LA STREGA BISTRO
275 S CHARLES RICHARD BEALL BLVD, Debary FL 32713 · 3863200399
Last inspected Aug 24, 2026 · 23 visits since October 2023
FEB 25
AUG 25
DEC 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 29 points off where it started.
Live rodent present. 1- live rodent running out of kitchen to front counter area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024073411 | Dec 19, 2024 | Feb 26, 2025 | — |
| 4--2024051707 | Aug 26, 2024 | Feb 10, 2025 | — |
| 4--2024004214 | Nov 1, 2023 | Jun 5, 2024 | $200 |
| 4--2023068702 | Nov 1, 2023 | Jan 25, 2024 | $400 |
| 4--2023017027 | Jan 4, 2023 | Apr 18, 2023 | $200 |
Inspection history
23 visits, newest first
Aug 24, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority6 Intermediate1 Basic
What the inspector wrote — 11 findingsThe state's own report →
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm chlorine
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over lasagna in walk in cooler. Operator relocated
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station ground sausage (44F - Cold Holding); Gorgonzola (44F - Cold Holding), less than 4 hours. Operator placed ice. Walk in cooler bolognese sauce (46F - Cold Holding); less than 4 ground sausage cook (50F - Cold Holding); more than 4 hours. Operator instructed.
Show the remaining 7 findings ▾
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/ Joseph A. 7- 23-2026 expired.
Handwash sink used for purposes other than handwashing. Containers with food placed in kitchen hand sink. Operator relocated.
No paper towels or mechanical hand drying device provided at kitchen handwash sink. operator placed.
No soap provided at front counter handwash sink.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk in cooler prepared more than 24 hours ago. operator updated.
Floor soiled/has accumulation of debris, by cook line.
Feb 12, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cheese sauce (50F - Cooling ); placed overnight. Operator instructed to discard.
Feb 11, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cheese sauce (50F - Cooling ); placed overnight. Operator instructed to discard.
Food stored in ice used for drinks. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Walk in cooler -pasta (45F - Cold Holding); butter (45F - Cold Holding);less than 4 hours. -Cook line make table unit clams (55F - Cold Holding); lasagna (45F - Cold Holding) Food preparation table, upper level, cream cheese (55F - Cold Holding)/ less than 4 hours, operator placed ice.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half at bar beer holding unit, opened 48 hours ago, operator updated.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun holster soiled with grime. Operator cleaned area
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. Ricardo.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.food worker wearing watch while preparing food. Operator removed..
Ice scoop handle in contact with ice. Operator relocated.
In-use tongs stored on equipment door handle between uses. Operator removed.
No Heimlich maneuver/choking sign posted. Provided operator. Operator posted. poster.
Dec 3, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce 132F in hot holding unit for two hours, in kitchen counter top. Operator instructed to reheat. Operator reheated to 165F.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ricardo.
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line make table unit cutting board soiled with food debris.
Dec 2, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cook line make table unit noodles (50F - Cold Holding); scallops (47F - Cold Holding); cooked mussels (62F - Cold Holding); raw chicken (43F - Cold Holding); 2 hours. Instructed operator to reduce amount. Operator placed ice. - Front counter pizza station in front of oven ricotta cheese (44F - Cold Holding); shredded cheese (44F - Cold Holding) placed ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce 132F in hot holding unit for two hours, in kitchen counter top. Operator instructed to reheat. Operator reheated to 165F.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ricardo.
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line make table unit cutting board soiled with food debris.
No paper towels or mechanical hand drying device provided at kitchen handwash sink. Operator restocked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk in cooler not date marked from 4 days ago. Operator updated. Corrected On-SiteCorrected On-SiteWarning**
Food stored on floor. Cans of tomatoes placed on storage area floor. Operator relocated.
In-use tongs stored on equipment door handle between uses. Operator removed.
Aug 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table clams (43-45F - Cold Holding); raw shrimp (45F - Cold Holding); spaghetti (43F - Cold Holding);operator placed ice. 30 minutes.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cook line cutting board soiled with grime. -can opener blade soiled with grime. Corrected on site.
