SACRED SPICE TAMPA BAY
2325 ULMERTON RD STE 28, Clearwater FL 33762 · 8138632823
Last inspected Aug 21, 2026 · 30 visits since August 2023
SEP 24
FEB 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach under prep table at cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
15 cases · $4,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026013357 | Feb 17, 2026 | Mar 25, 2026 | $400 |
| 3--2024018381 | Mar 1, 2024 | Aug 2, 2024 | — |
| 3--2023057329 | Aug 23, 2023 | Mar 4, 2024 | — |
| 3--2022039782 | Jul 27, 2022 | Oct 3, 2022 | — |
| 3--2021037825 | Aug 9, 2021 | Apr 29, 2022 | — |
| 3--2022001775 | Dec 15, 2021 | Apr 29, 2022 | — |
| 3--2021049008 | Oct 13, 2021 | Jan 20, 2022 | — |
| 3--2021007864 | Jan 6, 2021 | Aug 10, 2021 | — |
| 3--2020041653 | Aug 18, 2020 | Dec 23, 2020 | $800 |
| 3--2019036679 | Jul 16, 2019 | Oct 31, 2019 | — |
| 3--2019018977 | Apr 9, 2019 | Jul 11, 2019 | $400 |
| 3--2018032473 | Jun 5, 2018 | Aug 17, 2018 | $1,400 |
| 3--2018028488 | May 24, 2018 | Jun 28, 2018 | $400 |
| 3--2015021608 | May 8, 2015 | Jul 28, 2015 | $500 |
| 3--2015014492 | Dec 17, 2014 | May 4, 2015 | $200 |
Inspection history
30 visits, newest first
Aug 21, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Manager or person in charge lacking proof of food manager certification. Observed 1 with internal food safety training Nivethraj February 26-cook Sam dec 25 prep Srilatha April 26 service Francisco prep Jan 25
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 1 with internal food safety training Nivethraj February 26-cook Sam dec 25 prep Srilatha April 26 service Francisco prep Jan 25
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 papers on wall all out of date. Nivethraj February 26-cook Sam dec 25 prep Srilatha April 26 service Francisco prep Jan 25
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. Observed 1 with internal food safety training Nivethraj February 26-cook Sam dec 25 prep Srilatha April 26 service Francisco prep Jan 25
Show the remaining 7 findings ▾
Dishmachine has no data plate/operating specifications.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple items stored beside spoons employees moved
Grease on the ground and/or pad around grease receptacle.
Inside/outside of dumpster not clean.
Open dumpster lid.
Unnecessary items stored in garbage enclosure. Multiple toilets inside enclosure.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Aug 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 35 recorded, 5 high priority.
5 High priority13 Intermediate17 Basic
Show 35 findings ▾
2 Live, small flying insects found.
Container of medicine improperly stored. Vitamin C beside clean spoons
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. Bucket empty under dishwasher activity using machine with wet dishes in rack observed. 0 ppm
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Bucket at Cook line used for spoons for cooking 99 degrees
Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink quaternary was 500+ ppm now 200 ppm
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. All items on dry storage shelves and throughout restaurant educated
Food-contact surface soiled with food debris, mold-like substance or slime. Large mixer back or restaurant soiled
Manager or person in charge lacking proof of food manager certification. Observed 1 with internal food safety training Nivethraj February 26-cook Sam dec 25 prep Srilatha April 26 service Francisco prep Jan 25
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 1 with internal food safety training Nivethraj February 26-cook Sam dec 25 prep Srilatha April 26 service Francisco prep Jan 25
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 papers on wall all out of date. Nivethraj February 26-cook Sam dec 25 prep Srilatha April 26 service Francisco prep Jan 25
No soap provided at handwash sink. Near large pot cooker employee added
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Walk in freezer observation of cooked chicken, plastic containers of soup no dates Educated
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. Observed 1 with internal food safety training Nivethraj February 26-cook Sam dec 25 prep Srilatha April 26 service Francisco prep Jan 25
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside double door reach in cooler no date made Sunday rice sauce, employee labeled and dated All items WIC no dates employee labeled and dated during inspection
Soap dispenser at handwash sink not working/unable to dispense soap. Mop sink.
Spray bottle containing toxic substance not labeled. Degreaser
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temp was 100 degrees
Carbon dioxide/helium tanks not adequately secured. In dry storage container
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All items throughout establishment kitchen. Employee moved
Dishmachine has no data plate/operating specifications.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. employee iced tea front of microwave prep surface near rice.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple items stored beside spoons employees moved
Food stored on floor. Large silver bowls of rice on floor front of large pot. Moved to shelf
Grease on the ground and/or pad around grease receptacle.
