MANJE CREOLE RESTAURANT
4300 S ORANGE BLOSSOM TRAIL, Orlando FL 32839
Last inspected Aug 18, 2026 · 15 visits since August 2023
JUL 24
APR 25
NOV 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on wall in back kitchen by chest freezer and storage shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2020035461 | Jul 16, 2020 | Apr 7, 2021 | $2,000 |
Inspection history
15 visits, newest first
Aug 18, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority5 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. renewed at inspection.
Handwash sink not accessible for employee use at all times. Lids in hand sink located on the front counter. Staff removed.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen and front counter. Management added to both locations.
No soap provided at handwash sink. Sink in kitchen and front counter. Management added to both locations.
Show the remaining 5 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. Turkey located in the walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves and equipment throughout establishment.
Time/temperature control for safety food thawed in an improper manner. Turkey thawing at room temperature. Moved to walk in cooler to thaw.
Unwashed fruits/vegetables stored with ready-to-eat food. Peppers and other items over turkey.
Aug 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority6 Intermediate3 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. renewed at inspection.
Handwash sink not accessible for employee use at all times. Lids in hand sink located on the front counter. Staff removed.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink located in prep area doesn't work.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen and front counter. Management added to both locations.
No soap provided at handwash sink. Sink in kitchen and front counter. Management added to both locations.
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. Turkey located in the walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves and equipment throughout establishment.
Time/temperature control for safety food thawed in an improper manner. Turkey thawing at room temperature. Moved to walk in cooler to thaw.
Unwashed fruits/vegetables stored with ready-to-eat food. Peppers and other items over turkey.
Apr 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority5 Intermediate10 Basic
Show 16 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Food-contact surface soiled with food debris, mold-like substance or slime. -prep table soiled
Handwash sink not accessible for employee use at all times. -restroom hand wash sink
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at front counter -restroom hand wash sink -hand wash sink in kitchen
No soap provided at handwash sink. -restroom hand wash sink -hand wash sink in kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no items date marked
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling above prep area
Equipment in poor repair. -walk in cooler at front lobby not keeping foods cold
Equipment or utensils not designed or constructed in a durable manner. -damaged utensils in prep area
Floor soiled/has accumulation of debris. -throughout
Food stored on floor. -multiple items in walk in cooler -onions in kitchen
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -all lights throughout
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave
Reach-in cooler interior/shelves have accumulation of soil residues. -all reach in units
Time/temperature control for safety food thawed in an improper manner. -meats thawed in 3 compartment sink at room temperature
Wall soiled with accumulated grease, food debris, and/or dust. -around prep area
Apr 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. --cooked chicken 55F (Cold Holding) -cooked chicken 55F (Cold Holding) -raw wings 50F (Cold Holding) -cheese mix 55F (Cold Holding) -cooked pork 55F (Cold Holding) -hot dogs 50F (Cold Holding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 55F (Cold Holding) -cooked chicken 55F (Cold Holding) -raw wings 50F (Cold Holding) -cheese mix 55F (Cold Holding) -cooked pork 55F (Cold Holding) -hot dogs 50F (Cold Holding
Food-contact surface soiled with food debris, mold-like substance or slime. -prep table soiled
Handwash sink not accessible for employee use at all times. -restroom hand wash sink
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at front counter -restroom hand wash sink -hand wash sink in kitchen
No soap provided at handwash sink. -restroom hand wash sink -hand wash sink in kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no items date marked
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling above prep area
Equipment in poor repair. -walk in cooler at front lobby not keeping foods cold
Equipment or utensils not designed or constructed in a durable manner. -damaged utensils in prep area
Floor soiled/has accumulation of debris. -throughout
Food stored on floor. -multiple items in walk in cooler -onions in kitchen
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -all lights throughout
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave
Reach-in cooler interior/shelves have accumulation of soil residues. -all reach in units
Time/temperature control for safety food thawed in an improper manner. -meats thawed in 3 compartment sink at room temperature
Wall soiled with accumulated grease, food debris, and/or dust. -around prep area
Dec 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate14 Basic
Show 18 findings ▾
Handwash sink not accessible for employee use at all times. Thank you bags in the sink. Located on the front service counter. Sink in kitchen blocked by microwave. Manager removed.
No paper towels or mechanical hand drying device provided at handwash sink. Sink located on front counter. Manager filled
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Sink located on front counter. Manager filled
Bowl or other container with no handle used to dispense food. Number 10 can used to scoop rice from ingredients bin. Manager removed.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At triple sink. Manager removed.
Cardboard used to line nonfood-contact shelves. Under fryers
Current Hotel and Restaurant license not displayed.
