MEXICO CITY STREET FOOD
855 MASON AVE, Daytona Beach FL 32117 · 386-451-2664
Last inspected Mar 19, 2026 · 15 visits since November 2023
MAR 24
NOV 24
APR 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found - 1 near ware washing area handisnk - numerous at trash can in ladies room, front dining area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026025467 | Mar 11, 2026 | Jul 27, 2026 | $400 |
| 4--2025002722 | Nov 7, 2024 | Apr 2, 2025 | $200 |
Inspection history
15 visits, newest first
Mar 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Cardboard used to line food-contact shelves.
Hole in or other damage to wall. -bottom of wall damaged (next to salsa cooler).
Hood filter missing from automatic fire suppression/exhaust system.
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 33 violations recorded, 9 high priority.
9 High priority5 Intermediate19 Basic
Show 33 findings ▾
Container of medicine improperly stored.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked beef in walk in cooler between 50°f and 55°f. Cooked and place in walk in cooler last night.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked beef in walk in cooler between 50°f and 55°f. Cooked and place in walk in cooler last night.
Dented/rusted cans present. See stop sale. -dented can of pineapple juice. -dented can of cream of coconut.
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.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed utensil without sanitizing.
Nonfood-grade bags used in direct contact with food. -cooked rice stored in grocery bag.
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. -raw chicken wings stored over raw beef in reach in freezer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked beef in deep pans, placed in walk in cooler.
Handwash sink not accessible for employee use at all times. -ice bucket stored in handwashing sink.
No hot running water at three-compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -birria, tinga, black beans not dated.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Accumulation of debris on exterior of warewashing machine.
Bottled sodas stored under soap dispenser.
Bowl or other container with no handle used to dispense food. -bowls used to scoop spices.
Cardboard used to line food-contact shelves.
Employee cellphone on cutting board.
Employee eating in a food preparation or other restricted area.
Exterior double doors have gap between doors.
Hole in or other damage to wall. -bottom of wall damaged (next to salsa cooler).
Hood filter missing from automatic fire suppression/exhaust system.
Ice buildup in reach-in freezer with ice cream bars.
No conspicuously located ambient air temperature thermometer in holding unit. -salsa cooler.
Nonfood-contact surface soiled. -condiments stored on heavily soiled tray in dry storage area. -exterior of spice containers soiled. -table with mixer soiled.
Reach-in cooler interior/shelves have accumulation of soil residues.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Soiled dry wiping cloth in use.
Standing water in bottom of reach-in-cooler.
Stored food not covered. -bottle of bourbon sauce stored with lid off.
Wall soiled. Wall soiled with accumulated food debris by salsa cooler.
Working containers of food removed from original container not identified by common name. -container of sugar not labeled.
Nov 19, 2025□ 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 ▾
Nonfood-grade bags used in direct contact with food. - multiple items
Exterior door has a gap at the side back that opens to the outside. - between double doors
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -reach in cooler gaskets in bar area. -shelving in kitchen soiled with food debris.
Storage area not maintained clean and organized. - storage area cluttered with tools, miscellaneous items - several crates of utensils, tools, discarded boxes stored over glass door cabinet
Sep 25, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooked pork, 47-51F, cooling since previous day
Nonfood-grade bags used in direct contact with food. - multiple items
Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish sauces, 3 door cooler near ice machine - raw shell eggs, raw beef over sauces, garlic cloves, single door cooler - raw beef, raw eggs over cooked products, walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Food being cooled by nonapproved method as evidenced by failure to cool to correct temperatures within parameters. - salsa verde in deep bucket, placed in reach in cooler; - cooked pork in deep pan, placed in walk in cooler
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 who have not yet had food handler training
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - hot water shut off at warehouse washing area hand sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - fan over back prep area
Equipment in poor repair. - gasket torn on ice cream area cooler drawer
Exterior door has a gap at the side back that opens to the outside. - between double doors
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -reach in cooler gaskets in bar area. -shelving in kitchen soiled with food debris.
Open dumpster lid.
Storage area not maintained clean and organized. - storage area cluttered with tools, miscellaneous items - several crates of utensils, tools, discarded boxes stored over glass door cabinet
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - tools over canned goods, wire rack near storage room
Sep 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 34 recorded, 12 high priority.
