RESTAURANT EL TROVADOR #2
1657 NE 8 ST, Homestead FL 33033 · 3052820581
Last inspected Jul 21, 2026 · 13 visits since August 2023
JUL 24
JAN 25
JUL 25
AUG 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. Observed 1 live roach at the dry storage. Also observed 2 live roaches on shelves at cook line next to chicken bouillon containers.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025060470 | Aug 13, 2025 | Jul 22, 2026 | $400 |
| 1--2018062438 | Nov 29, 2018 | Jan 18, 2019 | $400 |
| 1--2018041752 | Jul 25, 2018 | Sep 6, 2018 | $200 |
Inspection history
13 visits, newest first
Jul 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee washed hands with cold water. Observed personal food hot water not available.
Hot water supply not maintained during peak periods.
No hot running water at three-compartment sink. Observed not running hot water.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Show the remaining 4 findings ▾
Floors not constructed to be easily cleanable. Observed at walk in cooler/ freezer.
No hot running water at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan covers at walk in cooler. Also observed grease accumulated on hood filters at cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in cooler.
Jul 9, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Employee washed hands with cold water. Observed personal food hot water not available.
Hot water supply not maintained during peak periods.
No hot running water at three-compartment sink. Observed not running hot water.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Floors not constructed to be easily cleanable. Observed at walk in cooler/ freezer.
No hot running water at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan covers at walk in cooler. Also observed grease accumulated on hood filters at cook line.
Stored food not covered. Observed several food containers not covered at walk in cooler/ freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in cooler.
Jul 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 7 high priority.
7 High priority5 Intermediate20 Basic
Show 32 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (52F - Cooling) on shelves at walk in cooler, as per operator rice was cooked 2 days ago. Operator discarded during inspection.
Employee washed hands with cold water. Observed personal food hot water not available.
Pesticide/insecticide labeled for household use only present in establishment. Observed 3 raid spray cans by dry storage area, operator removed during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above pupusas mix on shelves at walk in cooler. Operator stored properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed next to microwave at cook line, as per employee less than 2 hours. Employee moved to reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (52F - Cooling) on shelves at walk in cooler, as per operator rice was cooked 2 days ago. Operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (51F - Cold Holding); raw chicken (51F - Cold Holding); chicken nuggets (51F - Cold Holding); raw shrimp (49F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked pork (52F - Cold Holding); cheese (52F - Cold Holding); cut tomatoes (52F - Cold Holding) on standing unit at cook line, as per operates than 4 hours. Operator starts moving all food containers to walk in cooler.
Hot water supply not maintained during peak periods.
No hot running water at three-compartment sink. Observed not running hot water.
No soap provided at handwash sink. Observed next to 3 compartment sink at kitchen area. Employee provided soap during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork prepared onsite and held more than 24 hours not date marked on standing unit at cook line.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Bowl or other container with no handle used to dispense food. Observed inside cooked rice and green salsa containers on shelves at walk in cooler. Employee removed during inspection.
Buildup of food debris/soil residue on equipment door handles. Observed soiled door handles on standing unit at cook line.
Dead roaches on premises. Observed one dead roach by 3 compartment sink at kitchen area.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food not segregated from establishment food on shelves at walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items next to oranges case at kitchen area, employee removed during inspection.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
Floors not constructed to be easily cleanable. Observed at walk in cooler/ freezer.
Food stored on floor. Observed food containers stored on floor next to cook line, employee stored properly during inspection.
Ice scoop handle in contact with ice. Observed at front counter, employee stored properly.
In-use tongs stored on equipment door handle between uses. Observed at cook line, employee removed during inspection.
In-use wet wiping cloth/towel used under cutting board. Observed at preparation area, employee removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit. Observed ambient thermometer at walk in cooler. Also no ambient thermometer on standing unit at cook line.
No hot running water at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan covers at walk in cooler. Also observed grease accumulated on hood filters at cook line.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler.
Stored food not covered. Observed several food containers not covered at walk in cooler/ freezer.
Time/temperature control for safety food thawed in an improper manner. Observed raw pork on standing water at 3 compartment sink, employee removed raw during inspection.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in cooler.
