MANDY'S RESTAURANT
4025 W WATERS AVE STE 101, Tampa FL 33614 · 813.888.6050
Last inspected Aug 3, 2026 · 20 visits since August 2023
MAY 25
JUL 25
OCT 25
MAY 26
JUL 26
▼ IMPROVING
5 inspections trending up, 17 points better than where it started.
Roach activity present as evidenced by live roaches found. -1 live roach on the floor under dish machine. Manager removed live roach, cleaned and sanitized area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025079015 | Oct 20, 2025 | Dec 1, 2025 | $200 |
| 3--2022027583 | Apr 18, 2022 | Jun 20, 2022 | $160 |
Inspection history
20 visits, newest first
Aug 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Handwash sink used for purposes other than handwashing. Manager dumped sanitizer water in hand sink on cook line. Educated manager to dump in three compartment sink
Ice buildup in reach-in freezer.
Jul 31, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich make line: butter packs (52F - Cold Holding);; sliced ham (50F - Cold Holding); Swiss cheese (50F - Cold Holding); cut lettuce (53F - Cold Holding); milk (52F - Cold Holding). Stop sale issued. Walk in cooler: cooked yucca (45F - Cold Holding); cooked beef (45F - Cold Holding); cooked chicken fricase (45F - Cold Holding); cooked roasted chicken (45F - Cold Holding); cooked chicken (44F - Cold Holding); cooked pork (44F - Cold Holding); cooked chicken and sausage stew (45F - Cold Holding); raw breaded beef (45fF - Cold Holding); raw beef roast (47F - Cold Holding); egg wash (46F - Cold Holding); cheesecake (47F - Cold Holding); flan (47F - Cold Holding); stuffed potato balls with ground beef and pork (47F - Cold Holding); sweet plantains (45F - Cold Holding); cooked corn (45F - Cold Holding); cooked pot of beans (44F - Cold Holding); cooked black beans (44F - Cold Holding). Stop sale issued.Manager began discarding all time and temperature control for safety/ potentially hazardous items.
Handwash sink used for purposes other than handwashing. Manager dumped sanitizer water in hand sink on cook line. Educated manager to dump in three compartment sink
Equipment in poor repair. Ambient temperature on walk in cooler was 46f.
Ice buildup in reach-in freezer.
Jul 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: cooked yucca (45F - Cold Holding); cooked beef (45F - Cold Holding); cooked chicken fricase (45F - Cold Holding); cooked roasted chicken (45F - Cold Holding); cooked chicken (44F - Cold Holding); cooked pork (44F - Cold Holding); cooked chicken and sausage stew (45F - Cold Holding); raw breaded beef (45fF - Cold Holding); raw beef roast (47F - Cold Holding); egg wash (46F - Cold Holding); cheesecake (47F - Cold Holding); flan (47F - Cold Holding); stuffed potato balls with ground beef and pork (47F - Cold Holding); sweet plantains (45F - Cold Holding); cooked corn (45F - Cold Holding); cooked pot of beans (44F - Cold Holding); cooked black beans (44F - Cold Holding). Sandwich make line: butter packs (52F - Cold Holding);; sliced ham (50F - Cold Holding); Swiss cheese (50F - Cold Holding); cut lettuce (53F - Cold Holding); milk (52F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich make line: butter packs (52F - Cold Holding);; sliced ham (50F - Cold Holding); Swiss cheese (50F - Cold Holding); cut lettuce (53F - Cold Holding); milk (52F - Cold Holding). Stop sale issued. Walk in cooler: cooked yucca (45F - Cold Holding); cooked beef (45F - Cold Holding); cooked chicken fricase (45F - Cold Holding); cooked roasted chicken (45F - Cold Holding); cooked chicken (44F - Cold Holding); cooked pork (44F - Cold Holding); cooked chicken and sausage stew (45F - Cold Holding); raw breaded beef (45fF - Cold Holding); raw beef roast (47F - Cold Holding); egg wash (46F - Cold Holding); cheesecake (47F - Cold Holding); flan (47F - Cold Holding); stuffed potato balls with ground beef and pork (47F - Cold Holding); sweet plantains (45F - Cold Holding); cooked corn (45F - Cold Holding); cooked pot of beans (44F - Cold Holding); cooked black beans (44F - Cold Holding). Stop sale issued.Manager began discarding all time and temperature control for safety/ potentially hazardous items.
