LA NOPALERA MEXICAN RESTAURANT
1434 HENDRICKS AVE, Jacksonville FL 32207 · 904-399-1768
Last inspected Jul 22, 2026 · 11 visits since July 2023
OCT 24
MAR 25
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between F and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. One fly at bar area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2022014678 | Dec 17, 2021 | Apr 27, 2022 | $400 |
Inspection history
11 visits, newest first
Jul 22, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Live, small flying insects found Observed two flying insects next to bag in box soda shelf and approximately seven flying insects in bar area.
Jul 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found Observed two flying insects next to bag in box soda shelf and approximately seven flying insects in bar area.
Jul 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority5 Intermediate11 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale. Observed a can of tomato puree and a can of hominy dented and crimped at rim of cans. See Stop Sale.
Live, small flying insects found Observed two flying insects next to bag in box soda shelf and approximately seven flying insects in bar area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed pan with raw shelled eggs stored with ready to eat hot dogs. Chef removed hot dogs to properly store.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at reach-in cooler across from stove on cook line, fryer baskets including the handles, ice chute and surrounding area in large ice machine, holster for can opener, and soda gun at front service line soiled.
Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink at front service station to fill up water pitcher.
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and he had employees on duty read and sign form.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towels unable to dispense at hand wash sink at front service area. Operator rethreaded paper towels to have paper towels dispense properly.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food safety training certificates for Wendy and Marc expired 7-15-26.
Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles in warewashing area in disrepair/ peeling. Also, multiple ceiling tiles above storage shelf in warewashing area missing.
Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked cups on storage shelf next to soda dispenser on front service line unable to properly air dry
Equipment in poor repair. Observed multiple gaskets on reach-in coolers and drawers on cook line and walk in cooler (beer cooler either TCS foods) with torn gaskets. Also, handles on both reach-in cooler drawers below stove in disrepair.
Food stored on floor. Observed multiple sealed boxes of food stored on floor in walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave on cook line and both ovens on cook line soiled/ an accumulation of food debris. Chef started cleaning microwave during this inspection.
Non TCS food containers not cleaned at least once every 24 hours. Observed multiple large nacho chip containers in kitchen area not cleaned at least once every 24 hours.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters in hood areas above grill and fryers soiled. Also, shelf below grill has an accumulation of black debris and grease.
Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach-in cooler across from stove. Also, standing water in reach-in cooler in bar area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors throughout kitchen, prep area, warewashing area and food storage area.
Water leaking from pipe and/or faucet/handle. Observed pipe under hand wash sink at cook line leaking. Also, faucet at mop sink leaking.
Working containers of food removed from original container not identified by common name. Observed unlabeled large white bucket on storage shelf across from stove on cook line containing white substance removed from original packaging. Chef labeled container of salt.
Feb 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 4 high priority.
4 High priority8 Intermediate13 Basic
Show 25 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands with gloves on and only for 5 seconds before scooping foods, explained to him and he washed again properly
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then grabbed cooked pork and placed on grill, explained to him and he heated pork to 150f and washed hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Scooping chips and touched his printer, explained to him and he placed finger under deli paper
Live, small flying insects found. One fly by trash next to server area
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets with grease build up
Handwash sink used for purposes other than handwashing. Dumped ice in hand sink by ice bin,
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by server area and triple sink, employee placed one roll
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. For employees that manager couldn't find certifications for
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager here could not find folder with all the paperwork, for timed quesadillas and stuffed peppers
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager here could not find folder with all the paperwork, only found 2 certificates
Spray bottle containing toxic substance not labeled. Blue substance at bar, employee labeled it windex
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by server area and triple sink, no hot water comes out when handle opens
Accumulation of debris on exterior of warewashing machine. Old food debris
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. A couple of ceiling tiles peeling off and one moved so a hole is visible, at dish washing and prep area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On table above sugar, employee moved it to bottom shelf, server area, one open drink above foods in steamer, employee discarded it
Employee with no hair restraint while engaging in food preparation. Employee scoping chips and cook cooking without hair restraint
Equipment in poor repair. Gaskets in prep cooler at cook line torn
Food stored on floor. Raw chicken in container on beer walk in cooler
Ice scoop handle in contact with ice. Employee moved it, in ice bin
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line, old build up
No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line, emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in drink storage cooler not connected at bar
Single-service articles not stored inverted or protected from contamination. Trays for catering orders not inverted on storage shelf by walk in coolers, employee inverted them
Water leaking from pipe and/or faucet/handle. Faucet in hand sink at cook line
Working containers of food removed from original container not identified by common name. White powdery chips container, server area, employee stated it's sugar
Sep 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 2 high priority.
