LINGUI #1 CHINESE RESTAURANT
1371 S WALNUT STREET #1300, Starke FL 32091 · 904.964.5700
Last inspected Apr 16, 2026 · 12 visits since July 2023
AUG 24
SEP 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insect in kitchen during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021046628 | Sep 24, 2021 | Apr 20, 2022 | $1,200 |
Inspection history
12 visits, newest first
Apr 16, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Floor, walls and ceiling soiled/has accumulation of debris. Floor and wall at end of cook line by bulk rice containers soiled with grease and food debris. Floor under dry storage and warewashing area soiled with debris. Wall behind warewashing area soiled food debris.
Mar 11, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded.
0 High priority2 Intermediate9 Basic
Show 11 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/ One food manager for establishment, Wei Lin expired food manager certificate from 1/4/2026.
Food-contact surface soiled with food debris, mold-like substance or slime. Rice cookers on cook line with burned on food debris on lip of container around seal. Food prep table on cook line has build up of food debris along edges of the table where prep table meets equipment. Interior of flip top reach in cooler on the cook line has food debris build up along edges of top portion of the cooler. Cutting board on the cook line with food residue staining. Can opener on prep table soiled with old food debris.
Buildup of food debris/soil residue on equipment door handles. Reach in freezer in dry storage area with visibly soiled door handles.
Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, employee personal food stored on shelves of walk in cooler over and directly on food for customers. Operator relocated personal fish dish from on top of food for customers.
Floor, walls and ceiling soiled/has accumulation of debris. Floor and wall at end of cook line by bulk rice containers soiled with grease and food debris. Floor under dry storage and warewashing area soiled with debris. Wall behind warewashing area soiled food debris.
Food stored on floor. In walk in cooler, containers of sauce stored on the floor and bag of onions stored on the floor. Operator began relocating.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease and food debris in catch tray under cook line broiler oven. Shelves under cook line prep tables with build up of spilled food debris. Bulk rice containers at end of cook line soiled with grease debris build up. Glass doors of reach in freezer soiled with food residue.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer solution by three compartment sink, stored on the floor and visibly soiled with food residue.
Soiled dry wiping cloth in use. Multiple soiled wiping cloths stored on cook line prep stations.
Standing water in bottom of reach-in-cooler. Standing water at base of flip top reach in cooler on cook line.
Stored food not covered. In reach in freezer, uncovered containers of cooked pork and cut carrots. In walk in cooler multiple containers of chicken stored uncovered. Bulk flour, salt containers stored uncovered. Operator covered. Multiple sauce containers in walk in cooler uncovered.
Feb 5, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority5 Intermediate14 Basic
Show 23 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on cook line handling raw chicken with bare hands, place it in the wok then rinse hands and begin working with customers order of cooked chicken.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinse out metal bowl used as portion bowl on cook line without washing or sanitizing and place back on the cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line flip top reach in cooler, raw chicken in container over uncovered noodles in water. In the glass door reach in freezer, raw chicken stored over uncovered cooked ready to eat pork. Operator relocated storage locations.
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. Egg rolls held on cook line utilizing time as public health control missing product time marking. Employee states just placed out and discussed time marking.
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/ One food manager for establishment, Wei Lin expired food manager certificate from 1/4/2026.
Food-contact surface soiled with food debris, mold-like substance or slime. Rice cookers on cook line with burned on food debris on lip of container around seal. Food prep table on cook line has build up of food debris along edges of the table where prep table meets equipment. Interior of flip top reach in cooler on the cook line has food debris build up along edges of top portion of the cooler. Cutting board on the cook line with food residue staining. Can opener on prep table soiled with old food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink between prep and cook line blocked by empty containers stored in the sink. Operator removed the containers.
No soap provided at handwash sink. No soap at hand wash sink between prep station and cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler multiple containers of cooked chicken prepared on Sunday missing product date marking.
Bowl or other container with no handle used to dispense food. Metal can used as scoop in bulk rice containers with no handle.
Buildup of food debris/soil residue on equipment door handles. Reach in freezer in dry storage area with visibly soiled door handles.
Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, employee personal food stored on shelves of walk in cooler over and directly on food for customers. Operator relocated personal fish dish from on top of food for customers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket stored on single service cutlery box. Operator relocated.
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal containers stacked while wet.
Floor, walls and ceiling soiled/has accumulation of debris. Floor and wall at end of cook line by bulk rice containers soiled with grease and food debris. Floor under dry storage and warewashing area soiled with debris. Wall behind warewashing area soiled food debris.
Food stored on floor. In walk in cooler, containers of sauce stored on the floor and bag of onions stored on the floor. Operator began relocating.
Ice buildup in reach-in freezer and/or walk-in freezer. Glass door reach in freezer has ice build up along seal of doors.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, rice scoop stored in water at 66F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease and food debris in catch tray under cook line broiler oven. Shelves under cook line prep tables with build up of spilled food debris. Bulk rice containers at end of cook line soiled with grease debris build up. Glass doors of reach in freezer soiled with food residue.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer solution by three compartment sink, stored on the floor and visibly soiled with food residue.
Soiled dry wiping cloth in use. Multiple soiled wiping cloths stored on cook line prep stations.
Standing water in bottom of reach-in-cooler. Standing water at base of flip top reach in cooler on cook line.
Stored food not covered. In reach in freezer, uncovered containers of cooked pork and cut carrots. In walk in cooler multiple containers of chicken stored uncovered. Bulk flour, salt containers stored uncovered. Operator covered. Multiple sauce containers in walk in cooler uncovered.
Sep 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In standup reach in freezer, raw chicken on sheet tray over wrapped bag of cooked pork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line flip top reach in cooler, pork (45F - Cold Holding) stored directly next to cooling chicken. Discussed with operator.
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. Cooked chicken held on time as public health control on cook line missing time marking.
Toxic substance/chemical improperly stored. Two chemical spray bottles of sanitizer over single service sauce packets. Operator relocated the sauce packets.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line with build up of food residue staining. Cookline salamander oven with build up of food debris. Can opener blade with heavy build up. Portable cutting board on prep table with food residue staining.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by prep area.
No soap provided at handwash sink. No soap at hand wash sink by prep 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. No proof of food handler training for one food handling employee present during inspection, per operator just expired.
Bowl or other container with no handle used to dispense food. Metal can used as scoop in bulk rice container.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Collection of employee personal belongings on shelf over food prep station on cook line.
Floor soiled/has accumulation of debris. Accumulation of food debris at end of cook line on the floor and under equipment in ware washing area. Walk in cooler floor no longer easily cleanable.
Food stored on floor. Multiple jugs of sauce stored on the floor of the cook line and in walk in cooler.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives stored between flip top reach in cooler and prep table. Rice scoop in standing water at 87F. Scoop handle for cooked chicken in reach in cooler and bulk rice scoop in contact with product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door gasket with food debris build up. Walk in cooler door gasket with mold like substance. Bottom shelf of prep table by ware washing soiled with food debris. Cookline hood filters with grease build up. Exterior lid of bulk rice soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler closest the front counter soiled with food debris.
Stored food not covered. In cook line reach in cooler unvovered container of chicken and egg rolls. Multiple bulk containers of seasonings uncovered. Operator began to cover.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table and wok station.
Working containers of food removed from original container not identified by common name. Multiple bulk containers missing product labeling.
Mar 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 1 high priority.
1 High priority7 Intermediate12 Basic
Show 20 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In standup reach in freezer by dry storage, raw chicken stored over egg rolls. In walk in cooler raw chicken over unwashed cauliflower.
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. No bodily fluid clean up kit or written procedures available.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line has debris build up around the blade.
Manager or person in charge lacking proof of food manager certification. At time of inspection no proof of certified food manager for establishment.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at prep area hand wash sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection no proof of employee food handler training.
No soap provided at handwash sink. No soap at hand wash sink in prep area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles in walk in cooler missing product date marking.
Bowl or other container with no handle used to dispense food. Can used as scoop in bulk rice container.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored over chicken in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket over single service cutlery at front counter.
Floor, walls and ceiling soiled/has accumulation of debris. Wall at end of cook line with build up of food residue. Floor under cook line by fryers with grease build up.
