PINOLANDIA - FRITANGA & TORTILLERIA
1290 N MILITARY TRL, West Palm Beach FL 33409 · 561.471.4222
Last inspected Jul 22, 2026 · 14 visits since August 2023
APR 25
JUL 25
DEC 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flying around near empty plastic crates in kitchen service window gallery ( currently used as dry food storage area)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
13 cases · $12,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025030735 | Apr 26, 2025 | Aug 14, 2025 | — |
| 2--2024045227 | Jul 19, 2024 | Feb 3, 2025 | $1,600 |
| 2--2024013811 | Feb 12, 2024 | Jul 25, 2024 | $400 |
| 2--2023036767 | Jun 21, 2023 | Sep 1, 2023 | $800 |
| 2--2020038208 | Jul 29, 2020 | Apr 2, 2021 | $800 |
| 2--2019057214 | Nov 5, 2019 | Dec 3, 2020 | $2,800 |
| 2--2019018707 | Apr 2, 2019 | Oct 14, 2019 | $1,800 |
| 2--2017016077 | Mar 28, 2017 | Sep 20, 2017 | — |
| 2--2016055369 | Nov 19, 2016 | Feb 28, 2017 | $800 |
| 2--2016051808 | Nov 4, 2016 | Feb 13, 2017 | — |
| 2--2016049426 | Oct 20, 2016 | Feb 7, 2017 | $800 |
| 2--2016043971 | Sep 15, 2016 | Jan 9, 2017 | $1,800 |
| 2--2015015610 | Mar 9, 2015 | Jul 31, 2015 | $960 |
Inspection history
14 visits, newest first
Jul 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
What the inspector wrote — 14 findingsThe state's own report →
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee using personal phone and touching clean utensils, and foods without washing hands first; Educated. Employee washed hands.
Employee washed hands with no soap. Observed employee numerous times using personal phone coming in and out of the kitchen touching clean utensils and washing hands without just plain water. Educated. Employee washed hands properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. canned pickled vegetables (80F - Cold Holding) jars at front counter by the register; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; moved inside cooler to quickly chill; cheese (68F - Cold Holding); on the prep table at the back of the kitchen; food removed from freezer earlier to thaw out; food out of temperature for approximately 2 hours; food moved inside cooler walk-in cooler;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains (120F - Hot Holding); at steam table in the front; food double panned; sent to be reheated to 165 F;
Show the remaining 10 findings ▾
Handwash sinks at front counter and back kitchen used for purposes other than handwashing- blocked by food containers Removed
No hot running water at three-compartment sink- hot water handle missing and unable to turn on; checked cold water temperature, at 88 F; Advise$ to fix;
No paper towels or mechanical hand drying device and soap provided at handwash sink at front counter by steam table; advised to provide
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Canned vegetables pickled with vinegar and water and put in jars not dated - in cooler at the front; per operator food made on Friday; advised to date
Floor tiles missing and/or in disrepair- cracked tiles with big gaps in the back kitchen and inside walk-in cooler;
Food stored on floor- bag of onions at front counter and containers of tamale in walk-in freezer; stored properly
Hot water handle missing at plumbing fixture- three compartment sink;
Standing water in floor - inside walk-in big puddle of water due to floor being cracked and in the back kitchen
Water leaking from pipe under handwashing sink in the back kitchen
Apr 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. stewed chicken (132F - Hot Holding); rice enchiladas (117F - Hot Holding) Observed at steam table. Per operator, products out of temperature for approximately 30 minutes. Operator states, that time control is used for steam table food products. Advised operator to time stamp products for remaining 3.5 hours. Time control procedure emailed to operator.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at triple sink, outdoor mop sink no visible vacuum breaker.
No soap provided at handwash sink. By front steam well hand sink.
Food storage container/container lid cracked or broken. Lid for rice bin broken.
Water draining onto floor surface. At hand wash sink in prep kitchen.
Dec 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (48F - Cold Holding); raw pork (46F - Cold Holding); raw steak (47F - Cold Holding); cooked chicken (48F - Cold Holding); cooked beef (48F - Cold Holding); milk (46F - Cold Holding); cheese (47F - Cold Holding). Operator stated walk-in cooler door left open for approximately 2 hours, closed door, iced products, moved to walk-in freezer.
