MR. FRIED LLC
2011 EMERSON ST, Jacksonville FL 32207 · 9044727616
Last inspected Jul 16, 2026 · 16 visits since August 2023
FEB 25
APR 25
OCT 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections trending up, 42 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
16 visits, newest first
Jul 16, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority3 Intermediate12 Basic
Show 20 findings ▾
Live, small flying insects found Observed seven flying insects in the following areas: three flying insects on cook line, two flying insects by mop next to triple sink, one in women's restroom, and one flying insect at front service area.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings, cooked breaded chicken wings (44F-46F - Cold Holding) on bottom shelf on cook line below expo window. Discussed with operator about possibly using Time as a Public Health Control. Inspector provided TPHC paperwork to operator.
Toxic substance/chemical improperly stored. Observed multiple spray bottles of toxic chemicals stored next to bag of rice on bottom shelf at prep area. Operator removed cleaners to properly store.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened container of coleslaw opened more than 24 hours. Operator dated container of coleslaw.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice deflector in large ice machine soiled. Also, nozzles and ice chute on soda dispenser at front service line and nozzles on juice machine at front counter. Also, cutting board on reach-in cooler on cook line across next to expo line soiled/ stained.
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection for two new employees that started one week ago. Employees read and signed form.
Carbon dioxide/helium tanks not adequately secured. Observed two CO2 tanks on shelf below front counter not secured.
Cardboard used to line food-contact shelves. Observed cardboard used to line prep table and counter that has tubs of flour and cooked chicken wings.
Cove molding at floor/wall juncture broken/missing. Observed cove molding missing at wall near cook line.
Equipment in poor repair. Observed multiple food storage cabinets on front service line in disrepair.
Floor tiles missing and/or in disrepair. Observed floor in multiple areas (front service area, walk-in-cooler, walk in freezer, prep area) of the restaurant in disrepair/ and or missing tiles
Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Observed new flour and seasonings placed in unclean containers/ tubs. The flour is used to bread raw chicken, and seafood and filled into unclean tub.
Food stored on floor. Observed bag I. Box soda box at front service line connected to machine, stored on floor. Also, multiple containers of oil stored on floor in kitchen area
Garbage on the ground and/or pad around dumpster. Observed garbage on ground in dumpster area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple filters in hood area above grill and fryers soiled. Also, gaskets on walk-in-cooler and reach-in coolers in establishment soiled.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed outer opening at back door not protecting from vermin. Gap at back door with flying insects being present.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach-in cooler and shelving next to expo line soiled.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop next to triple sink stored in manner for mop to dry properly.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed LP propane tanks stored on shelf in prep area. Operator removed propane tanks and placed outside building.
May 15, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 14, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Removed office in back area
Feb 10, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 1 high priority.
1 High priority6 Intermediate7 Basic
Show 14 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw phili meat on shelf above fries in box freezer, employee rearranged
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket with grease build up,
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Gave one
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/. Removed office in back 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. For one employee here that could not find his certificate
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. One employee here that helps at front counter could not find his certificate
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at front counter
Ceiling/ceiling tile shows damage or is in disrepair. Water damage in a couple of tiles at front counter
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents at front counter with dust build up
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can in back prep area
Equipment in poor repair. Gasket torn in walk in cooler
Floor soiled/has accumulation of debris. Food debris on floor by box freezer across cook line
Food stored on floor. Soda syrup in floor, front counter, oil in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of glass door cooler at front counter with food build up, shelves in cabinets with black old build up, shelf by hand sink with food build up, also shelf by cook line, a couple of hood filters
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate16 Basic
Show 25 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw phili meat on shelf above cooked gyro in upright cooler, employee rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 67f cooked wing taken out of cooler at 10 am, explained 4 hrs procedure, employee wrote time on, has blank 4 hrs procedure
Toxic substance/chemical improperly stored. Soap dispenser for hand sink above bags with flour, by triple sink, operator moved flour
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Raw gyro opened yesterday early morning, explained to him
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basked with food build 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. For employee here that couldn't find certificate
No soap provided at handwash sink. In hand sink by cook line, employee placed some
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. One employee for 3 months, certification at other job, couldn't get a picture
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In hand sink at front counter, no water comes out when handle is moved
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom
Carbon dioxide/helium tanks not adequately secured. At front counter
Ceiling tile missing. One broken in men restroom
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Cook cooking, put one on
Food stored on floor. Soda syrup box on floor at front counter
Hole in or other damage to wall. A couple of times missing by passing window
Hood filter missing from automatic fire suppression/exhaust system. One filter is cracked
Ice scoop handle in contact with ice. In ice machine, employee moved it
No copy of latest inspection report available. Couldn't locate it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled, also gasket with black build up, vent and shelf in walk in cooler
Objectionable odors in bathroom or other areas of the establishment. By triple sink and mop sink
Reuse of single-service or single-use articles. Cooked chicken in boxes that they didn't came in it, at cook line
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at front counter draining slow
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloths stored in detergent and sanitizer mixed together. Employee discarded it
Apr 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 14, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed 7 seconds in between raw shrimp and cooked shrimp, explained to him and he washed hands properly again
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. She ate some ice chips from cup and grabbed food in tray, explained to her and she washed hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw scallops, explained to employee and he rearranged reach in cooler,
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Feta cheese opened 2 days ago
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Sprinkled spices on food, explained to her
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. For new employee here, emailed form
Spray bottle containing toxic substance not labeled. Green liquid, cook line, cleaner by employee
Ceiling/ceiling tile shows damage or is in disrepair. Two have water damage and one is peeling off
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink, front counter employee placed lid and straw
Equipment in poor repair. Gasket torn in walk in freezer
Interior of refrigerator or freezer in disrepair/has exposed insulation. Box freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, shelves in walk in cooler, and mop sink
Objectionable odors in bathroom or other areas of the establishment. In walk in cooler
Stored food not covered. Okra in walk in freezer, employee covered it
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Base of faucet in hand sink and pipe by triple sink
Wet mop not stored in a manner to allow the mop to dry.
