RIO GRANDE CHURRASCARIA
11995 SW 26 ST, Miami FL 33175 · 7863400238
Last inspected Mar 11, 2026 · 12 visits since August 2023
MAY 24
JAN 25
JAN 25
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed one live large American cockroach in the kitchen near wood fire pit.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2023065711 | Sep 1, 2023 | Jun 5, 2024 | $200 |
Inspection history
12 visits, newest first
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate10 Basic
What the inspector wrote — 12 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed rust build up on housing of ice scoop in the kitchen. Observed soiled dish racks, meat slicer worn food debris on the blade, wood plank use asa prepping table.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary and chlorine test strips available. Also observed to test strips for vegetable sanitizer being used.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vents inside the walk in cooler, freezer, ware wash area and kitchen area.
Dishmachine has no data plate/operating specifications.
Show the remaining 8 findings ▾
Equipment in poor repair. Observed freezer door in disrepair. Also observed cracked lid cover for harina in the dry storage room and broken door gaskets for walk in freezer.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed at the prep area in kitchen.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed missing oil pan for stove next to 3 compartment sink.
Missing drain plug at dumpster.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the hws in the bar and near 3CS.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets for walk in cooler, walk in freezer and reach in coolers. Observed exterior of ice machine, exterior of reach in coolers near coffee station soiled. Observed soiled oven mittens stored on top of large mixer.
Reach-in cooler shelves with rust that has pitted the surface.
Mar 10, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 1 high priority.
1 High priority5 Intermediate14 Basic
Show 20 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions in oil at (87F - Hot Holding) on the cook line.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed improper cooling method for Hawaiian sauce in a covered plastic container(150F - Cooling) inside walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed rust build up on housing of ice scoop in the kitchen. Observed soiled dish racks, meat slicer worn food debris on the blade, wood plank use asa prepping table.
Handwash sink not accessible for employee use at all times. Observed a knife and cutting board blocking handwashing sink in mini prep /kitchen area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observe no asterisks identifying raw foods for steaks.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary and chlorine test strips available. Also observed to test strips for vegetable sanitizer being used.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vents inside the walk in cooler, freezer, ware wash area and kitchen area.
Dishmachine has no data plate/operating specifications.
Equipment and utensils not properly air-dried - wet nesting. Observed wet food pans store on shelves in watershed area.
Equipment in poor repair. Observed freezer door in disrepair. Also observed cracked lid cover for harina in the dry storage room and broken door gaskets for walk in freezer.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed at the prep area in kitchen.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed missing oil pan for stove next to 3 compartment sink.
Hole in or other damage to wall. Observed holes on the wall next to door entering into dry storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer and reach in freezers at the bar, one near coffee station and one in the kitchen, and one on dry storage area.
Missing drain plug at dumpster.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the hws in the bar and near 3CS.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets for walk in cooler, walk in freezer and reach in coolers. Observed exterior of ice machine, exterior of reach in coolers near coffee station soiled. Observed soiled oven mittens stored on top of large mixer.
Reach-in cooler shelves with rust that has pitted the surface.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Mar 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 43 recorded, 6 high priority.
6 High priority12 Intermediate25 Basic
Show 43 findings ▾
Employee washed hands with gloves on and continue food preparation.
Food in direct contact to the bottom of another container that was on a soiled surface. Also observed deli container of lime stored on top of ice used for drinks at the bar.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausages over cooked shrimp inside reach in cooler in the kitchen prep area.
Roach activity present as evidenced by live roaches found. Observed one live large American cockroach in the kitchen near wood fire pit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa (48F - Cold Holding); beans (44F - Cold Holding); gucamole (48F - Cold Holding); raw beef (47F - Cold Holding); fish fillet (47F); chicken soup (46F - Cold Holding); beef stock (46F - Cold Holding); beef filling for empanadas (47F - Cold Holding) inside the walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions in oil at (87F - Hot Holding) on the cook line.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed PIC was unaware on how to calibrate a thermometer.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of the cooking temperature for steak when asked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed improper cooling method for Hawaiian sauce in a covered plastic container(150F - Cooling) inside walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed rust build up on housing of ice scoop in the kitchen. Observed soiled dish racks, meat slicer worn food debris on the blade, wood plank use asa prepping table.