Faucet/handle missing at plumbing fixture. Sink located in employees restroom.
Floor soiled/has accumulation of debris. Throughout establishment
Food stored on floor. Cases of soda located on front counter. Cases of Raw vegetables located in walk-in freezer.
Hole in or other damage to wall. Throughout establishment, kitchen cook line and restrooms.
Ice buildup in reach-in freezer. Chest freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under counter in back kitchen
Reuse of single-service or single-use articles. Old Chicken box with raw spinach stored inside.
Single-service articles not stored inverted or protected from contamination. Aluminum pans. Togo containers Manager turned over.
Time/temperature control for safety food thawed in an improper manner. Chicken and other meats thawing at room temperature. The manager added running water.
Unnecessary items/unused equipment on the premises. Old fryer Old warmer
Nov 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded.
0 High priority5 Intermediate14 Basic
Show 19 findings ▾
Handwash sink not accessible for employee use at all times. Thank you bags in the sink. Located on the front service counter. Sink in kitchen blocked by microwave. Manager removed.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink located on cook line. No running water.
No paper towels or mechanical hand drying device provided at handwash sink. Sink located on front counter. Manager filled
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Sink located on front counter. Manager filled
Bowl or other container with no handle used to dispense food. Number 10 can used to scoop rice from ingredients bin. Manager removed.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At triple sink. Manager removed.
Cardboard used to line nonfood-contact shelves. Under fryers
Current Hotel and Restaurant license not displayed.
Faucet/handle missing at plumbing fixture. Sink located in employees restroom.
Floor soiled/has accumulation of debris. Throughout establishment
Food stored on floor. Cases of soda located on front counter. Cases of Raw vegetables located in walk-in freezer.
Hole in or other damage to wall. Throughout establishment, kitchen cook line and restrooms.
Ice buildup in reach-in freezer. Chest freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under counter in back kitchen
Reuse of single-service or single-use articles. Old Chicken box with raw spinach stored inside.
Single-service articles not stored inverted or protected from contamination. Aluminum pans. Togo containers Manager turned over.
Time/temperature control for safety food thawed in an improper manner. Chicken and other meats thawing at room temperature. The manager added running water.
Unnecessary items/unused equipment on the premises. Old fryer Old warmer
Jun 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touching phone then continuing to prep food.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior rim of all chest freezers
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date on any food items prepared on site
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. In bean container.
Clean utensils or equipment stored in dirty drawer or rack. Clean dishes stored on dirty shelf above triple sink
Covered waste receptacle not provided in women's bathroom.
Floor soiled/has accumulation of debris. -Floor heavily soiled under and in between All equipment
Food not stored at least 6 inches off of the floor. -Case of water on floor in dry storage -bag of Jasmine rice on floor -Cases of drinks and containers of food on floor in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under and in between all shelves, prep tables, and work stations in kitchen -Fans in walk in cooler -Shelves above triple sink soiled -Grease on air vents above prep table on cook line
Jun 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touching phone then continuing to prep food.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior rim of all chest freezers
No probe thermometer provided to measure temperature of food products.
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.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date on any food items prepared on site
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. In bean container.
Clean utensils or equipment stored in dirty drawer or rack. Clean dishes stored on dirty shelf above triple sink
Covered waste receptacle not provided in women's bathroom.
Floor soiled/has accumulation of debris. -Floor heavily soiled under and in between All equipment
Food not stored at least 6 inches off of the floor. -Case of water on floor in dry storage -bag of Jasmine rice on floor -Cases of drinks and containers of food on floor in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under and in between all shelves, prep tables, and work stations in kitchen -Fans in walk in cooler -Shelves above triple sink soiled -Grease on air vents above prep table on cook line
Apr 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touching phone then continuing to prep food.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior rim of all chest freezers
No probe thermometer provided to measure temperature of food products.
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.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date on any food items prepared on site
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. In bean container.
Clean utensils or equipment stored in dirty drawer or rack. Clean dishes stored on dirty shelf above triple sink
Covered waste receptacle not provided in women's bathroom.
Floor soiled/has accumulation of debris. -Floor heavily soiled under and in between All equipment
Food not stored at least 6 inches off of the floor. -Case of water on floor in dry storage -bag of Jasmine rice on floor -Cases of drinks and containers of food on floor in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under and in between all shelves, prep tables, and work stations in kitchen -Fans in walk in cooler -Shelves above triple sink soiled -Grease on air vents above prep table on cook line
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority9 Intermediate10 Basic
Show 24 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touching phone then continuing to prep food.
Operating with an expired Division of Hotels and Restaurants license.
