SPICY GIRL
5748 INTERNATIONAL DR, Orlando FL 32819 · 407-730-9087
Last inspected Aug 18, 2026 · 12 visits since October 2023
AUG 24
FEB 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 4-1-24
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026024511 | Feb 25, 2026 | May 4, 2026 | $200 |
| 4--2016008004 | Dec 31, 2015 | Mar 8, 2016 | $200 |
Inspection history
12 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Non-pitting surface rust on food-contact equipment. Prep table on cooks kin
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler and on cooks line
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. Maio W 7/25/23
Carbon dioxide/helium tanks not adequately secured. In side storage area
Show the remaining 6 findings ▾
Equipment in poor repair. Both Microwave on cooks line has rust around door
Establishment using metal scrubber on cleaned and sanitized, or in-use food-contact surface. Cook used on wok on cooks line
No proper handwashing sign provided at a hand sink used by food employees. -States " hand wash only " on cooks line - no sign at server side station
Unnecessary items/unused equipment on the premises. Room behind ice machine
Unwashed fruits/vegetables stored over ready-to-eat food in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line
Aug 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 38 recorded, 10 high priority.
10 High priority8 Intermediate20 Basic
Show 38 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pepper sauce (45-45 - Cooling) Was cooled down overnight in walk in cooler
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
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched dirty dishes and the started to begin prep Manager addressed with him
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tofu in under counter reach in cooler on cooks line
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw individually wrapped chicken over raw beef individually wrapped in white single door reach in freezer in kitchen
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 egg in walk in cooler in carton
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -House made onion infused oil 83F on prep table in kitchen. More than four hours per manager - cooked pepper sauce (45-45 - Cooling) Was cooled down overnight in walk in cooler In large pot and covered
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. House made onion infused oil 83F More than four hours
Toxic substance/chemical improperly stored. -In server side station over gloves - shelf by three comp sink next to clean equipment - Shelf over three comp sink
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 500+ppm Manager remade then was 50 ppm
Employee washed hands in a sink other than an approved handwash sink. Used three comp sink Manager addressed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pepper sauce (45-45 - Cooling) Was cooled down overnight in walk in cooler In large pot and covered
Food-contact surface soiled with food debris, mold-like substance or slime. Shelves of clean dishes next to three comp sink
Non-pitting surface rust on food-contact equipment. Prep table on cooks kin
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler and on cooks line
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. Maio W 7/25/23
Spray bottle containing clear toxic substance not labeled on clean item shelf Manager discarded
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Woman's bathroom 81F and hot water turned off Server side station 80F
Bowl or other container with no handle used to dispense food. In oil pot under prep table in kitchen Ingredient bins
Carbon dioxide/helium tanks not adequately secured. In side storage area
Clean utensils or equipment stored in dirty container/ racks on clean item shelf by three comp sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Server side station
Employee personal food not properly identified and segregated from food to be served to the public. Server side station
Equipment in poor repair. Both Microwave on cooks line has rust around door
Establishment using metal scrubber on cleaned and sanitized, or in-use food-contact surface. Cook used on wok on cooks line
Exterior door has a gap at the threshold that opens to the outside. Screen door has hole on back kitchen
Floor soiled/has accumulation of debris. Under kitchen equipment on cooks line
Food stored on floor. Oil on floor in the kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spade 118F by rice cooker ins enfeeble side station
No proper handwashing sign provided at a hand sink used by food employees. -States " hand wash only " on cooks line - no sign at server side station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood system on cooks line -Fan covers walk in cooler -Drain by ice machine heavily soiled - sides of equipment on cooks line
Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line
Ripped/worn tin foil used as shelf cover. On cooks line
Unnecessary items/unused equipment on the premises. Room behind ice machine
Unwashed fruits/vegetables stored over ready-to-eat food in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Cornstarch bucket by hand sink Ingredient bins by walk in cooler
Feb 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Container of medicine improperly stored. Over prep table across from back door of kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over ginger in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw whole shell eggs in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles (55F - Cold Holding) on shelf next to wok station butter (61F - Cold Holding) on cook cart on cooks line for wok station Less than four hours per chef Placed in reach in cooler for temperature recovery Advised use of time plan 25 minutes later Butter 52F Rice Noodles 46F
Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on cook line cooler
Handwash sink not accessible for employee use at all times. Metal scrubber in hand sink on cooks line
Bowl or other container with no handle used to dispense food. In MSG container on dry item shelf outside walk in cooler
Employee eating in a food preparation or other restricted area. Plate of food and drink in dish room clean item shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag in dry storage area
Equipment in poor repair. Microwave on cooks line
Food stored on floor. Walk in freezer
In-use tongs stored on equipment door handle between uses. Oven handles cooks line
Light not functioning. Over dish machine
No handwashing sign provided at a hand sink used by food employees. Server side station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system
Wet mop not stored in a manner to allow the mop to dry. In mop bucket ringer in server side station and by mop sink
Working containers of food removed from original container not identified by common name. Cornstarch container on shelf next to cooks line
Dec 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 19, 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/. Added coolers in kitchen and side beverage area
Oct 2, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing cooked foods
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/. Added coolers in kitchen and side beverage area
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Sep 25, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
7 High priority5 Intermediate16 Basic
Show 28 findings ▾
Nonfood-grade bags used in direct contact with food. Walk in freezer meats in to go bags in freezer
