OLI'S FASHION CUISINE
10610 FOREST HILL BLVD STE 20, Wellington FL 33414 · 561-792-2220
Last inspected Aug 20, 2026 · 11 visits since August 2023
OCT 24
FEB 25
AUG 25
DEC 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. 1 live crawling on red wash cloth bucket on right side of the drain board of three compartment sink. Employee killed the roach
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $5,240
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026013168 | Dec 19, 2025 | Apr 2, 2026 | $2,840 |
| 2--2025070083 | Aug 25, 2025 | Oct 14, 2025 | $800 |
| 2--2025027069 | Feb 10, 2025 | May 29, 2025 | $800 |
| 2--2023012850 | Feb 13, 2023 | Apr 10, 2023 | $400 |
| 2--2021046554 | Aug 30, 2021 | Nov 8, 2021 | $400 |
Inspection history
11 visits, newest first
Aug 20, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Live, small flying insects found. Observed 1 fly fling around in prep area; operator killed. Approximately 3 live flying insects observed flying around in kitchen prep area where 2 landed on flip top cooler lid.
Raw animal food stored over/not properly separated from ready-to-eat food. At taco station: raw tuna stored over shredded mozzarella and cut lettuce. Operator stored properly.
Aug 19, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 13 high priority.
13 High priority4 Intermediate2 Basic
Show 19 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle shirt then put gloves on and open flip top cooler touching clean lid and cutting board; no hand wash. Employee washed hands.
Live, small flying insects found. Observed 1 fly fling around in prep area; operator killed. Approximately 3 live flying insects observed flying around in kitchen prep area where 2 landed on flip top cooler lid.
Raw animal food stored over/not properly separated from ready-to-eat food. At taco station: raw tuna stored over shredded mozzarella and cut lettuce. Operator stored properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bolognese 08/10/26 Tres Leche 08/11/26 Housemade pesto 08/12/26 Cooked beets 08/12/26 See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bolognese 08/10/26 Tres Leche 08/11/26 Housemade pesto 08/12/26 Cooked beets 08/12/26
Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked eggs stored with whole eggs- 8 eggs
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. At salad station: Cut lettuce; House made Pesto; not time marked. As per operator stored since 4.5 hours. 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. See stop sale. At walk in cooler and reach in cooler on cook line: Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. Observed obnoxious odor, discoloration and inflated packages of several pieces of the commercially processed reduced oxygen packaged raw tuna.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler: diced cooked beets (52F at 3:00pm; 51F at 3:50pm- Ambient Cooling) As per operator, cooling since 10am; Product did not cool to 41F within 4 hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked chicken (124F - Hot Holding) As per operator, stored since 4.5 hours house made tomato sauce (131F - Hot Holding) As per operator, stored since 4.5 hours See stop sale for products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at taco station: cooked quinoa (48F - Cold Holding) As per operator, stored since 3.75hrs. Not prepped or portioned today. Operator discarded.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. At salad station: Cut lettuce; House made Pesto; not time marked. As per operator stored since 4.5 hours.
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. At salad station: Pico de gallo prepped and stored 5 mins no time mark. Operator time marked. At salad station: Cut lettuce; House made Pesto; not time marked. As per operator stored since 4.5 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler: diced cooked beets (52F at 3:00pm; 51F at 3:50pm- Ambient Cooling) As per operator, cooling since 10am; Product did not cool to 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked chicken (124F - Hot Holding) As per operator, stored since 4.5 hours house made tomato sauce (131F - Hot Holding) As per operator, stored since 4.5 hours See stop sale for products.
Clam/mussel/oyster tags not marked with last date served. Employee wrote the date the last clam was served on tag.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler: diced cooked beets (52F at 3:00pm; 51F at 3:50pm- Ambient Cooling) As per operator, cooling since 10am; Product did not cool to 41F within 4 hours. See stop sale. At reach in cooler at cook line: cut cabbage (52F at 3:00pm; 48F at 3:50pm- Ambient Cooling) As per operator, cooling since 12pm. Product will not cool to 41F within 4 hours. Advised operator to quick chill. At fryer area: pooled eggs (72F at 3:00pm; 75F at 3:50pm- Cooling) As per operator, cooling since 1pm. Product will not cool to 41F within 4 hours. Advised operator to quick chill.
Raw, in-shell clams from different original containers mixed together prior to preparation for service.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili sauce no date marked. Operator date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. See stop sale. At walk in cooler and reach in cooler on cook line: Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. Observed obnoxious odor, discoloration and inflated packages of several pieces of the commercially processed reduced oxygen packaged raw tuna.
Dec 20, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: grits (102F - Hot Holding) as per operator stored over 4 hours See stop sale. On stove: roasted peppers (93F - Hot Holding) per operator stored 10 mins At steam table on prep counter: Alfredo sauce (120F - Hot Holding); tomato sauce (120F - Hot Holding); lemon butter (114F - Hot Holding); rice (110F - Hot Holding); black beans (110F - Hot Holding) as per operator, all items stored 1 hour prior; Mini steam table: cooked chicken (122F - Hot Holding) as per operator, stored 1 hour. Operator placed all items to reheat to 165+F.