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.
Walk-in cooler interior/shelves have accumulation of soil residues. Advised Operator to clean/sanitize.
Dec 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 13 high priority.
13 High priority7 Intermediate2 Basic
Show 22 findings ▾
Container of medicine improperly stored over tortillas at front line. Advised Operator to remove.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment and began preparing food for customers without washing hands. Advised Operator of proper hand washing.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee walked behind front counter and began handling clean utensils and unwrapped single service take out containers to prepare/package food for customers without washing hands. Advised Operator of proper hand washing requirements.
Raw animal food stored over or with unwashed produce. Raw beef over unwashed pepper. Operator moved raw beef below peppers.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler. Operator moved raw chicken below raw beef.
Stop Sale issued due to food originating from an unapproved source. Use of unpasteurized milk products. At front line double glass door reach in cooler; Unpasteurized milk labeled "not for human consumption". See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (48F - Cold Holding); raw pork (46F - Cold Holding); raw steak (47F - Cold Holding); cooked chicken (48F - Cold Holding); cooked beef (48F - Cold Holding); milk (46F - Cold Holding); cheese (47F - Cold Holding). Operator stated walk-in cooler door left open for approximately 2 hours, closed door, iced products, moved to walk-in freezer.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Front line reach in; cabbage (45F - Ambient Cooling 10:15) Operator stated cut cabbage portioned more than 4 hours prior at 6am. 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. Front line reach in; cabbage (45F - Ambient Cooling 10:15) Operator stated cut cabbage portioned more than 4 hours prior at 6am. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line; cooked pork tamale stock (104F - Reheating). Operator stated reheating for 2 hours and 10 minutes, turned up heat to reheat to 165F+.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked plantains (98F - Hot Holding); cooked cheese (120F - Hot Holding); cooked beef (109F - Hot Holding). Operator stated items reheated/cooked prior to being placed in steam table held less than 4 hours, reheated all items to 165F +.
Toxic substance/chemical (cleaner) improperly stored with food.
Use of unpasteurized milk products. At front line double glass door reach in cooler; Unpasteurized milk labeled "not for human consumption". See stop sale.
Hand wash sink not accessible for employee use at all times. Front line hand washing sink blocked by ice machine. Operator moved ice machine.
No hand wash sink for employees. Front line hand washing sink blocked by ice machine. Kitchen hand washing sink draining into bucket. Operator moved ice machine. Advised Operator to repair drain line to hand washing sink.
No paper towels or mechanical hand drying device provided at hand wash sink. Operator provided paper towels.
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.
No soap provided at hand wash sink. Operator provided soap.
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.
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.
Walk-in cooler interior/shelves have accumulation of soil residues. Advised Operator to clean/sanitize.
Water draining onto floor surface from kitchen hand wash sink. Advised Operator to repair,
Jul 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen after taking orders at front line, put on gloves and began handling raw steak to cut without washing hands. Discussed with employee who then washed hands.
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 walked onto service line, handled clean equipment and utensils to prepare food for customers without washing hands. Discussed with employee who then washed hands.
Raw animal food stored over or with unwashed produce. At walk-in coolers; raw pork stored over unwashed peppers. Operator moved raw pork to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area; raw steak (73F - Cold Holding). Operator stated not prepared or portioned, held at room temperature less than 2 hours, moved to walk-in cooler.
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. Operator stated all items in steam table held using 4 hour time as a public health control, identified in plan, no items time marked, held less than 4 hours, applied appropriate time markings.
Hand wash sink not accessible for employee use at all times. Front line hand wash sink blocked by storage of multiple items. Operator removed items from sink.
No paper towels or mechanical hand drying device provided at front line hand wash sink. Operator provided paper towels.
Employee personal food not properly identified and segregated from food to be served to the public. At front line reach in cooler; unpasteurized "raw" milk, labeled "not for human consumption", stored with bottled soft drinks and bottled water. Operator stated unpasteurized "raw" milk, labeled "not for human consumption" for employee consumption only, no for sale to customers Advised Operator to remove from cooler.
