MADRAS CAFE
7730 W SANDLAKE RD, Orlando FL 32819 · 407 342 2038
Last inspected May 26, 2026 · 24 visits since July 2023
JAN 25
JAN 25
MAR 25
SEP 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. 3 inside oven
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026002960 | Sep 18, 2025 | Mar 2, 2026 | $800 |
| 4--2025007264 | Nov 20, 2024 | Jun 16, 2025 | $400 |
| 4--2025011974 | Jan 28, 2025 | Mar 31, 2025 | $400 |
| 4--2025002631 | Jan 7, 2025 | Feb 5, 2025 | $400 |
| 4--2020001985 | Dec 16, 2019 | Jan 31, 2020 | $200 |
Inspection history
24 visits, newest first
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 28 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate23 Basic
What the inspector wrote — 28 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. More than 24 hours black beans (50F - Cold Holding) fried califlower (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black beans (50F - Cold Holding) fried califlower (48F - Cold Holding)
Toxic substance/chemical improperly stored. Chemical stored in dry storage unit next to ingredients, operator removed
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened more than 24 hours not date marked in bar reach in cooler
Show the remaining 24 findings ▾
Handwash sink used for purposes other than handwashing. Food in handwash sink in corner next to dish machine
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. In cooked rice
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks in kitchen prep tables
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items placed below prep tables on kitchen
Employee with no hair restraint while engaging in food preparation. Employees on cooks line
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. Throughout kitchen
Floor soiled/has accumulation of debris.
Floor tiles missing and/or in disrepair. By dish area
Hole in or other damage to wall. -In private dinning room space -in wall next to entrance of kitchen
Ice buildup in reach-in freezer
In-use tongs stored on equipment door handle between uses. On cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets -interior reach in coolers -oven eyes
Reach-in cooler interior/shelves have accumulation of soil residues.
Ripped/worn tin foil used as shelf cover. In kitchen cooks, bottom shelf space
Soiled dry wiping cloth in use. In kitchen cooks line
Stored food not covered. Container of salt not covered in dry storage unit outside, operator covered with lid
Trash receptacles not provided where needed in establishment. No trash next to handwash sink
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled by dish area
Water leaking from pipe and/or faucet/handle. Underneath three compartment sink
Sep 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Dirty knives on holding rack in kitchen
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean equipment/utensils not stored at least 6 inches above the floor.
Drain cover(s) missing. Near mop sink next to dish machine area
Exterior door has a gap at the threshold that opens to the outside. Back door
Hole in or other damage to wall. In dining area across from private dining room
Light not functioning. One in hood kitchen, and one in kitchen.
Under counter prep shelves with rust that has pitted the surface. In kitchen next to steam table
Wall soiled with accumulated grease, food debris, and/or dust. Near wok station
Water leaking from pipe and/or faucet/handle. 1- pipe under hand sink by cooks line 2- handle in mop sink near dish machine
Sep 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 3 high priority.
3 High priority3 Intermediate14 Basic
Show 20 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler
Roach activity present as evidenced by live roaches found. 12 total -2 under dish machine area -10 in outdoor storage unit on top of bags of flour and on walls by flour
Toxic substance/chemical improperly stored. Blue colored spray bottle next to soda syrups
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Dirty knives on holding rack in kitchen
Handwash sink not accessible for employee use at all times. Wok spoon in hand sink by cooks line
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/ Manager showed up at end of inspection
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean equipment/utensils not stored at least 6 inches above the floor.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go single service containers Above steam table area
Dead roaches on premises. One dead in outside storage unit on top of bag of flour
Drain cover(s) missing. Near mop sink next to dish machine area
Exterior door has a gap at the threshold that opens to the outside. Back door
Hole in or other damage to wall. In dining area across from private dining room
Ice buildup in reach-in freezer next to ice machine
In-use tongs stored on equipment door handle between uses. On cooks line Under
Light not functioning. One in hood kitchen, and one in kitchen.
