 2025 | $1,100 |
| 2--2025002785 | Nov 1, 2024 | Mar 18, 2025 | $400 |
| 2--2020053517 | Sep 16, 2020 | Dec 23, 2020 | $800 |
| 2--2020000373 | Dec 11, 2019 | Feb 3, 2020 | $200 |
Inspection history
13 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Handwash sink used for purposes other than handwashing. Wooden platters stored in handwashing sink in kitchen. Manager removed platters from sink.
Bowl or other container with no handle used to dispense food. Single service disposable bowl without handle down, stored in container of cornmeal in flip top cooler. Manager removed bowl from food.
Ice scoop handle in contact with ice. Ice scoop stored with handle down in ice, in ice machine at front bar. Manager placed ice scoop upright.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen.
Dec 9, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment moved bathrooms to opposite of restaurant, added walk-in freezer, extended kitchen to outer wall, removed hallway. No plans submitted/approved. Advised Operator to submit plans/7005 application.
Oct 7, 2025Call 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 ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment moved bathrooms to opposite of restaurant, added walk-in freezer, extended kitchen to outer wall, removed hallway. No plans submitted/approved. Advised Operator to submit plans/7005 application.
Oct 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 13 high priority.
13 High priority2 Intermediate0 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (50F - Cooling); cooked potatoes (52F - Cooling); cooked mushroom soup (48F - Cooling); cooked pasta (50F - Cooling); house made tomato sauce (50F - Cooling); cooked corn (50F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked pork (80F - Cooling 2:50/72F 4:10). Operator stated cooling since 1:30, did not reach 70F within 2 hours. See stop sale.
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. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 100ppm.
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 soiled dishes while washing and rinsing and loading dish machine then handled clean/sanitized dishes while removing from dishwasher without washing hands. Advised Operator of proper hand washing.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean utensils and prepared food for customers without washing hands. Advised Operator of proper hand washing.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean utensils, prepared and packaged food for customers without washing hands. Advised Operator of proper hand washing.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; opened bag/case of raw bacon stored over fully cooked bacon. Operator moved raw bacon below cooked bacon.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw beef stored over cooked beans p. Advised Operator to store raw below ready to eat items.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler; hot dogs (45F - Cold Holding); milk (45F - Cold Holding). At Walk-in cooler; flan (50F - Cold Holding); sausage (50F - Cold Holding); raw salmon (50F - Cold Holding); cheese (50F - Cold Holding); heavy cream (50F - Cold Holding); cooked plantains (43F - Cold Holding); raw pork (55F - Cold Holding); cooked mushrooms (51F - Cold Holding); milk (50F - Cold Holding) Operator stated items not prepared or portioned today, held in cooler(s) more than 4 hours. At walk-in cooler; cut tomatoes (50F - Ambient Cooling); house made tomato salsa (51F - Ambient Cooling). At reach in cooler; cut tomatoes (52F - Ambient Cooling); heavy cream fruit cups (52F - Ambient Cooling); cut raw beef (52F - Ambient Cooling). Operator stated items prepared more than 4 hours prior, did not reach 41F within 4 hours. At walk-in cooler; cooked beans (50F - Cooling); cooked potatoes (52F - Cooling); cooked mushroom soup (48F - Cooling); cooked pasta (50F - Cooling); house made tomato sauce (50F - Cooling); cooked corn (50F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. At walk-in cooler; cooked pork (80F - Cooling 2:50/72F 4:10). Operator stated cooling since 1:30, did not reach 70F within 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler; hot dogs (45F - Cold Holding); milk (45F - Cold Holding). At Walk-in cooler; flan (50F - Cold Holding); sausage (50F - Cold Holding); raw salmon (50F - Cold Holding); cheese (50F - Cold Holding); heavy cream (50F - Cold Holding); cooked plantains (43F - Cold Holding); raw pork (55F - Cold Holding); cooked mushrooms (51F - Cold Holding); milk (50F - Cold Holding) Operator stated items not prepared or portioned today, held in cooler(s) more than 4 hours. See Stop Sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Cooked sausage/house made spicy sauce/cooked pork/pooled raw shell eggs, no time mark. Operator stated held less than 4 hours, applied time mark.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk-in cooler; cut tomatoes (50F - Ambient Cooling); house made tomato salsa (51F - Ambient Cooling); cut raw beef (52F - Ambient Cooling). At reach in cooler; cut tomatoes (52F - Ambient Cooling); heavy cream fruit cups (52F - Ambient Cooling). Operator stated items prepared more than 4 hours prior, did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At shelf over steam table; cooked plantains (108F - Hot Holding). Operator stated plantains reheated 20 minutes prior, added to time as a public health control, time marked.