Food stored on floor. In the walk in cooler, sauce buckets stored on the floor. Box of unwashed broccoli on floor of prep area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at 72F.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Dry storage reach in freezer with exposed insulation on the doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee smoothie juice and lactate in cook line reach in cooler.
Stored food not covered. Multiple products in walk in cooler with no cover. Bulk seasonings in dry storage with no cover. Operator began to cover bulk containers. In standup glass door reach in freezer, uncovered spring rolls.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on prep counters. Sanitizer solution at 0ppm chlorine clench, employee utilizing soap and water with no sanitizer.
Working containers of food removed from original container not identified by common name. Multiple bulk containers with no product labeling.
Nov 21, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2024Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At time of inspection no hot water for establishment due to the power being turned off.
Sep 30, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At time of inspection no hot water for establishment due to the power being turned off.
Aug 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 5 high priority.
5 High priority6 Intermediate15 Basic
Show 26 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee went from preparing raw chicken to making a customer order without washing hands with soap.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed at front service counter area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezers, raw lamb and chicken over packaged vegetables and raw shrimp over ice cream. Operators relocated raw items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, garlic in oil (49F - Cold Holding) stored on top of containers above the cooling plane of reach in cooler. Had operator relocated and discussed utilizing time as public health control.
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. Sweet and sour chicken held utilizing time as public health control not marked with time placed on time. Discussed with operator, operator asked employee to time label.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee in prep area using barehands no gloves to cut raw chicken.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line build up of rust and debris. Interior of reach in freezer opposite fryers has build up of food debris. Yellow portable cutting boards with build up of food residue staining.
Handwash sink used for purposes other than handwashing. Knives stored in hand wash sink at front counter.
No soap provided at handwash sink. No soap at prep area hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All time/temperature control food for safety in the walk in cooler missing date marking. Per operator cooks have system and pull food to discard weekly on Saturday. Discussed with operator all time/temperature control food for safety needs to be date marked within 24 hours of preparation.
Bowl or other container with no handle used to dispense food. Metal can used as scoop in bulk rice containers. Plastic bowl used as scoop in bulk sugar container.
Buildup of food debris/soil residue on equipment door handles. Flip top reach in cooler on cook line door handles have soiled residue.
Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler personal food on shelf over unwashed produce. In the reach in freezer personal food over prepared pork. Operator relocated the personal food from the reach in freezer.
Floors, walls and ceiling soiled/has accumulation of debris. Build up of grease on floor under wok station at the end of the cook line. Build up of debris on floor of prep/warewashing area. Walls at end of cook line by rice containers with food residue staining. Ceiling through kitchen has food vapor staining.
Food stored on floor. In the walk in cooler, containers of sauce stored on the floor. Operator began relocating.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives stored on cook line between reach in cooler and prep table. Rice scoop in water 87F. Operator relocated the knife and rice scoop.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Standup reach in freezer in hallway has exposed insulation on the doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket with build up of mold like substances. Grease forming under cook line hood system filters. Per operator attempting to have hood system repaired.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of cook line flip top reach in cooler has build up of spilled food debris.
Reuse of single-service or single-use articles. Establishment reusing single service tin cans as scoops.
Single-service articles improperly stored. In storage hallway, boxes of single service lids and containers stored on the floor.
Stored food not covered. Uncovered containers of sauce in the walk in cooler. Bulk flour, salt, sugar containers in prep area not covered.
Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in mop bucket at mop sink.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored in wok station and under in use cutting board in prep area.
Working containers of food removed from original container not identified by common name. Bulk sugar in soy sauce container with no label.
Dec 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 6 high priority.
6 High priority5 Intermediate16 Basic
Show 27 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling apron and hat then prepare food on the cook line with no employee hand wash.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly by the mop sink and three compartment sink.
Nonfood-grade bags used in direct contact with food. Plastic grocery bags used in direct contact to store cooked shrimp in the reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw chicken over ready to eat sauce. Operator relocated the raw chicken. In the reach in freezer in the prep area, raw chicken over ready to eat krab sticks. Employee relocated the raw chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the standup reach in cooler by the front counter, dumplings (47F - Cold Holding); krab rangoon (46F - Cold Holding); chicken (47F - Cold Holding); chicken on a stick (45F - Cold Holding); chicken wings (46F - Cold Holding) per operator employees have been in and out of cooler during the morning prep. At conclusion of inspection all items from reach in cooler relocated to the walk in cooler and in temperature range.