Handwash sink used for purposes other than handwashing. Manager dumped sanitizer water in hand sink on cook line. Educated manager to dump in three compartment sink
Equipment in poor repair. Ambient temperature on walk in cooler was 46f.
Ice buildup in reach-in freezer.
Single-service articles improperly stored. Case of sing service cups stored on floor in dry storage.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sani bucket on cook line Tested at 10ppm, manager remade and tested at 50ppm.
May 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Floor soiled/has accumulation of debris. Soiled floor in walk in cooler.
Floor tiles missing and/or in disrepair. In front area of hot line closest to handwashing sink by the window
Ice buildup in reach-in freezer by warmer box on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of Fryer soiled with accumulated debris, hood vents soiled with grease, Walk in cooler shelving soiled with accumulated debris.
Walk-in cooler shelves with rust that has pitted the surface.
May 18, 2026Warning 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 soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed owner wipe hands on t-shirt then touched his glasses. Then proceeded to start cutting green peppers without washing hands. Stopped operator and had them wash their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display case by front counter: Cold holding Flan 56f, cheesecake 52f. Operator placed items in freezer to rapidly cool down. Secondary temperature cheese cake (32F - Cold Holding); secondary temperature flan (33F - Cold Holding)
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheat: green beans 136 started 9am current time 10:06am; green beans re-temp at 11:00am (155F - Hot Holding). Manager placed in pot and rapidly reheated to 210f in 5 minutes.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Emailed operator handout and provided hard copy.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulated food debris. White bin in walk in cooler for dry bean storage soiled with mold like substance. Manager cleaned can opener.
Probe thermometer not used to ensure proper food temperatures. Manager was in process of reheating leftover green beans for hot holding. Did not verify reheating temperature when completed. Stated they were boiling.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple pans of cooked chicken, and cooked beans in walk in cooler and open milk under front counter. Operator put dates on items.
Bathroom door left open other than during cleaning or maintenance. Men's restroom door. Manager closed door
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 opened employee drinks in freezer stored above French fries, manager mover to separate shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table under microwave. Manager moved
Floor soiled/has accumulation of debris. Soiled floor in walk in cooler.
Floor tiles missing and/or in disrepair. In front area of hot line closest to handwashing sink by the window
Ice buildup in reach-in freezer by warmer box on cook line.
No Heimlich maneuver/choking sign posted. Emailed operator copy and provided hard copy
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of Fryer soiled with accumulated debris, hood vents soiled with grease, Walk in cooler shelving soiled with accumulated debris.
Raw fruits/vegetables not washed prior to preparation. Observed operator cutting green unwashed peppers on cutting board, operator washed green peppers. Educated manager to wash produce prior to cutting.
Soiled dry wiping cloth in use, discussed with operator the importance for clean unsoiled cloth. Observed operator using soiled wiping cloth as a pot holder and wiping off food debris on prep table. Educated operator to change cloth when soiled.
Stored food not covered. Observed pan of cooked plantains in walk in cooler not covered. Manager removed
Walk-in cooler shelves with rust that has pitted the surface.
Oct 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 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.
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.
Cutting board has cut marks and is no longer cleanable in front counter area. Manager has new cutting boards in boxes with scheduled service to install them
Ice buildup in reach-in freezer in food prep area.
Interior of freezer in disrepair/has exposed insulation in former bar area
Interior of microwave has accumulation of food debris in front counter and cook line areas
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dusty hood filters at cook line - soiled shelves in walk in cooler
Oct 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food ( ham) in freezer. Manager removed ham from bag and placed in a food grade container.
Raw animal food ( raw chicken in opened bag ) stored over or with ready-to-eat food ( packages of yucas ) in a freezer - not all products commercially packaged in storage area in back kitchen. Manager rearranged food.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Food rearranged.