In-use tongs stored on equipment door handle between uses employee moved.
Inside/outside of dumpster not clean.
Old labels stuck to food containers after cleaning.
Open dumpster lid.
Single-service articles improperly stored. Multiple boxes up to go on floor. dry storage.
Unnecessary items stored in garbage enclosure. Multiple toilets inside enclosure.
Unwashed vegetables stored with ready-to-eat food. Cleaned and cubed onions WIC
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Multiple containers squeeze bottles at cook line
knives stored in cracks between pieces of equipment. At cook line employee moved
Feb 18, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
3 Carbon dioxide/helium tanks not adequately secured dry storage
Time/temperature control for safety food thawed in an improper manner. In bucket on floor near three compartment sink. moved bucket into refrigerator
Feb 17, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate12 Basic
Show 19 findings ▾
Container of medicine improperly stored. Men's one a day on counter with vegetable soup in being hot hold. Employee moved
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water 90 degrees. Employee removed water
Operating with an expired Division of Hotels and Restaurants license. Was 02-17-2026 paid fee during inspection now 02-01-2027
Sewage/wastewater backing up through floor drains. Floor drain backing up causing significant amount of water to build up behind cook line large pot area. Causing bad smell. Floor drain near prep sink near dishwasher stand water in floor drain.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from oven round cut into slices tomato (51F - Cold Holding); cooked spinach (52F - Cold Holding); cooked squash (51F - Cold Holding) Moved all items to walk in freezer Table top cold unit yogurt sauce (57F - Cold Holding) Added ice to table unit.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Soup in walk in freezer no date mark.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice made yesterday no date mark reach in cooler.
3 Carbon dioxide/helium tanks not adequately secured dry storage
Bowl or other container with no handle used to dispense food. Small bowl inside Rice and flour dry storage.
Current Hotel and Restaurant license not displayed. Unable to find. Establishment printed during inspection
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee moved
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Cell phones on top of deli cooler across and on top of plastic wrap container.
Food stored on floor. Observed chef pour yellow soup from large pot into white plastic container on floor. Educated Large bag of flour on dry dry storage Employee moved
Garbage on the ground and/or pad around dumpster. Observed bones on ground near garage can.
Open dumpster lid.
Single-service articles improperly stored. Observed to go contain box on Floor dry storage.
Standing water in bottom of reach-in-cooler. Deli cooler
Standing water in floor drain/floor drain draining very slowly. floor drain under prep sink draining very slowly. Not able to walk through. Employee cleaned
Time/temperature control for safety food thawed in an improper manner. In bucket on floor near three compartment sink. moved bucket into refrigerator
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Live, small flying insects found 1 live flying insect inside drain at bar handwashing wash sink. Removed cleaned and sanitized area.
Handwash sink not accessible for employee use at all times. With drying rack with forks and spoons. Employee moved
Spray bottle containing toxic substance not labeled. Chlorine spray bottle at bar near ice machine. Employee labeled
Bowl or other container with no handle used to dispense food.
Dead roaches on premises. 1 dead roach inside bar handwashing sink removed cleaned and sanitized the area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup with espresso on food prep station table. Employee moved
Food stored on floor. White buckets on floor on walk in cooler filled with sauce.employee moved Boxed so food on floor of walk in freezer. Employee moved
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop inside rice flour at dry storage handle touching food.
Single-service articles improperly stored. Box of to go container on floor of dry storage
Single-service articles not stored inverted or protected from contamination. Front area to go container right side up.
Stored food not covered. Bag of chilli, cashews at dry storage rack opened. Employee covered
Mar 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Dry storage area. cooked onions (75F - Cold Holding) Made yesterday 1-4 8 pm at night. Stop sale issued
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door reach in cooler right side. rice (50F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Bar hand wash sink fell off the wall.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Interior of all microwave has accumulation of black substance/grease/food debris.
Plumbing system in disrepair. Plumbing under dishwasher.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area.
Walk-in cooler shelves with rust that has pitted the surface.
Feb 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority3 Intermediate12 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Dry storage area. cooked onions (75F - Cold Holding) Made yesterday 1-4 8 pm at night. Stop sale issued
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Prep cook preparing onions pulled up pants and did not wash hands contained to prep onions. Instructed to wash hands. Educated
Operating with an expired Division of Hotels and Restaurants license. 2-1-24
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dry storage area. cooked onions (75F - Cold Holding) Large bin on top of rice and flour. Made yesterday 1-4 8 pm at night. Stop sale issued 5 lbs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door reach in cooler right side. rice (50F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Bar hand wash sink fell off the wall.