Under counter prep shelves with rust that has pitted the surface. In kitchen next to steam table
Wall soiled with accumulated grease, food debris, and/or dust. Near wok station
Water leaking from pipe and/or faucet/handle. 1- pipe under hand sink by cooks line 2- handle in mop sink near dish machine
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate18 Basic
Show 24 findings ▾
Container of medicine improperly stored on prep table on cookline
Nonfood-grade bags used in direct contact with raw meat in reach in chest freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours. Operator placed in walk-in cooler for temperature recovery Vegetable cutlets (57f - Cold Holding); egg rolls (52F - Cold Holding) 1 hr later Vegetable cutlets (40F - Cold Holding); egg rolls (39F - Cold Holding)
Toxic substance/chemical improperly stored next to open food package in outside storage unit.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked throughout kitchen and walk-in cooler.
Accumulation of debris inside warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors men's restroom door.
Bowl with no handle used to dispense sugar.
Ceiling tile has hole over prep table in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen
Clean cooking pots not stored at least 6 inches above the floor in kitchen.
Employee beverage container on a food preparation table in kitchen.
Equipment in poor repair. Fryer baskets warped.
Floor tiles missing on cookline
Food stored on floor cabbage in kitchen and lemons in bar area.
In-use tongs stored on oven door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Light not functioning on exhaust hood.
No conspicuously located ambient air temperature thermometer in kitchen holding units.
Reach-in cooler shelves with rust that has pitted the surface on cookline
Rear Exterior door has a gap at the threshold that opens to the outside.
Stored food not covered green beans in reach in chest freezer.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths at bar and on reach in chest freezer
Mar 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate16 Basic
Show 18 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in walk-in cooler.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors - men's restroom door
Bowl or other container with no handle used to dispense food in reach in freezer used for peas, in reach in cooler on cookline, and in outside dry storage unit.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen
Equipment in poor repair. Fryer baskets warped.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing on cookline.
Food stored on floor. Oil on floor in kitchen and items on floor in outside dry storage area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at expo station
Light not functioning on exhaust hood.
No conspicuously located ambient air temperature thermometer in holding unit throughout kitchen
Stored food not covered in Peas in reach in freezer and Spices in outside dry storage area.
Uncovered food stored near hand wash sink exposed to splash.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outside dry storage area and an outside walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths at bar and on reach in chest freezer
Jan 29, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate13 Basic
Show 13 findings ▾
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tile shows damage or is in disrepair throughout kitchen
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair throughout kitchen.
Hole in or other damage to wall. Hole in walls by expo station at kitchen entrance
Interior of oven/microwave has accumulation of black substance/grease/food debris on cookline
Light not functioning in exhaust hood.
Men's Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No conspicuously located ambient air temperature thermometer in all holding units
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled Hood and filters have grease buildup Under fryers Oven pullout grease tray Dishwasher trays
Water filter not located to facilitate disassembly for periodic servicing and cleaning at ice machine
Jan 28, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate20 Basic
Show 23 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator items held over night cauliflower (51F - Cold Holding); noodles (65F - Cold Holding); Tofu (55F - Cold Holding); sautéed onions (57F - Cold Holding); sautéed vegetables in sauce 55F - Cold Holding); cooked potatoes (56F - Cold Holding);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator items held overnight cauliflower (51F - Cold Holding); noodles (65F - Cold Holding); Tofu (55F - Cold Holding); sautéed onions (57F - Cold Holding); sautéed vegetables in sauce (55F - Cold Holding); cooked potatoes (56F - Cold Holding);
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in cooler and on cookline reach in cooler.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food in multiple containers in reach in cooler, walk-in cooler, storage unit, and cookline
Ceiling/ceiling tile shows damage or is in disrepair throughout kitchen
Employee beverage container on a food preparation table in kitchen
Employee with no beard guard/restraint while engaging in food preparation at expo station
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair throughout kitchen.