2 High priority9 Intermediate15 Basic
Show 27 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee ate and then she scooped chips for customer, explained to her and she washed hands ands changed scoop,
Live, small flying insects found. One fly at bar area
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Filogonio and Manuel Leon took test on 8/9/20, unable to reach them to ask if they have new certifications
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and fryer basket, employee took can opener to triple sink to be washed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees touching foods
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice bin, server area, employee placed some
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. For new employee here, she read and signed
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees expired on December 2024, one cook here for years could find his certificate either
Spray bottle containing toxic substance not labeled. 2 by cash register, employee stated cleaners, also a couple at bar
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at server area, employee turned it on
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Not closing all the way, both restrooms
Bowl or other container with no handle used to dispense food. On flour
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 3 ceilings tiles are peeling by dish machine area
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. A couple of open drink, employee discarded them
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food in reach in cooler, employee moved it
Employee with no hair restraint while engaging in food preparation. Cook cooking
Equipment in poor repair. Gasket torn in prep reach in cooler at cook line, also drawer unit
Food storage container/container lid cracked or broken. Cracked container for flour in back prep area
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, employee moved it
No copy of latest inspection report available. Unable to find it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by server area, also exterior of lids fod spices, cook line area, gaskets in drawer unit too
Single-service articles not stored inverted or protected from contamination. Lids not inverted on storage shelf by ice machine, manager inverted them
Water leaking from pipe and/or faucet/handle. Faucet and pipe of hand sink by cook line
Working containers of food removed from original container not identified by common name. Bulk container, with powder, server area, employee labeled it sugar
Portable fire extinguisher gauge in red zone. For reporting purposes only. By cook line
Mar 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 5 high priority.
5 High priority9 Intermediate14 Basic
Show 29 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 56f pork cooked last night, employee discarded it
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw meats then removed gloves and scooped cooked foods, explained to him and he washed hands
Live, small flying insects found. One by clean dishes in dish washing area
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm quat in bar triple sink, only put 2 tablets in 4 gallons, added 2 more tablets, 300 ppm
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. For quesadillas, employee wrote time on
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep container for cooked pork
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets
Handwash sink used for purposes other than handwashing. Ice in hand sink by ice bin
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee placed one
Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. For cooling pork
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook here for long time, could not find his certificate, and another cook since last inspection here
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tamales made 2 days ago
Spray bottle containing toxic substance not labeled. Cleaner for tables per employee
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing. One moved and two are peeling
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big pots
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. Tilapia in walking cooler, punctured by employee
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above to go containers, storage, employee moved it
Employee with no hair restraint while engaging in food preparation. Server scooping and cook, got one
Equipment in poor repair. Gasket in drawer unit and prep cooler
Floors not maintained smooth and durable. Floor panel peeling off in walk in cooler
Hood filter missing from automatic fire suppression/exhaust system. Washed yesterday
In-use tongs stored on equipment door handle between uses. On oven handle
No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. In beverage cooler
Portable fire extinguisher gauge in red zone. For reporting purposes only. By cook line
Oct 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 3 high priority.
3 High priority5 Intermediate16 Basic
Show 25 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook just arrived and started stirring beef, explained to him and he washed hands,
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook that just arrived and stirred beef washed hands for only 5 seconds, explained to him and he washed hands properly
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by chips container
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets, around nozzles, ice bin toon, ice machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
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. For 2 new employees
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees here for 2 months
Spray bottle containing toxic substance not labeled. Yellow substance, employee labeled degreaser
Accumulation of debris inside warewashing machine. And exterior
Ceiling/ceiling tile shows damage or is in disrepair. 4 peeling off in dish machine area
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. Open drink at server area, employee discarded it
Employee with no hair restraint while engaging in food preparation. Working with open foods,
Equipment in poor repair. Gasket in drawer unit and prep cooler
Floors not maintained smooth and durable. Peeling off in beer walk in cooler
Food storage container/container lid cracked or broken. Container for chimichangas shells is cracked, cook line area
Food stored on floor. Container with cut lettuce in walk in cooler
Hood filter missing from automatic fire suppression/exhaust system. 4, employee placed them
In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above salsa and chips, server area
Reach-in cooler interior/shelves have accumulation of soil residues. Some foggy water in prep cooler, interior bottom, also shelves at bar cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers on shelf above cut lettuce in walk in cooler
Working containers of food removed from original container not identified by common name. White powder, labeled flour by employee
Portable fire extinguisher gauge in red zone. For reporting purposes only.
