MEDITERRANEAN PLATE
10300 FOREST HILL BLVD STE 103, Wellington FL 33414 · 7545511426
Last inspected Apr 2, 2026 · 18 visits since August 2023
NOV 24
JAN 25
JUL 25
DEC 25
APR 26
— STEADY
5 inspections within 35 points of each other. Whatever this kitchen does, it does consistently.
Sewage/wastewater backing up through floor drains. Inside kitchen floor drain under food prep sink has Sewage/wastewater backing up through floor drains, discussed with operator who used tool to unclog drain.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025016128 | Jan 6, 2025 | May 6, 2025 | $600 |
| 2--2024066398 | Sep 11, 2024 | Dec 11, 2024 | $200 |
| 2--2024064788 | Nov 6, 2024 | Dec 4, 2024 | $800 |
| 2--2024054803 | Sep 18, 2024 | Oct 7, 2024 | $400 |
| 2--2022051343 | Aug 31, 2022 | Nov 8, 2022 | $200 |
Inspection history
18 visits, newest first
Apr 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Cucumbers in brine, chick peas, ripe olive
Raw animal food stored over or with unwashed produce. Raw beef stored above unwashed cucumbers in walk in cooler. Operator corrected.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on cut lettuce and chick peas. Operator time marked 12pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked potatoes (132F - Hot Holding); cooked egg plants (131F - Hot Holding) As per operator, stored since 1.75 hours Operator reheated cooked potatoes to 178F
Show the remaining 2 findings ▾
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pasta sauce with cooked tomatoes then frozen cooked 4 days prior not date marked. Advised operator to date mark.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to: Sanitizer Bucket (Quaternary 200ppm)
Dec 9, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At in pan on prep table across from cook line: cooked steak (147F at 10:43am Reheating) As per chef placed to reheat 15 mins prior. As per chef reheated process complete. Cooked steak not reheated to 165F in a total of 2 hours. Chef reheated steak to 189F.
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. 1 employee employed appropriately 1 week. Emailed form to food manager.
Dec 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
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 chef hand touch garbage can then chef put gloves on and handled several clean pans and utensils and prepare food; no hand wash. Chef washed hands.
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. At low boy cooler along cook line: gyro meat (46F - Cold Holding); cut lettuce (46F - Cold Holding) Not prepped or portioned today. As per chef, both items stored in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy cooler along cook line: gyro meat (46F - Cold Holding); cut lettuce (46F - Cold Holding) Not prepped or portioned today. As per chef, both items stored in unit overnight. See stop sale. On prep counter across from cook line: cooked chick peas (51F - Cold Holding); cooked chicken (52F - Cold Holding); Half and half (63F - Cold Holding) As per chef items stored 10 mins prior. Not prepped or portioned today Advised chef to quick chill items. At prep area at backend of kitchen: cut lettuce (55F - Cold Holding) As per employee, removed from walk in cooler and stored on counter since 20mins. Not prepped or portioned today. Advised chef to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At in pan on prep table across from cook line: cooked steak (147F at 10:43am Reheating) As per chef placed to reheat 15 mins prior. As per chef reheated process complete. Cooked steak not reheated to 165F in a total of 2 hours. Chef reheated steak to 189F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep table across from cook line: cooked onions (109F - Hot Holding) As per chef cooked since 7 mins. Advised operator to reheat to 135F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front counter display coolers: diced tomatoes (46F at 10:45am; 57F at 11:30am- Cooling); cooked rice wrapped in grape leaves (56F at 10:45am; 56F at 11:30am - Cooling); hummus (51F at 10:45am; 55F at 11:30am- Cooling) As per employee items were portioned since 5 mins. At current rate of cooling items will not cool to 41F in a total of 4 hours. Items stored over stacked. Advised employee to quick chill.
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. 1 employee employed appropriately 1 week. Emailed form to food manager.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 8 dead roaches on insect trap behind area beside walk in freezer. Operator removed trap, cleaned and sanitized area.
Dead roaches on premises. 1 dead roach under prep table on shelf where bottled water and clean tomato cutter is stored for customers. 8 dead roaches on trap behind water heater near walk in freezer and container that stores rice. Chef removed dead roach then cleaned and sanitized area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Advised operator to provide Sanitizer Bucket (Quaternary 200ppm)
Jul 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled container of raw chicken and without washing hands employee handled clean and sanitized utensils, discussed with operator employee washed hands.
