SERGIO'S RESTAURANT
9330 BIRD RD, Miami FL 33165 · (305)552-9626
Last inspected Jul 22, 2026 · 16 visits since September 2023
FEB 25
MAR 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at front cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
16 visits, newest first
Jul 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Non-pitting surface rust on food-contact equipment. Observed rack used to store clean pots, pans, and containers with rust accumulation.
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.
Equipment in poor repair. Observed several reach in cooler with torn gaskets throughout establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across the cook line with soiled gaskets.
Jul 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority5 Intermediate12 Basic
Show 21 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken stored above unwashed box of produce inside walk in cooler. Operator removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed ham and cheese croissant (89F - Hot Holding) near front counter. As per operator, products were placed there around 10AM. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (67F - Cold Holding); raw chicken (69F - Cold Holding); hamburger patties (66F - Cold Holding) at the reach in cooler drawers. As per operator, products have been there for about two hours. Operator removed and placed inside reach in cooler to rapid cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (127F - Hot Holding) next to the cook line. As per operator, product has been there for about an hour. Operator dropped in fryer to reheat. Observed ham and cheese croissant (89F - Hot Holding) near front counter. As per operator, products were placed there around 10AM. Operator discarded.
Handwash sink used for purposes other than handwashing. Observed bowl inside hand wash sink located near front cook line.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near empanada prep table.
No soap provided at handwash sink. Observed no soap at hand wash sink near empanada prep table.
Non-pitting surface rust on food-contact equipment. Observed rack used to store clean pots, pans, and containers with rust accumulation.
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.
Buildup of food debris/soil residue on equipment door handles. Observed microwave located in kitchen area with soiled door handle.
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 reach in cooler drawers located at front cook line area with a temperature reading of 69F.
Equipment and utensils not properly air-dried - wet nesting. Observed aluminum containers at the dry rack with water accumulation on the outer rim.
Equipment in poor repair. Observed several reach in cooler with torn gaskets throughout establishment.
Hole in or other damage to wall. Observed hole in wall above ice machine in back storage area.
Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor next to ice machine. Operator removed from floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in back kitchen area with soiled interior.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink near empanada prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across the cook line with soiled gaskets.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers located across the back cook line with soiled interior.
Soiled dry wiping cloth in use. Observed soiled wiping cloth in front cook line area used to wipe flat top grill.
Working containers of food removed from original container not identified by common name. Observed large container of salt in back prep area with no label.
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (54F - Cold Holding); half chicken (51F - Cold Holding); shredded beef (52F - Cold Holding). As per operator food was placed less than an hour. Operator add iced bags. Observed raw beef (43F - Cold Holding); half chicken (41F - Cold Holding); shredded beef (43F - Cold Holding).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yellow rice (129F - Hot Holding); black beans and rice (127F - Hot Holding). Operator started reheating to correct parameters.
Nonfood-grade basting brush used in food. Observed non food grade basting brush used in coffee station in front counter. Operator discarded.
Cutting board has cut marks and is no longer cleanable. Observed white cutting has cut marks and is no longer cleanable at prep table across fryer.
Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried - wet nesting at dry equipment rack next to back exit door.
Food stored on floor. Observed a 5 gallon of margarine stored on floor on front prep counter. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of prep table at front prep station not stored in sanitation solution.
Sep 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed imperial rice (102F - Hot Holding); tamales (127F - Hot Holding) at the steam table. As per operator, products were placed there less than an hour ago. Operator began to reheat to correct parameters.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade in back prep area soiled.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed fresh squeezed orange juice packaged onsite with no warning label near front counter. Operator placed label.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for three compartment sink.
Non-pitting surface rust on food-contact equipment. Observed rust accumulation on dry rack shelves near ware washing area.
Nonfood-grade basting brush used in food. Observed paint brush on coffee station being used to coffee machine on the front counter area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal drink inside reaching freezer near to prep area. Operator remove the drink.
Food storage container/container lid cracked or broken. Observed plastic container at the dry rack station cracked. Operator discarded the container.
Food stored on floor. Observed bucket of margarine on the floor near to front prep station where the sliced machine is stored. Operator removed from the floor.
Ice bucket/shovel stored on floor between uses. Observed ice bucket on the floor next to ice machine. Operator removed from floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters near the front counter area soiled. Observed reaching freezer gasket near the cook line soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel on prep table not stored in sanitizer solution. Operator placed inside sanitizer bucket.
