MOONLITE DINER
6201 N ANDREWS AVE, Fort Lauderdale FL 33309 · 954-938-1116
Last inspected Aug 21, 2026 · 11 visits since July 2023
SEP 24
JAN 25
AUG 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 54F ambient temperature on cook line. Per operator held out of temperature less than 2 hours Operator placed in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006903 | Dec 1, 2025 | Mar 23, 2026 | $600 |
| 2--2023044347 | Jul 31, 2023 | Oct 2, 2023 | $400 |
| 2--2023020854 | Apr 4, 2023 | Apr 27, 2023 | $400 |
| 2--2018009816 | Jan 26, 2018 | Mar 14, 2018 | $1,500 |
| 2--2017048463 | Sep 15, 2017 | Oct 26, 2017 | $600 |
Inspection history
11 visits, newest first
Aug 21, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
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. Not available for employees lacking employee certification
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Show the remaining 2 findings ▾
Equipment in poor repair. Soap dispenser at wait station hand wash sink in poor repair, reach in cooler door at front counter in poor repair
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at multiple reach in coolers heavily soiled
Aug 20, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority3 Intermediate6 Basic
Show 15 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. Operator set up three compartment sink and called for service
Roach activity present as evidenced by live roaches found. Observed 1 live roach on wall behind flip top cooler on cook line in kitchen Observed 1 live roach on ground in ware washing area in kitchen Observed approximately 12 live roaches on wall behind flip top cooler on cook line in kitchen Observed 2 live roaches on ground behind chest freezer on cook line in kitchen Observed 1 live roach under wait station flip top 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. right to left: cut tomatoes (45F); diced tomatoes (49F); turkey (44F); feta (46F); hard boiled eggs (45F); shredded cheese (51F); sliced cheese (48F); cooked meatloaf (46F); turkey (53F); raw shrimp (44F); tuna (46F); egg whites (50F); liquid eggs (62F). Per operator items being held in unit for more than 4 hours. Items not prepared or portioned today.
Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. 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. Raw salmon stored fully thawed commercially packaged reduced oxygen packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right to left: cut tomatoes (45F); diced tomatoes (49F); turkey (44F); feta (46F); hard boiled eggs (45F); shredded cheese (51F); sliced cheese (48F); cooked meatloaf (46F); turkey (53F); raw shrimp (44F); tuna (46F); egg whites (50F); liquid eggs (62F). Per operator items being held in unit for more than 4 hours. Items not prepared or portioned today. See Stop Sale drawers under right side flat top: shredded cheese (50F); corned beef (50F); corned beef (49F); sauerkraut (48F); blue cheese crumbles (50F); cooked chicken (48F); raw burger (48F); raw steak (48F); raw beef (48F) per operator items being held in unit for 3.5 hours. Operator moved items to walk in freezer. Retook temperatures at 4 hour mark at 34F-42F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached
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. Not available for employees lacking employee certification
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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. Raw salmon stored fully thawed commercially packaged reduced oxygen packaging. See stop sale.
Dead roaches on premises. Observed 1 dead roach on wall above wait station hand wash sink in kitchen area Observed 1 dead roach on wall under shelf in on cook line in kitchen Observed 3 dead roaches inside of reach in cooler at front counter
Equipment in poor repair. Soap dispenser at wait station hand wash sink in poor repair, reach in cooler door at front counter in poor repair
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at multiple reach in coolers heavily soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at multiple reach in coolers, reach in freezer at front counter
Dec 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority2 Intermediate7 Basic
Show 16 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs changed gloves then handle single serve items and clean plates without washing hands. Explained to operator proper hand washing technique employee washed hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed server drop off dirty dishes then rubbed hands together less than 10 seconds.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 54F ambient temperature on cook line. Per operator held out of temperature less than 2 hours Operator placed in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. 7 pieces of salmon
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in 2 drawers below flat top hamburger patties (47F - Cold Holding) per operator held out of temperature less than 2 hours. Operator voluntarily discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (110F - Hot Holding); hollandaise (109F - Hot Holding) per operator held out of temperature less than 2 hours. Operator reheated in microwave.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine sanitizer solution 200+ Ppm. Operator discarded and changed solution rechecked 100 Ppm
No probe thermometer provided to measure temperature of food products. Operator could not locate.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water handle on cook line frozen.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not properly identified and segregated in walk-in cooler.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch on left wrist while preparing food
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Open dumpster lid.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored on top of coffee grinder machine not stored inverted.
Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance on wall in dishwasher area.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate10 Basic
Show 19 findings ▾
Observed: Dented/rusted cans present. See stop sale. 4 pounds 2.5 ounces Priority: High Priority
Observed: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs then handled clean plate without washing hands. Manager told employee to was hands. Employee washed hands Priority: High Priority
Observed: 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 cook pick up wiping cloth from kitchen floor then proceeded to handle single serve items. Employee washed hands. Priority: High Priority
Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork chops stored over packages of onions rings not all commercially packaged in walk-in freezer. Operator stored correctly. **Corrected On- Site** Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over portion packs of cooked slices of turkey. Operator stored correctly Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in 4 drawers below grill sliced Swiss cheese (45F); sliced American (44-47F - Cold Holding) per operator held out of temperature less than 2 hours. Not portion or prepared today. Operator placed in reach in freezer chest for quick chill Priority: High Priority
Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Ppm. Manager diluted rechecked 100 Priority: High Priority
Observed: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Using chlorine operator has quaternary test kit Priority: Intermediate
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips Priority: Intermediate
Observed: Bowl or other container with no handle used to dispense food. Pickle tub in walk-in cooler. Priority: Basic
Observed: Damaged/spoiled/recalled food not properly segregated.dented can of tuna on walk in cooler shelf. Priority: Basic
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Employee removed Priority: Basic
Observed: Employee with no hair restraint while engaging in food preparation. Observed manager on cook line engaging in food prep. Priority: Basic
Observed: Exterior door has a gap at the threshold that opens to the outside. Priority: Basic
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line Priority: Basic
Observed: Open dumpster lid. Priority: Basic
Observed: Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored on top of coffee machine not stored inverted or protected from contamination. Priority: Basic
Observed: Wall soiled with accumulated grease, food debris, and/or dust. Storage room and cook line Priority: Basic
Observed: Working containers of food flour removed from original container not identified by common name. Priority: Basic
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs and then handle single serve item without washing hands.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee drop off dirty dishes then handled single serve to go items.
Handwash sink used for purposes other than handwashing. Observed employee rinse monkey dish at hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Under fryers on cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Outside storage area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not stored inverted or in a protected manner.on dish rack and shelf on cook line.
Employee with no beard guard/restraint while engaging in food preparation. Observed cook with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. Gasket on freezer chest is torn.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer chest gasket on cook line soiled with grease, food debris, dirt, slime or dust.
Open dumpster lid.
Soiled dry wiping cloth in use. On cook line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. O chlorine Ppm. Operator discarded made new solution rechecked 100 Ppm.
Sep 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. On cook line in front of fryer.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In prep area.
Floor tiles missing and/or in disrepair. In dish washing area.
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on make table on cook line soiled with grease, food debris, dirt, slime or dust.
Sep 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority2 Intermediate13 Basic
Show 21 findings ▾
Dented/rusted cans present. See stop sale. Observed can of Carmel topping with a dent.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee was hands less than 10-15 seconds Employee told to wash hands again for longer time. Employee re washed hands.
Employee washed hands with no soap. On cook washing his hands with no soap. Operator told cook to use soap. Employee washed hands with soap.
Raw animal food stored over canned/bottled drinks. Observed raw shell eggs over bottled win in walk-in cooler. Employee placed wine on another shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (47F - Cold Holding) slice Swiss cheese (47F - Cold Holding) per employee held out or temp less than 2 hours removed from walk-in cooler and placed on line not portion or prep today. Employee placed ice pack on garlic butter and voluntary discarded cheese. Observed in 4 drawers below cook line slice American cheese (51F - Cold Holding); slice Swiss cheese (51F - Cold Holding); shredded cheddar cheese (51F - Cold Holding) per employee items removed from walk-in cooler to drawer,out of temperature less than two hours not portion or prepare today. Employee placed ice packs on cheese. Observed at flip top cooler a front counter blue cheese dressing (51F - Cold Holding); ranch (54F - Cold Holding); butter pc (65F - Cold Holding) per employee removed from walk-in cooler to flip top cooler.held out of temperature less than 2 hours not portion or prep today employee placed items in walk-in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine 200+ Ppm. Employee diluted rechecked 100 Ppm
Handwash sink used for purposes other than handwashing. Observed windex spray bottle store on slash guard at hand washing sink front counter. Employee removed. Observed employee dump pitcher of coffee in hand washing sink. Employee cleaned out sink.
No paper towels or mechanical hand drying device provided at handwash sink. On cook line. Operator replaced.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. On cook line in front of fryer.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In prep area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates on rack not stored inverted or in a protected manner.
Covered waste receptacle not provided in women's bathroom.
Damaged/spoiled/recalled food not properly segregated. Observed can of Carmel topping with a dent on shelf.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. In dish washing area.
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 128F on flat top grill. Employee placed on hot side of flat top rechecked 161F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on make table on cook line soiled with grease, food debris, dirt, slime or dust.
Open dumpster lid.
Raw fruits/vegetables not washed prior to preparation. Observed employee peeling onions directly from bag and slicing.
Stored food not covered. Observed pooled eggs not covered in flip top cooler. Employee covered.
Oct 20, 2023□ 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 ▾
Covered waste receptacle not provided in women's bathroom. Observed women's bathroom in need of a covered receptacle. Prior warning issued. Still observed.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer ice build up. Prior warning issued.