Wood non food-contact surface not properly sealed. Shelf by cook line peeling off
Working containers of food removed from original container not identified by common name. Bread crumbs labeled by employee
Feb 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 8 high priority.
8 High priority8 Intermediate14 Basic
Show 30 findings ▾
Observed: Faucet at three-compartment sink does not reach all compartments. One faucet is broken and the other doesn’t reach, using another hose for reaching Priority: High Priority
Observed: Nonfood-grade containers used for food storage - direct contact with food. Seasoning in container with label with things on it but not food Priority: High Priority
Priority: High Priority Observed: Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw gizzard then grabbed a bag of frozen fries, explained to him and he washed hands
Priority: High Priority Observed: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used restroom then came and passes boxed food to customers, explained to him, he washed hand **Repeat ViolationWarning**
Priority: High Priority Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/. Took over 3 weeks ago
Priority: High Priority Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cheese and sauces, in walk in cooler, explained to him, he rearranged
Priority: High Priority Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f wings on shelf, explained time as public health control, 4 hrs, he wrote time on
Priority: High Priority Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 110f wings on fryer basket, explained time as public health control, 4 hrs, he wrote time on
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter and in hand sink in kitchen, employee placed some Priority: Intermediate
Observed: No soap provided at handwash sink. Hand sink at front counter and hand sink by triple sink Priority: Intermediate
Observed: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at front counter Priority: Intermediate
Priority: Intermediate Observed: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed
Priority: Intermediate Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Will undercook steak if requested and has raw conk salad, gave sign and posted it
Priority: Intermediate Observed: No probe thermometer provided to measure temperature of food products.
Priority: Intermediate Observed: 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. None
Observed: Ceiling tile missing. One by triple sink Priority: Basic
Observed: Employee with no beard guard/restraint while engaging in food preparation. Cook cooking Priority: Basic
Observed: Employee with no hair restraint while engaging in food preparation. Cook cooking, put on hat Priority: Basic
Observed: Equipment in poor repair. Door in walk in freezer not sealing well Priority: Basic
Observed: Floors not maintained smooth and durable. In walk in cooler and some tiles missing in walk in freezer Priority: Basic
Observed: Hole in or other damage to wall. Hole on wall by office Priority: Basic
Observed: Interior of refrigerator or freezer in disrepair/has exposed insulation. Crack on interior of lid in box freezer Priority: Basic
Observed: No Heimlich maneuver/choking sign posted. Emailed one Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in box freezer Priority: Basic
Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Priority: Basic
Priority: Basic Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep area, kitchen, and one open drink too, employee moved it and covered it
Priority: Basic Observed: Food stored on floor. Boxes with food on floor in walk in freezer
Priority: Basic Observed: No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler
Priority: Basic Observed: Working containers of food removed from original container not identified by common name. Spice mix, per employee
Dec 2, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly by cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dispenser for paper towels is soiled, shelf under prep table is soiled, shelf under box freezer is soiled, one hood filter soiled, ledge by passing window is soiled above prep cooler
Jul 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f cooked wings on shelf by cook line, explained time as public health control, wrote time, 51f nacho cheese, tzatziki sauce, feta cheese, in walk in cooler overnight, stope sale, walk in cooler at 53fm
Jul 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 3 high priority.
