MILANEZZA
700 CRANDON BLVD, Key Biscayne FL 33149
Last inspected May 13, 2026 · 15 visits since December 2023
FEB 24
AUG 24
FEB 25
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed one fly flying in kitchen area and one fly flying at bar area. Staff removed flies during inspection. Coached manager on procedure to keep flies away from establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $460
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2015046427 | Oct 7, 2015 | Dec 4, 2015 | $300 |
| 1--2015012913 | Feb 13, 2015 | May 21, 2015 | $160 |
Inspection history
15 visits, newest first
May 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Equipment in poor repair. Observed WIC gaskets in disrepair.
May 4, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishmachine chlorine sanitizer not at proper minimum strength. Operator add new chlorine sanitizer container. Final rinse 200 ppm.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting ROP of raw beef.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled. Operator discard the ice at time of callback inspection.
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. Observed a box of frozen commercially packaged tuna inside walk in cooler being thawed improperly inside ROP bag. Coached operator the correct method. Operator put frozen tuna inside walk in freezer.
Cutting board has cut marks and is no longer cleanable. Observed green cutting board whit cut marks and no longer cleanable. Operator discarded at time of callback inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on top of chest freezer. Operator removed.
Equipment in poor repair. Observed WIC gaskets in disrepair.
Food stored on floor. Observed oil stored on floor. Operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between the two prep tables across cooking line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield at light over WIC entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Mar 26, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards at cook line soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips.
No soap provided at handwash sink. Observed at bar sink..
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting ROP of raw beef.
Cutting board has cut marks and is no longer cleanable. Observed at white cuttings boards at cook line.
Equipment in poor repair. Observed WIC gaskets in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer by office.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield at light over WIC entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets spiked and all RIC gaskets soiled.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe at 3CS.
Mar 11, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority4 Intermediate11 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. Observed Meatballs (52F - Cooling). Made the night before at RIC at cook line. Product was discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Meatballs (52F - Cooling). Made the night before at RIC at cook line. Product was discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bolognese (54F - Cold holding) and blood sausage (52F - Cold Holding) at RIC next to HWS at cook line. As per chef, less than 4 hours. Product were submerged in ice for rapid cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards at cook line soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips.
No soap provided at handwash sink. Observed at bar sink..
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting ROP of raw beef.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed RIC next to HWS with an internal temperature of 55F. All TCS food were removed for rapid cooling or stop sale issued.
Cutting board has cut marks and is no longer cleanable. Observed at white cuttings boards at cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food prep with watches. Watches were removed.
Equipment in poor repair. Observed WIC gaskets in disrepair.
Food stored on floor. Observed box of bread on floor at WIF.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer by office.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between RICs at cook line. Knife was removed.
In-use wet wiping cloth/towel used under cutting board. Observed cloths under cutting board at cook line next to HWS. Cloth was removed.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield at light over WIC entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets spiked and all RIC gaskets soiled.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe at 3CS.
Sep 16, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed at white cuttings boards at cook line.
Equipment in poor repair. Observed at center reach-in cooler across from cook line, walk-in freezer, and walk-in cooler gaskets in disrepair.
Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back exit door.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in coolers shelves rusted.
Jul 17, 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 Intermediate13 Basic
Show 16 findings ▾
Live, small flying insects found. Observed one fly flying in kitchen area and one fly flying at bar area. Staff removed flies during inspection. Coached manager on procedure to keep flies away from establishment.
Handwash sink used for purposes other than handwashing. Observed knife inside hand washing sink at cook line and cup inside bar hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quaternary test strips not available.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior and exterior edge of ice machine soiled with mold like substance.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed all three reach-in coolers at cook line not keeping food cold. Internal temperature of 51F. All TCS food were removed for rapid cooling or stop sale issued.
Cutting board has cut marks and is no longer cleanable. Observed at white cuttings boards at cook line.
Equipment in poor repair. Observed at center reach-in cooler across from cook line, walk-in freezer, and walk-in cooler gaskets in disrepair.
Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back exit door.
Food stored on floor. Observed boxes of frying oil stored on floor next to back exit door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at both reach-in coolers at both ends of preparation area across from cook line.
Standing water in bottom of reach-in-cooler. Observed at reach-in cooler across from walk-in cooler.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment vacuum sealing raw beef, raw chicken, meatballs for more than 48 hours. No Haccp plan or variance. Provided Haccp and variance templates to manager.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in coolers shelves rusted.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall across three compartment sink soiled.
Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles with no label at cook line.
Jul 16, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 33 recorded, 6 high priority.
6 High priority6 Intermediate21 Basic
Show 33 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 15 ROP bags of octopus at walk-in freezer. As per manager, octopus was not frozen before packaging.
Live, small flying insects found. Observed one fly flying in kitchen area and one fly flying at bar area. Staff removed flies during inspection. Coached manager on procedure to keep flies away from establishment.