Roach activity present as evidenced by live roaches found. -1 live roach on the floor under dish machine. Manager removed live roach, cleaned and sanitized area
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.
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.
Ready-to-eat, time/temperature control for safety food ( cooked meats) prepared onsite and held more than 24 hours ( 2 days previously ) not properly date marked in walk in cooler. Manager date marked food.
Carbon dioxide tanks not adequately secured opposite men's restroom. Manager secured tanks
Cutting board has cut marks and is no longer cleanable in front counter area. Manager has new cutting boards in boxes with scheduled service to install them
Dead roaches on premises. - 1 dead roach on the floor under chemical storage rack in dish washing area. Manager removed roach, cleaned and sanitized area
Employee personal food not properly identified and segregated from food to be served to the public. Ice cream in reach in freezer. Manager relocated personal food
Ice buildup in reach-in freezer in food prep area.
Interior of freezer in disrepair/has exposed insulation in former bar area
Interior of microwave has accumulation of food debris in front counter and cook line areas
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dusty hood filters at cook line - soiled shelves in walk in cooler
Stored food ( cooked meats, oil and vegetables) not covered in walk in cooler. Manager covered food
Unwashed fruits/vegetables ( box of tomatoes, unwashed lemons) ) stored with ready-to-eat food ( cooked pork, margarine ) in walk in cooler. Manager rearranged food
Jul 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Located on front line Reach in cooler.
Ice buildup in reach-in freezer.
Jul 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains 129F at 10:10am reheat to 172F at 10:12am
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Located in back exterior of establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled next to three compartment sink. Soda nozzle on soda machine soiled in dining room. Ice chute dispenser on soda machine in dining room.
Handwash sink used for purposes other than handwashing. Employee used Employee handwash sink at front line to dump sanitizer water make sanitizer bucket. Discussed with operator.
Bathroom door left open other than during cleaning or maintenance. Both restroom doors left open. Operator closed doors during time of inspection.
Carbon dioxide/helium tanks not adequately secured. 1 CO tank not secured. Located adjacent to restrooms. Employee secured at time of inspection.
Cutting board has cut marks and is no longer cleanable. Located on front line Reach in cooler.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in front line Reach in cooler. Not identified or segregated. Employee voluntarily discarded.
Equipment and utensils not properly air-dried - wet nesting. Located on dry storage rack adjacent to three compartment sink.
Ice buildup in reach-in freezer.
May 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles behind front line cook are bulging and in disrepair. Multiple ceiling tiles on front cook are acoustic tiles. Operator plans to replace with smooth, cleanable tiles by 7/4/2025.
Cutting board has cut marks and is no longer cleanable. Cutting board in front line Reach in cooler has cut marks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of insulated food contact surface are soiled with debris, located in storage area adjacent to restrooms.
May 22, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw breaded pork 46F, raw chicken 46F, pooled egg mixture 46F, raw beef 47F, raw pork loins 48F, raw chicken 48F, raw chicken 49F, raw pork loin 49F, cooked chicken 47F, cooked chicken 47F, cooked chicken 47F, cooked chicken 49F, cooked beef noodle 47F, cooked chicken 47F, cooked pork 48F, cooked pork 53F, cooked chicken 54F, cooked tamales 46F, cooked yuca 47F, cooked beef 47F, cooked beef 48F, cooked pork 49F, cooked chicken stew 49F, cooked black beans 49F, cooked plantains 47F, ham and oil 47F, sliced ham 48F, ham 49F, cheese 49F, cheese 48F, cheese 48F, cheese 49F, cheese 48F, ham 47F, cheesecake 48F, potato balls with beef and pork 45F, Cooked chicken originally obtained from Walk in cooler which was out of temperature
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempted at 10:20am: raw breaded pork 46F, raw chicken 46F, pooled egg mixture 46F, raw beef 47F, raw pork loins 48F, raw chicken 48F, raw chicken 49F, raw pork loin 49F, ham and oil 47F, sliced ham 48F, ham 49F, cheese 49F, cheese 48F, cheese 48F, cheese 49F, cheese 48F, ham 47F, cheesecake 48F, potato balls with beef and pork 45F, Cooked chicken 47F, cooked chicken 47F, cooked chicken 47F, cooked chicken 49F, cooked beef noodle 47F, cooked chicken 47F, cooked pork 48F, cooked pork 53F, cooked chicken 54F, cooked tamales 46F, cooked yuca 47F, cooked beef 47F, cooked beef 48F, cooked pork 49F, cooked chicken stew 49F, cooked black beans 49F, cooked plantains 47F, Cooked chicken originally obtained from Walk in cooler which was out of temperature (See Stop Sale)
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles behind front line cook are bulging and in disrepair. Multiple ceiling tiles on front cook are acoustic tiles. Operator plans to replace with smooth, cleanable tiles by 7/4/2025.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted in dish pit 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. Walk in cooler not holding food at proper temperature.
