MERK'S BAR & GRILL
193 N CAUSEWAY, New Smyrna Beach FL 32169 · 386 427 7936
Last inspected Aug 20, 2026 · 19 visits since July 2023
JUN 25
SEP 25
APR 26
JUL 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024065276 | Aug 23, 2024 | Dec 11, 2024 | $400 |
| 4--2024010480 | Jan 16, 2024 | Mar 14, 2024 | $800 |
| 4--2022024767 | Mar 7, 2022 | Jun 16, 2022 | $120 |
Inspection history
19 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Floor soiled/has accumulation of debris. Bar, along walls in kitchen, under equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior bar walls, behind and under equipment, around reach in cooler gaskets
Wall soiled with accumulated grease, food debris, and/or dust. Cookline
Jul 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 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 touching ice as ice bucket is filling - employee garnishing bar drinks with bare hand hands.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hot dogs from last Friday
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Wings
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 134 rice F (cooling at 10:45), at 11:30, 120F. Advised to cool in uncovered shallow pans
Food-contact surface soiled with food debris, mold-like substance or slime. - Interior oven - Interior ice machine
Dead roaches on premises. 1 on dry storage shelf
Hole in or other damage to wall. Adjacent to steamer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple in reach in freezer
Ripped/worn tin foil used as shelf cover.
Storage area not maintained clean and organized. Outside storage area, pooled visibly soiled water, trash.
Wall soiled with accumulated grease, food debris, and/or dust. Cookline
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 100 ppm quat Corrected to 200 ppm Corrected On-Site
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Front door
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 3 open half and half's in the bar
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard Drawer gaskets
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black beans from previous morning
Floor soiled/has accumulation of debris. - Visible between equipment in the bar, along interior bar /corners - under fryers
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
No conspicuously located ambient air temperature thermometer in holding unit. Cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Area around/ under cutting boards - under grill
Opened employee beverage container in a cold holding unit with food to be served to customers.
Wall soiled with accumulated grease, food debris, and/or dust. Cookline
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm corrected to 200 ppm quat
Dec 1, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles missing and/or in disrepair. In front of fryers and back door
Oct 14, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Indoor bar
Floor tiles missing and/or in disrepair. In front of fryers and back door
Oct 7, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Indoor bar
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nikki, Jess
Floor tiles missing and/or in disrepair. In front of fryers and back door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - On the cookline: Shelving above reach in cooler, area under grill - in the outdoor bar, interior cooler soiled with visible debris
Storage area not maintained clean and organized. Enclosed area behind walk in coolers, pooled water, equipment not organized
Wall and ceiling soiled with accumulated grease, food debris, and/or dust. Kitchen area
Sep 29, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority3 Intermediate11 Basic
Show 16 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. Bartender putting fruit on a drink
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Indoor bar
Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven next to three compartment sink
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nikki, Jess
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Wings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light buildup baffle
Clean utensils or equipment stored in dirty drawer or rack. Clean lids in a bus tub with visible food debris, bottom shelf in the dish area
Dead roaches on premises. Sticky trap in a cabinet under register in the outdoor bar, 5 dead roaches. Employee discarded trap.
Dishmachine door in poor repair. Outdoor bar, turns off when door is closed all the way.
Floor tiles missing and/or in disrepair. In front of fryers and back door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - On the cookline: Shelving above reach in cooler, area under grill - in the outdoor bar, interior cooler soiled with visible debris
Plumbing system in disrepair. Leak at water filter and drain, mop sink area
Raw fruits/vegetables not washed prior to preparation. Whole head of green leaf lettuce
Ripped/worn tin foil used as shelf cover. Bottom shelves
Storage area not maintained clean and organized. Enclosed area behind walk in coolers, pooled water, equipment not organized
Wall and ceiling soiled with accumulated grease, food debris, and/or dust. Kitchen area
Aug 14, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside. Back door
Jun 12, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Deli meat 43-48F on the outside, shredded cheese 43-45F, potatoes 46F, potato salad 44F. Dressing cooler ranch made in house 45F, horseradish sour cream 39F-59F. See stop sale
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Accumulation of lime scale on the inside of the dishmachine.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Main bar, out of service sign on machine.