Aug 14, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked pork on rack at walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food containers with cooked pork, cheese and cooked beans on shelves at walk in cooler.
Equipment in poor repair. Observed no lid on ice machine equipment at front counter. Establishment using a bag to cover ice.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
Floor not cleaned when the least amount of food is exposed. Observed at walk in coolers.
Hole in or other damage to wall. Observed a hole on wall at kitchen area by door entrance.
Aug 13, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 16 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority1 Intermediate9 Basic
Show 16 findings ▾
Live, small flying insects found Observed approximately 6 live small flying insects by dry storage..
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked pork on rack at walk in cooler.
Roach activity present as evidenced by live roaches found. Observed 1 live roach at the dry storage. Also observed 2 live roaches on shelves at cook line next to chicken bouillon containers.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed next to microwave at cook line, as per employee less than 1 hour. Employee moved raw shell eggs to standing reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (49F - Cold Holding); raw chicken (49F - Cold Holding); raw shrimp (48F - Cold Holding); cooked pork (48F - Cold Holding) on standing unit at cook line, as per employee door was opened during rush breakfast for approximately 40 minutes.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food containers with cooked pork, cheese and cooked beans on shelves at walk in cooler.
Bowl or other container with no handle used to dispense food. Observed on pico de gallo and cooked rice and beans containers at walk in cooler, employee removed bowl during inspection.
Dead roaches on premises. Observed 1 dead roach on shelves at cook line. Also observed 3 dead roaches under shelves at kitchen area.
Equipment in poor repair. Observed no lid on ice machine equipment at front counter. Establishment using a bag to cover ice.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
Floor not cleaned when the least amount of food is exposed. Observed at walk in coolers.
Food stored on floor. Observed cooked octopus pot stored on floor at cook line, employee stored properly during inspection.
Hole in or other damage to wall. Observed a hole on wall at kitchen area by door entrance.
Open dumpster lid.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10ppm); at front counter, employee discarded and replaced with a new solution. Sanitizer Bucket (Chlorine 50ppm)
Jul 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority4 Intermediate4 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Observed shredded cheese, tortillas and cooked beans stored in nonfood grade bags on standing unit at kitchen area.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce. Observed raw chicken stored above raw limes on standing unit at kitchen area. Employee stored properly during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak on standing unit at kitchen area during inspection. Employee stored properly during inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks and not changed their gloves. Coached employee on proper procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beans (47F - Cold Holding); shredded cheese (52F - Cold Holding) on tortilla station, as per employee less than 1 hour, employee moved food to reach in cooler interior.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at tortillas station.
No soap provided at handwash sink. Observed at kitchen area, employee restocked during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken tamales not date marked on standing unit at kitchen area, as per employee over 24 hours. Employee dated during inspection.
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. Observed Julia Arias expired training.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food not segregated from establishment food o standing unit at kitchen area.
Food stored on floor. Observed sugar bag stored on kitchen floor, employee stored properly during inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 3 personal drinks stored next to food on standing unit at kitchen area. Employee moved during inspection.
Working containers of food removed from original container not identified by common name. Observed flour container not identified with a common name at tortillas station.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked pork on reach in cooler at cook line.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, employee moved eggs to reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (58F - Cold Holding) on preparation table at cook line, as per employee approximately 1 hour, employee moved cheese to walk in cooler.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); at cook line, employee add more water to solution.Sanitizer Bucket (Chlorine 100ppm)
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked on reach in cooler at cook line, as per employee from previous day.
Bowl or other container with no handle used to dispense food. Observed on rice container at cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on flour container at dry storage area.
Old labels stuck to food containers after cleaning. Observed on clean metal containers by dry storage.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Jul 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at employees bathroom by kitchen area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks on some ceiling tiles at kitchen area.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area.
Jul 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 4 high priority.
4 High priority3 Intermediate18 Basic
Show 25 findings ▾
Raw animal food stored over canned/bottled drinks. Observed raw chicken stored above beer bottles at walk in cooler.