12 High priority6 Intermediate16 Basic
Show 34 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooked pork, 47-51F, cooling since previous day
Dented/rusted cans present. See stop sale.
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. -employee emptied trash and changed trash can bag, washed dirty pan and then went to cut onions without washing hands.
Live, small flying insects found - 1 near ware washing area handisnk - numerous at trash can in ladies room, front dining area
Nonfood-grade bags used in direct contact with food. - multiple items
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw beef over chile relanos, glass door freezer
Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish sauces, 3 door cooler near ice machine - raw shell eggs, raw beef over sauces, garlic cloves, single door cooler - raw beef, raw eggs over cooked products, walk in cooler
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. - cilantro dressing containing sour cream, 63F, on inadequate ice bath less than 30 minutes; corrective action taken: returned to cold holding unit
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - house made salsa verde containing chicken broth, 41 on edges, 50F, ambient cooling since previous day
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - refried beans, 125F, black beans, 130F; less than 1 hour. Corrective action taken: product removed from steam table to reheat
Toxic substance/chemical improperly stored. - hand soap stored over sauces, rock where microwave is located -container of dish soap stored with alcohol bottles in bar area.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. - server scooping ice
Food being cooled by nonapproved method as evidenced by failure to cool to correct temperatures within parameters. - salsa verde in deep bucket, placed in reach in cooler; - cooked pork in deep pan, placed in walk in cooler
Handwash sink not accessible for employee use at all times. - hand sink near ice machine blocked by multiple items store across basin
No paper towels or mechanical hand drying device provided at handwash sink. - cooking area
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 who have not yet had food handler training
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - hot water shut off at warehouse washing area hand sink
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - fan over back prep area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employees' beverages on prep tables throughout kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on high shelf at cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. - gasket torn on ice cream area cooler drawer
Exterior door has a gap at the side back that opens to the outside. - between double doors
Ice buildup in reach-in freezer and/or walk-in freezer. - ice cream freezers, ice cream area cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ice cream scoops
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -reach in cooler gaskets in bar area. -shelving in kitchen soiled with food debris.
Open dumpster lid.
Storage area not maintained clean and organized. - storage area cluttered with tools, miscellaneous items - several crates of utensils, tools, discarded boxes stored over glass door cabinet
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - tools over canned goods, wire rack near storage room
Wet mop not stored in a manner to allow the mop to dry.
Jun 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate0 Basic
Show 3 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 touched soiled wiping cloth while preparing skewered shrimp for customer
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards soiled/stained -soiled can opener blade
Handwash sink used for purposes other than handwashing. -items stored inside hand sinks
Apr 9, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority5 Intermediate4 Basic
Show 11 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 touched soiled wiping cloth while preparing skewered shrimp for customer
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above numerous cooked/ready to eat foods inside stand up cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards soiled/stained -soiled can opener blade
Handwash sink used for purposes other than handwashing. -items stored inside hand sinks
No paper towels or mechanical hand drying device provided at handwash sink. -hand sink near back door
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. -new employees
Accumulation of debris on exterior of warewashing machine.
Floor area(s) covered with standing water. -near beverage station in prep area
Food not stored at least 6 inches off of the floor. -onions, sauce buckets, box of produce on floor in back
Ice buildup in reach-in freezers
Apr 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 7 high priority.
7 High priority7 Intermediate14 Basic
Show 28 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. 0ppm, tested multiple times
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -server touched hair prior to portioning food
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 touched soiled wiping cloth while preparing skewered shrimp for customer
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken with non intact commercial packaging inside freezer out front above bags of ice cream mix.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above numerous cooked/ready to eat foods inside stand up cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic in oil 51F, cooked beef 49-51F, verde salsa 48-49F, inside stand up cooler in back. Cooler on side with affected temperatures is heavily loaded with stacked containers. Manager stated walk in cooler not functioning and had to resort to using other cooler space. Operator stated service technician coming to assist with cooler.