Food stored on floor flour on floor in storage unit Oil on cookline
Hole in or other damage to wall. Hole in walls by expo station at kitchen entrance
Interior of oven/microwave has accumulation of black substance/grease/food debris on cookline
Light not functioning in exhaust hood.
Men's Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No conspicuously located ambient air temperature thermometer in all holding units
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled Hood and filters have grease buildup Under fryers Oven pullout grease tray Dishwasher trays
Stored food not covered multiple items in walk-in cooler.
Water filter not located to facilitate disassembly for periodic servicing and cleaning at ice machine
Working containers of food removed from original container not identified by common name.
Jan 27, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 33 violations recorded, 3 high priority.
3 High priority2 Intermediate28 Basic
Show 33 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in oven 2 live roaches under oven
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator items held over night cauliflower (51F - Cold Holding); noodles (65F - Cold Holding); Tofu (55F - Cold Holding); sautéed onions (57F - Cold Holding); sautéed vegetables in sauce 55F - Cold Holding); cooked potatoes (56F - Cold Holding);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator items held overnight cauliflower (51F - Cold Holding); noodles (65F - Cold Holding); Tofu (55F - Cold Holding); sautéed onions (57F - Cold Holding); sautéed vegetables in sauce (55F - Cold Holding); cooked potatoes (56F - Cold Holding);
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. Provided operator with poster.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in cooler and on cookline reach in cooler.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food in multiple containers in reach in cooler, walk-in cooler, storage unit, and cookline
Ceiling/ceiling tile shows damage or is in disrepair throughout kitchen
Cloth used as a food-contact surface. Cloth used in rice steamer for rice pancakes
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. 2 dead roaches under oven 2 dead roaches behind oven 4 total deqd roaches
Employee beverage container on a food preparation table in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in outside storage unit.
Employee with no beard guard/restraint while engaging in food preparation at expo station
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair throughout kitchen.
Food stored on floor flour on floor in storage unit Oil on cookline
Hole in or other damage to wall. Hole in walls by expo station at kitchen entrance
In-use tongs stored on oven door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris on cookline
Light not functioning in exhaust hood.
Men's Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No Heimlich maneuver/choking sign posted. Provided poster to operator.
No conspicuously located ambient air temperature thermometer in all holding units
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled Hood and filters have grease buildup Under fryers Oven pullout grease tray Dishwasher trays
Soiled dry wiping cloth in use throughout cookline.
Stored food not covered multiple items in walk-in cooler.
Water filter not located to facilitate disassembly for periodic servicing and cleaning at ice machine
Water leaking from pipe and/or faucet/handle. Hand wash sink by expo station.
Working containers of food removed from original container not identified by common name.
Jan 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Food stored in a location that is exposed to splash/dust. Food in outside storage area exposed to the street
Food stored outside.aw
Hole in or other damage to wall through out kitchen
No conspicuously located ambient air temperature thermometer in holding unit.
Jan 8, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in outside area.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled. Gaskets soiled on all reach in coolers on cookline. Three compartment sink sprayer soiled.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Equipment in poor repair. Chest reach in freezer rusted tops and torn gaskets.
Men's Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No conspicuously located ambient air temperature thermometer in all holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled Hood and filters Under fryers Oven pullout grease tray Dishwasher trays
Water leaking from pipe and/or faucet/handle. Hand wash sink by expo station.
Jan 8, 2025■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 23 violations recorded, 2 high priority.
2 High priority2 Intermediate19 Basic
Show 23 findings ▾
Roach activity present as evidenced by live roaches found. 30+ live roaches in oven. 1 live roach in bar area under reach in cooler. 5 live roaches in beverage area. Total 40+ live roaches
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in outside area.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled. Gaskets soiled on all reach in coolers on cookline. Three compartment sink sprayer soiled.
