MATCHBOX SAWGRASS MILLS
1860 SAWGRASS MILLS CIR #5100, Sunrise FL 33323 · 4072992555
Last inspected Mar 16, 2026 · 16 visits since November 2023
FEB 25
JUN 25
AUG 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed an accumulation of dead flying insects on trap at pizza station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025078091 | Sep 18, 2025 | Feb 23, 2026 | $600 |
| 2--2025047667 | Jun 23, 2025 | Oct 22, 2025 | $800 |
| 2--2024032246 | May 16, 2024 | Jul 11, 2024 | $600 |
| 2--2024017372 | Mar 15, 2024 | Apr 23, 2024 | $800 |
| 2--2022021025 | Apr 23, 2022 | Aug 4, 2022 | $800 |
Inspection history
16 visits, newest first
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from working with raw beef patties to bread without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
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 fixed pants, shirt and proceeded to handle a clean utensil to stir Soup without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of chimichurri sauce stored in front of raw shell eggs/ sautéed Station flip top. Chef fixed during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry Station-; Cooked Chicken (41-50F - Cold Holding). Per Chef food item in unit less than 4 hours. Item not prepared or portioned today. Observed pan overfilled. Chef removed top portion and stored in lower reach in to quick chill.
Show the remaining 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No thermo labels chemical test kit.
Container of sliced onions stored on floor in beer walk in cooler. Manager elevated
No handwashing sign provided at a hand sink used by food employees in bathroom.
Wall soiled with accumulated dust. Wall above Dukers freezer soiled.
Sep 18, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee washed hands with cold water. Observed expo drop glove on floor pick up and washed his hands with cold water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs (43-51F - Cold Holding) per operator removed from upstairs walk-in and placed into flip top not portion or prepared today held out of temperature less than 1 hour. Employee placed in lower portion of flip top. Observed at pizza station vodka sauce (45-50F - Cold Holding) per operator held out of temperature less than two hours. Chef voluntary discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (122-147F - Hot Holding) per operator held out of temperature 30 minutes. Operator placed in oven to reheat.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water valve tuned off in upstairs bathroom Operator turned on.
Covered waste receptacle not provided in women's bathroom. Up stairs bathroom.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 77F on cook line. Cook placed on stove turned on burner.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed in walk-in cooler unwashed cucumber and broccolini stored over cut celery and carrot sticks. Operator stored correctly.
Aug 25, 2025□ 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 ▾
Covered waste receptacle not provided in women's bathroom. Upstairs women's restroom needs feminine box or trash with lid.
Aug 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- bbq sauce at 2:00 (48F - Cooling) overnight.Food stored in large quantity- At current rate of cooling food will not reach to 41 F within 6 hours.see stop sale.
Dented/rusted cans present. See stop sale. At dry storage area on second floor- 1dented can of artichokes and 1 dented can of tomato sauce- see stop sale.
Employee rubbed hands together for less than 10-15 seconds while washing hands. At cook line employee washed hands for approximately 5 seconds then proceeded to handle clean plates for order. Educated operator. Employee washed hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler at the cook line. Raw shrimp over cooked lobster- operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- bbq sauce at 2:00 (48F - Cooling) overnight.Food stored in large container and had condensation on top.At current rate of cooling food will not reach to 41 F within 6 hours.see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees At reach in cooler by cook line. Diced tomatoes (50F - Cold Holding); #1 sliced cheese (52F - Cold Holding); egg salad (52F); sliced tomatoes (52F - Cold Holding) The food was not prepared or portioned today.Food out of temperature for 2 hours. Upon recheck food reached 43F. At beer walk in cooler Honey butter 44-46F garlic butter 44-46F- cold holding food not prepared or portioned today.Food out of temperature for 30 minutes.Operator placed in walk in freezer for quick chill.
No soap provided at handwash sink. Hand wash sink in prep area did not have soap. corrected on site.
Spray bottle containing toxic substance not labeled. At storage area -sanitizer spray bottle not labeled operator labeled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler - Commercially processed reduced oxygen packaged tubs bearing a label to remove from packaging before thaw not removed- see stop sale.
Covered waste receptacle not provided in women's bathroom. Upstairs women's restroom needs feminine box or trash with lid.
Raw fruits/vegetables not washed prior to preparation. At cookline reach in cooler- in use avocados with stickers still attached- educated operator- employee removed avocados.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: Observed unwashed cauli flower over cooked cabbage.stored properly.
Jun 20, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 20, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0ppm)
Live, small flying insects found Approximately 20 small flying insects in upstairs bar/ prep kitchen area landing on walls and bar counter. Approximately 5 small flying insects in the downstairs dishwashing/ prep/ storage area- landing on clean dishes and single service containers. Approximately 8 small flying insects in downstairs dry storage area- landing on boxes of single service items and boxes of food. Approximately 5 small flying insects at downstairs cookline area- landing on cookline counter. Approximately 10 small flying insects at downstairs dining room bar landing on - open/ In use liquor bottles and bar counter.
