LOS AVINA
830 E HATHAWAY AVE STE 3, Bronson FL 32621 · 352-441-4208
Last inspected Aug 26, 2026 · 10 visits since August 2023
JUL 24
JAN 25
JUL 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Two flies flying in kitchen near cookline.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 1 high priority.
1 High priority6 Intermediate13 Basic
What the inspector wrote — 20 findingsThe state's own report →
Container of medicine improperly stored. Box of medicine pills stored on clean ware rack with clean dishes. Employee removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
Handwash sink not accessible for employee use at all times. Spoon and bottles in two kitchen handwash sinks. employee removed items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for Quat three-compartment sink
Show the remaining 16 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels are front server station handwash sink. Manager placed towels at handwash sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment does not have food handler certificates for an employees and three employees have been employed more than 60 days
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. Person in charge cannot provide verifiable proof that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses for # employees.
Bowl or other container with no handle used to dispense food. Food dispensed (rice, beans, condiments. )with a bowl without a handle.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in kitchen.
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
Employee personal food not properly identified and segregated from food to be served to the public. employee food in reach in cooler on top shelf above food served to the public and not identified. employee removed employee food
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employee cell phone on clean ware rack with clean dishes. employee removed.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( cups at server station )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Floor area(s) covered with standing water. Standing water in hallway going to men's room
In-use tongs stored on equipment door handle between uses.\ Tongs on oven handle on cookline. Employee removed.
Open dumpster lid. Dumpster with lid open
Opened employee beverage container in a cold holding unit with food to be served to customers. employee drink bottle in reach in freezer stored above food served to the public. employee placed on bottom shelf.
Single-service articles not stored inverted or protected from contamination. Single service trays not inverted in kitchen, employee inverted.
Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in mop bucket water and floor. Mop placed to hang dry
Mar 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Wrapped portion of raw beef stored directly above pans containing salsa in bottom of refrigerated make-table at cookline. Employee moved the raw beef to the bottom shelf during this inspection. 2. Carton of raw shell eggs stored on shelf above jugs of margarita mix inside reach-in cooler in server station. Manager moved the raw eggs to the bottom shelf during the his inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan on cart at cookline: chicken (48F - Cold Holding); beef (61F - Cold Holding). Employee at cookline stated both items have been held at room temperature since 12pm and added ice to rapidly cool to 41F. chicken (48F 2:50, 41F 3:45 - Cooling); beef (61F 2:50, 41F 3:45 - Cooling)
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One server scooping ice and handling food without proof of food handler training. Server stated she has been employed at this location for approximately four months.
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. Two employees working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
Bowl or other container with no handle used to dispense food. Single-use foam takeout cup without handle stored down inside pan of cilantro. Employee discarded the cup during this inspection.
Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured near back door of kitchen.
Cardboard used to line nonfood-contact shelves. Cardboard use to line dish shelf near cookline. Manager discarded the cardboard during this inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks and is no longer smooth and cleanable.
Employee personal food not properly identified and segregated from food to be served to the public. Employee's box of pizza sitting on top of reach-in freezer near cookline. Employee removed the pizza from the area during this inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline handling food with bracelet on wrist.
Food stored on floor. Container of cooking oil stored directly on floor at cookline. Employee removed the oil from the floor during this inspection.
Missing drain plug at dumpster. One dumpster missing drain plug.
Open dumpster lid. Lids of all three dumpsters left open behind building.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored down inside mop bucket near mop sink. Manager hung the mop to dry during this inspection.
Jul 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 11 high priority.
11 High priority4 Intermediate9 Basic
Show 24 findings ▾
Container of medicine improperly stored. Bottle containing nausea medicine stored on wire shelving directly above open pans containing cooked ground beef. Employee removed medicine from the shelf during this inspection.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside walk-in cooler: beans (46F - Cold Holding); beans (46F - Cold Holding); beans (48F - Cold Holding); cheese (47F - Cold Holding); cheese (48F - Cold Holding). Employee stated all items were cooked the previous day and placed into the cooler to cool overnight. Stop sales issued.
