RELAX GRILL AT LAKE EOLA LLC
211 EOLA PKWY, Orlando FL 32801 · 407.466.7867
Last inspected Jun 3, 2026 · 18 visits since July 2023
JAN 25
JUN 25
SEP 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Observed 10 live ants inside soda gun nozzle at main bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019037883 | Jul 19, 2019 | Dec 27, 2019 | $1,500 |
| 4--2019031641 | Jun 6, 2019 | Nov 20, 2019 | $400 |
| 4--2019028615 | May 21, 2019 | Jun 27, 2019 | $400 |
Inspection history
18 visits, newest first
Jun 3, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate3 Basic
Show 4 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. Tested several times at 00ppm chlorine Tested after priming reading 50ppm chlorine. Tested several times after priming and was 00ppm chlorine again
Floor soiled/has accumulation of debris. -behind outside ice machine -under flat top and grill -Floor behind big reach in cooler and black chest freezer
Reach-in cooler interior/shelves have accumulation of soil residues. Interior rim of white chest freezers
Standing water in bottom of reach-in-cooler. In keg cooler at second bar
May 27, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority3 Intermediate9 Basic
Show 13 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. Tested several times at 00ppm chlorine Tested after priming reading 50ppm chlorine. Tested several times after priming and was 00ppm chlorine again
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator cleaned
Handwash sink used for purposes other than handwashing. -Food debris in handsink at second bar -employee began to wash soda nozzle in handsink sink at bar. Immediately advised only to use hand sink for handwashing
No paper towels or mechanical hand drying device provided at handwash sink. At handsink by ice machine. Operator refilled
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. -Mahi, salmon thawed today. Operator immediately removed from packaging.
Dead roaches on premises. 2 dead roaches behind black chest freezers in storage room 1 dead in employee bathroom 1 dead in liquor room 1 dead at wait station 1 dead in kitchen in frintbif walk in Operator cleaned up and discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on shelf in walkmin cooler. Operator removed
Floor soiled/has accumulation of debris. -behind outside ice machine -under flat top and grill -Floor behind big reach in cooler and black chest freezer
In-use tongs stored on equipment door handle between uses. Tongs on oven door. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Inside sauce holder on cook line - spice shelf above triple sink -Shelf directly under flat top - hood filters - space thats Right Side of expo window -Exterior of green seasoning container and other foodcontainers in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Interior rim of white chest freezers
Standing water in bottom of reach-in-cooler. In keg cooler at second bar
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate14 Basic
Show 17 findings ▾
Live, small flying insects found 1 at bar. 2 in chest freezer srea of kitchen
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Operator filled
Spray bottle containing toxic substance not labeled. At bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin that is used only for events per operator. Has debris inside
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In beer cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Back pack on chest freezer. Operator removed
Equipment in poor repair. Torn gasket in 1st prep cooler
Floor soiled/has accumulation of debris. -under cook line -Under ice well at first bar - under second bar
Food not stored at least 6 inches off of the floor. -Cases of Sauces and boxed oil on floor boxed in chest freezer area. Operator removed
In-use tongs stored on equipment door handle between uses. On grill handle. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator discarded water
Light shield damaged/in disrepair. Over prep coolers in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Plant debris in beer wells at second bar -Fan cover in bar prep cooler
Standing water in bottom of reach-in-cooler. In beer cooler at second bar
Wall soiled with accumulated grease, food debris, and/or dust. At Cook line
Water leaking from pipe and/or faucet/handle. -Faucet leaking at hand sink second bar -pipe leaking at hand sink second bar
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Chicken and beef 85F-90F hot holding less than 4 hours per operator. Operator immediately put on center grill to reheat to 165F for temperature recovery.
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.
Carbon dioxide/helium tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable. Cutting boards on prep tables and cutting board on table with grill
Equipment in poor repair. All exterior chest freezers rust and chipped
Floor soiled/has accumulation of debris. -Under fryers, and behind cooking equipment - behind chest freezers - floors of both outside walk in coolers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in freezer -sides of fryers -Piping around cooking equipment on line -exterior of seasoning containers - top of dishwasher
Reach-in cooler interior have accumulation of soil residues. All chest freezer's interior rim
Single-service articles not stored inverted or protected from contamination. Paper goods in storage shed not protected. Advised to keep door secured
Standing water in bottom of reach-in-cooler. In beer coolers at bar 2 and beer cooler in hallway
Sep 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate8 Basic
Show 11 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. Tested dishwasher twice after priming. Reading ooppm chlorine
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Chicken and beef 85F-90F hot holding less than 4 hours per operator. Operator immediately put on center grill to reheat to 165F for temperature recovery.