3 High priority5 Intermediate14 Basic
Show 22 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw gizzards then changed gloves and grabbed cooked wing, explained to him, discarded wing and washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f cooked wings on shelf by cook line, explained time as public health control, wrote time, 51f nacho cheese, tzatziki sauce, feta cheese, in walk in cooler overnight, stope sale, walk in cooler at 53fm
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets and around nozzles
No paper towels or mechanical hand drying device provided at handwash sink. Ladies restroom and hand sink by triple sink, employee placed some
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 employee, 2 days
No soap provided at handwash sink. Ladies restroom and hand sink by triple sink, employee placed some
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. One employee here that portions sauces, 5 months here, comes to help sometimes
Bathroom facility in disrepair. Men restroom not properly working, per employee
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom
Bowl or other container with no handle used to dispense food. On sugar
Cardboard used to line nonfood-contact shelves. Under microwave, soiled
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed. Old one, 2023
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above bread, shelf by cook line, employee placed them on bottom
Employee with no beard guard/restraint while engaging in food preparation. Cook, he put one on
Employee with no hair restraint while engaging in food preparation. Both cooks
Floor tiles missing and/or in disrepair. Cracked in walk in freezer
No conspicuously located ambient air temperature thermometer in holding unit. In prep unit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler
Water leaking from pipe and/or faucet/handle. Pipe in hand sink by triple sink
Working containers of food removed from original container not identified by common name. White powder, employee states it's sugar
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 29 violations recorded, none serious enough to require a return visit.
2 High priority10 Intermediate17 Basic
Show 29 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then changed gloves and grabbed bread, explained to him and he washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded oysters in open bag on shelf above open container with okra in box freezer, employee rearranged,
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets
Lack of toilet tissue at each toilet. Employee placed some
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in ladies restroom, also in handsink by triple sink, employee placed some,
No probe thermometer provided to measure temperature of food products.
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 employee at front counter that comes to help sometimes
No soap provided at handwash sink. Hand sink by triple sink, employee placed some
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs two days ago in walk in cooler
Spray bottle containing toxic substance not labeled. 2 spray bottles in kitchen and front counter, employee stated it's cleaner
Bathroom facility in disrepair.Men restroom not working, employee stated it has a leak, person is coming tomorrow to fix it
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom
Bowl or other container with no handle used to dispense food. On spice by hand sink, cook line
Cardboard used to line nonfood-contact shelves. Looking soiled by cook line
Ceiling tile missing. In ladies restroom
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front counter and kitchen
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed. Old one
Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
Employee with no hair restraint while engaging in food preparation. Working with open foods
Evidence of employee smoking in food preparation, food storage or warewashing area. Ashes in hand sink by triple sink
Floor tiles missing and/or in disrepair. Broken in walk in freezer
No Heimlich maneuver/choking sign posted. Emailed one
No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler, employee placed one
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser at hand sink, cook line, shelves by cook line, side of fryer is soiled, shelves in walk in cooler
Time/temperature control for safety food thawed in an improper manner. In standing water, shrimp 32-37f
Aug 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 4 high priority.
4 High priority9 Intermediate17 Basic
Show 30 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by water heater
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/22
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shrimp
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 45f gyro above fill line, employee voluntarily discarded it, 53f cooked shrimp, cheesecakes in display unit overnight, discarded by employee, stop sale
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee wasn't aware of what sanitizer was used for triple sink, explained proper procedures and he found it
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. Gave one
Food-contact surface soiled with food debris, mold-like substance or slime. Breading container on the interior and exterior
Lack of toilet tissue at each toilet. In men restroom, employee placed some
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No probe thermometer provided to measure temperature of food products.
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. Two new employees here
No soap provided at handwash sink. Hand sink by triple sink and front counter hand sink, employee placed some
Spray bottle containing toxic substance not labeled. Bleach water in spray hole by chemical shelf
Bathroom facility in disrepair. Ladies restroom not flushing, someone is coming today, men is being used
Cardboard used to line nonfood-contact shelves. Dirty cardboard on shelf by handsink
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. Frozen up top in display cooler
Covered waste receptacle not provided in women's bathroom. Men is used for ladies because ladies is not working
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee discard it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and keys above food on shelf by hand sink, employee moved them
Floors not maintained smooth and durable. Cracked tiles in walk in freezer
Garbage on the ground and/or pad around dumpster.
Hole in or other damage to wall. By ice machine
Ice scoop handle in contact with ice. Employee removed it
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One bulb by hand sink next to triple sink
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by hand sink, exterior of spice containers are dirty, handle on paper towel dispenser, handles on walk in cooler, shelves in walk in cooler,
Open dumpster lid.
Self-closing device on bathroom door disconnected/broken. Men restroom
Single-service articles improperly stored. Boxes with to go containers on floor in storage area
Working containers of food removed from original container not identified by common name. Red powder on shelf by hand 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.