Handwash sink not accessible for employee use at all times. Observed a knife and cutting board blocking handwashing sink in mini prep /kitchen area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observe no asterisks identifying raw foods for steaks.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary and chlorine test strips available. Also observed to test strips for vegetable sanitizer being used.
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/
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hws in the bar.
No soap provided at handwash sink. Observed at the hws in the bar and hws near 3CS. Manager provided.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed no original food handler certificates. Manager arrived at the time of inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water for hand wash sink at the entrance of the kitchen. Manager turned on the water, hot water available.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed machine in kitchen.
Bathroom door left open other than during cleaning or maintenance. Observed for male bathroom. Manager closed.
Bowl or other container with no handle used to dispense food. Observed bowl being used as a scoop for pico de gallo in walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vents inside the walk in cooler, freezer, ware wash area and kitchen area.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed ice buckets used for beer stored on the floor in alcoholstorage area near the office.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed glassware no inverted on shelves near coffee station.
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. Observe food items stored inside walking cooler below 41°F and ambient temperature around 50°F at the time of inspection.
Dishmachine has no data plate/operating specifications.
Equipment and utensils not properly air-dried - wet nesting. Observed wet food pans store on shelves in watershed area.
Equipment in poor repair. Observed freezer door in disrepair. Also observed cracked lid cover for harina in the dry storage room and broken door gaskets for walk in freezer.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed at the prep area in kitchen.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed missing oil pan for stove next to 3 compartment sink.
Exterior door has a gap at the threshold that opens to the outside. Observed large gap for exit door.
Hole in or other damage to wall. Observed holes on the wall next to door entering into dry storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer and reach in freezers at the bar, one near coffee station and one in the kitchen, and one on dry storage area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching the ice in the ice machine in the kitchen and at the bar.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Missing drain plug at dumpster.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the hws in the bar and near 3CS.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets for walk in cooler, walk in freezer and reach in coolers. Observed exterior of ice machine, exterior of reach in coolers near coffee station soiled. Observed soiled oven mittens stored on top of large mixer.
Reach-in cooler shelves with rust that has pitted the surface.
Silverware/utensils stored upright with the food-contact surface up. Observed for spoons stored on counters near coffee station.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wood food-contact surface not properly sealed. Observed unsealed wood on shelving units housing clean glassware at coffee station.
Jul 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded.
0 High priority6 Intermediate8 Basic
Show 14 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris next to 3 compartment sink. Employee washed and cleaned properly during inspection.
Handwash sink used for purposes other than handwashing. Observed food residue inside handwashing sink next to cook line. Manager cleaned properly during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at cook line handwashing sink and employee bathroom. Manager provided during inspection.
Non-pitting surface rust on food-contact equipment. Observed reach in cooler metal soiled with rust. Manager covered properly with aluminum foil 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 Marlen Reyes certification expired as of 05-19-25.
Spray bottle containing toxic substance not labeled. Observed spray bottle with alcohol not labeled next to preparation area. Manager labeled properly during inspection.
Ceiling tile missing. Observed missing ceiling tile inside dry storage room.
Current Hotel and Restaurant license not displayed. Manager displayed current license during inspection.
Cutting board has cut marks and is no longer cleanable. Observed white and red cutting board with cut marks. Next to 3 compartment sink. Manager discarded during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal bottle water on top preparation table behind front counter. Employee removed and stored properly.
Food stored on floor. Observed plastic crate with salad dressing on the floor inside dry storage room. Manager removed and stored properly.
Hole in or other damage to wall. Observed hole on the wall inside liquor room.
Hotel and Restaurant license decal not displayed on vending machine. Observed license 10-01-24 displayed next to handwashing sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled with food debris behind cook line. Employee cleaned properly during inspection.
Jan 16, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with stains at cook line.
Hole in or other damage to wall. Observed hole in ceiling at liquor room.
No handwashing sign provided at a hand sink used by food employees. Observed at cook line.