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.
Carbon dioxide/helium tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable. Cutting boards on prep tables and cutting board on table with grill
Equipment in poor repair. All exterior chest freezers rust and chipped
Floor soiled/has accumulation of debris. -Under fryers, and behind cooking equipment - behind chest freezers - floors of both outside walk in coolers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in freezer -sides of fryers -Piping around cooking equipment on line -exterior of seasoning containers - top of dishwasher
Reach-in cooler interior have accumulation of soil residues. All chest freezer's interior rim
Single-service articles not stored inverted or protected from contamination. Paper goods in storage shed not protected. Advised to keep door secured
Standing water in bottom of reach-in-cooler. In beer coolers at bar 2 and beer cooler in hallway
Sep 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority1 Intermediate15 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. Tested dishwasher twice after priming. Reading ooppm chlorine
Presence of insects, rodents, or other pests. Observed 10 live ants inside soda gun nozzle at main bar.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Chicken and beef 85F-90F hot holding less than 4 hours per operator. Operator immediately put on center grill to reheat to 165F for temperature recovery.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled. Operator immediately cleaned
Bowl or other container with no handle used to dispense food. Portion cup in sugar and pico. Operator immediately removed
Carbon dioxide/helium tanks not adequately secured.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at wait station. Operator immediately inverted
Cutting board has cut marks and is no longer cleanable. Cutting boards on prep tables and cutting board on table with grill
Dead roaches on premises. 3 dead roaches in chest freezer room. Operator immediately discarded
Equipment in poor repair. All exterior chest freezers rust and chipped
Floor soiled/has accumulation of debris. -Under fryers, and behind cooking equipment - behind chest freezers - floors of both outside walk in coolers
Food storage container/container lid cracked or broken. -Lid on pico. Operator immediately replaced
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator immediately discarded water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in freezer -sides of fryers -Piping around cooking equipment on line -exterior of seasoning containers - top of dishwasher
Reach-in cooler interior have accumulation of soil residues. All chest freezer's interior rim
Single-service articles not stored inverted or protected from contamination. Paper goods in storage shed not protected. Advised to keep door secured
Standing water in bottom of reach-in-cooler. In beer coolers at bar 2 and beer cooler in hallway
Working containers of food removed from original container not identified by common name. Flour. Operator immediately labeled
Jun 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
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. Server put lemon on plate to be served without using gloves
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cut tomatoes and lettuce in walk in -Raw Shrimp over cut tomatoes in reach in cooler. Operator immediately removed.
Handwash sink used for purposes other than handwashing. Hand sink in kitchen had fish thawing inside. Operator immediately removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator test strips are damaged by water and not useful
No paper towels or mechanical hand drying device provided at handwash sink. At sink in kitchen. Operator refilled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.. Operator immediately removed
Equipment in poor repair. Chest freezer lid torn on cook line
Food not stored at least 6 inches off of the floor. Boxed oil on floor
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep coolers. Operator immediately removed
In-use tongs stored on equipment door handle between uses. Tongs on oven door. Operator immediately removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under microwave -Sides of flat top, fryers,grill, coolers, -Sauces holder on cook line -Hood filters and covering of hood filters
Standing water in floor drain/floor drain draining very slowly. Standing water behind chest freezer on cook line
Time/temperature control for safety food thawed in an improper manner. Operator thawing fish in container of water at room temperature
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed jalapenos over ready to to eat lettuce and tomatoes in walk in. Operator immediately removed
Water leaking from pipe and/or faucet/handle. -Pipe leaking onto floor next to triple sink - slow draining hand sink in kitchen
Jun 26, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
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. Server put lemon on plate to be served without using gloves
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cut tomatoes and lettuce in walk in -Raw Shrimp over cut tomatoes in reach in cooler. Operator immediately removed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (92F - Hot Holding); marinara (62F - Hot Holding) less than 4 hrs in steam well advised to reheat to 165F for temp recovery.