Cutting board has cut marks and is no longer cleanable. Cutting board in front line Reach in cooler has cut marks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of insulated food contact surface are soiled with debris, located in storage area adjacent to restrooms.
May 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Operator unable to provide invoice for 2 cases of raw chicken in Walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw breaded pork 46F, raw chicken 46F, pooled egg mixture 46F, raw beef 47F, raw pork loins 48F, raw chicken 48F, raw chicken 49F, raw pork loin 49F, cooked chicken 47F, cooked chicken 47F, cooked chicken 47F, cooked chicken 49F, cooked beef noodle 47F, cooked chicken 47F, cooked pork 48F, cooked pork 53F, cooked chicken 54F, cooked tamales 46F, cooked yuca 47F, cooked beef 47F, cooked beef 48F, cooked pork 49F, cooked chicken stew 49F, cooked black beans 49F, cooked plantains 47F, ham and oil 47F, sliced ham 48F, ham 49F, cheese 49F, cheese 48F, cheese 48F, cheese 49F, cheese 48F, ham 47F, cheesecake 48F, potato balls with beef and pork 45F, Cooked chicken originally obtained from Walk in cooler which was out of temperature
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempted at 10:20am: raw breaded pork 46F, raw chicken 46F, pooled egg mixture 46F, raw beef 47F, raw pork loins 48F, raw chicken 48F, raw chicken 49F, raw pork loin 49F, ham and oil 47F, sliced ham 48F, ham 49F, cheese 49F, cheese 48F, cheese 48F, cheese 49F, cheese 48F, ham 47F, cheesecake 48F, potato balls with beef and pork 45F, Cooked chicken 47F, cooked chicken 47F, cooked chicken 47F, cooked chicken 49F, cooked beef noodle 47F, cooked chicken 47F, cooked pork 48F, cooked pork 53F, cooked chicken 54F, cooked tamales 46F, cooked yuca 47F, cooked beef 47F, cooked beef 48F, cooked pork 49F, cooked chicken stew 49F, cooked black beans 49F, cooked plantains 47F, Cooked chicken originally obtained from Walk in cooler which was out of temperature (See Stop Sale)
Handwash sink used for purposes other than handwashing. Knife stored inside Employee handwash sink adjacent to steam table warmers. Operator removed knife during time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in Walk in cooler not date marked.
Carbon dioxide/helium tanks not adequately secured. 2 CO tanks adjacent to restrooms not secured. Operator secured tanks during time of inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles behind front line cook are bulging and in disrepair. Multiple ceiling tiles on front cook are acoustic tiles. Operator plans to replace with smooth, cleanable tiles by 7/4/2025.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted in dish pit 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. Walk in cooler not holding food at proper temperature.
Current Hotel and Restaurant license not displayed. 2025 license displayed in office.
Cutting board has cut marks and is no longer cleanable. Cutting board in front line Reach in cooler has cut marks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored inside plastic serving platter in top of Reach in freezer on front line cook, adjacent to deli slicer. Operator relocated keys during time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Located at dry storage rack adjacent to Dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of insulated food contact surface are soiled with debris, located in storage area adjacent to restrooms.