No paper towels or mechanical hand drying device provided at handwash sink. Both Front bar hand wash sinks. Employee replaced
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee eating while preparing food. Employee eating personal food back of house table used for food prep. Employee moved
Equipment in poor repair. Deli cooler at cook line broken not in use.
Food stored on floor. During inspection observed large cooking pan filled with rice, box of oil, white bin of sauce on floor. Employee moved all items
Interior of all microwave has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit. Two door reach in cooler right side.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at deli cooler.
Plumbing system in disrepair. Plumbing under dishwasher.
Stored food not covered. Chicken in walk in cooler not covered. Employee covered during inspection.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 24, 2024□ 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 ▾
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine. Reviewed with manager.
Cutting board has cut marks and is no longer cleanable on prep table in kitchen. Reviewed with manager
Equipment and utensils not properly air-dried - wet nesting. Metal pans on shelf in dish washing area. Reviewed with manager
Nonfood-contact surface soiled with grease, food debris. -Soiled reach in cooler handles -soiled shelves at cook line and food prep areas - heavily soiled hinges on reach in coolers at cook line - gaskets soiled on reach in coolers at cook line and soiled gaskets on walk in cooler door
Sep 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 8 high priority.
8 High priority4 Intermediate12 Basic
Show 24 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. 0 ppm chlorine. Reviewed with manager. Triple sink set up 50 ppm
Roach activity present as evidenced by live roaches found. One live roach on soap dispenser on wall near preparation table in kitchen. Reviewed with manager
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ghee at 77 F on counter placed on counter at 10:00 am over 4 hours Cooked cauliflower 50 F made previous day in cooler overnight no temperatures taken - see stop sale. Manager discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ghee at 77 F on counter placed on counter at 10:00 am over 4 hours Cooked cauliflower 50 F made previous day in cooler overnight - see stop sale. Manager discarded food.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Cut tomato 48 F at 2:30 pm cut at 10:00 am -manager discarded cut tomatoes
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomato 48 F at 2:30 pm cut at 10:00 am -manager discarded cut tomatoes
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Goat reheated to 135 F cooked reheated goat 184 F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice 131 F in warmer unplugged. Manager plugged in warmer. Recheck
Food-contact surface ( cutting boards ) soiled with food debris at cook line - mixer soiled with food debris. Reviewed with manager
Handwash sink not accessible for employee use at all times. Mixer and trash can in front of hand wash sink in dish washing area. Reviewed with manager hand wash sinks must be accessible at all times. Manager relocated mixer and trash can
No paper towels or mechanical hand drying device provided at handwash sink at hand wash sink in food prep area. Employee repaired plumbing by removing a balloon attachment. Reviewed with manager. Employee placed paper towels at hand wash sink
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. Kurpech Bhor expired 9/16/24. Reviewed with manager
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine. Reviewed with manager.
Cutting board has cut marks and is no longer cleanable on prep table in kitchen. Reviewed with manager
Equipment and utensils not properly air-dried - wet nesting. Metal pans on shelf in dish washing area. Reviewed with manager
In-use wet wiping cloth/towel used under cutting board in food prep area. Reviewed with manager
Interior of microwave has accumulation of black substance/grease/food debris at cook line. Reviewed with manager.
No conspicuously located ambient air temperature thermometer in holding unit at cook line opposite grill
Nonfood-contact surface soiled with grease, food debris. -Soiled reach in cooler handles -soiled shelves at cook line and food prep areas - heavily soiled hinges on reach in coolers at cook line - gaskets soiled on reach in coolers at cook line and soiled gaskets on walk in cooler door
Reach-in cooler interior/shelves have accumulation of soil residues at cook line and expo areas
Ripped/worn tin foil used as shelf cover on shelves at expo line. Reviewed with manager
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and faucet/handle at hand wash sink at the cook line. Reviewed with manager.
May 8, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 8, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. -2 live roaches on floor under trashcan in employee restroom in kitchen area -1 live roach in electrical outlet above prep table at cook line -5 live roaches inside oven that is turned off at cook line -30 live roaches on pipe under the dish machine -18 live roaches inside fan below dish machine -1 live roach inside clean out bin of dish machine -1 live roach on floor near connivence store door Clean wet dishes inside dish machine -1 live roach on underside of table in walk through area between kitchen and dining area Reviewed with manager
May 7, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority6 Intermediate9 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice 46-55 F at 12:35 pm made 8:00 pm previous night covered and stacked in reach in cooler Reviewed with manager he cooling procedures and methods.