Handwash sink used for purposes other than handwashing. Hand sink in kitchen had fish thawing inside. Operator immediately removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator test strips are damaged by water and not useful
No paper towels or mechanical hand drying device provided at handwash sink. At sink in kitchen. Operator refilled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.. Operator immediately removed
Equipment in poor repair. Chest freezer lid torn on cook line
Food not stored at least 6 inches off of the floor. Boxed oil on floor
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep coolers. Operator immediately removed
In-use tongs stored on equipment door handle between uses. Tongs on oven door. Operator immediately removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under microwave -Sides of flat top, fryers,grill, coolers, -Sauces holder on cook line -Hood filters and covering of hood filters
Standing water in floor drain/floor drain draining very slowly. Standing water behind chest freezer on cook line
Time/temperature control for safety food thawed in an improper manner. Operator thawing fish in container of water at room temperature
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed jalapenos over ready to to eat lettuce and tomatoes in walk in. Operator immediately removed
Water leaking from pipe and/or faucet/handle. -Pipe leaking onto floor next to triple sink - slow draining hand sink in kitchen
Jun 25, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 22 recorded, 7 high priority.
7 High priority3 Intermediate12 Basic
Show 22 findings ▾
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. Server put lemon on plate to be served without using gloves
Operating with an expired Division of Hotels and Restaurants license. OPERATOR IMMEDIATELY PAID AT TIME OF INSPECTION
Presence of insects, rodents, or other pests. Observed 3 bees flying and landing on syrups at bar
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cut tomatoes and lettuce in walk in -Raw Shrimp over cut tomatoes in reach in cooler. Operator immediately removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 12 cup portions Caesar dressing, 12 cup portions blue cheese, 24 of sour cream. 53F cold holding in wait station cooler over 4hrs per operator. Operator removed to be discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes and cut lettuce; (48-62F - Cold Holding) less than 4hrs per operator in first prep cooler. Operator immediately removed to walk in cooler for temperature recovery 12 cup portions Caesar dressing, 12 cup portions blue cheese, 24 of sour cream. 53F cold holding in wait station cooler over 4hrs per operator. Operator removed to be discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (92F - Hot Holding); marinara (62F - Hot Holding) less than 4 hrs in steam well advised to reheat to 165F for temp recovery.
Handwash sink used for purposes other than handwashing. Hand sink in kitchen had fish thawing inside. Operator immediately removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator test strips are damaged by water and not useful
No paper towels or mechanical hand drying device provided at handwash sink. At sink in kitchen. Operator refilled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.. Operator immediately removed
Equipment in poor repair. Chest freezer lid torn on cook line
Floor soiled/has accumulation of debris. -under cooking equipment heavy grease -Debris behind ice machine
Food not stored at least 6 inches off of the floor. Boxed oil on floor
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep coolers. Operator immediately removed
In-use tongs stored on equipment door handle between uses. Tongs on oven door. Operator immediately removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under microwave -Sides of flat top, fryers,grill, coolers, -Sauces holder on cook line -Hood filters and covering of hood filters
Standing water in floor drain/floor drain draining very slowly. Standing water behind chest freezer on cook line
Time/temperature control for safety food thawed in an improper manner. Operator thawing fish in container of water at room temperature
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed jalapenos over ready to to eat lettuce and tomatoes in walk in. Operator immediately removed
Water leaking from pipe and/or faucet/handle. -Pipe leaking onto floor next to triple sink - slow draining hand sink in kitchen
Feb 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken, chicken skewers (85-95F - Hot Holding); less than 4hrs per operator. Operator immediately reheated chicken to. chicken (171F - Reheating)
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is par-cooking chicken wings. I reviewed par cooking procedures with operator
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no date on falafel container. Per operator it was prepped on 1/25. Operator put correct date -Tartar sauce in walk in cooler. Prepared 1/26 per operator. Operator immediately put date
Equipment in poor repair. -Chest freezer across mop sink lid is chipped -Chest freezer next to cook line lid torn and soiled rim
Floor soiled/has accumulation of debris. Under and behind cooking equipment
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables. Operator immediately removed
In-use tongs stored on equipment door handle between uses. Operator immediately removed
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Storage shed open with Dry paper products inside. Advised to keep door closed
Time/temperature control for safety food thawed in an improper manner. Fish and shrimp thawing in standing water. Advised operator that when thawing, items need to be placed under cool running water or in refrigerator. Operator immediately moved fish and shrimp to cooler
Jan 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 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. Tested dish machine. Chlorine 00ppm. Operator replaced sanitizer and primed. Tested again chlorine 00ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken, chicken skewers (85-95F - Hot Holding); less than 4hrs per operator. Operator immediately reheated chicken to. chicken (171F - Reheating)
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is par-cooking chicken wings. I reviewed par cooking procedures with operator
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no date on falafel container. Per operator it was prepped on 1/25. Operator put correct date -Tartar sauce in walk in cooler. Prepared 1/26 per operator. Operator immediately put date
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slight buildup in main ice machine
Equipment in poor repair. -Chest freezer across mop sink lid is chipped -Chest freezer next to cook line lid torn and soiled rim
Floor soiled/has accumulation of debris. Under and behind cooking equipment
Food storage container/container lid cracked or broken. -Lid cracked on cocktail sauce container -Container on ranch container -Cracked lid on falafel (operator replaced. Corrected on site)
In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables. Operator immediately removed
In-use tongs stored on equipment door handle between uses. Operator immediately removed
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Storage shed open with Dry paper products inside. Advised to keep door closed
Time/temperature control for safety food thawed in an improper manner. Fish and shrimp thawing in standing water. Advised operator that when thawing, items need to be placed under cool running water or in refrigerator. Operator immediately moved fish and shrimp to cooler
Aug 9, 2024□ 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 ▾
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.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by triple sink is slow draining
Water draining onto floor surface. Ac unit is dripping into bucket on floor.