Reuse of single-service or single-use articles. Single-use milk containers re-used for drinks mixed/prepared on-site. Advised Operator to not re-use single-use articles.
Apr 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from preparing raw steak to preparing/packaging food for customers without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth while cleaning and then handled clean utensils and unwrapped single service take out containers to prepare and package food for customers without washing hands. Operator discussed with employee who then washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers and utensils and then placed to dry without sanitizing, Triple Sink (Chlorine - Not Set Up). Operator set up triple sink to chlorine 100ppm to properly sanitize dishes.
Stop Sale issued due to food originating from an unapproved source. Use of unpasteurized milk products. At reach in cooler; unpasteurized "raw" milk labeled "not for human consumption". See stop sale.
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. At steam table; all temperature control for safety food no time mark. Operated stated items held less than 1 hour, applied appropriate time mark.
Use of unpasteurized milk products. At reach in cooler; unpasteurized "raw" milk labeled "not for human consumption". See stop sale.
Handwash sink not accessible for employee use at all times. At front line; hand washing sink blocked by storage of multiple items. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At front line hand wash sink; no paper towels. Operator provided paper towels.
No soap provided at handwash sink. At front line hand wash sink; no soap. Operator provided soap.
Feb 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and hair and then handled clean equipment and utensils to prepare food for customers at cook line without washing hands. Operator discussed with employee who then washed hands.
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 walk-in cooler; hot dogs (54F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; hot dogs (54F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. At walk-in cooler; soft white cheese (54F - Cold Holding); cut cabbage (54F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 2 hours, moved to walk-in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked pork (103F - Hot Holding); cooked chicken (117F - Hot Holding); cooked yucca (118F - Hot Holding); cooked plantains (110F - Hot Holding). Operator stated items cooked/reheated prior to being placed in steam table, held for 1 hour. Advised Operator to reheat items to 165F and hold at 135F or above.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; raw fish (54F - Ambient Cooling 10:45/54F 11:15); raw beef (54F - Ambient Cooling 10:45/54F 11:15). Operator stated items prepared 1 hour prior,at this rate will not reach 41F within 4 hours, moved to walk-in freezer to facilitate faster cooling. At Double glass door; cooked rice pudding (46F - Cooling 10:40/46F 11:10). Operator stated cooling for less than 3 hours at this rate will not 41F within a total of 6 hours, moved to front counter display cooler to facilitate faster cooling.
No paper towels or mechanical hand drying device provided at front line hand wash sink. Operator provided paper towels.
No soap provided at front line hand wash sink. Operator provided soap.
Jul 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; Raw beef stored over portioned container of cooked beef. Operator moved cooked beef to higher shelf
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler; raw shell eggs (66F - Ambient Air Temperature Cold Holding) Per Operator item not prepared or portioned today Per Operator item held in walk in cooler since yesterday See Stop Sale
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 walk-in cooler; milk (50F - Cold Holding); Cream cheese (51F - Cold Holding); cut lettuce (54F - Cold Holding); semi soft white cheese (51F - Cold Holding); cooked beef (61F - Cold Holding); cooked chicken (58F - Cold Holding) Per Operator not prepared or portioned today Per Operator held in walk-in cooler since yesterday Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler; raw shell eggs (66F - Ambient Air Temperature Cold Holding) Per Operator item not prepared or portioned today Per Operator item held in walk in cooler since yesterday See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; milk (50F - Cold Holding); Cream cheese (51F - Cold Holding); cut lettuce (54F - Cold Holding); semi soft white cheese (51F - Cold Holding); cooked beef (61F - Cold Holding); cooked chicken (58F - Cold Holding) Per Operator not prepared or portioned today Per Operator held in walk-in cooler since yesterday 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 Yucca (112F - Hot Holding); cooked pork (96F); cooked beef (112F - Hot Holding); cooked rice (137F - Hot Holding); beef tongue (121F - Hot Holding); beef tail (100F - Hot Holding); cooked rice and beans (118F - Hot Holding); Cooked plaintains (90F - Hot Holding) Operator stated items cooked/reheated prior to being placed in steam table, held for one hour, moved to be reheated to 165F.