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 rice 46-55 F at 12:35 pm made 8:00 pm previous night covered and stacked in reach in cooler Reviewed with manager he cooling procedures and methods. Person in charge discarded rice
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. 0 ppm chlorine run twice - Reviewed with manager. Triple sink set up
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect in liquor storage area Reviewed with manager
Presence of spider on floor at front register area.Reviewed with manager. Employee removed spider
Roach activity present as evidenced by live roaches found. -2 live roaches on floor under trashcan in employee restroom in kitchen area -1 live roach in electrical outlet above prep table at cook line -5 live roaches inside oven that is turned off at cook line -30 live roaches on pipe under the dish machine -18 live roaches inside fan below dish machine -1 live roach inside clean out bin of dish machine -1 live roach on floor near connivence store door Clean wet dishes inside dish machine -1 live roach on underside of table in walk through area between kitchen and dining area Reviewed with manager
Roach excrement present on the shelf above prep table at cook line. Reviewed with manager
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Homemade yogurt 44 F in reach in cooler ext to cooling rice, Reviewed proper food storage, cooling procedures and temperature monitoring of food. Manager placed yogurt in freezer for quick chill. Recheck 43 F
Food-contact surface ( cutting boards) soiled with food debris at cook line. Reviewed with manager
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/ 3 cooks, 1 employees washing dishes and 2 unloading food delivery
No paper towels or mechanical hand drying device provided at handwash sink in employee restroom. Manager placed paper towels at hand wash sink
No soap provided at handwash sink in dish washing area. Manager placed soap,and hand wash sinks
Probe thermometer not used to ensure proper food temperatures. Reviewed with manager
Spray bottle containing toxic substance not labeled at bar. Manager labeled spray bottle
Dead roaches on premises. -1 dead roach on floor at the bar area 1 dead roach on wall molding in chemical storage area 4 dead roach on floor in employee restroom - 1 dead roach inside oven that is on - 2 dead roaches on out side of dish machine - 2 dead roaches on floor under dish machine - 2 dead roaches on floor in front of convenience door - 2 dead on shelves near mop sink in kitchen -1 dead roach on floor in mens restroom - dead roach outside seating area of bar Reviewed with manager
Employee personal food ( bowl with 2 fish) not properly identified and segregated from food to be served to the public in outside walk in freezer. Reviewed with manager. Manager discarded
Food ( containers of oil) stored on floor in dry storage area Reviewed with manager
Ice buildup in walk-in freezer.
Nonfood-contact surface( shelves) soiled with food debris in walk in cooler Reviewed with manager
Reach-in cooler interior/shelves have accumulation of soil residues in the bar area -dusty fan inside glass door cooler at cook line. Reviewed with manager
Roach trap on shelf next to can goods in dry storage. Reviewed with manager. Manager removed roach trap.
Stored food ( meats, cooked vegetables, cut cabbage, sauces ) not covered in walk in cooler
Water draining onto floor surface from under bar hand wash sink at the bar. Manager reattached plumbing hose.
Mar 1, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No soap provided at handwash sink. Next to cook line
Mar 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach under prep table at cook line
Floor tiles missing and/or in disrepair. At cook line
Mar 1, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 4 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. 1 live behind reach in fridge deli cooling on back of deli cooling at cook line. 4 live roaches over kitchen cook line in gap in wall above reach in deli cooler. 1 live roach under kitchen rack holder for spice prep area. 1 live roach under kitchen rack holder for spice prep 1 live roach in the electrical plug at cook line microwave is plugged into.
Roach excrement and/or droppings present. Roach droppings inside electrical panel box.
No soap provided at handwash sink. Next to cook line
Food stored on floor. Tomato sauce stored on floor of reach in cooler.
Feb 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach under prep table at cook line
Floor tiles missing and/or in disrepair. At cook line
Feb 28, 2024Call 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 ▾
Roach activity present as evidenced by live roaches found. 1 live roach under prep table at cook line
Dead roaches on premises. 1 dead roach in dry storage on floor near bar area. Manager cleaned and sanitized the area. 1 dead roach behind prep table near can opener. Manager cleaned and sanitized the area.
Floor tiles missing and/or in disrepair. At cook line
Feb 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen. 1 live fly behind bar. 2 live flies in back room left side of kitchen.
Pesticide/insecticide labeled for household use only present in establishment. Fogger pesticide in dry storage. Owner discarded.
Roach activity present as evidenced by live roaches found. 1 live roach under prep table at cook line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked cauliflower (55F - Cold Holding) made yesterday in reach In cooler across from cook line. Manager discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked cauliflower (55F - Cold Holding) made yesterday in reach In cooler across from cook line. Manager discarded. Red sauce (55F - Cold Holding) put ice on top.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat grinder soiled.
Handwash sink not accessible for employee use at all times. Hand washing sink at bar had a bug zapping device in Hand washing sink.
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.