No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment moved bathrooms to opposite of restaurant, added walk-in freezer, extended kitchen to outer wall, removed hallway. No plans submitted/approved. Advised Operator to submit plans/7005 application.
Jun 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while wiping and then handled clean equipment, utensils and food while preparing for customers without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean equipment, utensils and food while preparing for customers without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw salmon stored over fully cooked sausage. Operator moved raw salmon below cooked sausage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; cooked pasta (47F - Cold Holding); cooked mushroom soup (47F - Cold Holding); cooked seafood soup (47F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo window; house made tomato salsa (58F - Cold Holding). Operator stated held at room temperature less than 4 hours/until served, added to time control plan/time marked. At walk-in cooler; cooked pasta (47F - Cold Holding); cooked mushroom soup (47F - Cold Holding); cooked seafood soup (47F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; Pooled raw shell eggs/cooked pork/cooked sausage (TPHC), no time mark. Operator stated held less than 4 hours, advised Operator of proper use of time as a public health control (TPHC).
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked pork (102F - Cooling 1:10/102F - Cooling 2:00). Operator stated cooling for 10 minutes, at this rate will not reach 70F within 2 hours, advised Operator of proper cooling.
Visibly soiled dry wiping cloth in use on cutting board at cook line. Operator removed.
Nov 2, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish stored over cooked sausage. Operator moved raw fish below cooked sausage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar reach in cooler; fresh garlic in oil (46F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar reach in cooler; fresh garlic in oil (46F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. At bar reach in cooler; milk (49F - Cold Holding); heavy cream (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 2 hours. At expo window; house made tomato salsa (55F - Cold Holding). Operator stated not prepared or portioned today, being held at room temperature 2 hours. Advised Operator items to be held at 41F, if not returned to 41F within 4 hours, to be discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; coleslaw (56F - Ambient Cooling 9:55/54F 10:30). Operator stated coleslaw prepared 45 minutes prior, held in overfilled pan in make top, at this rate will not reach 41F within 4 hours, split into small containers and moved to walk-in cooler to facilitate faster cooling. At Prep area; raw pork (51F - Ambient Cooling 10:15am/54F 11:00am). Operator stated pork removed from walk-in cooler and cut 1 hour prior, at this rate will not reach 41F within 4 hours, moved to be fully cooked to a minimum of 145F for 15 seconds.
Nov 1, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority3 Intermediate0 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered restaurant and then entered kitchen, put on gloves and began preparing food without washing hands. Operator discussed with employee who then washed hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while rinsing and placing into dishwasher and then handled clean utensils on cook line to prepare food without washing hands. Operator discussed with employee who then washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp and then handled tortillas without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish stored over cooked sausage. Operator moved raw fish below cooked sausage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar reach in cooler; fresh garlic in oil (46F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar reach in cooler; fresh garlic in oil (46F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. At bar reach in cooler; milk (49F - Cold Holding); heavy cream (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 2 hours. At expo window; house made tomato salsa (55F - Cold Holding). Operator stated not prepared or portioned today, being held at room temperature 2 hours. Advised Operator items to be held at 41F, if not returned to 41F within 4 hours, to be discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; mushroom cream sauce (114F - Hot Holding); cooked sausage (123F - Hot Holding). Operator stated items reheated on stove prior to being placed in steam table, held for 1 hour, reheated to 174F/167F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; coleslaw (56F - Ambient Cooling 9:55/54F 10:30). Operator stated coleslaw prepared 45 minutes prior, held in overfilled pan in make top, at this rate will not reach 41F within 4 hours, split into small containers and moved to walk-in cooler to facilitate faster cooling. At Prep area; raw pork (51F - Ambient Cooling 10:15am/54F 11:00am). Operator stated pork removed from walk-in cooler and cut 1 hour prior, at this rate will not reach 41F within 4 hours, moved to be fully cooked to a minimum of 145F for 15 seconds.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked pasted no date mark. Operator stated pasta cooked two days prior, applied appropriate date mark.