Manager or person in charge lacking proof of food manager certification.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tile shows damage or is in disrepair throughout kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
Dead roaches on premises. 1 dead roach under dishwashing station 4 dead roaches in beverage area under cabinet 5 dead roaches under oven in kitchen area. Total 10 dead roaches..
Equipment in poor repair. Chest reach in freezer rusted tops and torn gaskets.
Exterior back door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair throughout kitchen.
Hole in walls throughout kitchen.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood filter heavy grease buildup
Light not functioning in exhaust hood.
Men's Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in all holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled Hood and filters Under fryers Oven pullout grease tray Dishwasher trays
Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen area.
Water leaking from pipe and/or faucet/handle. Hand wash sink by expo station.
Worn, torn and/or soiled floors/carpeting throughout kitchen.
Jan 7, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 45 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority4 Intermediate37 Basic
Show 45 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insert at expo station by rice cookers.
Roach activity present as evidenced by live roaches found. 30+ live roaches in oven. 1 live roach in bar area under reach in cooler. 5 live roaches in beverage area. Total 40+ live roaches
Toxic substance/chemical improperly stored in outside storage unit next to stored food products.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in outside area.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled. Gaskets soiled on all reach in coolers on cookline. Three compartment sink sprayer soiled.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink by cookline.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in cooler and on cookline reach in cooler.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Sugar rice, spices and rice.
Ceiling/ceiling tile shows damage or is in disrepair throughout kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. 1 dead roach under dishwashing station 4 dead roaches in beverage area under cabinet 5 dead roaches under oven in kitchen area. Total 10 dead roaches..
Employee beverage container on a food preparation table in kitchen
Employee personal food not properly identified and segregated from food to be served to the public. Employee meal on cookline prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in outside storage unit.
Equipment in poor repair. Chest reach in freezer rusted tops and torn gaskets.
Exterior back door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water throughout kitchen.
Floor soiled/has accumulation of debris in outside storage area and walk-in cooler.
Floor tiles missing and/or in disrepair throughout kitchen.
Food stored on floor in exterior storage unit: fresh ginger, rice, flour, and sugar
Hole in walls throughout kitchen.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood filter heavy grease buildup
Ice buildup in reach-in freezer.
In-use ice scoop stored on soiled surface between uses on ice machine by chest reach in freezer.
In-use tongs stored on oven door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice, sugar, salt, and curry sauce on kitchen prep table. Rice sauce and curry sauce in walk-in cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris on expo station
Kitchen Employees with no hair restraint while engaging in food preparation.
Light not functioning in exhaust hood.
Men's Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in all holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled Hood and filters Under fryers Oven pullout grease tray Dishwasher trays
Outside Storage area not maintained clean and organized.
Stored food not covered in walk-in cooler, rice sauce, curry sauce, and cut cabbage
Walking surfaces not maintained. Food particles, grease, empty cooking oil containers, and boxes littering the outside back area.
Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen area.
Water leaking from pipe and/or faucet/handle. Hand wash sink by expo station.
Working containers of food removed from original container not identified by common name. In outside storage area Curry powder Turmeric powder Sugar Cumin powder Coriander powder Salt Pepper
Worn, torn and/or soiled floors/carpeting throughout kitchen.
Nov 20, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Interior fryer Interior oven Interior cooler reach in Microwave
Floors not maintained smooth and durable throughout kitchen
Food stored in a location that is exposed to splash/dust. Food in outside storage area exposed to the street
Food stored in a prohibited area Outside open storage area
Food stored outside.aw
Hole in or other damage to wall through out kitchen
Insect control device installed over food preparation area near ice machine
No conspicuously located ambient air temperature thermometer in holding unit.
Worn, torn and/or soiled floors/carpeting throughout kitchen
Nov 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate11 Basic
Show 16 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Interior fryer Interior oven Interior cooler reach in Microwave
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwashing dink kitchen right side not working.
Manager or person in charge lacking proof of food manager certification.
