LE BERGER RESTAURANT LLC
1216 S DIXIE HWY, Lake Worth FL 33460 · 561.577.8513
Last inspected Aug 13, 2026 · 21 visits since August 2023
JUL 25
OCT 25
MAR 26
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. One live mouse in hallway. Went in storage room in hallway in dining room. Unable to find.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
11 cases · $8,440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026017417 | Mar 10, 2026 | Apr 16, 2026 | $800 |
| 2--2026012197 | Dec 19, 2025 | Mar 30, 2026 | $440 |
| 2--2025058278 | Jul 14, 2025 | Sep 17, 2025 | $800 |
| 2--2024016140 | Mar 12, 2024 | Aug 20, 2024 | $1,600 |
| 2--2023060213 | Oct 24, 2023 | Dec 6, 2023 | $800 |
| 2--2023048999 | Aug 24, 2023 | Nov 20, 2023 | — |
| 2--2023020910 | Apr 11, 2023 | Jun 19, 2023 | $800 |
| 2--2021054761 | Nov 16, 2021 | Jan 10, 2022 | $800 |
| 2--2021046269 | Oct 1, 2021 | Nov 9, 2021 | $1,600 |
| 2--2019046820 | Aug 19, 2019 | Oct 17, 2019 | $400 |
| 2--2019005718 | Feb 1, 2019 | Mar 5, 2019 | $400 |
Inspection history
21 visits, newest first
Aug 13, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Nonfood-grade bags used in direct contact with food. Nonfood-grade plastic thank you bags used to store raw meat in kitchen glass door reach in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles with holes in kitchen area.
Kitchen reach-in cooler interior/shelves have accumulation of soil residues/mold like substance.
Aug 12, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 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 priority0 Intermediate2 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Nonfood-grade plastic thank you bags used to store raw meat in kitchen glass door reach in cooler.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 30 rodent dropping on floor space right of kitchen reach in cooler. Observed approximately 20 rodent droppings on floor underneath and behind kitchen prep table. Observed approximately 20 rodent droppings on floor of cleaning storage closet.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw whole shell eggs (50F - Ambient Cold Holding) stored in Coca Cola reach in cooler in front storage area. Per operator, items have been stored for 2 hours. Operator moved to kitchen reach in cooler to chill.
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. cooked chicken (50F - Cold Holding); cooked turkey (51F - Cold Holding) cooked chicken; cooked pasta (48F - Cold Holding) not prepped or portioned today stored in kitchen glass door reach in cooler. Per operator items have been stored overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50F - Cold Holding); cooked turkey (51F - Cold Holding) cooked chicken; cooked pasta (48F - Cold Holding) not prepped or portioned today stored in kitchen glass door reach in cooler. Per operator items have been stored overnight. Operator discarded. See stop sale.
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles with holes in kitchen area.
Kitchen reach-in cooler interior/shelves have accumulation of soil residues/mold like substance.
May 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Back exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Heavy grease and food debris build up underneath cook line equipment.
No conspicuously located ambient air temperature thermometer in holding unit in flip top and reach in coolers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Atosa reach in fan covers soiled with mold like substance.
Reach-in cooler interior/shelves have accumulation of soil residues.
May 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (56-58F - Cooling) in deep filled covered container for more than 6 hours overnight in Atosa reach in cooler. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (56-58F - Cooling) in deep filled covered container for more than 6 hours overnight in Atosa reach in cooler. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked leeks (45-50F - Cold Holding); legume (50F - Cold Holding); cooked carrots (56F - Cold Holding); pork fat (51F - Cold Holding); cooked leaks (58F - Cold Holding) not prepped or portioned today stored in stainless steel Atosa reach in cooler. Per operator, items have been stored in cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked leeks (45-50F - Cold Holding); legume (50F - Cold Holding); cooked carrots (56F - Cold Holding); pork fat (51F - Cold Holding); cooked leeks (58F - Cold Holding) not prepped or portioned today stored in stainless steel Atosa reach in cooler. Per operator, items have been stored in cooler overnight. See stop.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (56-58F - Cooling) in deep filled covered container for more than 6 hours overnight in Atosa reach in cooler.