Jun 19, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 11 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
11 High priority1 Intermediate3 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At up stairs walk in cooler- vodka sauce 47-48F @1:55 cooling overnight - at current rate of cooling food did not reach to 41F within 6 hours- see stop sale
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0ppm)
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline area- employee handled raw beef- then changed their gloves and started plating food for order without washing their hands- educated operator employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dihshwshint station- employee touched their face then proceeded to handle clean plates without washing their hands- educated operator - employee washed hands.
Live, small flying insects found Approximately 20 small flying insects in upstairs bar/ prep kitchen area landing on walls and bar counter. Approximately 5 small flying insects in the downstairs dishwashing/ prep/ storage area- landing on clean dishes and single service containers. Approximately 8 small flying insects in downstairs dry storage area- landing on boxes of single service items and boxes of food. Approximately 5 small flying insects at downstairs cookline area- landing on cookline counter. Approximately 10 small flying insects at downstairs dining room bar landing on - open/ In use liquor bottles and bar counter.
Raw animal food stored over/not properly separated from ready-to-eat food. At talk reach in cooler in downstairs storage prep area- raw ground beef stored over sliced bread - operator removed and stored properly. At reach in cooler at cookline raw tuna stored over cut cabbage- educated operator - employee removed and stored properly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At front counter server grabbed dirty dishes- then proceeded to handle clean plates without washing their hands - educated operator - employee washed hands properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cookline prep counter -raw shell eggs 71F cold holding,- food not prepared or portioned today- food sitting out on counter- food out of temperature for 3.5 hours- operator moved to reach in freezer to quick chill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At up stairs walk in cooler- vodka sauce 47-48F @1:55 cooling overnight - at current rate of cooling food did not reach to 41F within 6 hours- see stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline -ribs 61F cold, sliced cheese 61F, diced tomatoes 62F cold holding, deviled eggs 60F cold holding chimichurri 60F cold holding- food not prepared or portioned today- food out of temperature for 5 hours- see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- oil and garlic 93F hot holding -food left out on counter- food out of temperature for 5 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline -ribs 61F cold, sliced cheese 61F, diced tomatoes 62F cold holding, deviled eggs 60F cold holding chimichurri 60F cold holding- food not prepared or portioned today- food out of temperature for 5 hours- see stop sale. At flip top cooler at cookline - ground beef 60F cold holding- food not prepared or portioned today- food sitting above cooler in sheet pan - food out of temperature for 45 minutes- operator placed in reach in cooler to quick chill. At flip top cooler - cooked pasta 70F cold holding- food not prepared or portioned today- food left out on counter for 1.5 hours - operator moved to walk in cooler to quick chill. At reach in cooler- Milk 67F- cold holding - food not prepared or portioned today- food left out on counter - food out of temperature for 1 hour- operator moved to reach in cooler or quick chill. At cookline expo counter- garlic herb butter 61F cold holding, butter 61F cold holding- food not prepared or portioned today- food left out on counter - food out of temperature for 2 hours- operator placed on time mark for remaining time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- oil and garlic 93F hot holding -food left out on counter- food out of temperature for 5 hours- see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At upstairs prep area- chicken wings 70-71F @2:00 to 70-71F at 3:15 cooling since 1:30 - food left out to cool at room temperature- at current rate of cooling food will not reach to 41F within remaining time- operator placed in walk in cooler to quick chill.
Covered waste receptacle not provided in women's bathroom.
Equipment and utensils not properly air-dried - wet nesting. At dishwashing area- wet nesting stacked plastic containers.
Raw fruits/vegetables not washed prior to preparation. At reach in coolers at cookline in use avocados - with sticker still attached.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in flip top cooler across from cook line cooked pasta (41-48F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: -in low boy cooler across from cook line, cooked ribs (41-48F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for approximately 45mins. Item placed in cooler to rapid cool. - in flip top cooler across from cook line cooked pasta (41-48F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than four hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at prep table upstairs white rice (120F - Hot Holding).
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk open 02/24am not date marked in low cooler at wait station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table in pizza station and at cook line. PIC removed phones.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored in standing water at 76F at cook line.
Stored food not covered. Observed ice cream stored uncovered in reach in freezer next to cook line. PIC covered.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocado stored next to chopped lettuce in low boy cooler across from cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table at wait station. PIC removed and stored appropriately.
Nov 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test kit used to check chlorine concentration at dishwasher.