Jul 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
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. See Violation(s) 03A.
Time/temperature control for safety food not maintained frozen solid in a freezer. At walk in freezer; Commercially packaged cooked vegetables (34F - Cold Holding); Commercially packaged cooked beef patty (34F - Cold Holding); Commercially packaged cooked plantains (34F - Cold Holding)
Jul 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 8 high priority.
8 High priority1 Intermediate2 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. At walk in cooler; cooked seafood sauce (60F - Cooling); cooked cream sauce (62F - Cooling); cooked pepper and tomato sauce (58F - Cooling); cooked mushroom sauce (58F - Cooling) Per Operator items cooling overnight did not reach 41F within 6 hours. See Stop Sale
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler; cooked seafood sauce (60F - Cooling); cooked cream sauce (62F - Cooling); cooked pepper and tomato sauce (58F - Cooling); cooked mushroom sauce (58F - Cooling) Per Operator items cooling overnight did not reach 41F within 6 hours. See Stop Sale
Raw animal food not separated from ready-to-eat food during preparation. Raw beef prepped on table directly over containers containing flour and rice. Observed raw beef on lids of both flour and rice containers. Operator removed containers, washed and sanitized lids.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler; raw shell eggs (50F - Ambient Air Temperature Cold Holding) Per Operator not prepared or portioned today Per Operator held in walk-in cooler since yesterday See Stop Sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); raw pork (48F - Cold Holding); cooked chorizo (48F - Cold Holding); cooked beans (48F - Cold Holding); milk (48F - Cold Holding); cut lettuce (48F - Cold Holding); liquid eggs (48F - Cold Holding); heavy cream (48F - Cold Holding); Per Operator was not prepared or portioned today Per Operator items held in walk-in cooler since yesterday Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler; raw shell eggs (50F - Ambient Air Temperature Cold Holding) Per Operator not prepared or portioned today Per Operator held in walk-in cooler since yesterday See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); raw pork (48F - Cold Holding); cooked chorizo (48F - Cold Holding); cooked beans (48F - Cold Holding); milk (48F - Cold Holding); cut lettuce (48F - Cold Holding); liquid eggs (48F - Cold Holding); heavy cream (48F - Cold Holding);
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked rice (121F - Hot Holding) Per Operator rice cooked prior to be in steam table less than 4 hours, reheated to 165F.
Toxic substance/chemical improperly stored. At bar; Cleaning chemical stored in same container with beverages. Operator removed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; cut tomatoes (49F - Ambient Cooling) since 9am at 10:16am 2nd temp at 11:34 49F. Per Operator tomatoes cut at 9am, at this rate will not reach 41F within four hours, placed in ice.
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. See Violation(s) 03A.
Time/temperature control for safety food not maintained frozen solid in a freezer. At walk in freezer; Commercially packaged cooked vegetables (34F - Cold Holding); Commercially packaged cooked beef patty (34F - Cold Holding); Commercially packaged cooked plantains (34F - Cold Holding)
Nov 28, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line; employee entered kitchen, put on gloves and began handling food without washing hands. Employee washed hands, changed gloves.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line; employee touched face and then began plating food, without washing hands. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped/portioned raw steak stored over ready to eat vegetables. Operator moved raw steak above vegetables.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged salmon, labeled to remove from package before thawing, no longer frozen. See Stop Sale.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged salmon, labeled to remove from package before thawing, no longer frozen. See Stop Sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage container on shelf over flip top cooler next to clean plates. Operator removed.
Food stored on floor. At bar; crate of limes stored on floor. Operator removed from floor.
Oct 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 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. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 0ppm, set up triple sink to chlorine 100ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At pan sitting on top of steam table; cooked pork chops (98°F - Hot Holding). Operator stated pork chops are cooked and then hot held until served, being held less than 3 hours, moved to grill to reheat to 165°F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Handwash sink used for purposes other than handwashing. At kitchen; hand wash sink used to rinse avocado. Operator discussed with employee.
No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink; no paper towels. Operator provided paper towels.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged salmon labeled to remain frozen until time of use no longer frozen and still in reduced oxygen package. Operator removed from package.
Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloth in use on prep table. Operator removed.
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.