Bowl or other container with no handle used to dispense food. In most containers used for dispensing. Sugar, sauces, dry products, wet products. Owner removed all bowls used.
Buildup of food debris/soil residue on equipment door handles. Most handles throughout kitchen.
Carbon dioxide/helium tanks not adequately secured. In front of soda boxes.
Cleaned and sanitized equipment or utensils not properly stored. Meat press stored on floor of near liquor cabinet.
Dead roaches on premises. 1 dead roach in dry storage on floor near bar area. Manager cleaned and sanitized the area. 1 dead roach behind prep table near can opener. Manager cleaned and sanitized the area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, keys ear pod on prep table at back prep table. Manager moved.
Floor tiles missing and/or in disrepair. At cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Most microwaves in kitchen soiled.
Water draining onto floor surface. Bar Hand washing sink pipe leaking onto floor below ice maker.
Nov 29, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate10 Basic
Show 12 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board staining, food storage containers soiled, can opener soiled, soda gun soiled at bar,
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Reach in coolers and walk in cooler handles.
Cutting board has cut marks and is no longer cleanable.
Dishmachine missing baffles, curtains in wash/rinse tanks.
Equipment in poor repair. Torn gaskets, rust pitting on shelves,
Hood filter missing from automatic fire suppression/exhaust system. Cook line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Most cold holding units.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Walk in cooler shelves soiled.
Working containers of food removed from original container not identified by common name.
Nov 8, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded.
0 High priority4 Intermediate11 Basic
Show 15 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board staining, food storage containers soiled, can opener soiled, soda gun soiled at bar,
Handwash sink not accessible for employee use at all times. Mixer and pan of dough blocking Hand washing sink. Mixer and dough were moved.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Reviewed current plan review from 2017. Missing hand washing sink behind front bar.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Reach in coolers and walk in cooler handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Dishmachine missing baffles, curtains in wash/rinse tanks.
Equipment in poor repair. Torn gaskets, rust pitting on shelves,
Hood filter missing from automatic fire suppression/exhaust system. Cook line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Most cold holding units.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Walk in cooler shelves soiled.
Working containers of food removed from original container not identified by common name.
Oct 25, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 23 violations recorded, 2 high priority.
2 High priority4 Intermediate17 Basic
Show 23 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. Dish machine 00 ppm chlorine. Three compartment sink being used to wash, rinse, sanitise.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 flies in kitchen area landing on pipes behind cook line. 2 live flies in dish area landing on clean dishes. Dishes were set to the soiled side of the dish sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board staining, food storage containers soiled, can opener soiled, soda gun soiled at bar,
Handwash sink not accessible for employee use at all times. Mixer and pan of dough blocking Hand washing sink. Mixer and dough were moved.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Reviewed current plan review from 2017. Missing hand washing sink behind front bar.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Reach in coolers and walk in cooler handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Several items like pans not stored inverted.
Cutting board has cut marks and is no longer cleanable.
Dishmachine missing baffles, curtains in wash/rinse tanks.
Equipment in poor repair. Torn gaskets, rust pitting on shelves,
Hood filter missing from automatic fire suppression/exhaust system. Cook line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Most cold holding units.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Walk in cooler shelves soiled.
Old labels stuck to food containers after cleaning.
Soiled dry wiping cloth in use.
Standing water in floor drain/floor drain draining very slowly. Near dish machine. Drain was unclogged during inspection.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Working containers of food removed from original container not identified by common name.
Oct 24, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 54 violations recorded, 11 high priority.
11 High priority9 Intermediate34 Basic
Show 54 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice made on 10-23-23 at 47 degrees Fahrenheit on 10-24-23.
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. Dish machine 00 ppm chlorine. Three compartment sink being used to wash, rinse, sanitise.
Employee dried hands on clothes/apron/soiled towel after washing. Dried hands on a soiled wiping cloth.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from beverage then handled personal phone with no hand wash after then touched clean cutting board.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook took drink with bottle cap drink did not wash hands went back to preparing food at cook line. Educated washed hands.
Employee washed hands with no soap. At cook line.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 flies in kitchen area landing on pipes behind cook line. 2 live flies in dish area landing on clean dishes. Dishes were set to the soiled side of the dish sink.
Raw animal food stored over or with unwashed produce. Walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over milk and water mixture in reach in cooler. Chicken was moved.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice made on 10-23-23 at 47 degrees Fahrenheit on 10-24-23.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 50 degrees Fahrenheit, moved to walk in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board staining, food storage containers soiled, can opener soiled, soda gun soiled at bar,
Handwash sink not accessible for employee use at all times. Mixer and pan of dough blocking Hand washing sink. Mixer and dough were moved.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Reviewed current plan review from 2017. Missing hand washing sink behind front bar.