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. Inside walk-in cooler: beans (46F - Cold Holding); beans (46F - Cold Holding); beans (48F - Cold Holding); cheese (47F - Cold Holding); cheese (48F - Cold Holding). Employee stated all items were cooked the previous day and placed into the cooler to cool overnight. Stop sales issued.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee reached into tortilla chips with bare hands and placed them into a serving basket. Stop sale issued. Inspector educated employee on proper glove usage.
Live, small flying insects found Two flies flying in kitchen near cookline.
Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2025.
Raw animal food stored over/not properly separated from ready-to-eat food. Two cartons containing raw shell eggs stored on shelf directly above open pans containing cooked beans inside walk-in cooler. Employee moved the eggs to the bottom shelf during this inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Inside walk-in cooler: pork (47F - Cold Holding). Employee stated the pork has been stored inside unit for two days. 2. On table in kitchen at entrance: salsa (72F - Cold Holding). Salsa is made in-house and is stored in a bottle sitting on table at room temperature. Server stated no employees can be sure of how long the salsa has been stored on the table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside walk-in cooler: pork (47F - Cold Holding). Employee stated the pork has been stored inside unit for two days. Stop sale issued. 2. On table in kitchen at entrance: salsa (72F - Cold Holding). Salsa is made in-house and is stored in a bottle sitting on table at room temperature. Server stated no employees can be sure of how long the salsa has been stored on the table. Stop sale issued.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Inside walk-in cooler: pico (48F - Cold Holding); sour cream (46F - Cold Holding). Employee stated all items were prepared the previous day and placed into the cooler to cool overnight.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Inside walk-in cooler: pico (48F - Cold Holding); sour cream (46F - Cold Holding). Employee stated all items were prepared the previous day and placed into the cooler to cool overnight. Stop sales issued.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Bottom edge of deflector plate inside ice machine soiled with mold-like substance. 2. Nozzles at fountain machine at front counter soiled with mold-like substance.
Handwash sink used for purposes other than handwashing. Knife stored down inside handwash sink in back of kitchen.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Inspector observed four employees working in kitchen handling food without a certified food manager present.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan containing pork missing date inside walk-in cooler. Employee stated the pork was cooked two days prior.
Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured near back door inside kitchen.
Cardboard used to line nonfood-contact shelves. Shelving containing dishes lined with cardboard near cookline.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline handling food wearing two bracelets on wrist.
Food stored on floor. 1. Bucket containing salsa cooling sitting directly on floor in kitchen near cookline. Employee placed bucket on a shelf during this inspection. 2. Three containers of frying oil stored directly on floor in rear storage area.
Garbage on the ground and/or pad around dumpster. Garbage and broken pallets scattered on ground behind dumpsters.
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Mattress and blanket in rear food storage room.
Open dumpster lid. Lids of all three dumpsters behind building left open.
Water leaking from pipe and/or faucet/handle. Drain pipe below handwash sink in server station leaking.
Wood surface not properly sealed. Unsealed plywood on ceiling inside rear storage room.
Jan 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On shelf inside walk-in cooler: salsa (46F - Cooling Overnight); beans (46F - Cooling Overnight); beans (46F - Cooling Overnight); cooked peppers (46F - Cooling Overnight); rice (47F - Cooling Overnight). Employees verified all items were cooked the previous day and placed into the cooler to cool. All items are cooling in deep containers. Stop sales issued.
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. On shelf inside walk-in cooler: salsa (46F - Cooling Overnight); beans (46F - Cooling Overnight); beans (46F - Cooling Overnight); cooked peppers (46F - Cooling Overnight); rice (47F - Cooling Overnight). Employees verified all items were cooked the previous day and placed into the cooler to cool. All items are cooling in deep containers.
Jan 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On shelf inside walk-in cooler: salsa (46F - Cooling Overnight); beans (46F - Cooling Overnight); beans (46F - Cooling Overnight); cooked peppers (46F - Cooling Overnight); rice (47F - Cooling Overnight). Employees verified all items were cooked the previous day and placed into the cooler to cool. All items are cooling in deep containers. Stop sales issued.