Nov 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed in walk-in cooler; ranch dressing (47F - Cold Holding); garlic butter (47F - Cold Holding); lobster bisque (45F - Cold Holding); wings (43-45F - Cold Holding); meat balls (45F - Cold Holding). Per operator, items have been out of temperature for approximately 1hour 30mins. Items placed in other cooler to cool down. -Observed at wait station; crab soup (53F - Cold Holding); honey butter (52F - Cold Holding); crab (62F - Cold Holding); Garlic butter (53F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 1 hour 30 mins. Items placed in cooler to cool down.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed Blue Cheese opened 11/03/24am not date marked. PIC date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. - Observed slicer at pizza station soiled with food debris. - Observed can opener with an accumulation of old food debris.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test kit used to check chlorine concentration at dishwasher.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed an accumulation of dead flying insects on trap at pizza station.
Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion flour across from cook line. PIC removed cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep table in bar area. PIC removed and stored appropriately.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 0 ppm at bar. Corrected to 100.
May 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: Five flying insects flying around pizza station Two flying insects landing on wall in pizza station One flying insect flying around wait station
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored next to ready to eat crab cake. Operator removed and stored appropriately.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked mushrooms date marked 5/8/24. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked mushrooms date marked 5/8/24. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (42-47F - Cold Holding); lettuce greens (45F - Cold Holding). Item was out of temperature for approximately 1.5 hours. Per operator, item was not prepared or portioned today. Operator voluntarily discarded.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink next to cooking oil tank. Operator replaced paper towel.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above flour. Operator removed scoop from floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In use utensils in standing water at 91F. Operator discarded water. Second reading 171F.
Standing water in bottom of reach-in-cooler. Observed across from cook line.
Standing water in floor drain/floor drain draining very slowly. Observed hand wash sink in kitchen next to cooking oil tank draining slowly.
Mar 16, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 15, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: - 3 flying insects flying around pizza station - 1 landing on flip top cooler cover - 3 landing on pizza station counter - 1 flying insect landing on plate. Employee removed plate from line to be washed and sanitized. - 2 flying insect flying around kitchen area - 5 flying insects landing on storage shelf upstairs kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. Observed blanch asparagus stored next to raw crab cake. Employee removed and stored appropriately.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Gouda cheese (42-47F - Cold Holding); fresh mozzarella cheese (42-47F - Cold Holding). Per operator items were not prepared or portioned today. Items were packed above fill line resulting in the top portions falling out of temperature. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Gouda cheese (42-47F - Cold Holding); fresh mozzarella cheese (42-47F - Cold Holding). Per operator items were not prepared or portioned today. Items were packed above fill line resulting in the top portions falling out of temperature. See stop sale.
Handwash sink used for purposes other than handwashing. Observed Hand wash sink used to hold bag of corn. Employee removed.
Spray bottle containing toxic substance not labeled. Observed unlabeled bottle containing sanitizer in bar area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed serving plates on cook line not adequately protected prior to the start of service.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on top of wiping cloth on prep table next to freezer in production area. Bag removed and wiping cloth placed in soiled laundry bag.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed equipment handle not stored above flour. Operator removed and stored appropriately.
Stored food not covered. Observed ice cream stored uncovered in reach in cooler. Employee covered ice cream.
Nov 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Pizza station Observed one flying insects flying around and landing on flip top cooler cover. Observed one flying insect landing on metal pan in flip top cooler.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer Observed Raw chicken with commercial packaging opened stored over raw fish. Chef removed and stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station flip top: Observed seasoned mozzarella (56F - Cold Holding); sausage (48F - Cold Holding) Per operator, items were not prepared or processed today. Items have been in cooler one day prior to inspection. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station flip top: Observed seasoned mozzarella (56F - Cold Holding); sausage (48F - Cold Holding) Per operator, items were not prepared or processed today. Items have been in cooler one day prior to inspection. See stop sale. Observed chicken (44-47F - Cold Holding); meat balls (46F - Cold Holding); salmon (48F - Cooling); carving ham (49F - Cooling); pasta (49F - Cold Holding); pasta (47F - Cooling); butter (54F - Cold Holding); Cole slaw (54F - Cold Holding); cooked tomatoes (54F - Cold Holding). Per operator, items were prepared and packed today. Items were placed in cooler and freezer to rapid cool.
Spray bottle containing toxic substance not labeled. Upstairs kitchen. Shelf next to hand wash sink. Observed glass cleaner not in original packaging unlabeled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Low boy cooler below grill. Observed thawed salmon not removed from RO packages. Employee removed salmon from packaging.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Soda dispensing unit store room. Observed a case of soda stored on floor in soda storage area. Manager removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Downstairs kitchen Observed in use utensil handles in food storage bins containing flour. Manager removed and stored appropriately.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - Cook line Observed in use utensil stored in standing water at 86F. Manager placed water to be reheated.
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.