NORWOODS RESTAURANT
400 2 AVE, New Smyrna Beach FL 32169 · (386)428-4621
Last inspected May 4, 2026 · 18 visits since September 2023
FEB 24
NOV 24
APR 25
AUG 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach excrement and/or droppings present. - green storage shed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025046272 | May 1, 2025 | Jul 14, 2025 | $400 |
| 4--2015042037 | Jul 29, 2015 | Oct 2, 2015 | $200 |
Inspection history
18 visits, newest first
May 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Exterior door has a gap at the threshold that opens to the outside. Kitchen doors
May 1, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Live, small flying insects found 3 kitchen 1 in main/1946 bar Approximately 15 in treehouse bar around bag in the box soda/togo storage area
Spray bottle containing toxic substance not labeled. Orange substance
Exterior door has a gap at the threshold that opens to the outside. Kitchen doors
Food stored on floor. In the walk in freezer
Apr 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority6 Intermediate3 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. Main/1946 bar 0 ppm cl Treehouse bar 0 ppm cl
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employed cutting strawberries for drink
Live, small flying insects found 3 kitchen 1 in main/1946 bar Approximately 15 in treehouse bar around bag in the box soda/togo storage area
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. She crab 4/20 Alfredo 4/23 at 9:53 am Fish dip 4/20
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Demi glaze removed from refrigeration and left at room temperature on the line 61F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter 90F and 95F
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. - Employee party leftovers of cooked Braised beef, cooked corn, hot dogs over 48 hours, vacuum sealed cold per operator - pork chops vacuum sealed cooked, cold, 4/27. See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. Interior smoker
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on brunch menu
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. - vacuum sealing raw frozen fish and holding over 48 hours frozen - vacuum sealing raw chicken and steak and holding over 48 hours
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. - Etouffee marked with frozen date pulled yesterday or today per operator; Chipotle butter
Spray bottle containing toxic substance not labeled. Orange substance
Exterior door has a gap at the threshold that opens to the outside. Kitchen doors
Food stored on floor. In the walk in freezer
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. On top of visibly soiled surface on exterior ice machine
Oct 15, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found 3 in the pantry area 1 in the indoor bar area
Aug 29, 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 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects found 3 in the pantry area 1 in the indoor bar area
Food-contact surface soiled with food debris, mold-like substance or slime. Lemon cutter Slicer blade guard
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In the tiki bar. Handsink next to the dish machine. Sink previously used as a dump sink perpendicular to dish machine labeled as handsink with soap and paper towels temporarily until handsink is reinstalled per manager.
Aug 19, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority6 Intermediate3 Basic
Show 13 findings ▾
Live, small flying insects found 3 in the pantry area 1 in the indoor bar area
Raw animal food stored over/not properly separated from ready-to-eat food. Burgers over spinach ricotta dumplings
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. - In the main bar, milk 47F, bottom of glass door cooler. - watermelon juice 44-45F in the beer walk in cooler - tiki bar cooler overnight: watermelon juice 50F, ice cream mix 50F see stop sale - spring mixes on the line with no time marking and no written procedures for using time as a public health control 64F.
Food-contact surface soiled with food debris, mold-like substance or slime. Lemon cutter Slicer blade guard
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In the tiki bar. Handsink next to the dish machine. Sink previously used as a dump sink perpendicular to dish machine labeled as handsink with soap and paper towels temporarily until handsink is reinstalled per manager.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chipotle butter
Spray bottle containing toxic substance not labeled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Bottom shelf below prep table outside walk in cooler - interior cooler shelving on cookline, above reach in freezer - dish machine hood area
Standing water in bottom of reach-in-cooler. Double expo cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Indoor bar 0 ppm
May 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Establishment not maintaining clam/mussel/oyster tags for 90 days. From Easter
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Clint, Ariel
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. Bartenders on duty no food handler training available
May 1, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Live, small flying insects found. 15+ on clean hanging glassware, 1946 bar
Operating with an expired Division of Hotels and Restaurants license.
