MANHATTAN GYROS AND SUBS
490 NE 23 AVE, Gainesville FL 32609
Last inspected Aug 11, 2026 · 13 visits since July 2023
JAN 25
APR 25
JUL 25
OCT 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed two live roaches on floor underneath reach-in cooler across from walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2017057105 | Nov 30, 2017 | Mar 2, 2018 | $640 |
Inspection history
13 visits, newest first
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 9 high priority.
9 High priority5 Intermediate16 Basic
What the inspector wrote — 30 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee battered raw chicken then changed gloves no Handwash between.
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. Employee putting hands on shirt then cooking fries in fryer.
Live, small flying insects found. 1 fly flying around in prep area.
Nonfood-grade bags used in direct contact with food. Fries in Togo bag in walk in freezer.
Show the remaining 26 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over fresh garlic in reach in cooler in prep area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese (57F - Cold Holding) liquid egg (61F - Cold Holding) in prep reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (57F - Cold Holding) liquid egg (61F - Cold Holding) items in prep reach in cooler, cooler ambient 58F, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (110F - Hot Holding) item sitting on cooks line in bin no means of temperature or time control.
Toxic substance/chemical improperly stored. Bleach by cooking oil on bottom of prep table.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled with old food debris. Interior ice machine deflector plate soiled. Can opener blade soiled with old food debris.
Handwash sink used for purposes other than handwashing. Whisk and spatula in Handwash sink by Three compartment sink. Employee dumped drink in Handwash sink at front counter.
No soap provided at handwash sink. No soap at Handwash sink by Three compartment sink.
Spray bottle containing toxic substance not labeled. Chemical bottle with clear liquid at front counter.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at Handwash sink by Three compartment sink.
Bowl or other container with no handle used to dispense food. Small plastic cups in seasoning bin on cooks line.
Ceiling tile missing. Air vent missing from ceiling in prep area.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile between cooks line and front line and 2 tiles in storage room. Hole in wall/wall in disrepair under Three compartment sink.
Employee with no beard guard/restraint while engaging in food preparation. Employee cooking on cooks line with long hair on face.
Equipment in poor repair. Cutting board on cooks line reach in cooler with deep cut marks. Gasket in disrepair on flip top reach in cooler on cooks line.
Food stored on floor. Cooking oil on floor in storage room.
No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink by prep table and Three compartment sink.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden partition by Handwash sink in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filers soiled with grease. Gaskets soiled with food debris on reach in freezer on cooks line. Silver front part of stove soiled with grease on cooks line. Shelves soiled with food build up in unused walk in cooler.
Old food stuck to clean dishware/utensils. On white containers on shelf above Three compartment sink.
Open dumpster lid. Outside back door.
Ripped/worn tin foil used as shelf cover. On cooks line.
Single-service articles improperly stored. Togo boxes on floor in back storage room.
Standing water in bottom of reach-in-cooler. Stand up reach in cooler in prep area.
Unnecessary items/unused equipment on the premises. Unused fryers and gas ranges in back storage room.
Wall soiled with accumulated grease, food debris, and/or dust. With flour debris on cooks line. Floor soiled in walk in freezer.
Dec 23, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 20 violations recorded, 3 high priority.
3 High priority1 Intermediate16 Basic
Show 21 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee not wearing gloves pouring fries from a container to a take out tray and guiding fries into take out tray with bare hands
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves left cookline ad went to walk-in-cooler and removed container of onions, then returned to cookline opened container and removed onions from container wearing gloves and placed onions on food order. Employee did not remove gloves, wash hands and put on new gloves after returning to cookline.
Toxic substance/chemical improperly stored. Bottle of fabreeze and windex stored with single service lids and cups. Manager removed both bottles.
Handwash sink not accessible for employee use at all times. Handwash sink next to three-compartment sink does not work per manager, no running water at handwash sink. Manager turned valves on and handwash sink had running hot and cold water.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floor of walk-in-cooler.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Majority of kitchen area has acoustic ceiling tiles that are not smooth or easily cleanable.