No paper towels or mechanical hand drying device provided at cook line handwash sink.
No soap provided at cook line handwash sink.
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.
Carbon dioxide/helium tanks not adequately secured.
Ice buildup in reach-in freezer and/or walk-in freezer.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 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. Walk in cooler Salsa marinara 57F placed overnight. Operator instructed to discard.
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. Pizza Station sausages (50F - Cold Holding)/10 minutes; Operator sliced sausages.
Clam/mussel/oyster tags not marked with last date served. Mussels not date marked.Educated operator.
Dec 20, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3- flying insects by floor drain under three compartment sink, 5- flying insects under bar dish machine.
Dec 19, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 9 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar 10 ppm Chlorine.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3- flying insects by floor drain under three compartment sink, 5- flying insects under bar dish machine.
Rodent activity present as evidenced by rodent droppings found. 15- rodent droppings in food storage are under rolling cart fir canned goods. 2- rodent droppings on floor by dough mixer. 2- rodent droppings under front counter by where pizza boxes are stored. operator has cleaned area and sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line refrigerated drawers raw veal (48F - Cold Holding); less than 4 hours. Operator placed ice. -Cook-line make table unit Cooked ground beef (45F - Cold Holding), raw scallops (46F - Cold Holding); butter (44F - Cold Holding); pasta (45F - Cold Holding); bolognese (48F - Cold Holding); lasagna (50F - Cold Holding), less than 4 hours. Operator placed ice.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk in cooler, prepared 24 hours ago, not date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened energizer drink on food preparation table. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment and fryers. Soiled with grease and food debris,
Single-service articles improperly stored. Package of pizza boxes stored on front counter floor.
Water leaking from pipe and/or faucet/handle., by bar ice bin.
Oct 16, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Light not functioning. -multiple bulbs in kitchen
Light shield damaged/in disrepair. -light shield damaged over triple sink
Oct 8, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate5 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. -maintenance dishwasher tested 10ppm, primed machine and tested again, 10ppm -bar area dishwasher 10ppm
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards over triple sink are stained
Floor soiled/has accumulation of debris. -floor behind fryers
Ice buildup in reach-in freezer and/or walk-in freezer. -multiple reach-in freezers
Light not functioning. -multiple bulbs in kitchen
Light shield damaged/in disrepair. -light shield damaged over triple sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -significant accumulation of grease and food debris on sides of fryers and cooking equipment
Oct 4, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority3 Intermediate14 Basic
Show 20 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. -maintenance dishwasher tested 10ppm, primed machine and tested again, 10ppm -bar area dishwasher 10ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach-in cooler: cooked pasta 44F, sliced tomatoes 51F, butter slices 66F and cured pork 65F overfilled in top of cookline reach-in cooler and heavy whipping cream 47F, per employee all products less than 1 hour, employee relocated to lower portion of reach-in cooler to rapidly cool
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards over triple sink are stained
Handwash sink used for purposes other than handwashing. -handwash sink in kitchen has pasta
No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -multiple employee drinks on prep tables in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bags hanging off dry storage rack and cell phone on prep table, operator removed
Employee with no beard guard/restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. -floor behind fryers
Ice buildup in reach-in freezer and/or walk-in freezer. -multiple reach-in freezers
Ice scoop handle in contact with ice. -ice bin in bar area, operator removed
In-use tongs stored on equipment door handle between uses, operator removed
Light not functioning. -multiple bulbs in kitchen
Light shield damaged/in disrepair. -light shield damaged over triple sink
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light bulbs over can storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -significant accumulation of grease and food debris on sides of fryers and cooking equipment
Single-service articles improperly stored. -pizza boxes stored on the floor in front service area, operator relocated
Wall soiled with accumulated grease, food debris, and/or dust. -walls in dishwashing area have an accumulation of grease, food debris, and black, mold-like substance
Water leaking from pipe and/or faucet/handle. -handwash sink cold water handle leaking while in operation
Exit door locked. For reporting purposes only. -marked exit in bar area locked, operator unlocked
Sep 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Aug 27, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate2 Basic
Show 5 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. Bar Dish washer 10 ppm Chlorine
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carbonara and Cappaccio not identified as being raw.