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. On shelf inside walk-in cooler: salsa (46F - Cooling Overnight); beans (46F - Cooling Overnight); beans (46F - Cooling Overnight); cooked peppers (46F - Cooling Overnight); rice (47F - Cooling Overnight). Employees verified all items were cooked the previous day and placed into the cooler to cool. All items are cooling in deep containers.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1. One fly flying in kitchen at cookline. 2. Three flies on mesh onion back in kitchen near back door.
Toxic substance/chemical improperly stored. Sleeve of takeout cup lids stored on shelf directly beside can of polyurethane in cabinet below fountain machine. Manager removed lids from shelf during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Cutting board at cookline is stained. 2. Nozzles of fountain machine in server station soiled with mold-like substance. 3. Bottom edge of deflector plate inside ice machine soiled with mold-like substance.
Handwash sink used for purposes other than handwashing. Cup and ice down inside handwashing sink at server station.
No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwashing sink in server station. Manager replenished towels during this inspection.
Bowl or other container with no handle used to dispense food. Plastic pans without handles stored down inside bins containing rice and beans in back of kitchen, near back door.
Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured in kitchen, beside back door.
Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks and is no longer smooth and easily cleanable.
Food stored on floor. Container of frying oil stored on floor in dry storage room, propping door open.
In-use tongs stored on equipment door handle between uses. Two sets of tongs hanging on oven door handle at cookline. Employee removed tongs from handle during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Handle of reach-in freezer in back of kitchen soiled with grease and/or food debris. 2. Shelving in cabinet below fountain machine soiled with mold-like substance. 3. Exterior and lids of rice and bean storage bins soiled with black substance.
Open dumpster lid. Lids to all three dumpsters behind building left open.
Single-service articles improperly stored. Sleeve of foam takeout containers stored on floor inside dry storage area in back of kitchen.
Unclean building components, attachments or fixtures. Wall at cookline soiled with mold-like substance.
Jul 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 8 high priority.
8 High priority2 Intermediate9 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On shelf inside walk-in cooler: beans (45F, 45F, 45F, 45F, 45F - Cooling overnight); rice (48F, 50F, 52F - Cooling overnight); ground beef (47F, 47F - Cooling overnight); cheese (47F, 47F, 47F - Cooling overnight); chicken (46F - Cooling overnight). Manager stated all items were cooked the previous day and placed into the cooler to cool. Ambient air temperature of walk-in cooler 47F. Stop sales issued.
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. On shelf inside walk-in cooler: beans (45F, 45F, 45F, 45F, 45F - Cooling overnight); rice (48F, 50F, 52F - Cooling overnight); ground beef (47F, 47F - Cooling overnight); cheese (47F, 47F, 47F - Cooling overnight); chicken (46F - Cooling overnight). Manager stated all items were cooked the previous day and placed into the cooler to cool. Ambient air temperature of walk-in cooler 47F.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly on conduit above cookline. One fly flying in kitchen at cookline. One fly on roll of paper towels in server station.
Nonfood-grade containers used for food storage - direct contact with food. Raw frozen chicken wings stored directly inside grocery bags inside reach-in freezer in back of kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Three cartons of raw shell eggs stored on wire shelf above open pans containing cooked ground beef and cheese. Employee moved all shell eggs to the bottom shelf during this inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On shelf inside walk-in cooler: milk (46F, 46F, 46F - Cold Holding); raw shell eggs (47F ambient x3 - Cold Holding). Manager stated the milk and the eggs were placed into the cooler the previous day. Ambient air temperature inside walk-in cooler 47F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On rolling cart at cookline: shrimp (47F - Cold Holding); beef (47F - Cold Holding) Employee placed all items in ice during this inspection. On shelf inside walk-in cooler: milk (46F, 46F, 46F - Cold Holding); raw shell eggs (47F ambient x3 - Cold Holding). Manager stated the milk and the eggs were placed into the cooler the previous day. Ambient air temperature inside walk-in cooler 47F. Stop sales issued.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Spigot in porch area behind restaurant issuing Backflow prevention device.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at fountain machine in server station soiled with mold-like substance.