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
Floor tiles missing and/or in disrepair. Floor Tiles missing behind front counter
Grease on the ground and/or pad around grease receptacle. Grease receptacle with accumulation of grease on top of receptacle that is placed on concrete but soil with grease accumulated on top concrete pad with indications of grease on soil draining into inflow of retention pond behind establishment
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on floor and behind cooling unit of walk-in-freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave soiled with remaining food.
No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing at handwash sink in kitchen, front counter and in restroom.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood dividing wall between handwash sink and front counter area not sealed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill soiled with grease. Reach in freezer gasket soiled with food debris
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Open dumpster lid. Dumpster lids open behind establishment
Single-service articles improperly stored. Box of styrofoam cups on floor in dry goods storage area.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink by three-compartment sink slow to drain.
Stored food not covered. Crab legs in walk-in-freezer not covered. Manager covered crab legs.
Working containers of food removed from original container not identified by common name. Container of food removed (sugar ) from original container not labeled with name of contents. Manager labeled container
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 20# propane tank in office.
Jul 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 33 violations recorded, 10 high priority.
10 High priority4 Intermediate19 Basic
Show 33 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in cook line grill drawers: peppers (45F - Cooling); onions (46F - Cooling). Employee stated items were cooked the previous day.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items stored in cook line grill drawers: peppers (45F - Cooling); onions (46F - Cooling). Employee stated items were cooked the previous day.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling ice bucket to put ice in dining room soda machine without washing hands. Manager had employee wash hands.
Gyro meat in a broiler that is turned off. Gyro broiler on cook line. Employee turned broiler on during inspection.
Pesticide/insecticide labeled for household use only present in establishment. Can of raid on prep table outside of walk-in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cucumbers and shell eggs stored over salad dressings in walk-in cooler. Employee placed chicken and eggs on bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken and proceeded to handle tomatoes without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in front counter display case: cheesecake (44F,45F,45,44F - Cold Holding). Employee stated cheesecake stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in front counter display case: cheesecake (44F,45F,45,44F - Cold Holding). Employee stated cheesecake stored in cooler overnight. Item stored on top of reach-in cooler across from cook line fryers: chicken (48F - Cold Holding). Employee stated chicken placed on top of cooler 15 minutes prior to temperature being taken. Employee moved chicken inside of reach-in cooler.
Toxic substance/chemical improperly stored. Two containers of oven degreaser stored next to lemon juice on oven next to cook line hand washing sink. Employee moved degreaser to area where chemicals are stored.
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 written procedure for establishment. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Inside of bin for kitchen ice machine.
Handwash sink used for purposes other than handwashing. Container stored in cook line hand washing sink. Employee removed container during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pot of yellow rice in walk-in cooler. Employee stated rice cooked yesterday morning.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles throughout the kitchen.
Ceiling tile missing. Ceiling tiles missing throughout the kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water stored on prep table across from cook line. Employee removed bottle of water during inspection.
Equipment in poor repair. Gasket for reach-in cooler across from cook line grill.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape in prep area next to dish area.
Food stored on floor. Case of lemon limon stored on floor next to office.
Grease on the ground and/or pad around grease receptacle. Grease receptacle in back of parking lot.
Hole in or other damage to wall. Wall next to cook line hand washing sink missing tiles.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor in walk-in freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon for sour cream stored in sour cream located in walk-in cooler.
No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided operator with choking poster.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign, soap or hand towels at hand washing sink next to three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents on cook line. Outside of flour bins throughout the kitchen. Gasket of reach-in cooler across from cook line fryers.
Open dumpster lid. Dumpster behind building.
Raw fruits/vegetables not washed prior to preparation. Employee sliced tomatoes without washing tomatoes. Employee began washing tomatoes.
Single-service articles improperly stored. To go containers in dry storage next to office not inverted. To go cups in dry storage next to office stored on floor.
Water leaking from pipe and/or faucet/handle. Pipe beneath cook line hand washing sink.
Wood food-contact surface not properly sealed. Wood legs for table on cook line.
Working containers of food removed from original container not identified by common name. Containers of flour throughout the kitchen.
Jun 24, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 18, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drain pipes for dining soda machine.
Jan 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 3 high priority.
3 High priority2 Intermediate17 Basic
Show 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over tartar sauce in reach-in cooler next to office. Manager placed eggs on bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee placed oven cleaner in office and proceeded to put lid on rice without washing hands and changing gloves. Inspector had employee wash hands and change gloves, put new lid on rice.