Raw animal food stored in same container as ready-to-eat food. In reach in cooler raw hamburger beef patties stored In same container of cooked hotdogs, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above cooked gyro meat, discussed with operator who corrected storage of products. In reach in cooler raw beef hamburger patties stored directly above hamburger buns, discussed with operator who corrected storage of products.
Sewage/wastewater backing up through floor drains. Inside kitchen floor drain under food prep sink has Sewage/wastewater backing up through floor drains, discussed with operator who used tool to unclog drain.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler yogurt sauce (53F - Cold Holding); cooked rice stuff grape leaves (52F - Cold Holding) per operator products not portioned or prepared today and placed in unit approximately 2 hours ago, discussed with operator who moved products to walk in freezer to rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table over stacked portions of cooked chick peas (119F - Hot Holding); cooked beef (123F - Hot Holding); cooked potatoes (101F - Hot Holding) discussed hot holding with operator who reheated products on stove to 165+F and placed back on steam table.
Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in three compartment sink discussed with operator who washed hands again in hand washing sinks.
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 clean up poster to operator to print.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler at front counter house made hummus (61F - Cooling) at 12:15 since 11:00 to 58F at 12:50; diced tomatoes (52F - Cooling) at 12:20 since 11:00 to 52F at 12:50, at this current rate of cooling products will not reach 41F within 4 hours discussed with operator who moved product to walk in freezer to rapid chill.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize interior of ice machine.
Objectionable odors in bathroom or other areas of the establishment. Inside kitchen Objectionable odors discussed with operator to clean and sanitize areas.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm)
Jan 7, 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 ▾
Plumbing system in disrepair at hand wash sink near dish washing area.
Jan 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Yogurt sauce prepared from 12/26/24. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Yogurt sauce prepared from 12/26/24.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table at front counter: cooked chicken (115F - Hot Holding); cooked beef (98F - Hot Holding); cooked potatoes (126F - Hot Holding) As per operator, stored since 2 hours. At cook line: cooked chicken (128F - Hot Holding) As per chef, cooked 30 mins prior. Operator reheated items.
Plumbing system in disrepair at hand wash sink near dish washing area.
Nov 14, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate0 Basic
Show 5 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; cooked rice (46F - Cooling). Operator stated cooling overnight in deep full container with tight fitting lid, did not reach 41F within 6 hours. See Stop Sale.
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. At walk-in cooler; cooked rice (46F - Cooling). Operator stated cooling overnight in deep full container with tight fitting lid, did not reach 41F within 6 hours. See Stop Sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then handled clean utensils and unwrapped togo containers to prepare food for customer without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; raw comminuted lamb stored over opened bag of cooked chicken. Operator moved cooked chicken above raw lamb.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked beef (110F - Hot Holding). Operator stated beef was reheated on grill prior to being placed in steam table, held less than 1 hour overfilled, reheated to 200F.
Nov 6, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2024■ 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. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Observed: Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings in corner between sections of the wall at backend of kitchen near walk in cooler. Approximately 5 droppings on rat trap under prep table where various food items are stored on a shelf beneath prep table. Priority: High Priority
Nov 5, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 2 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Observed: Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings in corner between sections of the wall at backend of kitchen near walk in cooler. Approximately 5 droppings on rat trap under prep table where various food items are stored on a shelf beneath prep table. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter:; hummus (49F - Cold Holding); grape leaf wrapped rice (50F - Cold Holding); yogurt base sauce (48F - Cold Holding) As per operator, stored since 2 hours. Not prepped or portioned today. Advised operator to quick chill. Priority: High Priority
Sep 19, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter: make table: diced tomatoes (52F - Cold Holding); grape leaf wrapped rice (52F - Cold Holding); wheat-tomato salad (50F - Cold Holding); feta cheese (53F - Cold Holding); cooked egg plant paste (51F - Cold Holding); yogurt sauce (52F - Cold Holding); hummus (52F - Cold Holding) As per operator stored since 11:30am. Not prepped or portioned today. Advised operator to remove all items and quick chill.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Sep 18, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 4 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 priority0 Intermediate0 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher washed soiled dishes and then handled clean dishes and utensils without washing hands. Advised Operator of proper hand washing.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed, rinsed and placed to dry food storage containers without sanitizing. Triple Sink (Quaternary 0ppm). Advised Operator to properly sanitize dishes.