Handwash sink used for purposes other than handwashing. Observed large pieces of food in drains of hand wash sinks.
No probe thermometer provided to measure temperature of food products. Observed establishment has no probe thermometer.
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 soap provided at handwash sink. Cooks line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice made yesterday with no date mark.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowls used to scoop cornstarch, rice, salt.
Buildup of food debris/soil residue on equipment door handles. Reach in coolers and walk in cooler handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Several items like pans not stored inverted.
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. I dead roach In dining room owner cleaned and sanitised area.
Dishmachine missing baffles, curtains in wash/rinse tanks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils Employee beverage on prep table beside cook line.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from screw cap beverage while wearing gloves.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and lighter on cook line prep table.
Equipment in poor repair. Torn gaskets, rust pitting on shelves,
Floor area(s) covered with standing water. Near hand wash sink in dish area.
Food stored in a location that is exposed to splash/dust. Four stored by hand wash sink.
Food stored on floor. Boxes of oil. Bins of sauce Raw chicken floor of walk in cooler.
Hood filter missing from automatic fire suppression/exhaust system. Cook line.
Ice scoop handle in contact with ice at bar.
In-use knife/knives stored in cracks between pieces of equipment at cook line.
In-use tongs stored on equipment door handle between uses at cook line. Manger moved.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line. Microwaves on prep line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Most cold holding units.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Walk in cooler shelves soiled.
Old labels stuck to food containers after cleaning.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottled water in walk in cooler. Manager removed.
Single-service articles improperly stored. Cases of single service on floor in storage.
Soiled dry wiping cloth in use.
Standing water in floor drain/floor drain draining very slowly. Near dish machine. Drain was unclogged during inspection.
Stored food not covered. 3 Large tubs of rice in reach in coolers not covered made yesterday. Raw chicken in walk in cooler on floor, chicken was moved.
Unnecessary items stored in garbage enclosure.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green beans over washed green peppers In walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Working containers of food removed from original container not identified by common name.
Oct 24, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 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. Observed No chlorine at dishwasher manger changed. Dish machine still reading 0 ppm.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 5 Hand washing sinks removed. Hand washing sink removed by 3 compartment sink. Hand washing sink removed on other side of walk in cooler. Hand washing sink removed at end of cook line. Hand washing sink next to prep area by end of kitchen line removed. Hand washing sink removed from bar entrance area. Hand washing sink in other bar area not functioning.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and ceiling vents have built up food and dust debris.
Dishmachine missing curtains.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusted.
Sep 6, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate3 Basic
Show 6 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. Observed No chlorine at dishwasher manger changed. Dish machine still reading 0 ppm.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen. 1 live roach in employee restroom.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 5 Hand washing sinks removed. Hand washing sink removed by 3 compartment sink. Hand washing sink removed on other side of walk in cooler. Hand washing sink removed at end of cook line. Hand washing sink next to prep area by end of kitchen line removed. Hand washing sink removed from bar entrance area. Hand washing sink in other bar area not functioning.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and ceiling vents have built up food and dust debris.
Dishmachine missing curtains.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusted.
Aug 28, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate7 Basic
Show 12 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. Observed No chlorine at dishwasher manger changed. Dish machine still reading 0 ppm.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen. 1 live roach in employee restroom.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 5 Hand washing sinks removed. Hand washing sink removed by 3 compartment sink. Hand washing sink removed on other side of walk in cooler. Hand washing sink removed at end of cook line. Hand washing sink next to prep area by end of kitchen line removed. Hand washing sink removed from bar entrance area. Hand washing sink in other bar area not functioning.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at Hand washing sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and ceiling vents have built up food and dust debris.
Covered waste receptacle not provided in women's bathroom. No covered receptacles in employee restroom and women's restrooms.
Dishmachine missing curtains.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding on wall of pass through between kitchen and dry storage.
Garbage on the ground and/or pad around dumpster.
Open dumpster lid.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusted.
- From initial inspection : Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguishers on ground outside employee restroom.
Aug 26, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 19 violations recorded, 3 high priority.
3 High priority2 Intermediate14 Basic
Show 20 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. Observed No chlorine at dishwasher manger changed. Dish machine still reading 0 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen not landing on food or food contact surfaces. 4 live flies in bar area not landing on food or food contact surfaces. 2 live flies in dry goods storage area not landing on food or food contact surfaces. 9 live flies in area between bar and restrooms not landing on food or food contact surfaces.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen. 1 live roach in employee restroom.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 5 Hand washing sinks removed. Hand washing sink removed by 3 compartment sink. Hand washing sink removed on other side of walk in cooler. Hand washing sink removed at end of cook line. Hand washing sink next to prep area by end of kitchen line removed. Hand washing sink removed from bar entrance area. Hand washing sink in other bar area not functioning.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at Hand washing sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and ceiling vents have built up food and dust debris.