Toxic substance/chemical improperly stored. Spray bottles of oven cleaner stored on shelf next to cooking oil at end of cook line. Manager moved oven cleaner to office.
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 written procedure available. Inspector provided written procedure to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table across from cook line. Mixer blades for floor mixer in dry storage. Interior of front counter shake machine.
Ceiling tile missing. Ceiling tiles throughout the kitchen.
Cove molding at floor/wall juncture broken/missing. End of wall across from office.
Drain cover(s) missing. Drain in front of dish area hand washing sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from cook line. Manager removed bottle of water during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee milk stored with restaurant beef items in reach-in cooler next to office.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored next to container of flour at end of cook line. Manager placed backpack in office.
Equipment in poor repair. Gasket for front counter tea reach-in cooler.
No Heimlich maneuver/choking sign posted. No choking poster observed during inspection.
No handwashing sign provided at a hand sink used by food employees. No soap and hand washing sign at dish area hand washing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Gaskets of cook line reach-in coolers.
Open dumpster lid. Dumpster behind building. Manager closed lids.
Single-service articles not stored inverted or protected from contamination. To go containers stored in dry storage area next to office.
Soiled floors/carpeting. Floors throughout the kitchen underneath equipment.
Stored food not covered. Container of rice in reach-in cooler across from cook line. Manager placed lid on container.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind prep table with barbecue sauces.
Water leaking from pipe and/or faucet/handle. Pipe beneath cook line hand washing sink.
Working containers of food removed from original container not identified by common name. Container of flour at end of cook line.
Jul 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bowl or other container with no handle used to dispense food. Souffle cup used to scoop pepper stored on shelf above reach-in cooler across from walk-in cooler.
Jul 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 7 high priority.
7 High priority5 Intermediate12 Basic
Show 25 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, put on gloves and began handling clean containers without washing hands. Manager had employee wash hands and change gloves.
Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2024.
Raw animal food stored over or with unwashed produce. Raw fish stored over lemons in walk-in cooler. Manager placed fish on bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in cook line drawers. Manager placed shrimp above chicken.
Roach activity present as evidenced by live roaches found. Observed two live roaches on floor underneath reach-in cooler across from walk-in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washing dishes and proceeded to place meat on the grill without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Toxic substance/chemical improperly stored. Oven cleaner stored next to case of cooking oil on shelf underneath prep table at end of cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table across from cook line. Nozzle for Diet Coke on dining room soda machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels, hand soap and hand washing sign at hand washing sink next to three compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles stored in walk-in cooler. Employee stated noodles were prepared on 7/23.
Spray bottle containing toxic substance not labeled. Spray bottle of cleaner stored underneath front counter.
Bowl or other container with no handle used to dispense food. Souffle cup used to scoop pepper stored on shelf above reach-in cooler across from walk-in cooler.
Cardboard used to line food-contact shelves. Cardboard on prep table at end of cook line underneath sauces.
Ceiling tile missing. Ceiling tile missing in kitchen above oven and in dry storage area across from office.
Dead roaches on premises. Observed one dead roach on shelf above reach-in cooler across from walk-in cooler.
Food stored on floor. Cases of cooking oil stored on floor next to office. Cases of fish stored on walk-in freezer floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Gaskets of reach-in cooler on cook line.
Open dumpster lid. Dumpster behind building.
Shelf attached to wall covered with standing water. Shelf above reach-in cooler across from walk-in cooler.
Single-service articles not stored inverted or protected from contamination. To go containers lids stored on kitchen shelf.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line.
Water leaking from pipe and/or faucet/handle. Pipe underneath hand washing sink at end of cook line.
Working containers of food removed from original container not identified by common name. Containers of flour on shelf beneath prep table in front of walk-in cooler.
Flammables stored near a source of ignition. For reporting purposes only. Gas tank stored in room with water heater.