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.
Hole in or other damage to front counter wall.
Ice buildup in front counter reach-in freezer.
Aug 26, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority4 Intermediate6 Basic
Show 15 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. Bar Dish washer 10 ppm Chlorine
Rodent activity present as evidenced by rodent droppings found. -20 rodent droppings on floor at front counter, under register. 1- rodent droppings on front counter shelving,next to TRUE freezer. -3 rodent droppings under pizza oven, by wood. -5 rodent droppings in bin, under three compartment sink. Operator is cleaning and sanitizing area.
Sewage/wastewater backing up through floor drains. Three compartment sink, waste water backing up, unto floor, when hand sink is running at the same time with dish machine,running.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See report l
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced mozzarella (49F - Cold Holding); placed in pizza station make table unit, operator instructed to discard.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at front counter, low boy unit not date marked from. Opened 24 hours ago.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carbonara and Cappaccio not identified as being raw.
No paper towels or mechanical hand drying device provided at kitchen handwash sink.
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.
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. Fish in walk in cooler, thawed in vacuum package. Operator instructed to discard.
Hole in or other damage to front counter wall.
Ice buildup in front counter reach-in freezer.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Wash ware area ceiling tile shows damage or is in disrepair.
Jan 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Bar cutting board stained with food debris
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.
Hole in or other damage to front counter wall, under cofee station.
Water leaking from bar dish washer.
Jan 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority7 Intermediate6 Basic
Show 17 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in cookline make table.
Rodent activity present as evidenced by rodent droppings found. 3- rodent droppings on floor under wood fired oven.. Operator cleaned and sanitized area,
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cans of whip cream 62F in kitchen Pepsi sliding glass door. Placed over night. Instructed operator to discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pepsi kitchen reach in cooler Whip cream 62F, placed over night. Operator discarded, Pizza station make table shredded cheese (44F - Cold Holding); sliced tomatoes (47F - Cold Holding)/3 hours.Operator placed ice. -Cookline make table scallops (52F - Cold Holding)/3 hours. Operator placed in another cold holding unit.
Clam/mussel/oyster tags not marked with last date served. Educated operator.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk opened 24 hours ago, in bar low boy unit,
Food-contact surface soiled with food debris, mold-like substance or slime. Bar cutting board stained with food debris
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
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.
Food stored on floor. Bag of onions stored on walk in cooler floor.
Hole in or other damage to front counter wall, under cofee station.
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -flour lid soiled with food debris at front counter.
Wash ware wall soiled with accumulated grease, food debris, and/or dust.
Water leaking from bar dish washer.
Nov 1, 2023□ Emergency Order Callback CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 1, 2023■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 1 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Rodent activity present as evidenced by rodent droppings found. 2 inside pan below microwave 1 in cabinet near soda station 1 on the floor under can storage 2 on cookline shelving Operator began cleaning and sanitizing areas. Massey serviced since previous inspection.
Nov 1, 2023Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
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 ▾
Rodent activity present as evidenced by rodent droppings found. 10-rodent droppings, on front counter floor, at corner of low boy unit and under front counter.
Oct 30, 2023Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live rodent present. 1- live rodent running out of kitchen to front counter area.
Rodent activity present as evidenced by rodent droppings found. 10-rodent droppings, on front counter floor, at corner of low boy unit and under front counter.
Oct 30, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled with food stain.
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
No conspicuously located ambient air temperature thermometer in holding unit.
Oct 27, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 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. 25 ppm.ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -front counter; ricotta cheese (52F - Cold Holding)/3 hours. Operator instructed to p,ace ice. -Triple kitchen reach in cooler ricotta (50F - Cold Holding)/3 horas. Operator placed ice. -kitchen salad station cut spinach (47F - Cold Holding) 30 minutes ice placed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crock pot at front counter, off marinara (112F - Hot Holding)/2 hours. Operator instructed to reheat.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled with food stain.
No paper towels or mechanical hand drying device provided at handwash sink.
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
No conspicuously located ambient air temperature thermometer in holding unit.
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.