Handwash sink used for purposes other than handwashing. Cleaning supplies stored inside handwash sink in back of kitchen near mop sink.
Carbon dioxide/helium tanks not adequately secured. Three co2 tanks not secured in kitchen near back door.
Cardboard used to line nonfood-contact shelves. Cardboard lining tables in dry storage area.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient air temperature 47F. Manager called a repair technician and had employees move all TCS foods prepared today to other coolers and freezers. Stop sales issued on all TCS foods stored inside walk-in cooler overnight.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf directly above clean plates at cookline. Employee removed cup from area during this inspection.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle at cookline. Employee removed tongs from handle during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles at fountain machine in server station soiled with mold-like substance.
Open dumpster lid. Dumpster lid left open behind building.
Time/temperature control for safety food thawed in an improper manner. Package of raw frozen shrimp thawing in standing water in prep sink in back of kitchen. Employee turned on cool water during this inspection.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored down inside mop bucket near mop sink.
Jan 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority3 Intermediate8 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. On shelf inside walk-in cooler: beans (46F - Cooling overnight); ground beef (52F - Cooling overnight). Manager stated the beef and beans were both cooked the previous day and placed inside the walk-in cooler to cool. Manager stated the beef and beans have not been removed from unit since yesterday. Stop sales issued.
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. On shelf inside walk-in cooler: beans (46F - Cooling overnight); ground beef (52F - Cooling overnight). Manager stated the beef and beans were both cooked the previous day and placed inside the walk-in cooler to cool. Manager stated the beef and beans have not been removed from unit since yesterday.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the server station from dining area and scooped ice without washing hands. Inspector had employee wash hands before continuing to prepare drinks.
Employee washed hands with no soap. Employee entered the kitchen from the outdoor porch area and washed hands in three-compartment sink without soap. The same employee then washed hands in the handwash sink at cookline without soap, then began handling food. Inspector had employee wash hands with soap before continuing to work with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Carton of raw shell eggs stored on shelf above open pan of cooked beans and cooked beef inside walk-in cooler. Employee moved eggs to the bottom shelf during this inspection. Pan containing raw beef stored on shelf above open containers of salsa inside reach-in cooler at cookline. Employee moved the raw beef to the bottom shelf during this inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot in porch area behind building near back door.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside walk-in cooler: Pans of beans and ground beef cooling inside deep pans. Inspector provided manager with cooling handout in Spanish during this inspection.
Handwash sink used for purposes other than handwashing. Pitcher stored inside handwash sink at cookline. Inspector removed the pitcher from handwash sink during this inspection.
No soap and/or paper towels /mechanical hand drying device provided at handwash sink. No soap and handwash sink at cookline. No soap at handwash sink in server station. No towels at handwash sink at cookline. No towels at handwash sink in server station. Employee replenished all during this inspection.
Carbon dioxide/helium tanks not adequately secured. Three co2 tanks not secured in kitchen near back door. One co2 tank not secured near fountain soda boxes in kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted on top of ice machine in kitchen. Employee inverted ice bucket during this inspection.
Food stored on floor. Frying oil stored on floor inside storage room.
Ice scoop handle in contact with ice. Ice scoop handle stored down inside ice inside ice machine in kitchen.
In-use tongs stored on equipment door handle between uses. In-use tongs hanging from oven door handle at cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over grill soiled with grease. Lower shelf of prep table at cookline soiled with grease.
Single-service articles improperly stored. Open box containing takeout containers stored on floor inside storage room.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power drill stored on shelf above clean pans and cans of tomatoes on rack in kitchen near cookline.
Aug 2, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at hose connection behind restaurant near back door.
Food stored on floor. Box of chicken stored on floor inside freezer. Manager placed chicken on shelf during this inspection.
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.