Jan 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority6 Intermediate9 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: noodles (49F - Cooling); rice (58F - Cooling). Manager stated the items were prepared the previous day.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items stored in walk-in cooler: noodles (49F - Cooling); rice (58F - Cooling). Manager stated the items were prepared the previous day.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw shrimp in cook line grill drawers. Manager moved ground beef to bottom drawer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on prep table next to fryers: chicken (58F - Cold Holding). Manager stated item placed on prep table one hour prior to temperature being taken. Manager moved item to walk-in freezer to reduce temperature to 41F. Items stored in walk-in cooler: cheese (48F,49F - Cold Holding); chicken (48F,49F - Cold Holding); sour cream (48F - Cold Holding); slaw (47F,49F - Cold Holding). Manager stated walk-in cooler was working properly at 8 am. Manager moved items to walk-in freezer to reduce temperature to 41F. Items will then be stored in a reach-in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Roast beef and turkey stored in reach-in cooler across from office. Manager stated items were opened two days earlier.
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 written procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Cutting board stored on shelf across from three compartment sink.
Handwash sink used for purposes other than handwashing. Employee dumped ice in front counter hand washing sink.
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. No proof of reporting responsibility for new employees on night shift.
No soap, hand towels and hand wash sign provided at handwash sink. Hand washing sink next to three compartment sink.
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 ambient temperature 47F.
Food stored on floor. BBQ sauce and cooking oil stored on floor in dry storage area next to office.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle next to dumpster.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth underneath cutting board on prep table across from cook line grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Gaskets of reach-in freezer at end of cook line. Lemonade machine in drive thru.
Open dumpster lid. Dumpster and grease receptacle lids open.
Single-service articles not stored inverted or protected from contamination. Aluminum pans stored in office.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Heat gun stored on top of seasoning salt in dry storage area next to office. Mana moved heat gun to area where tools are stored.
Stored food not covered. Shrimp stored in reach-in cooler acreage from walk-in freezer.
Jul 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 8 high priority.
8 High priority5 Intermediate11 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in reach-in cooler across from walk-in freezer: noodles (46F - Cooling). Manager stated item cooked the previous day. Items in walk-in cooler: noodles (46F - Cooling); rice (46F - Cooling). Manager stated items prepared the previous day.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in reach-in cooler across from walk-in freezer: noodles (46F - Cooling). Manager stated item cooked the previous day. Items in walk-in cooler: noodles (46F - Cooling); rice (46F - Cooling). Manager stated items prepared the previous day.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cooked chicken wings with bare hands. Employee reheated chicken wings.
Food with mold-like growth. See stop sale. One lemon and one tomato stored in walk-in cooler. Manager discarded items.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell egg stored over cooked noodles in reach-in cooler across from walk-in freezer. Manager removed egg from cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in walk-in cooler: chicken (46F,46F - Cold Holding); provolone cheese (46F,47F,46F - Cold Holding); sour cream (46F,46F,46F,47F - Cold Holding). Manager stated items stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler: chicken (46F,46F - Cold Holding); provolone cheese (46F,47F,46F - Cold Holding); sour cream (46F,46F,46F,47F - Cold Holding). Manager stated items stored in cooler overnight.
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 written procedure available. Inspector provided operator with written procedure.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
No paper towels,soap,hand wash sign or mechanical hand drying device provided at handwash sink. Sink next to three compartment sink. No hand wash sign at front counter sink.
No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
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. No proof of employee reporting for two new employees.
Cardboard used to line food-contact shelves. Cardboard on shelf on cook line underneath sauces.
Ceiling vent cover missing. Vent cover in front of walk-in cooler missing.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on shelf above three compartment sink.
Food stored on floor. Bucket of chicken stored on floor in front of cook line fryers. Case of soda and case of cooking oil stored on floor in dry storage room next to office.
Ice bucket/shovel not inverted between uses. Ice bucket stored on top of ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill greasy. Gaskets of reach-in freezer across from three compartment sink.
Open dumpster lid. Dumpster behind building.
Single-service articles not stored inverted or protected from contamination. To go container lids stored on kitchen shelf. Manager turned lids over.
Stored food not covered. Crab legs stored in walk-in freezer. Manager covered crab legs.
Time/temperature control for safety food thawed in an improper manner. Bucket of chicken thawing at room temperature in kitchen. Manager moved chicken to walk-in cooler.
Flammables stored near a source of ignition. For reporting purposes only. Container of gas stored next to water heater. Manager moved container to office closet.
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.