Aug 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority0 Intermediate10 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (46F - Cold Holding); cut lettuce (47-50F - Cold Holding); salsa (50F - Cold Holding);all in second prep cooler. Less than 4hrs per operator. Advised operator to put on ice for immediate temperature recovery
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Main ice machine Slightly soiled
Bowl or other container with no handle used to dispense food. Portion cup used to scoop salsa and cheese. Advised operator that all items used for scooping must have handles
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 beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean prep table
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between two prep tables
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in container of water of 84F. Advised operator if utensils are water, water must be be 135F to prevent bacteria growth. Or keep utensils in empty pans and wash utensils every 4 hours
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Outside bars need air curtains if windows are to be open during service
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by triple sink is slow draining
Water draining onto floor surface. Ac unit is dripping into bucket on floor.
Jan 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Partially cooked chicken stored over bread and other ready to items in walk in cooler
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature.
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures.
Bowl or other container with no handle used to dispense food. In seasoning containers by can opener
Standing water in bottom of reach-in-cooler. In middle prep reach in cooler in kitchen
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by 3 bay sink
Jan 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Partially cooked chicken stored over bread and other ready to items in walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce Salsa Spinach dip Cut tomatoes and dice tomatoes Tzatziki Falafel Sliced cheese Mozzarella All items in middle prep cooler overnight per operator. Temperature range 46F-5F. Operator immediately discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce Salsa Spinach dip Cut tomatoes and dice tomatoes Tzatziki Falafel Sliced cheese Mozzarella All items in middle prep cooler overnight per operator. Temperature range 46F-5F. Operator immediately discarded
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature.
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures.
Bowl or other container with no handle used to dispense food. In seasoning containers by can opener
Standing water in bottom of reach-in-cooler. In middle prep reach in cooler in kitchen
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by 3 bay sink
Jul 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen ceiling heavily soiled with grease
Floor soiled/has accumulation of debris. Floor under fryer and flat top grill soiled with grease. Floor in outside walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents on both sides of cook line heavily soiled with grease
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water at hand sink by 3 bay sink
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled with grease
Jul 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in water of 113F operator. Reheated.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced and diced Tomatoes 2lbs. 2 lb cut lettuce, tzatziki 1qt, 2q hummus, feta 1qt, ribeye 3lbs, burger patties 3, shrimp 3 lbs, chicken 1lb,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken Cabot's, shrimp, Sliced and diced Tomatoes, cut lettuce, tzatziki, hummus, feta, ribeye, burger patties shrimp chicken All over 4hrs per operator. Temperature range 45F-62F
Handwash sink used for purposes other than handwashing. Bar tender dumped drink in hand sink at bar. Educated operator on use of hand sinks
No soap provided at handwash sink. At outside hand sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen ceiling heavily soiled with grease
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. Both make table reach in cooler on cook line have gasket damage and is unable to keep food 41F or below
Floor soiled/has accumulation of debris. Floor under fryer and flat top grill soiled with grease. Floor in outside walk in cooler
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents on both sides of cook line heavily soiled with grease
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water at hand sink by 3 bay sink
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled with grease
Working containers of food removed from original container not identified by common name. Rice, and flour containers
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.