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/
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floors not maintained smooth and durable throughout kitchen
Food stored in a location that is exposed to splash/dust. Food in outside storage area exposed to the street
Food stored in a prohibited area Outside open storage area
Food stored outside.aw
Hole in or other damage to wall through out kitchen
Insect control device installed over food preparation area near ice machine
No conspicuously located ambient air temperature thermometer in holding unit.
Water leaking from pipe and/or faucet/handle outside faucets leaking
Worn, torn and/or soiled floors/carpeting throughout kitchen
Nov 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 38 violations recorded, 2 high priority.
2 High priority6 Intermediate30 Basic
Show 38 findings ▾
Roach activity present as evidenced by live roaches found. 3 inside oven
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours cooked potatoes (53F - Cold Holding) milk (48F - Cold Holding); cooked peas (48F - Cold Holding); cooked potatoes (49F - Cold Holding)
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Interior fryer Interior oven Interior cooler reach in Microwave
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwashing dink kitchen right side not working.
Manager or person in charge lacking proof of food manager certification.
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple products walk in cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food in sugar.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal food not properly identified and segregated from food to be served to the public in bar area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep area
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris throughout kitchen and bar area
Floors not maintained smooth and durable throughout kitchen
Food being prepared outside. Batter
Food contaminated by unsanitized equipment or utensil. See stop sale. Batter being prepared outside in a storage unit exposed to outside
Food stored in a location that is exposed to splash/dust. Food in outside storage area exposed to the street
Food stored in a prohibited area Outside open storage area
Food stored on floor in exterior storage area
Food stored outside.aw
Hole in or other damage to wall through out kitchen
Ice buildup in reach-in freezer
In-use tongs stored on equipment door handle between uses.
Insect control device installed over food preparation area near ice machine
Light not functioning hood
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled Chest Freezer Fryer base Under frills Hood and filters All prep shelves
Stored food not covered. Multiple products walk in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust.throughout kitchen
Water leaking from pipe and/or faucet/handle outside faucets leaking
Wet wiping cloth not stored in sanitizing solution between uses.
Worn, torn and/or soiled floors/carpeting throughout kitchen
Nov 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 42 recorded, 4 high priority.
4 High priority6 Intermediate32 Basic
Show 42 findings ▾
Roach activity present as evidenced by live roaches found. 3 inside oven
Stop Sale issued due to adulteration of food product. Batters prepared in external storage facility open air
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours cooked potatoes (53F - Cold Holding) milk (48F - Cold Holding); cooked peas (48F - Cold Holding); cooked potatoes (49F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. cheese balls dessert (74F - Hot Holding) cooked lentil donut (76F - Hot Holding)
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Interior fryer Interior oven Interior cooler reach in Microwave
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwashing dink kitchen right side not working.
Manager or person in charge lacking proof of food manager certification.
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple products walk in cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food in sugar.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dead roaches on premises. 1 in kitchen
Employee personal food not properly identified and segregated from food to be served to the public in bar area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep area
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris throughout kitchen and bar area
Floors not maintained smooth and durable throughout kitchen
Food being prepared outside. Batter
Food contaminated by unsanitized equipment or utensil. See stop sale. Batter being prepared outside in a storage unit exposed to outside
Food stored in a location that is exposed to splash/dust. Food in outside storage area exposed to the street
Food stored in a prohibited area Outside open storage area
Food stored on floor in exterior storage area
Food stored outside.aw
Hole in or other damage to wall through out kitchen
Ice buildup in reach-in freezer
In-use tongs stored on equipment door handle between uses.
Insect control device installed over food preparation area near ice machine
Light not functioning hood
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled Chest Freezer Fryer base Under frills Hood and filters All prep shelves
Stored food not covered. Multiple products walk in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust.throughout kitchen
Water leaking from pipe and/or faucet/handle outside faucets leaking
Wet wiping cloth not stored in sanitizing solution between uses.