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.
Dec 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 12 high priority.
12 High priority4 Intermediate0 Basic
Show 16 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed, employee handle dirty dishes to place in dishwasher then handled clean dishes from dish drying rack; no hand wash. Employee washed hands and cleaned and sanitized dishes.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed served touch face then handled clean glass of raspberries; no hand wash. Server washed hands.
Live, small flying insects found. Observed two flies flying around in kitchen; one fly landing on clean glass.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw tuna stored over ready to eat meatballs; not all items commercially packaged. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler by fryer: Raw steaks stored over washed and cut Brussels sprouts. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler by fryer: Raw ground beef stored over raw squid. Flip top cooler across ovens: Raw ground sausage stored over raw fish. Operator stored properly.
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. At flip top cooler by fryer: raw shrimp (51F - Cold Holding); shredded cheese (62F - Cold Holding); raw steak (51F - Cold Holding) As per chef stored over 4 hours in unit. Not prepped or portioned today. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: grits (102F - Hot Holding) as per operator stored over 4 hours See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler by fryer:brussel sprouts (62F at 2:59pm - Cooling) as per operator since 10:30am; raw marinated chicken (50F at 2:59pm - Cooling) as per operator since 10:30am Items did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by fryer: raw shrimp (51F - Cold Holding); shredded cheese (62F - Cold Holding); raw steak (51F - Cold Holding) As per chef stored over 4 hours in unit. Not prepped or portioned today. See stop sale. At flip top cooler by fryer: milk (72F - Cold Holding) As per chef, stored on counter 30 mins prior. Not prepped or portioned today. Operator placed to quick chill. On top of counter: butter (73F - Cold Holding) As per operator, stored 1 hour. Not prepped or portioned today. At walk in cooler: meat sauce (45F - Cold Holding); risotto (46F - Cold Holding);tomato sauce (47F - Cold Holding); fruit salad (44F - Cold Holding) As per operator, delivery received 2 hours prior and door was continuously open for approximately 1 hour. Not prepped or portioned today. Operator placed bags of ice over products
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. Several items at taco station, expo line and middle station identified in the written procedure as a food held using time as a public health control not time marked. As per operator, stored since 3.75 hours, operator discarded.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler by fryer:brussel sprouts (62F at 2:59pm - Cooling) as per operator since 10:30am; raw marinated chicken (50F at 2:59pm - Cooling) as per operator since 10:30am Items did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: grits (102F - Hot Holding) as per operator stored over 4 hours See stop sale. On stove: roasted peppers (93F - Hot Holding) per operator stored 10 mins At steam table on prep counter: Alfredo sauce (120F - Hot Holding); tomato sauce (120F - Hot Holding); lemon butter (114F - Hot Holding); rice (110F - Hot Holding); black beans (110F - Hot Holding) as per operator, all items stored 1 hour prior; Mini steam table: cooked chicken (122F - Hot Holding) as per operator, stored 1 hour. Operator placed all items to reheat to 165+F.
Toxic substance/chemical improperly stored. At server station: Chemical cleaner stored over bread. Server stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In Prep Sink: black beans (62F at 2:30pm; 56F at 3:55pm - Cooling) as per employee since 12:00pm. At current rate of cooling, items will not cool from 135F to 41F in a total of 6 hours. Operator placed ice bag in product and placed to quick chill. At flip top cooler by hand wash sink: chopped lettuce (57F at 3:13 pm; 57F at 3:55pm - Cooling); as per employee since 12:00pm; chopped tomatoes (54F at 3:13pm 48F at 3:55pm - Cooling) as per operator since 12:00 pm. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Operator placed ice bag on items and placed to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify several items on menu for example, Shrimp and grits, that contains undercooked eggs.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: cooked beets prepared over 24hours as per operator; not date marked. Operator date marked.
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.
Aug 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 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. At 0 ppm chlorine. Operator corrected to 100 ppm chlorine
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer on cook line Raw Carpaccio beef and raw pork over biscuits Operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler#1. Overstocked Cheese 46F cold holding, Sitting on top of table on cook line heavy cream 60F cold holding Flip top cooler #2 raw beef 50F cold holding, cheese 50F cold holding, raw shrimp cold holding Walk in cooler cooked risotto 44F cold holding, cooked beans 44F cold holding, marinara sauce 44F cold holding, bread pudding 44F cold holding, cooked quinoa 44F cold holding Per operator all products not prepared or portioned today and stored for less than 4 hours. Items on cook line and walk in cooler were iced down
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line sitting on top of convection oven
Toxic substance/chemical improperly stored. Cleaning spray stored next to flour on top of shelves on cook line. Operator removed
Clams tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Raw chicken at 1:17pm (46F cooling) since 30 minutes at 2:02 pm the same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator iced down
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0 ppm quaternary. Corrected to 200pom quaternary
Feb 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority0 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: beer cheese soup (46F at 1:25pm- Cooling) As per operator, cooling overnight. Item did not cool from 135F to 41F in a total of 6 hours. Stored in large quantity. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: beer cheese soup (46F at 1:25pm- Cooling) As per operator, cooling overnight. Item did not cool from 135F to 41F in a total of 6 hours. Stored in large quantity. See stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touched face then touched clean utensil to stir sauce on stove; no hand wash. Operator washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer near steam table: Raw beef carpaccio stored over gelato; neither items were commercially packaged. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top reach in cooler near fryer: Raw lamb chops stored over cheese stuffed ravioli and milk. Operator stored properly.