Presence of insects, rodents, or other pests. Observed five small ants at bar area. Staff removed ants during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 bags of tuna fully thawed at reach-in cooler next to hand washing sink at cook line. Product was discarded. Also observed, 15 ROP bags of octopus at walk-in freezer. As per manager, octopus was not frozen before packaging.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Heavy whipped cream (60F - Cold Holding) and cheese (57F - Cold Holding) which has been in units for longer than 4 hours. Products were discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground beef (55F - Cold Holding); sausage (53F - Cold Holding); cut tomatoes (56F - Cold Holding); shredded cheese (58F - Cold Holding); sliced ham (56F - Cold Holding); butter (53F - Cold Holding); tuna (57F - Cold Holding); prosciutto (57F - Cold Holding). As per manager, products were placed at reach-in cooler less than 4 hours. All products were moved to working cooling units for rapid cooling or placed on ice and water for rapid cooling. Also observed, Heavy whipped cream (60F - Cold Holding) and cheese (57F - Cold Holding) which has been in units for longer than 4 hours.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing correct concentration of quaternary at three compartment sink. Coached staff on correct concentration.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Handwash sink used for purposes other than handwashing. Observed knife inside hand washing sink at cook line and cup inside bar hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quaternary test strips not available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand washing sink.
No soap provided at handwash sink. Observed at bar sink. Soap was provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior and exterior edge of ice machine soiled with mold like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted at shelf next to cook line.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed all three reach-in coolers at cook line not keeping food cold. Internal temperature of 51F. All TCS food were removed for rapid cooling or stop sale issued.
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. Observed 5 bags of tuna fully thawed at reach-in cooler next to hand washing sink at cook line. Product was discarded.
Cutting board has cut marks and is no longer cleanable. Observed at white cuttings boards at cook line.
Equipment in poor repair. Observed at center reach-in cooler across from cook line, walk-in freezer, and walk-in cooler gaskets in disrepair.
Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back exit door.
Faucet/handle missing at plumbing fixture. Observed hot water handle at three compartment sink missing. Hot water is available.
Food stored on floor. Observed boxes of frying oil stored on floor next to back exit door.
Ice bucket/shovel stored on floor between uses. Observed ice bucket on bar floor. Ice bucket was correctly stored.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between three compartment sink and wall. Knives were removed for washing and sanitizing.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at both reach-in coolers at both ends of preparation area across from cook line.
No copy of latest inspection report available.
Silverware/utensils stored upright with the food-contact surface up. Observed spoons not stored upright at kitchen entrance.
Standing water in bottom of reach-in-cooler. Observed at reach-in cooler across from walk-in cooler.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment vacuum sealing raw beef, raw chicken, meatballs for more than 48 hours. No Haccp plan or variance. Provided Haccp and variance templates to manager.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in coolers shelves rusted.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall across three compartment sink soiled.
Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles with no label at cook line.
Apr 21, 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 ▾
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws not individually wrapped at bar area.
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed tong inside, chef removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed some items on the menu not identified as raw or undercooked.
In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line, chef removed.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws not individually wrapped at bar area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment vacuum sealing raw beef, raw salmon, cooked chicken and beef products for more than 48 hours. No Haccp plan or variance. Provided Haccp and variance templates to operator.
Oct 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum sealing raw beef, raw salmon, cooked chicken and beef products for more than 48 hours. No Haccp plan or variance. Provided Haccp and variance templates to operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at walk in cooler soiled.
Old labels stuck to food containers after cleaning. Observed old labels on clean containers at drain board.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area.
Aug 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 1 high priority.
1 High priority4 Intermediate15 Basic
Show 20 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Out side back door.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum sealing raw beef, raw salmon, cooked chicken and beef products for more than 48 hours. No Haccp plan or variance. Provided Haccp and variance templates to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed baked beef empanadas not date marked inside walk in cooler, as per chef for more than 24 hours prior.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled by dishwasher area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted at cook line.
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. Observed commercially processed tuna thawing inside walk in cooler at 26F not cut throughout packaging. Coached chef on correct procedures and packaging was cut through.
Cove molding at floor/wall juncture broken/missing. Around prep/dish area.
Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler by cook line.
Equipment in poor repair. Observed gasket in disrepair inside reach in cooler by cook line hand washing sink.
Food stored on floor. Observed case of fries on floor inside walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer by cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water 77F across from dishwasher.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at walk in cooler soiled.
Old labels stuck to food containers after cleaning. Observed old labels on clean containers at drain board.
Stored food not covered. Observed breaded milanezza inside walk in cooler not covered.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area.
Apr 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Out side back door.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum sealing raw beef, raw salmon, cooked chicken and beef products. No Haccp plan or variance. Provided Haccp and variance templates to operator.
Cove molding at floor/wall juncture broken/missing. Around prep/dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back side of Walk-in cooler handles soiled. Walk-in cooler gaskets soiled.
Feb 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Out side back door.
No soap provided at handwash sink. At bar.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum sealing raw beef, raw salmon, cooked chicken and beef products. No Haccp plan or variance. Provided Haccp and variance templates to operator.
Cove molding at floor/wall juncture broken/missing. Around prep/dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back side of Walk-in cooler handles soiled. Walk-in cooler gaskets soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth quat sanitizer tested at 0ppm. Manager made new solution, tested at 200 ppm.
Feb 26, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment is vacuum sealing cooked gizzard and other food items. As per cooks items are held for 48-72 hours. No HACCP plan available.
Dec 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority5 Intermediate9 Basic
Show 15 findings ▾
Fish not held frozen entire time. Observed establishment maintaining commercially processed tuna fish sealed in reduced oxygen packaged bag. Instructed operator to remove fish from bag.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided action plan to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
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. Provided agreement to operator.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment is vacuum sealing cooked gizzard and other food items. As per cooks items are held for 48-72 hours. No HACCP plan available.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting.
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled in kitchen. Observed reach in cooler gaskets soiled.
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair. Observed three compartment sink faucet in disrepair.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in some parts of kitchen area and ware washing area.
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.