Back exterior door has a gap at the threshold that opens to the outside.
Bowl or other container with no handle used to dispense food. Plastic to go containers stored in multiple food containers in reach in coolers.
Floor soiled/has accumulation of debris. Heavy grease and food debris build up underneath cook line equipment.
No conspicuously located ambient air temperature thermometer in holding unit in flip top and reach in coolers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Atosa reach in fan covers soiled with mold like substance.
Reach-in cooler interior/shelves have accumulation of soil residues.
May 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris. Floor heavily soiled with grease/food debris surrounding water heater right of triple sink.
Mar 11, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 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/. Emmanuel Georges expired 10/6/2025. No other food manager certification provided.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile above reach in freezer.
Floor soiled/has accumulation of debris. Floor heavily soiled with grease/food debris surrounding water heater right of triple sink.
Mar 10, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Roach activity present as evidenced by live roaches found. Observed approximately 5 roaches entering and exiting crack in wall/floor right of prep line flip top in kitchen. Observed approximately 1 roach on floor underneath Atosa reach in freezer in kitchen.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings on floor underneath Atosa reach in freezer in kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (93F - Hot Holding) on top of pans on steam table for less than 4 hours. Operator opted to discard item.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut cabbage (53F - Cooling for 2 hours at 1:25, 53F at 2:00) in deep filled container at prep line reach. Operator mixed item and moved to reach in cooler to increase cooling rate.
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/. Emmanuel Georges expired 10/6/2025. No other food manager certification provided.
Bowl or other container with no handle used to dispense food. Styrofoam cup with no handle stored in multiple in use food storage containers in reach in cooler. Operator removed.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile above reach in freezer.
Dead rodent present. Observed one dead rodent on floor in mop storage closet in back hallway.
Floor soiled/has accumulation of debris. Floor heavily soiled with grease/food debris surrounding water heater right of triple sink.
Dec 19, 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 ▾
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/ Emmanuel Georges 10/6/2020, expired certified food manager certification. No other certified food managers
Oct 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 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/ Emmanuel Georges 10/6/2020, expired certified food manager certification. No other certified food managers
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler, poked chicken and cooked goat not date marked. Employee stated held more than 24 hours.
Buildup of food debris/soil residue on equipment door handles. In kitchen, three door reach in cooler has food debris on doors and handles.
Equipment in poor repair. Reach in three door cooler in kitchen, gaskets are torn.
Jul 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Glass door reach in cooler in disrepair.
Jul 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
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 kitchen reach in cooler, spaghetti sauce (47F - Cold Holding); legumes (50F - Cold Holding); raw fish (50F - Cold Holding); cooked chicken (52F - Cold Holding); cooked goat (53F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, pickled cabbage (60F - Cold Holding), not prepared or portioned today. Operator stated item hekd out of temperature approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed item into freezer to quick chill. At kitchen reach in cooler, spaghetti sauce (47F - Cold Holding); legumes (50F - Cold Holding); raw fish (50F - Cold Holding); cooked chicken (52F - Cold Holding); cooked goat (53F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked plantains (81F - Hot Holding), operator stated items held out of temperature approximately 1 hour. Advised operator to reheat product to 165F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Many items inside reach in cooler/freezer prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking.
Equipment in poor repair. Glass door reach in cooler in disrepair.
Food stored on floor. At kitchen, food stored on floor-Cut plantains, washed cut vegetables. Operator moved food to shelf.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign for designated handwashing sink.