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. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight as per operator. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near fryer: raw steak (47F - Cold Holding); raw shrimp (46F - Cold Holding) As per operator, stored since 11am. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill.
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. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight as per operator. See stop sale.
Oct 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef handled raw clams then handled onions, jalapeños and clean pitcher with beer; no glove change, no hand wash. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler beside fryer: Raw steak above cheese. At reach in cooler beside fryer: Raw burger meat above sauce. Employee stored properly.
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. Make table: bolognese sauce (50F - Cold Holding) As per manager, stored more than 4 hours in unit. Not prepped or portioned today. Stored over stacked. At flip top cooler: cooked beets (53F - Cold Holding) As per manager, stored more than 4 hours in unit. Not prepped or portioned today. Stored over stacked. See stop sale for both items. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler: cooked beets sauce (58F 2:40pm- Ambient Cooling) As per manager, portioned and cooling since 9:30am. Item did not cool to 41F in 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: bolognese sauce (50F - Cold Holding) As per manager, stored more than 4 hours in unit. Not prepped or portioned today. Stored over stacked. At flip top cooler: cooked beets (53F - Cold Holding) As per manager, stored more than 4 hours in unit. Not prepped or portioned today. Stored over stacked. See stop sale for both items.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler: cooked beets sauce (58F 2:40pm- Ambient Cooling) As per manager, portioned and cooling since 9:30am. Item did not cool to 41F in 4 hours. See stop sale.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean pans not stored inverted or in a protected manner.
Equipment and utensils not properly air-dried - wet nesting.
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler: unwashed lemons stored over soup. Operator stored properly.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over buttermilk bottom reach in cooler at fryer. Removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Water damaged quaternary strips
No paper towels or mechanical hand drying device provided at handwash sink. Bar
Spray bottle containing toxic substance not labeled. At dish machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cook line and prep areas of kitchen
Equipment in poor repair. Cracked plastic lid to flour
No handwashing sign provided at a hand sink used by food employees. At end of cook line At End of kitchen
Raw fruits/vegetables not washed prior to preparation. In use Avocados and tomatoes on cook line contain stickers
Working containers of food removed from original container not identified by common name. Flour
Aug 11, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the splitter at mop sink.
Clam/mussel/oyster tags not marked with last date served.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 10, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 8 high priority.
8 High priority3 Intermediate7 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara 50 in the center and 46 around the edges, second pot of marinara 54 in the center 48 around the edges cooling overnight based on date marked 08/09/23, mashed potatoes 51 in the center 49 around the edges. As per cook prepared yesterday. As per cook Cooling overnight in tightly covered container.
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. dishwasher chlorine 0 ppm. Manager primed and checked again.chlorine 100 ppm
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flying around at the bar in dining room.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken breast pan stored on top of raw bacon box in walk in cooler. Explained and manager rearranged.
Roach activity present as evidenced by live roaches found. 1 live crawling on red wash cloth bucket on right side of the drain board of three compartment sink. Employee killed the roach
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinara 50 in the center and 46 around the edges, second pot of marinara 54 in the center 48 around the edges cooling overnight based on date marked 08/09/23, mashed potatoes 51 in the center 49 around the edges. As per cook prepared yesterday. As per cook Cooling overnight in tightly covered container.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kimchi 51, sautéed mushrooms 51, pesto( fresh garlic and oil) 51 stored on top of the pan in flip top cooler at prep station,
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the splitter at mop sink.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Hand sink by three compartment sink blocked by trash can and spray bottle stored in same hand sink, several spray bottles stored in hand sink by prep table. Manager removed all.
Spray bottle containing toxic substance not labeled. Green color liquid spray bottle and light yellow color liquid spray bottles not labeled. Manager labeled.
Accumulation of black/green mold-like substance the white plastic ice deflector of the ice machine.
Dead roaches on premises. 2 dead in hand sink by three compartment sink. Employee cleaned and sanitized the sink.
Food stored on floor. Two boxes of food stored on floor in walk in cooler. Explained and manager moved both on the shelf.
In-use wet wiping cloth/towel used under white cutting board. Employee removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold like substance buildup in hand sink on cook line.
Pizza spatula stored in cracks between flip top cooler and prep table. Manager removed the spatula.
Walk-in cooler shelves with rust that has pitted the surface.
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.