Worn, torn and/or soiled floors/carpeting throughout kitchen
Jun 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bar yogurt drink 44f
Equipment in poor repair. -water dripping from fan in walk in cooler. Water dripping on to cover buckets
Exterior door has a gap at the threshold that opens to the outside. -rear door
Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove burns soiled -top burners soiled on 2 large pot stoves -wall of stove soiled with grease -hood filters soiled with grease
Stored food not covered. -walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. -behind Dishmachine
Apr 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority4 Intermediate13 Basic
Show 20 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -touch clothes then put gloves and stirred food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bar yogurt drink 44f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes 108f,employee reheated to 170f
Handwash sink used for purposes other than handwashing. -pan in handsink on cookline
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -only CFM expired
No paper towels or mechanical hand drying device provided at handwash sink. -cookline
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell on shelf above reach in cooler
Equipment in poor repair. -water dripping from fan in walk in cooler. Water dripping on to cover buckets
Exterior door has a gap at the threshold that opens to the outside. -rear door
Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer
In-use tongs stored on equipment door handle of oven between uses.
No conspicuously located ambient air temperature thermometer in holding unit. -2 reach in coolers on -cooler at bar with yogurt drink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove burns soiled -top burners soiled on 2 large pot stoves -wall of stove soiled with grease -hood filters soiled with grease
Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler across from stove/oven
Ripped/worn/soiled tin foil used as shelf cover. -cart next to stove
Stored food not covered. -walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. -behind Dishmachine
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 1, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Drain cover(s) missing.Cooks line.
Floor soiled/has accumulation of debris throughout the establishment.Drain holes are soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters in kitchen. Wall soiled throughout the establishment. Interior of mop sink. Wipe down all equipment throughout the establishment. Soda gun is soiled at bar area. Residue build up outside walk in cooler door.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
Plumbing system in disrepair.Water is leaking on floor by fryer area.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.Three comp sink area.
Aug 28, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Onion sauce,67 f,yogurt,59 f,cooked cauliflower,60 f,onion rings,60 f,cooked vegetables,60 f held more than four hours. Stop Sale.Milk,48 f held less than four hours in reach in cooler transferred to reach in freezer for a quick chill.Operator stated that the technician was on site at 11 a.m. Informed operator not to store time temperature control for safety food in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime.White cutting board is stained. Can opener is soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Onion sauce,fried vegetables.
Drain cover(s) missing.Cooks line.
Floor soiled/has accumulation of debris throughout the establishment.Drain holes are soiled.
Floor tiles missing and/or in disrepair.Broken tiles in kitchen.
Food not stored at least 6 inches off of the floor.Sauces
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters in kitchen. Wall soiled throughout the establishment. Interior of mop sink. Wipe down all equipment throughout the establishment. Soda gun is soiled at bar area. Residue build up outside walk in cooler door.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
Plumbing system in disrepair.Water is leaking on floor by fryer area.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.Three comp sink area.
Aug 25, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority5 Intermediate14 Basic
Show 21 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. Onion sauce,67 f,yogurt,59 f,cooked cauliflower,60 f,onion rings,60 f,cooked vegetables,60 f held more than four hours. Stop Sale.Milk,48 f held less than four hours in reach in cooler transferred to reach in freezer for a quick chill.Operator stated that the technician was on site at 11 a.m. Informed operator not to store time temperature control for safety food in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime.White cutting board is stained. Can opener is soiled.
Handwash sink used for purposes other than handwashing.Dish stored inside handwash sink.
No plan review submitted and approved - Storage added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Onion sauce,fried vegetables.
Bowl or other container with no handle used to dispense food.Sauces in walk in cooler.
Clean spoons not stored inverted or in a protected manner.
Drain cover(s) missing.Cooks line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris throughout the establishment.Drain holes are soiled.
Floor tiles missing and/or in disrepair.Broken tiles in kitchen.