Covered waste receptacle not provided in women's bathroom. No covered receptacles in employee restroom and women's restrooms.
Dishmachine missing curtains.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding on wall of pass through between kitchen and dry storage.
Food stored on floor. Sauce bucket, leg quarters walk in fridge Chicken in walk in freezer. Soy sauce and fryer oil on floor at rear of kitchen.
Garbage on the ground and/or pad around dumpster.
Hole in or other damage to wall. Wall by air conditioning unit has hole in it.
Open dumpster lid.
Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not inverted for protection. Manager inverted.
Stored food not covered. Cooked chicken uncovered in walk in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete underneath vulcan flame on cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusted.
Water draining onto floor surface. Under the vegetable cleaning sink near pep station right side of Hand washing sink.
- From initial inspection : Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguishers on ground outside employee restroom.
Aug 25, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 24 violations recorded, 3 high priority.
3 High priority3 Intermediate18 Basic
Show 25 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. Observed No chlorine at dishwasher manger changed. Dish machine still reading 0 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen not landing on food or food contact surfaces. 4 live flies in bar area not landing on food or food contact surfaces. 2 live flies in dry goods storage area not landing on food or food contact surfaces. 9 live flies in area between bar and restrooms not landing on food or food contact surfaces.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen. 1 live roach in employee restroom.
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.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 5 Hand washing sinks removed. Hand washing sink removed by 3 compartment sink. Hand washing sink removed on other side of walk in cooler. Hand washing sink removed at end of cook line. Hand washing sink next to prep area by end of kitchen line removed. Hand washing sink removed from bar entrance area. Hand washing sink in other bar area not functioning.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at Hand washing sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and ceiling vents have built up food and dust debris.
Covered waste receptacle not provided in women's bathroom. No covered receptacles in employee restroom and women's restrooms.
Dishmachine missing curtains.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table.
Equipment and utensils not properly air-dried - wet nesting. At dishwasher area.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding on wall of pass through between kitchen and dry storage.
Food stored on floor. Sauce bucket, leg quarters walk in fridge Chicken in walk in freezer. Soy sauce and fryer oil on floor at rear of kitchen.
Garbage on the ground and/or pad around dumpster.
Hole in or other damage to wall. Wall by air conditioning unit has hole in it.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler at cook line above food to be served to the public.
Single-service articles improperly stored. To go cups on floor of dry goods storage area.
Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not inverted for protection. Manager inverted.
Standing water in floor drain/floor drain draining very slowly. Standing water under three compartment sink.
Stored food not covered. Cooked chicken uncovered in walk in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete underneath vulcan flame on cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusted.
Water draining onto floor surface. Under the vegetable cleaning sink near pep station right side of Hand washing sink.
- From initial inspection : Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguishers on ground outside employee restroom.
Aug 24, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 29 violations recorded, 4 high priority.
4 High priority3 Intermediate22 Basic
Show 30 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. Observed No chlorine at dishwasher manger changed. Dish machine still reading 0 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen not landing on food or food contact surfaces. 4 live flies in bar area not landing on food or food contact surfaces. 2 live flies in dry goods storage area not landing on food or food contact surfaces. 9 live flies in area between bar and restrooms not landing on food or food contact surfaces.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen. 1 live roach in employee restroom.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bibs by dish machine.
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.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 5 Hand washing sinks removed. Hand washing sink removed by 3 compartment sink. Hand washing sink removed on other side of walk in cooler. Hand washing sink removed at end of cook line. Hand washing sink next to prep area by end of kitchen line removed. Hand washing sink removed from bar entrance area. Hand washing sink in other bar area not functioning.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at Hand washing sink.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 50 dead and trapped flies in light control device by back door. Manager removed light control device.
Carbon dioxide/helium tanks not adequately secured. CO2 tank in liquor storage area not properly secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and ceiling vents have built up food and dust debris.
Covered waste receptacle not provided in women's bathroom. No covered receptacles in employee restroom and women's restrooms.
Dishmachine missing curtains.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table.
Equipment and utensils not properly air-dried - wet nesting. At dishwasher area.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding on wall of pass through between kitchen and dry storage.
Floor area(s) covered with standing water. Standing water on floor in rear of kitchen.
Food stored on floor. Sauce bucket, leg quarters walk in fridge Chicken in walk in freezer. Soy sauce and fryer oil on floor at rear of kitchen.
Garbage on the ground and/or pad around dumpster.
Hole in or other damage to wall. Wall by air conditioning unit has hole in it.