Raw animal food stored over or with unwashed produce. Observed raw shrimp stored above unwashed limes on shelves at walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked yuca on shelves at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked plantain (52F - Cold Holding); raw steak (51F - Cold Holding); sausage (51F - Cold Holding); cut onions (49F - Cold Holding); cooked chicken (49F - Cold Holding); shredded cheese (49F - Cold Holding) inside reach in cooler next to cook line. As per employee less than 2 hours. Employee start moving all food from reach in cooler during inspection.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked black beans not date marked inside walk in cooler, as per employee from previous day.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at employees bathroom by kitchen area.
Bowl or other container with no handle used to dispense food. Observed inside cooked seafood container at walk in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water marks on some ceiling tiles at kitchen area.
Covered waste receptacle not provided in women's bathroom. Observed on employees bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag, personal phone and speaker next to utensils on preparation table.
Equipment in poor repair. Observed broken door on reach in cooler at kitchen area.
Floor soiled/has accumulation of debris. Observed at kitchen area.
Food stored on floor. Observed rice container stored on floor at kitchen area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on rice container by dry storage area.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit next to cook line at kitchen area.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in unit at cook line.
Stored food not covered. Observed cooked yuca, coleslaw and cooked plantain containers not covered at walk in cooler.
Unnecessary items/unused equipment on the premises. Observed by dry storage area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate8 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Observed cooked rice being stored on nonfood grade bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked yucas inside reach in cooler at cook line.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed homemade spicy sauce dated on 03/06 in walk in cooler. Employee discarded.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, as per employee less than 1 hour. Eggs was moved to reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken/cheese mix (53F - Cold Holding) at cook line, as per employee less than 2 hours. Mix was moved to walk in cooler.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine +200ppm); Sanitizer Bucket (Chlorine 100ppm)
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Observed next to 3 compartment sink.
Bowl or other container with no handle used to dispense food. Observed in rice container.
Exterior door has a gap at the threshold that opens to the outside. Observed back door. Also needs to repair screen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
Open dumpster lid.
Time/temperature control for safety food thawed in an improper manner. Observed raw pork (frozen) inside 3 compartment sink. Pork was moved to walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Oct 5, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris in slicer, located in preparation table next to dry storage.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed entrance door to bathrooms.
Wet mop not stored in a manner to allow the mop to dry. Observed at the back of the kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table in kitchen area.
Sep 28, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beans and cheese (47F - Cold Holding); cheese and pork (46F - Cold Holding) inside walk-in cooler, as per operator less than 1 hours. Employee moved to walk-in freezer to cool down temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris in slicer, located in preparation table next to dry storage.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed in employee bathroom located at the back of the kitchen. Also at the front counter next to ice machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed entrance door to bathrooms.
Food stored on floor. Observed vinegar case stored on floor at dry storage area, employee rearranged properly during inspection.
Hole in or other damage to wall. Observed missing wall tiles in hallway of employee bathroom. As per operator wall is being repair.
Wet mop not stored in a manner to allow the mop to dry. Observed at the back of the kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table in kitchen area.
Aug 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 4 high priority.
4 High priority9 Intermediate9 Basic
Show 22 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above prepared sauces in shelves in walk in cooler. Employee rearranged properly during inspection.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 8 rodent droppings on floor where dishwashers was removed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed raw steak (48F - Cold Holding); raw pork (49F - Cold Holding); pico de gallo (49F - Cold Holding) in reach in cooler at the cook line, as per employee less than 4 hours. Employee moved food to walk in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
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. Observed no chlorine test strips available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. Employee restocked during inspection.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Provided form during inspection.
No soap provided at handwash sink. Observed at kitchen area. Employee restocked during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed homemade tomato sauce not date marked, in reach in cooler at the front counter, as per employee over 24 hours. Employee dated during inspection.
Bowl or other container with no handle used to dispense food. Observed in rice container. Employee removed during inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Observed in bathroom entrance.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
Food stored on floor. Observed food containers stored on walk in cooler floor, employee rearranged properly during inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in raw rice container. Employee removed during inspection.
In-use wet wiping cloth/towel used under cutting board.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
Working containers of food removed from original container not identified by common name. Observed flour container not identified in dry storage area, employee labeled during inspection.
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.