Single-service articles stored on a soiled surface. Located on lower shelving on cook line.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 6 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted in dish pit area. Operator relocated single service items during time of inspection.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Cutting board Ceuta cuts on front line Reach in cooler.
Equipment in poor repair. Chest freezer inside lid cracked and insulation exposed. Located in bar area.
Single-service articles improperly stored. Box of straws and cups stored on floor in bar area.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Sandwich press machine not under hood suppressing system.
Nov 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef and chicken not date marked in Walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in Reach in freezer adjacent to three compartment sink and chest freezer adjacent to Dish machine.
Old food stuck to clean dishware/utensils. Observed old food on clean equipment located on dry storage rack across from back kitchen exit.
Nov 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. All foods began cooling the prior night at 7pm. Temped at 9:04am: Cooked black bean 50F, Mac and cheese 50F, cooked pork tamales 49F, cooked yuca 49F, cooked red bean 52F.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle boxes on floor then began work without first washing hands. Discussed with operator the importance of washing hands every time they change tasks.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 49F, cooked ground beef 49F, Cooked black bean 50F, Mac and cheese 50F, cooked pork tamales 49F, cooked yuca 49F, cooked red bean 52F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - Cold holding: cooked chicken 49F at 9:06am retempted to 46F at 10:12am, cooked ground beef 49F at 9:06am, 46F at 10:12, ham 50f at 9:09am, 48F at 10:12, raw pork 48F at 9:06am, 46F at 10:12.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink. Discussed with employee to wash hands only at Employee handwash sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. All foods began cooling the prior night at 7pm. Cooked black bean 50F and cooked red bean 52F are stored in food containers deeper than 4 inches.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator's Probe thermometer off by 10 degrees. Helped operator calibrate thermometer during time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef and chicken not date marked in Walk in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above soda machine in disrepair.
Equipment and utensils not properly air-dried - wet nesting. Observed some wet nesting equipment on the dry storage shelf adjacent to back kitchen exit.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in Reach in freezer adjacent to three compartment sink and chest freezer adjacent to Dish machine.
Old food stuck to clean dishware/utensils. Observed old food on clean equipment located on dry storage rack across from back kitchen exit.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 2 bottles of water inside Reach in freezer adjacent to front line cook.
Single-service articles improperly stored. Several boxes of single service straws, take out containers, and gallon bottles of juice stored on floor inside bar area. Operator began to relocate some items to an approved location during time of inspection.
Jun 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Probe thermometer not used to ensure proper food temperatures. Discussed with operator, he was checking temperatures with an inferred thermometer and it was not calibrated properly. And was not documented, just checked.
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 held longer than 24 hours
Hole in or other damage to wall. Hole In dry storage area, Dry storage area cove molding missing Ceiling not smooth easily cleanable throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cooks line prep area.
Jun 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over breaded fish operator moved.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pinto beans (51F - Cold Holding); black beans (55F - Cold Holding); chick peas (51F - Cold Holding); chicken (51F - Cold Holding); pork (55F - Cold Holding); cooked chicken thighs (50F - Cold Holding); cooked Yucca (50F - Cold Holding); cooked.green beans (50F - Cold Holding); tilapia raw (47F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken (51F - Cold Holding); cooked pork (53F - Cold Holding); raw shell eggs (ambient 54F - Cold Holding); raw beef (51F - Cold Holding); flan (53F - Cold Holding); cheese cake (52F - Cold Holding); garlic in oil (51F - Cold Holding); empanadas (48F - Cold Holding); potato balls (47F - Cold Holding); ham (51F - Cold Holding); Swiss cheese (50F - Cold Holding); cooked plantains (52F - Cold Holding); stock (49F - Cold Holding); salami (49F - Cold Holding) see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pinto beans (51F - Cold Holding); black beans (55F - Cold Holding); chick peas (51F - Cold Holding); chicken (51F - Cold Holding); pork (55F - Cold Holding); cooked chicken thighs (50F - Cold Holding); cooked Yucca (50F - Cold Holding); cooked.green beans (50F - Cold Holding); tilapia raw (47F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken (51F - Cold Holding); cooked pork (53F - Cold Holding); raw shell eggs (ambient 54F - Cold Holding); raw beef (51F - Cold Holding); flan (53F - Cold Holding); cheese cake (52F - Cold Holding); garlic in oil (51F - Cold Holding); empanadas (48F - Cold Holding); potato balls (47F - Cold Holding); ham (51F - Cold Holding); Swiss cheese (50F - Cold Holding); cooked plantains (52F - Cold Holding); stock (49F - Cold Holding); salami (49F - Cold Holding) see stop sale, operator had repair man fix the issues during the inspection.