Nonfood-contact surface soiled with grease. Behind cook line, prep station at cook line and prep station opposite of cook line soiled with food debris.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler at cook line above food to be served to the public.
Single-service articles improperly stored. To go cups on floor of dry goods storage area.
Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not inverted for protection. Manager inverted.
Standing water in floor drain/floor drain draining very slowly. Standing water under three compartment sink.
Stored food not covered. Cooked chicken uncovered in walk in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete underneath vulcan flame on cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusted.
Water draining onto floor surface. Under the vegetable cleaning sink near pep station right side of Hand washing sink.
- From initial inspection : Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguishers on ground outside employee restroom.
Aug 23, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 46 violations recorded, 11 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
11 High priority4 Intermediate31 Basic
Show 48 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Checked temp at chicken at cook line was temp 145 he put the chicken back in pan and cooked to full temperature 165.
Dented/rusted cans present. See stop sale. Dented can of tomato sauce, 6.5 lbs.
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. Observed No chlorine at dishwasher manger changed. Dish machine still reading 0 ppm.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line removed gloves, touch dirty cloths and put on gloves with no hand wash
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line answered cell phone with gloves on and did not remove gloves and rewash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen not landing on food or food contact surfaces. 4 live flies in bar area not landing on food or food contact surfaces. 2 live flies in dry goods storage area not landing on food or food contact surfaces. 9 live flies in area between bar and restrooms not landing on food or food contact surfaces.
Raw animal food stored over/not properly separated from ready-to-eat food. Opened Shrimp over ragoons reach in freezer.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen. 1 live roach in employee restroom.
Rodent activity present as evidenced by rodent droppings found. Approximately 65 rodent droppings by employee restroom. Manager removed and sanitized the area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at cook line Tomato sauce moved to walk in cooler (45F - Cold Holding); cooked potato - half pans and (45F - Cold Holding) Reach in cooler opposite of cook line rice moved to freezer (50F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bibs by dish machine.
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.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 5 Hand washing sinks removed. Hand washing sink removed by 3 compartment sink. Hand washing sink removed on other side of walk in cooler. Hand washing sink removed at end of cook line. Hand washing sink next to prep area by end of kitchen line removed. Hand washing sink removed from bar entrance area. Hand washing sink in other bar area not functioning.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at Hand washing sink.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 50 dead and trapped flies in light control device by back door. Manager removed light control device.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. In dry goods storage area, cups with no handles used to scoop flour and sugar.
Buildup of food debris/soil residue on equipment door handles. Reach in coolers at cook line, handles of reach in coolers opposite of cook line are soiled with food door.
Carbon dioxide/helium tanks not adequately secured. CO2 tank in liquor storage area not properly secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and ceiling vents have built up food and dust debris.
Covered waste receptacle not provided in women's bathroom. No covered receptacles in employee restroom and women's restrooms.
Current Hotel and Restaurant license not displayed. Manger put license in display case during time of inspection
Damaged/spoiled/recalled food not properly segregated. Dented can of tomato sauce, 6.5 lbs not segregated in dry goods storage area.
Dishmachine missing curtains.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones on prep table across from cook line.
Equipment and utensils not properly air-dried - wet nesting. At dishwasher area.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding on wall of pass through between kitchen and dry storage.
Floor area(s) covered with standing water. Standing water on floor in rear of kitchen.
Food stored on floor. Sauce bucket, leg quarters walk in fridge Chicken in walk in freezer. Soy sauce and fryer oil on floor at rear of kitchen.
Garbage on the ground and/or pad around dumpster.
Hole in or other damage to wall. Wall by air conditioning unit has hole in it.
Insect control device used to electrocute or stun insects not designed to retain insect within the device. Near back door, dry storage area, over clean dishes
No conspicuously located ambient air temperature thermometer in holding unit. No ambient temperature device at reach in cooler behind cook line.
Nonfood-contact surface soiled with grease. Behind cook line, prep station at cook line and prep station opposite of cook line soiled with food debris.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler at cook line above food to be served to the public.
Single-service articles improperly stored. To go cups on floor of dry goods storage area.
Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not inverted for protection. Manager inverted.
Standing water in floor drain/floor drain draining very slowly. Standing water under three compartment sink.
Stored food not covered. Cooked chicken uncovered in walk in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete underneath vulcan flame on cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusted.
Water draining onto floor surface. Under the vegetable cleaning sink near pep station right side of Hand washing sink.
Wet mop not stored in a manner to allow the mop to dry. Mop sink in water back behind restaurant near near walk in freezer.
Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguishers on ground outside employee restroom.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank larger than 2.7 lbs next to walk in cooler.
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.