Jan 15, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 8lb container of arepas and 5lbs of cooked seafood cream soup with date marking exceeding 7 days.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 8lb container of arepas and 5lbs of cooked seafood cream soup with date marking exceeding 7 days.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed arepas (82F - Cold Holding); raw steak (47F - Cold Holding); churrassco (58F - Cold Holding); raw chicken (56F - Cold Holding) at preparation cooler at cook line. As per employee, arepas were held at room temperature for less than 2 hours and raw steak and raw churrassco were placed indie unit 30 minutes prior. Employees placed bags of ice over products. Observed guacamole with tomatoes (52F - Cold Holding); cut tomatoes (52F - Cold Holding); cut lettuce (53F - Cold Holding); cooked shrimp (42F - Cold Holding) at preparation cooler across from char grill. As per employee, for less than 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked maduro (112F - Hot Holding) at steam table. As per employee for approximately 30 minutes. Employee reheated product to 197F. Observed cooked potatoes (96F - Hot Holding) at room temperature inside fryer basket. Employee reheated product to 203F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with stains at cook line.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available at hand sink at cook line.
Hole in or other damage to wall. Observed hole in ceiling at liquor room.
No handwashing sign provided at a hand sink used by food employees. Observed at cook line.
Jan 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents at storage room, preparation room and warehouse washing area soiled with black substance.
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
Floor tiles in disrepair. Observed floor tiles cracked at walk in cooler.
Flour scoop stored on soiled surface between uses. Observed flour holster soiled with old food debris at dry storage area.
Hole in or other damage to wall. Observed hole in ceiling at liquor room.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed liquor gun holster soiled at bar. Observed exterior of reach in coolers at bar soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler at bar soiled with old food debris.
Jan 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (68F - Cold Holding); raw salmon (67F - Cold Holding); raw chicken (67F - Cold Holding) at reach in cooler drawers at cook line. As per cook, products placed inside unit less than 1 hour. Employees placed bags of ice over products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (119F - Hot Holding) at steam table. As per cook, product placed inside unit less than 1 hour. Cook took product to reheat to 165F. Observed cooked pork belly (109F - Hot Holding); cooked sausage (92F - Cold Holding) at room temperature inside fryer baskets at cook line. As per cook, less than 30 minutes.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at preparation area and cook line. Manager replenished paper towels.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents at storage room, preparation room and warehouse washing area soiled with black substance.
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. Observed ambient temperature at reach in cooler drawers at cook line at 58F.
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
Floor tiles in disrepair. Observed floor tiles cracked at walk in cooler.
Flour scoop stored on soiled surface between uses. Observed flour holster soiled with old food debris at dry storage area.
Hole in or other damage to wall. Observed hole in ceiling at liquor room.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed liquor gun holster soiled at bar. Observed exterior of reach in coolers at bar soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler at bar soiled with old food debris.
May 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut lettuce at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (50F - Cold Holding) stored inside reach in cooler drawers at cook line.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker at hose bibb located at mop area and cook line area.
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 new employee hired more than 60 days Elias Guedes with no food handlers certificate.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Observed cup stored inside lentils at dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk in cooler vent soiled.
Covered waste receptacle not provided in women's bathroom. Observed at employee restroom.
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
Equipment and utensils not properly air-dried - wet nesting. Observed packaging machine with standing water inside at dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 70 F at cook line.
Insect control device installed over food preparation area. Observed at preparation sink at preparation area.
Plumbing system in disrepair. Observed 2 compartment prep sink pipe in disrepair covered in tape.
- From initial inspection : Flammables stored near a source of ignition. For reporting purposes only. Gas water heater room.
May 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 37 recorded, 8 high priority.
8 High priority10 Intermediate19 Basic
Show 38 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs at 48° F to 52°F cooling from the previous day inside the walk in cooler. Observed cooked chicken at 53° F cooling from the previous day inside the walk in cooler.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs at 48° F to 52°F cooling from the previous day inside the walk in cooler. Observed cooked chicken at 53° F cooling from the previous day inside the walk in cooler.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Kitchen: Dishwasher (Chlorine 0ppm).