Time/temperature control for safety food thawed in an improper manner. At kitchen, raw pork thawing in standing water.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 58 f cooling overnight in the upright reach in cooler in the kitchen
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. Cooked chicken 58 f cooling overnight in the upright reach in cooler in the kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked chicken in the upright cooler in the kitchen. Explained and manager rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw turkey and raw pork thawing in standing water in two compartments of the three compartment sink. Raw turkey temperature 70 f, raw pork temperature 109 f as per employee put in at 8 am. Current time 10 am. As per manager will start cooking at 10:30 am. Explained proper thawing method. Best one to remove from freezer and put in the cooler to thaw. In an emergency thaw under cold running water. Food temperature cannot go above 41 f during the thawing.
Employee personal food not properly identified and segregated from food to be served to the public. Half used personal water bottle stored with and above food in the reach in cooler. Explained and manager moved bottle to bottom shelf.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Both lemonade bottles in glass door cooler in the dining room.
Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler by kitchen entrance.
Time/temperature control for safety food thawed in an improper manner. Raw turkey and raw pork thawing in standing water in two compartments of the three compartment sink. Raw turkey temperature 70 f, raw pork temperature 109 f as per employee put in at 8 am. Current time 10 am. As per manager will start cooking at 10:30 am. Explained proper thawing method. Best one to remove from freezer and put in the cooler to thaw. In an emergency thaw under cold running water. Food temperature cannot go above 41 f during the thawing. Thaw in microwave. After thawing in microwave food should go directly on cooking surface (fryer,grill,oven). Thaw in the process of cooking ( frozen hamburger on the grill,frozen wings in the fryer )
Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm, manager added chlorine. Chlorine 100 ppm.
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee prepared washcloth solution using chlorine then started to handle food. Stopped and explained. She washed hands.
Handwash sink used for purposes other than handwashing. 5 gallon white plastic bucket stored in hand sink. Explained and employee removed the bucket.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Upright cooler doors are soiled.
Reach-in cooler interior/shelves have accumulation of soil residues.
Sep 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate1 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. cooked turkey 50 f cooling overnight, cooked chicken drumsticks 51 f cooling over night
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked turkey 50 f cooling overnight, cooked chicken drumsticks 51 f cooling over night
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ( Cut lettuce 60 f at 9:24 am second temperature 60 f at 9:47 am, large container of pickle ( shredded cabbage carrots) 55 f at 9:24 am second temperature 55 f at 9:47 am in flip top cooler. No other time temperature controlled food in flip top cooler, as per manager all prepared an hour ago ) No change in temperature. At this rate of ambient cooling it will not reach 41 f or colder within 4 hours from cutting. cooked turkey 50 f cooling overnight, cooked chicken drumsticks 51 f cooling over night
Reach-in cooler interior/shelves have accumulation of soil residues. Upright produce cooler in the dining room.
Sep 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority1 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked turkey 50 f cooling overnight, cooked chicken drumsticks 51 f cooling over night
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Commercially packaged raw chicken stored over box of plantations in upright freezer. Explained and manager asked to rearrange. Employee rearranged.
Raw animal food stored over or with unwashed produce. Raw pork bucket over open box of habanero peppers in upright cooler. Explained and employee rearranged.
Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings on top of hot water heater in the corner by three compartment sink. Explained and employee cleaned the area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked turkey 50 f cooling overnight, cooked chicken drumsticks 51 f cooling over night
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw turkey 90 f thawing in standing hot water in three compartment sink, raw pork 74 f under running hot water in three compartment sink. As per manager approximately 1 and half hour in the three compartment sink. Explained. Employee will start cooking soon.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ( Cut lettuce 60 f at 9:24 am second temperature 60 f at 9:47 am, large container of pickle ( shredded cabbage carrots) 55 f at 9:24 am second temperature 55 f at 9:47 am in flip top cooler. No other time temperature controlled food in flip top cooler, as per manager all prepared an hour ago ) No change in temperature. At this rate of ambient cooling it will not reach 41 f or colder within 4 hours from cutting. cooked turkey 50 f cooling overnight, cooked chicken drumsticks 51 f cooling over night
Employee personal food not properly identified and segregated from food to be served to the public. Half used personal water bottle stored with and above food in upright cooler in the kitchen. Employee removed the bottle.