Rodent activity present as evidenced by rodent droppings found. 25 rodent droppings in kitchen outside walk-in freezer. 15 rodent droppings in kitchen around water heater.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; hummus (54F - Cold Holding); tzatziki (58F - Cold Holding); feta cheese (56F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler.
Sep 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cleaned grill then prepared plate for service; no hand wash. Employee washed hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled cell phone then prepared food touching fryer baskets; no hand wash. Employee washed hands.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On prep table: In-use utensil stored in unclean water at 89F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter: make table: diced tomatoes (52F - Cold Holding); grape leaf wrapped rice (52F - Cold Holding); wheat-tomato salad (50F - Cold Holding); feta cheese (53F - Cold Holding); cooked egg plant paste (51F - Cold Holding); yogurt sauce (52F - Cold Holding); hummus (52F - Cold Holding) As per operator stored since 11:30am. Not prepped or portioned today. Advised operator to remove all items and quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table: grilled chicken in sauce (in pot) (110F - Hot Holding) As per operator, cooked and stored since 15 mins. Glass display warmer: Buns with chicken (75F - Hot Holding); Buns with beef (79F - Hot Holding) As operator, cooked and stored since 12pm. Across from cook line on prep table : cooked peppers (89F - Hot Holding) As per operator, cooked 2 hours prior. At front counter; steam table: cooked pork ribs (82F - Hot Holding) stored since 11:30; grilled chicken in garlic sauce (140F - Hot Holding); cooked potatoes (110F - Hot Holding); cooked rice (127F - Hot Holding); cooked spicy rice (125F - Hot Holding); grilled chicken strips (120F - Hot Holding); cooked egg plant (127F - Hot Holding); cooked chick peas (131F - Hot Holding) As per operator, all items stored since 11:30am. Advised operator to reheat all items to the minimum of 165F.
Hand wash sink inoperable in or food preparation area along cook line.
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. Employees employed less than 60 days. Emailed to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: Humus made 2 days ago not date marked. Advised operator to date mark.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Sep 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority5 Intermediate1 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cleaned grill then prepared plate for service; no hand wash. Employee washed hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled cell phone then prepared food touching fryer baskets; no hand wash. Employee washed hands.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On prep table: In-use utensil stored in unclean water at 89F.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw shrimp stored over mozzarella sticks not commercially packaged. Raw beef in buns not commercially packaged stored over mozzarella sticks. Advised operator to store properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter: make table: diced tomatoes (52F - Cold Holding); grape leaf wrapped rice (52F - Cold Holding); wheat-tomato salad (50F - Cold Holding); feta cheese (53F - Cold Holding); cooked egg plant paste (51F - Cold Holding); yogurt sauce (52F - Cold Holding); hummus (52F - Cold Holding) As per operator stored since 11:30am. Not prepped or portioned today. Advised operator to remove all items and quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table: grilled chicken in sauce (in pot) (110F - Hot Holding) As per operator, cooked and stored since 15 mins. Glass display warmer: Buns with chicken (75F - Hot Holding); Buns with beef (79F - Hot Holding) As operator, cooked and stored since 12pm. Across from cook line on prep table : cooked peppers (89F - Hot Holding) As per operator, cooked 2 hours prior. At front counter; steam table: cooked pork ribs (82F - Hot Holding) stored since 11:30; grilled chicken in garlic sauce (140F - Hot Holding); cooked potatoes (110F - Hot Holding); cooked rice (127F - Hot Holding); cooked spicy rice (125F - Hot Holding); grilled chicken strips (120F - Hot Holding); cooked egg plant (127F - Hot Holding); cooked chick peas (131F - Hot Holding) As per operator, all items stored since 11:30am. Advised operator to reheat all items to the minimum of 165F.
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. Emailed to operator.
Hand wash sink inoperable in or food preparation area along cook line.
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. Employees employed less than 60 days. Emailed to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: Humus made 2 days ago not date marked. Advised operator to date mark.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (45F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. In plastic container covered. Food did not reach 41F within 6 hours.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed cutting raw beef with gloves and immediately handled squeeze bottle and tongs to cook. Gloves not changed. Hands not washed. Educated on site.
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. cooked rice (45F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. In plastic container covered. Food did not reach 41F within 6 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked eggplant (117F - Hot Holding) in front steam table. Double panned. In Unit less than four hours. Reheated 165F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ROCIO DIAZ 2/6/2019
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 89 F
Water leaking from pipe and/or faucet/handle. Hand sink leaking
Aug 10, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.