NIKKO JAPANESE RESTAURANT
827 N HOMESTEAD BLVD, Homestead FL 33030 · (305)247-7297
Last inspected Jul 14, 2026 · 11 visits since July 2023
DEC 24
MAR 25
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2015000208 | Dec 22, 2014 | Feb 5, 2015 | $400 |
Inspection history
11 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate13 Basic
What the inspector wrote — 20 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Observed shopping bags used as food storage in chest frezer. Coach operator
Raw animal food stored over/not properly separated from ready-to-eat food. Observed eggs stored above butter at reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food and dish shelves soiled.
Handwash sink not accessible for employee use at all times. Observed handwashing sink in the kitchen not accessible for employee use at all times. Coach operator.
Show the remaining 16 findings ▾
Handwash sink used for purposes other than handwashing. Observed handwashing sink in the kitchen used to stored blue oven gloves. Coach operator.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed raid roach spray stored next to the mop sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine. Coach operator.
Bathroom facility not clean. Observed urinalysis and toilet with stains on men's and women's restroom.
Buildup of food debris/soil residue on equipment door handles. Observed microwave and oven handles soiled.
Floor soiled/has accumulation of debris. Observed behind and under most equipment in kitchen.
No copy of latest inspection report available.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers in the kitchen.
Reach-in cooler shelves with rust that has pitted the surface. Observed in most reach in coolers.
Reuse of single-service or single-use articles. Observed ice cream containers reused for food storage in freezer.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed behind most equipments kitchen. And also observed at ware-washing area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on counter and on oven door.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Coach operator.
Mar 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 31 violations recorded, 6 high priority.
6 High priority4 Intermediate21 Basic
Show 31 findings ▾
Metal stem-type thermometer soiled. Observed probe thermometer heavily soiled.
Nonfood-grade bags used in direct contact with food. Observed shopping bags used as food storage in chest freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed eggs stored above cheese and basil in reach in cooler.
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. Observed raw chicken above raw fish in reach in freezer next to dry storage rack.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 pack of tuna poke thawed in ROP. Observed 2 tuna filets thawed in ROP.
Toxic substance/chemical improperly stored. Observed butane stored on dry food rack next to kitchen hand sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food and dish shelves soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen hand sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed written plan provided by division not filled out.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Accumulation of debris inside warewashing machine. Observed interior soiled.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Bathroom facility not clean. Observed urinalysis and toilet with stains on men's restroom.
Bowl or other container with no handle used to dispense food. Observed cup used as rice scoop in container on top of chest freezer.
Buildup of food debris/soil residue on equipment door handles. Observed microwave and oven handles soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone charging on prep table in back of kitchen.
Floor soiled/has accumulation of debris. Observed behind and under most equipment in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple reach in freezers.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple pieces of equipment soiled. Observed gaskets soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in reach in cooler on back kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in most reach ins.
Reuse of single-service or single-use articles. Observed ice cream containers reused for food storage in freezer.
Stored food not covered. Observed in fridge and freezer combo next to hand sink; veggies not protected.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on counter and on oven door.
Nov 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 1 high priority.
1 High priority2 Intermediate14 Basic
Show 17 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. Observed chlorine dish machine; 0 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dishes and dry food are stored.
Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout 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. Observed in reach in across back kitchen exit with ambient temp if 65F: cream cheese (60F - Cold Holding); cooked noodles (60F - Cold Holding); cut cabbage (61F - Cold Holding). As per operator, more than 4 hours. Observed Mini fridge next to fryers with the following TCS foods stored inside for more than 4 hours: Krab (46F - Cold Holding); raw shrimp (50F - Cold Holding), ambient temp of 50F.
Employee with no hair restraint while engaging in food preparation. Observed 2 employees with no hair restraint.
Food stored on floor. Observed rice and soft sauce on floor next to back exit.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple reach in freezers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple equipment soiled. Observed soiled gaskets in multiple coolers.
Old labels stuck to food containers after cleaning. Observed above triple sink.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface. Observed interior reach multiple coolers.
Reuse of single-service or single-use articles. Observed ice cream containers reused for other food items in kitchen.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Working containers of food removed from original container not identified by common name. Observed containers of flour with no label next to fridge/ freezer combo.
Oct 10, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate16 Basic
Show 19 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. Observed chlorine dish machine; 0 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dishes and dry food are stored.
Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout 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. Observed in reach in across back kitchen exit with ambient temp if 65F: cream cheese (60F - Cold Holding); cooked noodles (60F - Cold Holding); cut cabbage (61F - Cold Holding). As per operator, more than 4 hours. Observed Mini fridge next to fryers with the following TCS foods stored inside for more than 4 hours: Krab (46F - Cold Holding); raw shrimp (50F - Cold Holding), ambient temp of 50F.
Employee with no hair restraint while engaging in food preparation. Observed 2 employees with no hair restraint.
Food stored on floor. Observed rice and soft sauce on floor next to back exit.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple reach in freezers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple equipment soiled. Observed soiled gaskets in multiple coolers.
Old labels stuck to food containers after cleaning. Observed above triple sink.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface. Observed interior reach multiple coolers.
Reuse of single-service or single-use articles. Observed ice cream containers reused for other food items in kitchen.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed mop on floor next to mop sink.
Working containers of food removed from original container not identified by common name. Observed containers of flour with no label next to fridge/ freezer combo.
Oct 7, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate17 Basic
Show 20 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine; 0 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dishes and dry food are stored.
Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout 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. Observed in reach in across back kitchen exit with ambient temp if 65F: cream cheese (60F - Cold Holding); cooked noodles (60F - Cold Holding); cut cabbage (61F - Cold Holding). As per operator, more than 4 hours. Observed Mini fridge next to fryers with the following TCS foods stored inside for more than 4 hours: Krab (46F - Cold Holding); raw shrimp (50F - Cold Holding), ambient temp of 50F.
Employee with no hair restraint while engaging in food preparation. Observed 2 employees with no hair restraint.
Food stored on floor. Observed rice and soft sauce on floor next to back exit.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple reach in freezers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple equipment soiled. Observed soiled gaskets in multiple coolers.
Old labels stuck to food containers after cleaning. Observed above triple sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed drinking cup in reach in cooler in back of kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface. Observed interior reach multiple coolers.
Reuse of single-service or single-use articles. Observed ice cream containers reused for other food items in kitchen.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed mop on floor next to mop sink.
Working containers of food removed from original container not identified by common name. Observed containers of flour with no label next to fridge/ freezer combo.
Oct 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 6 high priority.
6 High priority4 Intermediate20 Basic
Show 30 findings ▾
Container of medicine improperly stored. Observed vitamins on dry dishes at front sushi counter. Operator removed bottles during inspection.
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. Observed chlorine dish machine; 0 ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed 1 employee come into kitchen and begin serving soup; no handwash. Inspector went over proper handwash techniques with all employees.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 tuna filets thawed completely in ROP.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in across back kitchen exit: cream cheese (60F - Cold Holding); cooked noodles (60F - Cold Holding); cut cabbage (61F - Cold Holding). As per operator, more than 4 hours. Observed Mini fridge next to fryers with the following TCS foods stored inside for more than 4 hours: Krab (46F - Cold Holding); raw shrimp (50F - Cold Holding), ambient temp of 50F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in across back kitchen exit: cream cheese (60F - Cold Holding); cooked noodles (60F - Cold Holding); cut cabbage (61F - Cold Holding). As per operator, more than 4 hours. Observed Mini fridge next to fryers with the following TCS foods stored inside for more than 4 hours: Krab (46F - Cold Holding); raw shrimp (50F - Cold Holding), ambient temp of 50F.
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. Observed no form or kit; inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dishes and dry food are stored.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed multiple rolls and Nigiri not marked on menu; raw indicator.
Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout 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. Observed in reach in across back kitchen exit with ambient temp if 65F: cream cheese (60F - Cold Holding); cooked noodles (60F - Cold Holding); cut cabbage (61F - Cold Holding). As per operator, more than 4 hours. Observed Mini fridge next to fryers with the following TCS foods stored inside for more than 4 hours: Krab (46F - Cold Holding); raw shrimp (50F - Cold Holding), ambient temp of 50F.
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 3 tuna filets thawed completely in ROP.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on top of clean plates at sushi counter.
Employee with no hair restraint while engaging in food preparation. Observed 2 employees with no hair restraint.
Food stored on floor. Observed rice and soft sauce on floor next to back exit.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple reach in freezers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple equipment soiled. Observed soiled gaskets in multiple coolers.
Old labels stuck to food containers after cleaning. Observed above triple sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed drinking cup in reach in cooler in back of kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface. Observed interior reach multiple coolers.
Reuse of single-service or single-use articles. Observed ice cream containers reused for other food items in kitchen.
Stored food not covered. Observed containers of veggies in reach in freezer with no cover; connected to fridge next to hand sink.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed mop on floor next to mop sink.
Working containers of food removed from original container not identified by common name. Observed containers of flour with no label next to fridge/ freezer combo.
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed a blue, yellow and white cutting boards not longer cleanable in the kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened water bottle stored on preparation area. Employee removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Reach-in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in under-counter small black refrigerator located at cook line raw shrimp (50F - Cold Holding), as per manager for less than 2 hours. Instructed operator to transfer food to another working unit to rapidly cool down food.
Handwash sink used for purposes other than handwashing. Observed a lid stored in the hand sink located at cook line.
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 printed and completed forms on site.
Non-pitting surface rust on food-contact equipment. Observed surface rust underneath the preparation table at cook line.
Accumulation of debris on exterior of warewashing machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled, located on prep table at cook line. Observed interior of oven soiled, oven located at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the exterior of microwave soiled. Observed exterior of oven soiled.
Wet wiping cloth used to wipe tableware or carry-out containers.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Wiping cloth chlorine sanitizing solution at 0 ppm.
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 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. Observed chlorine sanitizer was 0 PPM at dishwasher machine. Operator was told to set up 3 compartment sink.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 PPM at dishwasher machine. Operator was told to set up 3 compartment sink.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking but time can be determined because restaurant opened at 11:30 am and close at 2:30 pm.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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 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 inside the reach in cooler at the front. Employee was coach to removed fish before thawing.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the reach in freezer at the back.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at the sushi station. Employee removed it.
Nov 8, 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.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at the reach in freezer at the back.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth/towel used under 2 cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters and reach in cooler gaskets soiled.
Jul 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 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. Observed chlorine sanitizer was 0 PPM. Operator was told not to use dishwasher and to set up 3 compartment sink.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 PPM. Operator was told not to use dishwasher and to set up 3 compartment sink.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tempura shrimp next to the stove at 73°F. As per employee shrimps were poked less than 1 hour ago and she stored them in the reach in cooler.
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.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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 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. Operator opened the package.
Food stored on floor. Observed a plastic container with ginger stored on the floor. Operator removed it.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at the reach in freezer at the back.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth/towel used under 2 cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters and reach in cooler gaskets soiled.
Wet mop not stored in a manner to allow the mop to dry.
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.