Food stored on floor. Rice bag stored on floor in the kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Upright produce cooler in the dining room.
Time/temperature control for safety food thawed in an improper manner. Raw turkey 90 f thawing in standing hot water in three compartment sink, raw pork 74 f under running hot water in three compartment sink. As per manager approximately 1 and half hour in the three compartment sink.
Time/temperature control for safety food thawed under hot running water. Raw turkey 90 f thawing in standing hot water in three compartment sink, raw pork 74 f under running hot water in three compartment sink. As per manager approximately 1 and half hour in the three compartment sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm by service window. Employee changed the solution. Chlorine 100 ppm.
Mar 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler shelves soiled.
Mar 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Food prepared in a private home. See stop sale. 6 bottles of Haitian Cremas prepared at home. Advised operator even if prepared on premises. He can not sell in this establishment because they do not have alcohol license. This is alcoholic beverage.
Roach activity present as evidenced by live roaches found. 1 live roach on floor in front of glass door freezer. Went under the freezer 1 live roach on floor behind corn meal bin by upright cooler.
Stop Sale issued due to food originating from an unapproved source. 6 bottles of Haitian Cremas prepared at home. Advised operator even if prepared on premises. He can not sell in this establishment because they do not have alcohol license. This is alcoholic beverage.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried plantains 104 f in a pan on top of steam table pan, hard boiled eggs 89 f in a pan on top f steam table pan. As per manager both less than 2 hours. Advised to reheat to 165 f then hot hold 135 f or hotter.
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.
Bowl or other container with no handle used to dispense food. Round container in corn meal bin.
Employee personal food not properly identified and segregated from food to be served to the public. Personal beverages stored with and above food in glass door cooler near entrance to the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Female purse and phone stored on top of sugar bag on the shelf. Explained and manager removed both.
Floor soiled/has accumulation of debris. Floor Under corn meal bin wet and soiled with foul Oder. Employee cleaned and sanitized.
No handwashing sign provided at a hand sink used by food employees. Hand sink in the kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler shelves soiled.
Time/temperature control for safety food thawed in an improper manner. Pork and beef thawing in standing water in 2 of the three compartment sink. Temperature 40-41 f explained.
Oct 25, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (63-76F - Cooling); cooked Turkey (66F - Cooling); cooked Turkey (66F - Cooling); in three door cooler at cook line; as per operator food cooked yesterday and stored in big plastic tubs covered to cool overnight; foods never reached 41 F or below within 6 hours; See Stop Sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (63-76F - Cooling); cooked Turkey (66F - Cooling); cooked Turkey (66F - Cooling); in three door cooler at cook line; as per operator food cooked yesterday and stored in big plastic tubs covered to cool overnight; foods never reached 41 F or below within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (61F - Cold Holding) in there compartment sink; as per operator food being thawed; food no longer 41 F or below; advised operator to move food inside cooler; operator stated to it will be cooked immediately;
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cooked pork and turkey in 3 door cooler at cook line; advised operator to store properly
Oct 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (63-76F - Cooling); cooked Turkey (66F - Cooling); cooked Turkey (66F - Cooling); in three door cooler at cook line; as per operator food cooked yesterday and stored in big plastic tubs covered to cool overnight; foods never reached 41 F or below within 6 hours; See Stop Sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (63-76F - Cooling); cooked Turkey (66F - Cooling); cooked Turkey (66F - Cooling); in three door cooler at cook line; as per operator food cooked yesterday and stored in big plastic tubs covered to cool overnight; foods never reached 41 F or below within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (61F - Cold Holding) in there compartment sink; as per operator food being thawed; food no longer 41 F or below; advised operator to move food inside cooler; operator stated to it will be cooked immediately;