No soap provided at handwash sink. At kitchen; handwashing sink has no soap Advised Operator to provide soap.
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. See Violation(s) 03A; walk-in cooler.
Objectionable odors in bathroom or other areas of the establishment. At walk in cooler; Objectionable odor inside cooler
Feb 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked beans (126F - Cooling 1:46pm/103F - Cooling 2:36pm). Operator stated beans cooling since 12:15pm, at this rate beans did not reach 70F within 2 hours. Operator moved to be reheated on stove to 165F.
Dented/rusted cans present. At dry storage area; 1 #10 size can white sweet corn dented on seam. See stop sale. Operator segregated can.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed, rinsed and then placed to dry/store food cooking containers without sanitizing. Triple Sink (Chlorine - Not Set Up) Operator set up triple sink to chlorine 100ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; raw hamburger stored over opened bag of cooked mussels. Operator moved raw hamburger to bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw beef and raw chicken stored over washed peppers. Operator moved raw items to bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cheese crepe (130F - Hot Holding); beef (118F - Hot Holding); chicken (110F - Hot Holding); oxtail (111F - Hot Holding). Operator stated all items cooked prior to being placed in steam table less than 4 hours prior, moved to be reheated to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Prep able next to grill; coleslaw (69F - Ambient Cooling 1:16pm/69F -Ambient Cooling 2:15pm). Operator stated coleslaw prepared 30 minutes prior, left at room temperature on prep table. At this rate coleslaw will not reach 41F within 4 hours. Operator moved to walk-in cooler to facilitate faster cooling.
Aug 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling tile missing. 2 tiles missing in service window gallery area.
Ceiling/ceiling tile shows damage or is in disrepair. Water damaged tiles in service window gallery area.
Hole in or other damage to wall. Large hole in wall behind clean dishes storage rack near three compartment sink.
Aug 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 8 high priority.
8 High priority3 Intermediate9 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male cook put on gloves without washing gloves. Explained and he washed.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flying around near empty plastic crates in kitchen service window gallery ( currently used as dry food storage area)
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male cook answered cell phone with gloved hands then handled tamale. Explained and he properly put on gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hotdogs 49, pulled beef 53, raw chicken 50, raw pork 48, raw chicken 47, raw beef 47, raw beef 58, butter block 48, in walk in cooler coils iced up stored overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned Rice pudding 75 on a tray on top of display case. Prep person unable to answer how long.Establishment opens at 7 am. Employee moved all 6 rice pudding containers to reach in cooler Hotdogs 49, pulled beef 53, raw chicken 50, raw pork 48, raw chicken 47, raw beef 47, raw beef 58, butter block 48, in walk in cooler coils iced up stored overnight.( stop sale issued
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice and red beans 129-130, baby corn in cheese sauce, chicken 122, yuca 120, white rice 130,beans 120,in steam table at front counter. Less than 2 hours. Employee reheating one item at a on stove
Toxic substance/chemical improperly stored. Stainless steal cleaner spray bottle stored on top of flip top cooler at front counter. Explained and manager removed the bottle.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb next to hand sink at front counter.manager installed one during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. hand sink at front counter. manager stocked paper towels
No soap provided at handwash sink. Hand sink at front counter. Manager stocked soap
Bowl or other container with no handle used to dispense food. Round plastic container in ground beef in display case. Manager removed the container
Ceiling tile missing. 2 tiles missing in service window gallery area.
Ceiling/ceiling tile shows damage or is in disrepair. Water damaged tiles in service window gallery area.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler coils iced up.
Dead roaches on premises. 1 on floor by the entrance to kitchen service window gallery area.( currently used as dry food storage area). Manager cleaned and sanitized.
Food stored on floor. Carrots in milk crate stored on floor in the kitchen. Explained and employee moved crate on shelf.
Hole in or other damage to wall. Large hole in wall behind clean dishes storage rack near three compartment sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Small metal scoop handle in contact with salt. Manager stored scoop handle above salt.
In-use wet wiping cloth/towel used under cutting board.red cloth towel under red cutting board next to slicer. Employee removed the cloth towel.
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.