Toxic substance/chemical improperly stored. -open bucket containing fabuloso on prep space countertop next to utensils/server trays
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards soiled/stained -soiled can opener blade
Handwash sink used for purposes other than handwashing. -items stored inside hand sinks
No paper towels or mechanical hand drying device provided at handwash sink. -hand sink near back door
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. -new employees
Original container of toxic substance or chemical does not bear the manufacturer's label. -fabuloso inside sanitizer bucket without any label
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -bulk beef cooked day prior without any date mark
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -lexan pans without handles used to dispense dry beans and salsa
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing wristwatch while dispensing food from bulk container
Floor area(s) covered with standing water. -near beverage station in prep area
Floor soiled/has accumulation of debris.
Food not stored at least 6 inches off of the floor. -onions, sauce buckets, box of produce on floor in back
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -beef, 67F from 2 hours prior thawing
Grease on the ground and/or pad around grease receptacle.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Ice buildup in reach-in freezers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled old cutting board surface top across from dry storage, where case of Clamato, syrups are stored
Objectionable odors in areas of the establishment in back storage/prep areas.
Time/temperature control for safety food thawed in an improper manner.
Wet wiping cloths stored in detergent and sanitizer mixed together.
Jan 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Damage to wall behind three compartment sink.
Wall soiled with accumulated mold like substance behind three compartment sink.
Nov 7, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
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.
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. -bowl used to dispense rice.
Damage to wall behind three compartment sink.
Exterior door has a gap at the threshold that opens to the outside.
Wall soiled with accumulated mold like substance behind three compartment sink.
Nov 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority3 Intermediate7 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. -cooked eggs at 56°f and cooked chicken at 62°f in reach in cooler. Cooked and placed in reach in cooler yesterday.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked eggs at 56°f and cooked chicken at 62°f in reach in cooler. Cooked and placed in reach in cooler yesterday.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over ready to eat foods in reach in cooler.
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. -raw pork at 60°f, raw chicken at 59°f, cooked, stuffed peppers at 61°f in walk in cooler. All items in walk in cooler overnight. -shrimp at 58°f, raw beef at 58°f in cooler drawer at cook line. In cooler overnight. -fish at 47f, tuna 48°f, and sausage at 46°f in reach in cooler. In cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fish at 47f, raw tuna 48°f and sausage at 46°f in reach in cooler. In cooler overnight. -shrimp at 58°f, beef at 58°f in cooler drawer at cook line. In cooler overnight. -raw pork at 60°f, raw chicken at 59°f, cooked, stuffed peppers at 61°f in walk in cooler. All items in walk in cooler overnight.
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 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.
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. -bowl used to dispense rice.
Damage to wall behind three compartment sink.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Exterior door has a gap at the threshold that opens to the outside.
Ice scoop handle in contact with ice.
Single-service articles improperly stored. -styrofoam cups stored on floor at front counter.
Wall soiled with accumulated mold like substance behind three compartment sink.
Jun 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
Food-contact surface soiled: -interior of ice cream bar machine.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -hand wash sink not in location across from oven. Large bakers table in location where Hand sink should be.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Over easy eggs and ceviche not marked on menu.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -operator has added cooler and steam table that has obstructed access to handwash sink by ice machine.
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.
Ice buildup in reach-in freezer for ice cream.
Mar 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority8 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. Questo in walk in cooler at 70°f. Label indicates it was cooked on the 03/28.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Questo in walk in cooler at 70°f. Label indicates it was cooked on the 03/28.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans 70°f to 77°f, cooked rice 70°f, yucca 65°f, refried beans 65°f, raw shell eggs ambient air >60°f in upright reach in cooler. All items in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Shredded chicken at 45°f in walk in cooler. Operator moved to another cooler. -black beans 70°f to 77°f, cooked rice 70°f, yucca 65°f, refried beans 65°f in upright reach in cooler. In cooler overnight.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled: -interior of ice cream bar machine.
Handwash sink not accessible for employee use at all times. -Handsink next to ice machine is obstructed by cooler. -items stored in handwash sink in kitchen by the back door.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -hand wash sink not in location across from oven. Large bakers table in location where Hand sink should be.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Over easy eggs and ceviche not marked on menu.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -operator has added cooler and steam table that has obstructed access to handwash sink by ice machine.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -restrooms.
Ice buildup in reach-in freezer for ice cream.
No Heimlich maneuver/choking sign posted.
Stored food not covered. -open bag of beans in back kitchen area.
Nov 17, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice buildup in reach-in freezer.
No conspicuously located ambient air temperature thermometer in holding unit.
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.