Exterior door has a gap at the threshold that opens to the outside. Back door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of shelving cookline Interior lid dressing cooler Bottom prep shelf
Water leaking from pipe and/or faucet/handle. Hot water handle of indoor bar hand sink
Jun 10, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority4 Intermediate10 Basic
Show 19 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Outdoor bar
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna no species
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. Walk in cooler Deli meat 43-48F on the outside, shredded cheese 43-45F, potatoes 46F, potato salad 44F. Dressing cooler ranch made in house 45F, horseradish sour cream 39F-59F. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Taco meat 117F in steam table after cooking. Advised to reheat to 165F to hot hold at 135F or above.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures.
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.
Accumulation of lime scale on the inside of the dishmachine.
Cleaned and sanitized equipment or utensils not properly stored. Ice scoop on beer boxes walk in cooler
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Main bar, out of service sign on machine.
Exterior door has a gap at the threshold that opens to the outside. Back door
Floor area(s) covered with standing water. In the walk in cooler around ice machine, outdoor bar around dish machine
Food stored on floor. Oil containers storage room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of shelving cookline Interior lid dressing cooler Bottom prep shelf
Old food stuck to clean dishware/utensils. On 1/3 pans and 1/6 pans, clean egg slicer, clean scoops
Storage area not maintained clean and organized. Outside storage area, cases of glasses filled with soiled water, air conditioning dripping and pooling water on concrete not sloped to drain.
Water leaking from pipe and/or faucet/handle. Hot water handle of indoor bar hand sink
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Manager or person in charge lacking proof of food manager certification. Jack Jessica
Accumulation of lime scale on the inside of the dishmachine.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep table dish area Fan behind steamer Broken glass in deck cooler in the deck bar Interior bar cooler
Storage area not maintained clean and organized. Back fenced area - fryers filled with water and grease with grease on the ground, other unused items in the area
Wall soiled with accumulated black substance, grease, food debris, and/or dust. Dish area, three compartment sink, behind ovens
Feb 10, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ahi tuna, no species listed
Manager or person in charge lacking proof of food manager certification. Jack Jessica
Accumulation of lime scale on the inside of the dishmachine.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep table dish area Fan behind steamer Broken glass in deck cooler in the deck bar Interior bar cooler
Storage area not maintained clean and organized. Back fenced area - fryers filled with water and grease with grease on the ground, other unused items in the area
Wall soiled with accumulated black substance, grease, food debris, and/or dust. Dish area, three compartment sink, behind ovens
Feb 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority4 Intermediate13 Basic
Show 20 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ahi tuna, no species listed
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table chicken soup 145F, Alfredo/cream sauce 133-144F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Meatloaf 46-47F (cooling ambient at 10:15 ); At 10:55 46-47F mashed potatoes 53 F (cooling ambient at 10:15 ); At 10:55 53F.
Handwash sink not easily accessible for employee use at all times. Kitchen, front blocked by prep table and trash can. Employees moved the table over a foot,
Manager or person in charge lacking proof of food manager certification. Jack Jessica
Partially cooked raw animal food is not separated from ready-to-eat food. Wings in walk in cooler
Accumulation of lime scale on the inside of the dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline
Employee personal food not properly identified and segregated from food to be served to the public. Indoor bar cooler
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
Food stored on floor. - Oil under handsink - bag in the box soda next to deck waitstation
Garbage on the ground and/or pad around dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep table dish area Fan behind steamer Broken glass in deck cooler in the deck bar Interior bar cooler
Raw fruits/vegetables not washed prior to preparation. Employees sitting in the dining room pulling lemons and limes from whole cardboard cases and cutting. Advised to rinse prior to cutting if not already doing so and not to return washed produce to cardboard storage
Single-service articles improperly stored. Open case of cups stored outside in fenced area.
Storage area not maintained clean and organized. Back fenced area - fryers filled with water and grease with grease on the ground, other unused items in the area
Wall soiled with accumulated black substance, grease, food debris, and/or dust. Dish area, three compartment sink, behind ovens
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50-100 ppm quat per operator strips
Aug 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 47-49F, overnight in covered plastic container
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Missing drain plug at dumpster.