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 flies flying in the kitchen area, 2 landing on the wall.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut lettuce at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (50F - Cold Holding) stored inside reach in cooler drawers at cook line.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker at hose bibb located at mop area and cook line area.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unable to answer probe thermometer calibration temperature and steam table minimum temperature.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed several deep plastic containers covered with food under the cooling process from the previous day stored inside.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed hoods with heavy accumulation of grease at cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strip. Operator found test strips.
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/ Observed more than 4 employees working at the time of inspection no food manager present. Manager arrived at the end of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line area and bar area.
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. Observed Elias Guedas hired more than 30 days with no health reporting agreement.
No soap provided at handwash sink. Observed at bar area and cook line area.
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 new employee hired more than 60 days Elias Guedes with no food handlers certificate.
Spray bottle containing toxic substance not labeled. Observed alcohol bottle not identified as its common name at bar area.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Observed cup stored inside lentils at dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk in cooler vent soiled.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed cutting boards stored next to hand washing sink at prep area.
Covered waste receptacle not provided in women's bathroom. Observed at employee restroom.
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
Equipment and utensils not properly air-dried - wet nesting. Observed packaging machine with standing water inside at dry storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer at dry storage area. Observed at curtains at walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Observed at bar 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 handle touching corn inside container at dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 70 F at cook line.
Insect control device installed over food preparation area. Observed at preparation sink at preparation area.
No container installed for catching grease from hood drip tray. Observed at preparation area hoods.
No handwashing sign provided at a hand sink used by food employees. Observed at bar area.
Outer openings not protected with self-closing doors.
Plumbing system in disrepair. Observed 2 compartment prep sink pipe in disrepair covered in tape.
Single-service items for customer self-service not properly protected to prevent contamination. Observed straws at bar area not individually wrapped.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of preparation table at prep area.
Flammables stored near a source of ignition. For reporting purposes only. Gas water heater room.
Sep 1, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the cook line observed raw bacon (49F - Cold Holding); raw chicken (48F - Cold Holding); cut lettuce (47F - Cold Holding); cheese (49 F - Cold Holding); raw shrimp (48F - Cold Holding). In the refrigerated drawers under the grill observed raw steak (53F - Cold Holding); raw salmon (50F - Cold Holding); raw steak (47F - Cold Holding), as per chef for less than 4 hour. Employee transferred food to another cooler to rapidly cool down. In the reach in cooler located behind the steam table observed cut tomatoes (50 F - Cold Holding); cut lettuce (51F - Cold Holding); shrimp (51F - Cold Holding), as per chef for more than 4 hours. Employee discarding food.
Floors not constructed to be easily cleanable. By the dishwashing area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler located behind the steam table observed cut tomatoes (50 F - Cold Holding); cut lettuce (51F - Cold Holding); shrimp (51F - Cold Holding), as per chef for more than 4 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the cook line observed raw bacon (49F - Cold Holding); raw chicken (48F - Cold Holding); cut lettuce (47F - Cold Holding); cheese (49 F - Cold Holding); raw shrimp (48F - Cold Holding). In the refrigerated drawers under the grill observed raw steak (53F - Cold Holding); raw salmon (50F - Cold Holding); raw steak (47F - Cold Holding), as per chef for less than 4 hour. Employee transferred food to another cooler to rapidly cool down. In the reach in cooler located behind the steam table observed cut tomatoes (50 F - Cold Holding); cut lettuce (51F - Cold Holding); shrimp (51F - Cold Holding), as per chef for more than 4 hours. Employee discarding food.
Handwash sink not accessible for employee use at all times. Blocked by a mop and garbage can, manager removed it on site.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed a plastic container cracked on the rim.
Clean utensils stored between equipment and wall. Observed knife stored between reach in coolers in the cook line area.
Equipment and utensils not properly air-dried - wet nesting.
Floor tiles missing and/or in disrepair. In the walk in cooler, going to the walk in freezer.
Floors not constructed to be easily cleanable. By the dishwashing area.
Food storage container/container lid cracked or broken. In the flour container observed lid cracked.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth used to wipe tableware or carry-out 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.