No soap provided at handwash sink at cook line and handwash sink in the bathroom; Operator provided
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
No handwashing sign provided at a hand sink at cook line used by food employees. Advised operator to post sign
Reach-in cooler interior/shelves have accumulation of soil residues- glass door cooler at storage area;
Time/temperature control for safety food thawed in an improper manner. Raw pork and raw turkey thawing in three compartment sink at room temperature; advised operator to turn cold water on; operator turned cold water on on one compartment;
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cooked pork and turkey in 3 door cooler at cook line; advised operator to store properly
Aug 24, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. goat (54F - Cooling ); chicken (50F - Cooling); chicken (55F - Cooling); Akra (54F - Cooling); cooked sauce (56F - Cooling) in three glass door cooler. Operator states food not prepped or portioned today. Cooling in unit overnight. Food did not reach 41F within 6 hours. Food items in large containers covered. Unit not Maintaining temperature.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. goat (54F - Cooling ); chicken (50F - Cooling); chicken (55F - Cooling); Akra (54F - Cooling); cooked sauce (56F - Cooling) in three glass door cooler. Operator states food not prepped or portioned today. Cooling in unit overnight. Food did not reach 41F within 6 hours. Food items in large containers covered. Unit not Maintaining temperature. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (54F - Cold Holding) in Coca Cola cooler in dining room. Operator states food not prepped or portioned today. In unit over four hours.
Floor area(s) covered with standing water. In cracks in flooring of kitchen.
Hole in or other damage to wall. Wall in disrepair In front of freezer unit at end of kitchen
No conspicuously located ambient air temperature thermometer in holding unit. Three glass door cooler in kitchen
No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Throughout kitchen
Aug 23, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 17 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority0 Intermediate11 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. goat (54F - Cooling ); chicken (50F - Cooling); chicken (55F - Cooling); Akra (54F - Cooling); cooked sauce (56F - Cooling) in three glass door cooler. Operator states food not prepped or portioned today. Cooling in unit overnight. Food did not reach 41F within 6 hours. Food items in large containers covered. Unit not Maintaining temperature.
Presence of insects, rodents, or other pests. One live mouse in hallway. Went in storage room in hallway in dining room. Unable to find.
Roach activity present as evidenced by live roaches found. One live roach on wall above clean equipment in kitchen. One live roach under shelf above prep table in kitchen. One live roach on floor under prep table in kitchen. Killed removed and sanitized areas.
Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings in storage room in hallway Approximately 30 droppings on floor infront of freezer unit in kitchen 10 Rodent droppings on floor in front of three door cooler in kitchen. 2 rodent droppings on shelf above bane Marie with to go containers Approximately 20 rodent droppings on shelf above hand sink in kitchen. Removed cleaned and sanitized areas
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. goat (54F - Cooling ); chicken (50F - Cooling); chicken (55F - Cooling); Akra (54F - Cooling); cooked sauce (56F - Cooling) in three glass door cooler. Operator states food not prepped or portioned today. Cooling in unit overnight. Food did not reach 41F within 6 hours. Food items in large containers covered. Unit not Maintaining temperature. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (54F - Cold Holding) in Coca Cola cooler in dining room. Operator states food not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (54F - Cold Holding) in Coca Cola cooler in dining room. Operator states food not prepped or portioned today. In unit over four hours.
Floor area(s) covered with standing water. In cracks in flooring of kitchen.
Floor soiled/has accumulation of debris. Throughout kitchen
Food stored on floor. Pork on floor in kitchen
Hole in or other damage to wall. Wall in disrepair In front of freezer unit at end of kitchen
No conspicuously located ambient air temperature thermometer in holding unit. Three glass door cooler in kitchen
No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Coca Cola glass reach in cooler in dining room
Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water bucket Chicken thawing in standing water in triple sink
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Throughout kitchen
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
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.