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. Sent to operator via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Probe thermometer not used to ensure proper food temperatures. Discussed with operator, he was checking temperatures with an inferred thermometer and it was not calibrated properly. And was not documented, just checked.
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 held longer than 24 hours
Spray bottle containing toxic substance not labeled.
Hole in or other damage to wall. Hole In dry storage area, Dry storage area cove molding missing Ceiling not smooth easily cleanable throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cooks line prep area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep table soiled
Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in freezer on hot line prep area
Stored food not covered. Mash potato in walk in cooler
Apr 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0 ppm during inspection. Operator fixed machine during inspection. Chlorine at 100 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer dirty located by the three compartment sink. Inside of microwave is dirty, located underneath espresso machine. Operator cleaned slicer and microwave during time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in the in walk in refrigerator not date marked.
Apr 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority5 Intermediate4 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stop sale of roast pork 12 lbs, and yuca 5 lbs. Both items held overnight reached an internal temp of 54F and 50F at 9:15 AM.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0 ppm during inspection. Operator fixed machine during inspection. Chlorine at 100 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen by employee hand wash sink.
Operating with an expired Division of Hotels and Restaurants license. License expired February 1, 2024. operator paid license during time of inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale of roast pork 12 lbs, and yuca 5 lbs. Both items held overnight reached an internal temp of 54F and 50F at 9:15 AM.
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. Operator does not have knowledge of Big 6. Operator has been provided with handout during inspection.
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. Operator does not have a clean up plan for vomit/diarrhea. Operator has been provided with handout during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer dirty located by the three compartment sink. Inside of microwave is dirty, located underneath espresso machine. Operator cleaned slicer and microwave during time of inspection.
Handwash sink not accessible for employee use at all times. Large bucket blocking employee hand wash sink. Operator moved bucket underneath sink during time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in the in walk in refrigerator not date marked.
Employee with no hair restraint while engaging in food preparation. Operator was not wearing hair restraint while preparing food. Operator later wore a hat during time of inspection.
Food stored on floor. Pickle bucket located underneath employee hand wash sink, sitting on floor not six inches above ground. Case of soda located behind bar in dining room is sitting on floor. Operator removed pickle bucket and case of soda from floor during inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles for chicken base, salt, sugar, and sazon seasoning are touching spices inside of bin. Located underneath prep table adjacent to warmer. Operator removed scoops from bins at time of inspection.
Missing drain plug at dumpster. Dumpster located outside behind restaurant is missing drain plug.
Aug 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in coolerDid not cool from 135 f to 41 f within 6 hours See stop sale cook beef 20 lbs 47 f held overnight no temperatures taken Cook beans 62 f held overnight did not cool from 135 f to 41 f within 6 hours. No temperatures Taken
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in coolerDid not cool from 135 f to 41 f within 6 hours See stop sale cook beef 20 lbs 47 f held overnight no temperatures taken Cook beans 62 f held overnight did not cool from 135 f to 41 f within 6 hours. No temperatures Taken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in coolerDid not cool from 135 f to 41 f within 6 hours See stop sale cook beef 20 lbs 47 f held overnight no temperatures taken Cook beans 62 f held overnight did not cool from 135 f to 41 f within 6 hours. No temperatures Taken
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 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. Printed for management and some employees to sign. Next unannounced inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook pork cook chicken walk in cooler not dated.
Cutting board has cut marks and is no longer cleanable.
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.