Food not stored at least 6 inches off of the floor.Sauces
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters in kitchen. Wall soiled throughout the establishment. Interior of mop sink. Wipe down all equipment throughout the establishment. Soda gun is soiled at bar area. Residue build up outside walk in cooler door.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
Plumbing system in disrepair.Water is leaking on floor by fryer area.
Ripped/worn tin foil used as shelf cover throughout the establishment
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.Three comp sink area.
Aug 23, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority5 Intermediate14 Basic
Show 21 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. Onion sauce,67 f,yogurt,59 f,cooked cauliflower,60 f,onion rings,60 f,cooked vegetables,60 f held more than four hours. Stop Sale.Milk,48 f held less than four hours in reach in cooler transferred to reach in freezer for a quick chill.Operator stated that the technician was on site at 11 a.m. Informed operator not to store time temperature control for safety food in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime.White cutting board is stained. Can opener is soiled.
Handwash sink used for purposes other than handwashing.Dish stored inside handwash sink.
No plan review submitted and approved - Storage added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Onion sauce,fried vegetables.
Bowl or other container with no handle used to dispense food.Sauces in walk in cooler.
Clean spoons not stored inverted or in a protected manner.
Drain cover(s) missing.Cooks line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris throughout the establishment.Drain holes are soiled.
Floor tiles missing and/or in disrepair.Broken tiles in kitchen.
Food not stored at least 6 inches off of the floor.Sauces
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters in kitchen. Wall soiled throughout the establishment. Interior of mop sink. Wipe down all equipment throughout the establishment. Soda gun is soiled at bar area. Residue build up outside walk in cooler door.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
Plumbing system in disrepair.Water is leaking on floor by fryer area.
Ripped/worn tin foil used as shelf cover throughout the establishment
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.Three comp sink area.
Aug 22, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 25 recorded, 3 high priority.
3 High priority8 Intermediate14 Basic
Show 25 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. Onion sauce,67 f,yogurt,59 f,cooked cauliflower,60 f,onion rings,60 f,cooked vegetables,60 f held more than four hours. Stop Sale.Milk,48 f held less than four hours in reach in cooler transferred to reach in freezer for a quick chill.Operator stated that the technician was on site at 11 a.m. Informed operator not to store time temperature control for safety food in walk in cooler.
Toxic substance/chemical improperly stored.Multi purpose cleaner stored by clean utensils at the bar.
Food-contact surface soiled with food debris, mold-like substance or slime.White cutting board is stained. Can opener is soiled.
Handwash sink used for purposes other than handwashing.Dish stored inside handwash sink.
Manager or person in charge lacking proof of food manager certification.
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/
No plan review submitted and approved - Storage added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Onion sauce,fried vegetables.
Water with a temperature of at least 100 degrees Fahrenheit shut off at employee handwash sink.
Bowl or other container with no handle used to dispense food.Sauces in walk in cooler.
Clean spoons not stored inverted or in a protected manner.
Drain cover(s) missing.Cooks line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris throughout the establishment.Drain holes are soiled.
Floor tiles missing and/or in disrepair.Broken tiles in kitchen.
Food not stored at least 6 inches off of the floor.Sauces
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters in kitchen. Wall soiled throughout the establishment. Interior of mop sink. Wipe down all equipment throughout the establishment. Soda gun is soiled at bar area. Residue build up outside walk in cooler door.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
Plumbing system in disrepair.Water is leaking on floor by fryer area.
Ripped/worn tin foil used as shelf cover throughout the establishment
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.Three comp sink area.
Jul 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink on right, Blocked by burner and wok pot,
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All ceilings in kitchen
Exterior door has a gap at the threshold that opens to the outside. Outside door to walk in cooler
Food stored on floor. Buckets of sauces on floor in walk in cooler and in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in. Outside of rice maker Stove burners. Outside of fryers.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies over house made sauces.
Wall soiled with accumulated grease, food debris, and/or dust. All walls in kitchen
Worn, torn and/or soiled floors/carpeting. All floors in kitchen. Floor in walk in cooler.
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.