Working containers of food removed from original container not identified by common name. Observed squeeze bottle containing margarine, oil with no label. Operator add label to each squeeze bottle.
Jun 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Non-pitting surface rust on food-contact equipment. Observed surface rust on dry rack shelf for clean containers.
Nonfood-grade basting brush used in food. Observed non food grade brush used at coffee prep station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located near front counter prep station with soiled gasket.
Unclean building components, attachments or fixtures. Observed hood filters at the cook line in front prep area with grease accumulation.
Jun 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 8, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment building a new room for prep / ware washing. As per owner, plans have been submitted, awaiting approval.
Non-pitting surface rust on food-contact equipment. Observed surface rust on dry rack shelf for clean containers.
Nonfood-grade basting brush used in food. Observed non food grade brush used at coffee prep station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located near front counter prep station with soiled gasket.
Unclean building components, attachments or fixtures. Observed hood filters at the cook line in front prep area with grease accumulation.
Apr 8, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment making a bathroom with no plans being submitted.
Mar 31, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed glass mug inside hand wash sink near coffee prep area.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment building a new room for prep / ware washing. As per owner, plans have been submitted, awaiting approval.
Non-pitting surface rust on food-contact equipment. Observed surface rust on dry rack shelf for clean containers.
Nonfood-grade basting brush used in food. Observed non food grade brush used at coffee prep station.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth underneath white cutting board in the back cook line prep table. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located near front counter prep station with soiled gasket.
Unclean building components, attachments or fixtures. Observed hood filters at the cook line in front prep area with grease accumulation.
Working containers of food removed from original container not identified by common name. Observed squeeze bottles located at the cook line containing oil with no label. Operator labeled immediately.
Feb 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork (50F - Cold Holding) at walk in cooler. As per manager since previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (50F - Cold Holding) at walk in cooler. As per manager since previous day.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves eggs and burgers not linked to consumer advisory.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handsink located at dishwashing area.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment making a bathroom with no plans being submitted.
No soap provided at handwash sink. Observed no soap at handsink located at dishwashing area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed yellow rice at walk in cooler held more than 24 hours not properly date marked.
Current Hotel and Restaurant license not displayed.
Food not stored at least 6 inches off of the floor. Observed container with pork belly not stored at least 6 inches off of the floor at walk in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. Observed throughout the reach in coolers at kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handsink located at dishwashing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at kitchen.
Open dumpster lid.
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in freezer observed raw chicken over Mamey Pulp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top of a small prep table at front counter in ice pooled eggs (55F - Cold Holding), as per cook for less than 2 hours. Operator replaced container with more ice to rapidly cooldown the product
Handwash sink not accessible for employee use at all times. Observed hand wash sink at cook line blocked by a large garage can.
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 about 15 employees without a certified manager present.
Nonfood-grade basting brush used in food.
Equipment in poor repair. at cook line across from the fryers.
Ice buildup in reach-in freezer and/or walk-in freezer. At cook line across from the fryers.
In-use wet wiping cloth/towel used under cutting board.
No conspicuously located ambient air temperature thermometer in holding unit. small prep cooler located across from the s team table at cook line.
No handwashing sign provided at a hand sink used by food employees. At hand sink located at front counter.
May 15, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked tamales not date marked at walk in cooler. As per manager, product was prepared on the previous day.
Hole in or other damage to wall. Tiles missing at storage near warehouse washing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed slicer guard soiled with old food debris at sandwich preparation area.
Observed Interior of oven has accumulation of old food debris at kitchen.
Outer openings not protected with self-closing doors. Observed screen door opened during inspection at back storage area. Manager closed door.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with black substance at preparation walk in cooler.
May 14, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Employee washed hands with no soap. Observed server handle soiled plates and then washed hands without soap for less than 20 seconds at preparation sink at server's station.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 thawed raw salmon and 8 thawed raw mahi stored inside reduced oxygen packaging at walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. observed hashed browns (67F - Cold Holding); diced tomatoes (56F - Cold Holding); shredded chicken (51F - Cold Holding) at single door preparation cooler at back cook line. As per employee, for approximately 1 hour.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed tamales (91F - Reheating) at front counter. As per employee, product began reheating more than 2 hours prior. Manager increased unit temperature.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unaware how to calibrate probe thermometer. Observed manager unaware of maximum cold holding temperature. Discussed with manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris.