Establishment not maintaining clam/mussel/oyster tags for 90 days. From Easter
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Clint, Ariel
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. Bartenders on duty no food handler training available
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork chops from yesterday Cooked onions from unknown date Steaks in cookline drawer
Apr 28, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Live, small flying insects found. 15+ on clean hanging glassware, 1946 bar
Operating with an expired Division of Hotels and Restaurants license.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mashed potatoes 4/17 Cinnamon butter 4/11 Diced salad chicken 4/16 Evaporated milk 4/3 Vodka 4/17 Gumbo 4/16 Pimento 4/13 Rice 4/16 Diane butter 4/15, 4/9 Miso 4/16 Diced chicken 4/16 Sausage 4/17
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 and the time removed from temperature control cannot be determined. See stop sale. Burre blanc
Establishment not maintaining clam/mussel/oyster tags for 90 days. From Easter
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Runny eggs on brunch menu
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Clint, Ariel
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. Bartenders on duty no food handler training available
Carbon dioxide/helium tanks not adequately secured. 1946 bar
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork chops from yesterday Cooked onions from unknown date Steaks in cookline drawer
Apr 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Live, small flying insects found. 15+ on clean hanging glassware, 1946 bar
Operating with an expired Division of Hotels and Restaurants license.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mashed potatoes 4/17 Cinnamon butter 4/11 Diced salad chicken 4/16 Evaporated milk 4/3 Vodka 4/17 Gumbo 4/16 Pimento 4/13 Rice 4/16 Diane butter 4/15, 4/9 Miso 4/16 Diced chicken 4/16 Sausage 4/17
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 and the time removed from temperature control cannot be determined. See stop sale. Burre blanc
Toxic substance/chemical improperly stored. Spray bottles over cutting boards
Establishment not maintaining clam/mussel/oyster tags for 90 days. From Easter
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Runny eggs on brunch menu
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Clint, Ariel
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. Bartenders on duty no food handler training available
Carbon dioxide/helium tanks not adequately secured. 1946 bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda can in three compartment sink area over clean pans
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Base of mixer Gaskets and surrounding area stained in waitstation area of 1946 bar
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork chops from yesterday Cooked onions from unknown date Steaks in cookline drawer
Dec 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 in bar area, 1946 lounge
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Diced tomatoes 11/14, 11/18
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. Rebecca and Tim
Nov 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority2 Intermediate4 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. - Main dish 0 ppm cl - 1946 lounge 0 ppm cl
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 in bar area, 1946 lounge
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled raw shell eggs over product
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pumpkin purée in the bar labeled 12/21
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Diced tomatoes 11/14, 11/18
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 46F overnight in bar cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard, light debris
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. Rebecca and Tim
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Bus tubs under walk in freezer shelving
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Underside of mixer head - shelf below ansul
Opened employee beverage container in a cold holding unit with food to be served to customers. In several coolers
Jun 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
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/. Added waitstation outside with ice bin and hand wash sink. Existing plans do not accurately reflect establishment layout.
Apr 8, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard light debris
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/. Added waitstation outside with ice bin and hand wash sink. Existing plans do not accurately reflect establishment layout.
Food stored on floor. Under shelving in walk in freezer
Old food stuck to clean dishware/utensils. Inside large plastic wet nesting containers
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked onions
Feb 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo up to 49F in the middle. Potatoes 48F. Both cooling overnight. See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lobster stock 1/22, etouffee 1/29
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard light debris
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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/. Added waitstation outside with ice bin and hand wash sink. Existing plans do not accurately reflect establishment layout.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork from Sunday in pantry station
Spray bottle containing toxic substance not labeled. Peroxide tree house bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cookline shelving
Food stored on floor. Under shelving in walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above fryers
Old food stuck to clean dishware/utensils. Inside large plastic wet nesting containers
Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle. Operator discarded
Raw fruits/vegetables not washed prior to preparation. Potatoes prior to cutting
Single-service articles stored in a soiled container. Loose food debris in containers holding temperature markers
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked onions
Nov 20, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - chicken cooked 09/18, dated for discard on 10/02;
Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Using sodium nitrite to cure bacon
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP of ready to eat food held over 48 hours
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. - cook chill process being conducted - ROP of raw meats over 48 hours WarningWarning**
Interior of ice machine/bin with rust that has pitted the surface. Ice machine furthest from door to kitchen.
Sep 22, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 4 small flies in corner of prep room, near mixer - 1 near handsink in prep room - 1 on edge of shelf next to double door cooler in expediting area
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - chicken cooked 09/18, dated for discard on 10/02;
Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Using sodium nitrite to cure bacon
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP of ready to eat food held over 48 hours
Food-contact surface soiled with food debris, mold-like substance or residue. - cutting boards
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training
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. - cook chill process being conducted - ROP of raw meats over 48 hours WarningWarning**
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watch
Exterior door has a gap at the threshold that opens to the outside. - back door in warewashing area
Floor soiled/has accumulation of debris. - below fryers
Hood filters out of alignment in automatic fire suppression/exhaust system.
Interior of ice machine/bin with rust that has pitted the surface. Ice machine furthest from door to kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - fryer hood filters - exterior of fryers - door frame on prepped foods walk in cooler
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 7 high priority.
7 High priority7 Intermediate9 Basic
Show 23 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 4 small flies in corner of prep room, near mixer - 1 near handsink in prep room - 1 on edge of shelf next to double door cooler in expediting area
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Mahi and salmon available around 130F upon request
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - chicken cooked 09/18, dated for discard on 10/02;
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - butter, 09/13; etouffee, 09/11; Alfredo 09/11; whipped butter, 09/13; whipped goat cheese, 09/11; housemade mayonnaise, 09/14;
Roach excrement and/or droppings present. - green storage shed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sliced cheese 45-46; less than 1 hour, double panned in server salad cooler - dairy product, 50F, tree house bar. Manager discarded product
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -onion soup, 128-134F
Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Using sodium nitrite to cure bacon
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP of ready to eat food held over 48 hours
Food-contact surface soiled with food debris, mold-like substance or residue. - cutting boards
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter and beurre blanc not on time plan
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. - cook chill process being conducted - ROP of raw meats over 48 hours WarningWarning**
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Hummus marked with frozen date 9/11 in reach in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - near hot holding bins - server area, over wrapped silverware
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on cutting board at cookline
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watch
Exterior door has a gap at the threshold that opens to the outside. - back door in warewashing area
Floor soiled/has accumulation of debris. - below fryers
Hood filters out of alignment in automatic fire suppression/exhaust system.
Interior of ice machine/bin with rust that has pitted the surface. Ice machine furthest from door to kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - fryer hood filters - exterior of fryers - door frame on prepped foods walk in cooler
Raw fruits/vegetables not washed prior to preparation. - green onions
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.