Wall/ floor soiled with accumulated grease, food debris, and/or dust. Wall, cookline Floor, main bar
Aug 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 47-49F, overnight in covered plastic container
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sauerkraut 45F, deli meat 48F. Underneath in main cooler. Removed from walk in cooler and moved underneath less than 2 hours before. - blue cheese and ranch portions up to 54F. Above fill line. Operator discarded - fish dip, deli meats 44-46F overnight. Left bottom triple cooler overnight. Operator moved to walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup ice machine baffle Light buildup blade guard for slicer Vegetable dicer
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Missing drain plug at dumpster.
Wall/ floor soiled with accumulated grease, food debris, and/or dust. Wall, cookline Floor, main bar
Aug 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority4 Intermediate9 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 47-49F, overnight in covered plastic container
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15, main bar
Pesticide-emitting strip present in food prep area. Dichlorvos emitting strips in the bar
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over onion rings. Upright freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sauerkraut 45F, deli meat 48F. Underneath in main cooler. Removed from walk in cooler and moved underneath less than 2 hours before. - blue cheese and ranch portions up to 54F. Above fill line. Operator discarded - fish dip, deli meats 44-46F overnight. Left bottom triple cooler overnight. Operator moved to walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup ice machine baffle Light buildup blade guard for slicer Vegetable dicer
Handwash sink not accessible for employee use at all times.outside bar, blocked by rack
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. In black beans
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back exterior oven Reach in cooler fan covers
Potatoes in 5 gallon bucket rinsed with water at thwart outdoor mop sink. Employee was instructed to re-rinse them inside
Single-service articles improperly stored. Cases on the floor in the storage room
Wall/ floor soiled with accumulated grease, food debris, and/or dust. Wall, cookline Floor, main bar
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
Jan 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority4 Intermediate9 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wings cooked previous day stacked in bustubs in walk in cooler overnight 46-47F in the middle
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the bar
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Potato salad and tuna salad dated with Tuesday sticker, not made day of inspection (Tuesday). Made previous day per operator and correctly labeled.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door next to mop sink
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertises cod. Manager on duty indicated a box of haddock is served. Manager stated they would not serve this menu item until cod is received.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No paper towels or mechanical hand drying device provided at handwash sink. In the main bar. Bartender stated they are added after handsink is set up
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. New employees with no food handler training
Bowl or other container with no handle used to dispense food. Souffle cup in black beans in reach in cooler
Clean utensils or equipment stored in dirty container or soiled. - lids in soiled container and pans not inverted with visible food debris/residue in dish area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and phone on case of tortillas in kitchen
Establishment advertised homemade food items, but used food items received already prepared. Dessert menu advertises key lime pie mix is, "poured into out homemade graham cracker crust" - uses already prepared desserts with no additional ingredients or in house preparation. Operator pulled all dessert menus to mark off the word homemade
Floor soiled/has accumulation of debris. Black residue near dish machine in outdoor bar. Light debris in corners indoor bar
Garbage on the ground and/or pad around dumpster.
In-use tongs stored on equipment door handle between uses. On fryer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wire rack cookline. - top of ovens
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat
Jul 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the kitchen
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop 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. New employees
Exterior door has a gap at the threshold that opens to the outside. Back door
Hole in or other damage to wall. Under three compartment sink in kitchen, frp panel loose and detached from wall. Black residue/buildup left of three compartment sink behind oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Bottom prep table shelf across from handsink - wire shelf above slicer area
Jul 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 7 high priority.
7 High priority4 Intermediate9 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Partially cooked wings from previous day in bus tubs 47-50F. Meatballs in deep covered half pan 48-49F. See stop sale
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the kitchen
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. Potatoes out and returned to walk in cooler 52F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce and tomato soup 115-130F in steam table. Operator returned to steamer
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard - operator discarded slicer
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared ahi tuna
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. New employees
Bowl or other container with no handle used to dispense food. In cream sauce
Clean utensils or equipment stored in dirty drawer or rack. Bus tub in dish area soiled, contained clean lids
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on Togo containers
Exterior door has a gap at the threshold that opens to the outside. Back door
Floor soiled/has accumulation of debris. Bar
Garbage on the ground and/or pad around dumpster.
Hole in or other damage to wall. Under three compartment sink in kitchen, frp panel loose and detached from wall. Black residue/buildup left of three compartment sink behind oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Bottom prep table shelf across from handsink - wire shelf above slicer area
Wiping cloth sanitizing solution not at proper minimum strength. Three compartment sink dispenser. 0 ppm
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.