Handwash sink not accessible for employee use at all times. Observed glass racks stored in front of hand sink at server station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked tamales not date marked at walk in cooler. As per manager, product was prepared on the previous day.
Hole in or other damage to wall. Tiles missing at storage near warehouse washing area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored inside water at 91 F. Employee took container and utensils to remove water and wash, rinse and sanitize.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside single door preparation cooler at back cook line and standing single door reach in cooler at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed slicer guard soiled with old food debris at sandwich preparation area.
Observed Interior of oven has accumulation of old food debris at kitchen.
Outer openings not protected with self-closing doors. Observed screen door opened during inspection at back storage area. Manager closed door.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with black substance at preparation walk in cooler.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw whole chicken stored inside non food grade bags at walk in freezer.
Accumulation of lime scale on the inside of the dishmachine.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in coolers at both cook lines and reach in cooler at server's station.
Observed hole in screen at back storage area.
Unclean building components, attachments or fixtures. Observed hoods and filters soiled with accumulated grease at both cook lines.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with mold like substance at preparation room across from cook line. Observed ceiling soiled with food debris at kitchen.
Mar 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority2 Intermediate7 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ham (46F - Cooling) at walk in cooler. As per manager, product was prepared on the previous day.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed ham (72F - Cooling) at reach in cooler drawers at front line. As per employee, product was prepared more than 2 hours prior. Employee took product to reheat to 165F.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook begin preparing bread at front cook line, no hand wash. Manager coached employee on proper hand washing procedures.
Nonfood-grade bags used in direct contact with food. Observed raw whole chicken stored inside non food grade bags at walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef patty (54F - Cold Holding); raw chicken (57F - Cold Holding) at reach in cooler drawers at reach in cooler drawers at front cook line. As per manager, for 1 hour. Employees placed bags of ice on top of products. Observed butter (52F - Cold Holding); milk (52F - Cold Holding) at single door reach in cooler at server's station. As per manager, less than 1 hour. Observed sliced turkey (58F - Cold Holding); sliced cheese (56F - Cold Holding) at preparation cooler at sandwich area. As per employee for less than 1 hour. employee placed bags of ice on top of products. Observed pancake batter (80F - Cold Holding) at room temperature at front cook line. Employee voluntarily discarded product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed empanadas (112F - Hot Holding) at hot box at back storage area. As per manager, for approximately 30 minutes.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed preparation sink at cook line soiled with old food debris. Employee washed, rinsed and sanitized sink. Observed cutting board with stains at front cook line. Employee removed cutting board.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line and preparation room. Manager replenished paper towels.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Observed metal bowl stored inside container of sugar. Manager removed bowl.
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 a,Binet temperature at reach in cooler drawers at 58F and 60F at reach in cooler at sandwich area.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in coolers at both cook lines and reach in cooler at server's station.
Observed hole in screen at back storage area.
Unclean building components, attachments or fixtures. Observed hoods and filters soiled with accumulated grease at both cook lines.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with mold like substance at preparation room across from cook line. Observed ceiling soiled with food debris at kitchen.
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed at front cook line. Manager coached employee on proper hand washing. Provided hand washing hand out.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (47F - Cold Holding); rice (48F - Cold Holding) at standing reach in cooler at kitchen. As per manager, for approximately 1 hour. Employees placed items inside walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (117F - Hot Holding) at warming cabinet at kitchen. As per manager, for approximately 1 hour. Employee took item to reheat to 165F.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed quaternary ammonium solution at 400ppm. Manager took solution to replenish.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled with black substance. Observed cutting boards at front cook line with stains.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for soufflés at front counter. Provided written procedures via email to manager.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at front cook line.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled with food debris at kitchen. Observed ceiling soiled with dust at front cook line.
Cutting board has cut marks and is no longer cleanable. Observed at front cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on preparation table. Employee removed beverage.
Floors not maintained smooth and durable. Observed inside walk in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at preparation coolers at front cook line and standing unit at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at kitchen.
Single-service articles not stored inverted or protected from contamination. Observed single service trays at kitchen and front line not inverted. Manager inverted trays.
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.