Apr 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate10 Basic
Show 18 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by ice bin
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f rice on warmer, employed reheated it to 165f
Food-contact surface soiled with food debris, mold-like substance or slime. Arround nozzles, also can opener, ice machine too
Handwash sink used for purposes other than handwashing. Ice in hand dink by ice bin
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made a couple of days ago, dated by employee
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with 360 training only for food handler
Accumulation of debris inside warewashing machine. And exterior too
Bowl or other container with no handle used to dispense food. On sauce, cooler, employee removed it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above customer food, also one open drink at cook line, employee moved it and discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above customer food, storage area, employee moved it
Employee with no hair restraint while engaging in food preparation. Scooping chips
Equipment in poor repair. Gaskets torn in prep unit
Food storage container/container lid cracked or broken. Container for taco shells is cracked, cook line
No handwashing sign provided at a hand sink used by food employees. Hand sink by cook line, emailed sign
Outer openings not protected with self-closing doors.
Working containers of food removed from original container not identified by common name. Red powder in bucket, employee wrote name on, spices
Jan 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 3 high priority.
3 High priority7 Intermediate15 Basic
Show 25 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Scooping chips fast and chips are touching her fingers, she got gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above sauce, employee rearranged
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. For quesadillas, employee write time on
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping chips,
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine and around nozzles in drink machine
Handwash sink used for purposes other than handwashing. Dumping ice in hand sink at bar
No probe thermometer provided to measure temperature of food products.
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. New employee
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New employee here 3 months
Spray bottle containing toxic substance not labeled. Dining area, sanitizer per mgr, labeled
Accumulation of debris inside warewashing machine. And exterior too
Bowl or other container with no handle used to dispense food. On green sauce, employee removed it
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. Open drink by cook line, employee discarded it
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Scooping chips
Employee with no hair restraint while engaging in food preparation. Cook cooking
Equipment in poor repair. Gasket torn in prep cooler
Ice scoop handle in contact with ice. Employee moved it, bar ice bin
In-use wet wiping cloth/towel used under cutting board. At bar
No handwashing sign provided at a hand sink used by food employees. Hand sink by cook line
Outer openings not protected with self-closing doors. Rear door
Raw fruits/vegetables not washed prior to preparation. Employee cutting onions without washing them first, explained to him
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Pipe in hand sink at cook line
Wet wiping cloth not stored in sanitizing solution between uses. Dining area, discarded
Working containers of food removed from original container not identified by common name. Bulk container on shelf, employee wrote salt and sugar
Jul 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 5 high priority.
5 High priority7 Intermediate12 Basic
Show 24 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw beef them grabbed tomatoes, explained to him and he discarded tomato and washed hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee scooping chops and her finger touched chips, employees placed finger under deli paper
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating and cooking at the same time, explaining to him and he went to dining table,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47-64f cheese, raw beef, sour cream, cut lettuce, cut tomatoes, cooked birria in prep unit at cook line, employee wrote time, less than 4 hrs
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 90f quesadillas, cook line, no time, no procedure, wrote time on
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. Emailed one
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Jennifer Bermudez expired on January 2022
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine, around nozzles in soda machine
Handwash sink used for purposes other than handwashing. Container in hand sink by ice bin, employee moved it
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. New employees
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for several years
Spray bottle containing toxic substance not labeled. Sanitizer by dining area, labeled
Bowl or other container with no handle used to dispense food. Scooping chips
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. Gasket torn, prep unit at 64f
Drain cover(s) missing. In mop sink, mgr placed one
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. Open drink above prep area, mgr discarded it
Employee with no hair restraint while engaging in food preparation. Cooks cooking
Faucet/handle missing at plumbing fixture. Handle is broken in hand sink at bar
Hood filter missing from automatic fire suppression/exhaust system. 2 missing
Interior of oven/microwave has accumulation of black substance/grease/food debris. Fryer baskets
Outer openings not protected with self-closing doors. Rear door
Water leaking from pipe and/or faucet/handle. Pipe in hand sink by cook line, employee fixed it
Wet wiping cloth not stored in sanitizing solution between uses. Server area, employee discarded it
Working containers of food removed from original container not identified by common name. White powder, bulk container, server area, employee write name on
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.