Roach activity present as evidenced by live roaches found. 1 live roach on wall in back kitchen by chest freezer and storage shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken, pork, beef, cabbage, cooked rice, cut lettuce, mashed peas, fish 45-53 ( - Cold Holding) overnight in walk cooler. Per operator. Operator began to discard all items Small cooler at front counter : cabbage 50F cold holding overnight per operator. Operator immediately discarded (corrected on site)
Food-contact surface soiled with food debris, mold-like substance or slime. Interior rim of all chest freezers
Handwash sink not accessible for employee use at all times. Hand sink in bathroom blocked by grill/ table Cutlery kit inside hand sink at front counter. (Corrected on site)
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Passion fruit, lemonade, coconut made on site bottles have no warning labels
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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.
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 soap provided at handwash sink. At both hand sinks
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date on any food items prepared on site
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. In bean container.
Cardboard used to line food-contact shelves. -Soiled cardboard at fry station
Clean utensils or equipment stored in dirty drawer or rack. Clean dishes stored on dirty shelf above triple sink
Covered waste receptacle not provided in women's bathroom.
Floor soiled/has accumulation of debris. -Floor heavily soiled under and in between All equipment
Food not stored at least 6 inches off of the floor. -Case of water on floor in dry storage -bag of Jasmine rice on floor -Cases of drinks and containers of food on floor in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under and in between all shelves, prep tables, and work stations in kitchen -Fans in walk in cooler -Shelves above triple sink soiled -Grease on air vents above prep table on cook line
Single-service articles improperly stored. Cases of to go bags/ containers on floor in dry storage area
Stored food not covered. Multiple items in chest freezer uncovered
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank hooked up to grill in kitchen. Advised operator they can not store propane tanks inside building
Aug 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Spinach,goat and other items in shopping bags.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Side of building.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks.
Cardboard used to line nonfood-contact shelves. Shelf in kitchen.
Faucet/handle missing at plumbing fixture. Restroom in kitchen cold water faucet handle is stripped.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pickled cabbage on front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler dust build up.
Stored food not covered. Meat in freezer.
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority6 Intermediate11 Basic
Show 20 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Non food safe bleach.
Nonfood-grade bags used in direct contact with food. Spinach,goat and other items in shopping bags.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Side of building.
Handwash sink not accessible for employee use at all times. Pot blocking sink in kitchen and pressure washer in sink in bathroom.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink on cook line is turned off and is non operational. Both hand sinks in kitchen must be fully operational.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in ware wash area and public restroom.
No soap provided at handwash sink. Sink in ware wash area. Public restroom.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks.
Cardboard used to line nonfood-contact shelves. Shelf in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings throughout kitchen.
Current Hotel and Restaurant license not displayed.
Faucet/handle missing at plumbing fixture. Restroom in kitchen cold water faucet handle is stripped.
Food stored on floor. Throughout kitchen and in walk in cooler.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pickled cabbage on front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler dust build up.
Raw fruits/vegetables not washed prior to preparation. Peppers.
Stored food not covered. Meat in freezer.
Time/temperature control for safety food thawed in an improper manner. Spinach thawing at room temperature. Operator discarded.
Water draining onto floor surface. Hand sink in ware wash area.
Mar 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate7 Basic
Show 12 findings ▾
Handwash sink not accessible for employee use at all times. Bag and dishes in sink at front counter. Dishes in both sinks in kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Sink on cook line.
Floor area(s) covered with standing water. Kitchen are in front of 3 compartment sink.
Floor soiled/has accumulation of debris. Throughout kitchen area and front line.
Food stored on floor. Potatoes and cabbage on floor in walk in cooler.
No conspicuously located ambient air temperature thermometer in holding unit. All coolers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover walk-in cooler dust build up.
Open dumpster lid.
Wet wiping cloth not stored in sanitizing solution between uses. Kitchen area.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate8 Basic
Show 14 findings ▾
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 form.
Handwash sink not accessible for employee use at all times. Can,stickers in sink at front counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Both hand wash sinks.
Ceiling/ceiling tile shows damage or is in disrepair. Above mop sink
Cloth used as a food-contact surface. Covering cooked turkey and pork in cooler.
Food stored on floor. Chicken and unwashed produce in walk in cooler.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler door frame broken.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Peanut brittle and doughnuts on front counter.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. All lights in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. All coolers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top and hood filters.
Aug 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. All hand sinks
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
No soap provided at handwash sink. All hand sinks
Bathroom facility not clean. Both employee and customer restrooms
Ceiling/ceiling tile shows damage or is in disrepair. At mop sink
Floor tiles missing and/or in disrepair.in kitchen
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.