Oct 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Dented/rusted cans present. Observed 3 dented cans of spaghetti sauce. Operator removed. See stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed at grill, employee crack raw in shell eggs then handled 3 separate utensils without washing hands. Operator corrected, hands washed, new gloves applied, and contaminated utensils removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Grill drawer - portioned corned beef (46F - Cold Holding); burger patties (46F - Cold Holding); cheese slices (46F - Cold Holding) As per Operator, food in drawer less than 2 hours, not portioned today. Operator called for maintenance and placed bags of ice on foods to cool
Bathroom facility not located on the same floor as the food establishment.
Covered waste receptacle not provided in women's bathroom. Observed women's bathroom in need of a covered receptacle. Prior warning issued. Still observed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on front counter on iced tea machine. Operator removed.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer ice build up. Prior warning issued.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizing bucket with chlorine tested at 0ppm. Operator changed out solution. Retested at 100ppm.
Aug 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout entire main kitchen.
Covered waste receptacle not provided in women's bathroom. Women's restroom- observed women receptacle with no cover.
Ice buildup in reach-in freezer and/or walk-in freezer. Main kitchen walk in cooler- observed ice buildup on pipe line extending from walk in freezer to cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line low boy cooler- observed gaskets soiled with food debris.
Jul 31, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority1 Intermediate13 Basic
Show 18 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Main kitchen- observed operator exited outside to dumpster, returned to main kitchen and proceeded to handle clean utensils without washing hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen at ice machine-15 live flying insects flying around and landing on clean sanitized pots -mop sink-observed 5 live flying insects flying around mops. -steam table- observed 2 live flying insects flying over TCS Foods on steam table. -dry storage area at walk in cooler in kitchen- observed 2 live flying insects flying around cases of dry storage foods. -restrooms- observed 1 live flying insect flying outside men's restrooms door. Men's restroom- observed 4 live flying insect flying around trash can inside men's restroom. Dining area near restroom- observed 2 live flying insect landing on clean dining table for customers. -3 compartment sink in kitchen - observed 4 live flying insect landing on clean pots and single service utensils.
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-sliced Turkey (47F - Cold Holding); sliced ham (45F - Cold Holding); Corn Beef (49F - Cold Holding); Sliced cheese (48F - Cold Holding); Beef Patties (45F - Cold Holding); Butter (49F - Cold Holding). Operator stated items was inside cooler since yesterday. Cold holding unit-Cold holding unit-; Tomatoes (59F - Cold Holding); slice cheese (49F - Cold Holding); sliced Turkey (65F - Cold Holding); Ham (59F - Cold Holding); shrimp (45F - Cold Holding). Employee stated items have been on cold holding unit since yesterday. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-sliced Turkey (47F - Cold Holding); sliced ham (45F - Cold Holding); Corn Beef (49F - Cold Holding); Sliced cheese (48F - Cold Holding); Beef Patties (45F - Cold Holding); Butter (49F - Cold Holding). Operator stated items was inside cooler since yesterday. Walk in cooler ambient temperature 51 degrees F. Establishment have walked in freezer. Cold holding unit-Cold holding unit-; Tomatoes (59F - Cold Holding); slice cheese (49F - Cold Holding); sliced Turkey (65F - Cold Holding); Ham (59F - Cold Holding); shrimp (45F - Cold Holding). Employee stated items have been on cold holding unit since yesterday. See Stop Sale.
Handwash sink not accessible for employee use at all times. Main kitchen cook line- observed hand washing sink being blocked by trash can.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout entire main kitchen.
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. Walk in cooler- observed ice buildup on pipe inside walk in cooler. Ambient air 51 degrees. Advised operator not to store TCS Foods.
Covered waste receptacle not provided in women's bathroom. Women's restroom- observed women receptacle with no cover.
Dumpster overflowing garbage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. From counter at soda dispenser- observed employee thermo cup and beverage on prep station.
Floor tiles missing and/or in disrepair. Main kitchen at dish machine- observed floor tile damage/cracked.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood ventilation system- observed buildup of grease on pipe at hood ventilation system.
Ice buildup in reach-in freezer and/or walk-in freezer. Main kitchen walk in cooler- observed ice buildup on pipe line extending from walk in freezer to cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line low boy cooler- observed gaskets soiled with food debris.
Open dumpster lid.
Soiled dry wiping cloth in use. Main kitchen cook line cutting boards, front counter prep table- observed soiled wiping cloths on cutting boards and prep table.
Time/temperature control for safety food thawed in an improper manner. Main kitchen prep table across from 3 compartment sink- observed chicken breast being thawed inside mixing bowl of water.
Water leaking from pipe and/or faucet/handle. Main kitchen cook line at hand washing sink- observed water leaking from pipe into bucket underneath hand washing sink.
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.