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. At time of inspection chicken and egg rolls held on time as public health control with no time marking. Employee placed time stickers on both items.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line and portable cutting board on the prep table have build up of food residue staining. Can opener on the prep table with large amount of build up around the blade. Build up of burned food debris in the side of the rice hot holding unit.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test sanitizer solution or three compartment sink.
No soap provided at handwash sink. No soap at hand wash sink in the prep area.
Records/documents for required employee training do not contain all of the required information. Food handler training certificates missing the day the training was completed only the year and month notated on certifications.
Bowl or other container with no handle used to dispense food. Metal can used as scoop in the bulk rice container. Plastic portion cups used as scoops in bulk seasoning containers.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in the reach in cooler over cooked chicken to be served to customers. In the walk in cooler, mussels in shells over food to be served to customers. Operator relocated the employee food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored over single service carry out containers by the pass through window.
Floor, walls and ceiling soiled/has accumulation of debris. Accumulation of food debris and grease on the floor under the main cook line. Build up of food debris under prep area shelves and under the three compartment sink. Walls behind three compartment sink have food residue debris.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at ambient air temperature of 68F. Operator relocated the rice scoop.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Standup reach in freezer in the dry storage area with exposed insulation on the inside of the freezer doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over main cook line with build up of grease. Reach in coolers on the main cook line have build up of debris in the door gasket. Walk in cooler door gasket with mold like substance spots. Exterior of bulk rice containers and bulk seasoning container have accumulation of food debris. Shelves of prep area have build up of food residue.
Old food stuck to clean dishware/utensils. On the shelf over the three compartment sink, clean containers with buildup of old food residue on the containers.
Open dumpster lid. Green dumpster lid open.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior to the standup reach in cooler and reach in freezer on the cook line.
Reuse of single-service or single-use articles. Reuse of tin cans as rice scoop.
Single-service articles improperly stored. Single service carry out containers and lids on the floor of the storage hallway.
Stored food not covered. In the standup reach in freezer, uncovered containers of spring rolls.
Time/temperature control for safety food thawed in an improper manner. Chicken being thawed in the three compartment sink in standing water.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket by the three compartment sink at 0ppm. Employee added chlorine bleach to 50ppm.
Working containers of food removed from original container not identified by common name. Bulk cornstarch, sugar, salt container with no product labeling. Operator labeled the bulk container.
Jul 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insect in kitchen during inspection.
Nonfood-grade bags used in direct contact with food. To go bags in direct contact with dumplings in reach in freezer.
Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23. Person in charge attempting to renew during inspection.
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. Cabbage, broccoli, chicken, egg rolls held on time per person in charge with no time mark. Person in charge marked during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of front reach in cooler with debris buildup.
Handwash sink not accessible for employee use at all times. Items stored in back hand wash sink. Person in charge removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge utilizes bleach, unable to provide test strips.
No soap provided at handwash sink. No soap or papertowels at back hand wash sink. Person in charge provided.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees with copied certificate.
Buildup of food debris/soil residue on equipment door handles. Exterior handles of reach in cooler, reach in freezer, handles on rice cookers with debris buildup. Heavy debris buildup on exterior of bulk containers of dry goods.
Equipment in poor repair. Shelving in front reach in cooler by cash register broken, siding pieces.
Floor soiled/has accumulation of debris. Floors with grease buildup on floor under cookline. Floors under triple sink, in dry storage with debris buildup.
Garbage on the ground and/or pad around dumpster. Large amount of used oil boxes stored outside back door. Flying insect ps present.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 74F.
Outer openings not protected with self-closing doors. Self closer missing from back door.
Reuse of single-service or single-use articles. Narrow neck bottle single service item used as scoop.
Stored food not covered. In walk in cooler multiple items stored uncovered. Also, buckets of food stored on floor. Also, personal food stored over food to be served to customers in reach in cooler in dining room.
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.