Nonfood-grade containers used for food storage - direct contact with food. Hydrated black fungi in bubble wrap in dry storage area
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw portioned behind cut vegetables in glass top reach in college on cooks line 2) raw portions over sauce containers in walk on cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground meat over whole muscle pork in walk on cooler
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in walk in freezer
Stop Sale issued due to food originating from an unapproved source. 1)Hydrated mushrooms in boba container in kitchen 2)hydrated black fungi
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf in kitchen cut bok choy (71F - Cold Holding); rice noodles (55F - Cold Holding) Less than four hours per manager Placed in reach in cooler for temperature recovery 35 minutes later Bok choy 43 Rice noodles 40F
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing cooked foods
Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Cutting boards in kitchen
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/. Added coolers in kitchen and side beverage area
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler
6 Dead roaches on premises. In light fixtures in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Clean silverware not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Under kitchen equipment
Food stored on floor. Walk in freezer
Light not functioning. Above dish machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) side of wok station 2) side of fryer 3) under filters on hood 4) inside smoker 6- outside of ingredient bins outside of walk in cooler 7- fan covers walk on cooler
Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler
Reuse of single-service or single-use articles. Bobba tea containers with spices
Single-service articles improperly stored. Hallway by bathrooms
Single-service articles not stored inverted or protected from contamination. To go container
Storage area not maintained clean and organized next to dish machine
Unnecessary items/unused equipment on the premises. Room next to dish machine
Wall soiled with accumulated grease, food debris, and/or dust. Behind kitchen equipment in cooks line
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Ingredient bins outside walk in cooler
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 31 recorded, 8 high priority.
8 High priority7 Intermediate16 Basic
Show 31 findings ▾
Nonfood-grade bags used in direct contact with food. Walk in freezer meats in to go bags in freezer
Nonfood-grade containers used for food storage - direct contact with food. Hydrated black fungi in bubble wrap in dry storage area
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw portioned behind cut vegetables in glass top reach in college on cooks line 2) raw portions over sauce containers in walk on cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground meat over whole muscle pork in walk on cooler
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in walk in freezer
Stop Sale issued due to food originating from an unapproved source. 1)Hydrated mushrooms in boba container in kitchen 2)hydrated black fungi
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf in kitchen cut bok choy (71F - Cold Holding); rice noodles (55F - Cold Holding) Less than four hours per manager Placed in reach in cooler for temperature recovery 35 minutes later Bok choy 43 Rice noodles 40F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (125 - Hot Holding) on table in kitchen
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing cooked foods
Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Cutting boards in kitchen
Handwash sink not accessible for employee use at all times. Metal scrubber in sink in cooks line
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/. Added coolers in kitchen and side beverage area
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler
Torn packages/bags of food exposing the contents to contamination. Potato starch on ingredient shelf outside walk in cooler.
6 Dead roaches on premises. In light fixtures in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Clean silverware not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Under kitchen equipment
Food stored on floor. Walk in freezer
Light not functioning. Above dish machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) side of wok station 2) side of fryer 3) under filters on hood 4) inside smoker 6- outside of ingredient bins outside of walk in cooler 7- fan covers walk on cooler
Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler
Reuse of single-service or single-use articles. Bobba tea containers with spices
Single-service articles improperly stored. Hallway by bathrooms
Single-service articles not stored inverted or protected from contamination. To go container
Storage area not maintained clean and organized next to dish machine
Unnecessary items/unused equipment on the premises. Room next to dish machine
Wall soiled with accumulated grease, food debris, and/or dust. Behind kitchen equipment in cooks line
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Ingredient bins outside walk in cooler
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw whole shell eggs behind cut cabbage and bean sprouts on cooks line 2) raw meats over sauce buckets in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw rope sausage in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Speed rack in kitchen Raw rope sausage (77F - Cold Holding) Less than four hours Placed in walk in cooler for temperature recovery 30 minutes later 60F
Toxic substance/chemical improperly stored next to clean plates on cooks line
Food-contact surface stained/soiled with food debris, mold-like substance or slime. 1) white cutting board on prep table
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler
Clean silverware not stored inverted or in a protected manner on server side station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Boba tea table in server side station
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on expo shelf
Food stored on floor. 1)Soy sauce buckets by ice machine 2) cases of food in walk in freezer
Light not functioning over mop sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)outside of fryer on cooks line 2) fan covers in walk in cooler
Prep table with rust that has pitted the surface in kitchen
Standing water or very slow draining water in drain for ice machine.
Unnecessary items/unused equipment on the premises. Room next to dish area
Wet mop not stored in a manner to allow the mop to dry. Mop bucket by mop sink
Working containers of food removed from original container not identified by common name. Ingredient bins outside of walk in cooler
Aug 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 4-1-24
Raw animal food stored over or with unwashed produce. Raw rope sausage over unwashed bakers potatoes in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. 1) raw fish over ready to eat sauce in walk in cooler 2) raw whole,shell eggs behind bean sprouts in sandwich top reach in cooler on cooks line
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. Several new employees
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler
Bowl or other container with no handle used to dispense food. Sugar, salt, and cornstarch ingredient bins outside of walk in cooler
Food stored on floor. Walking freezer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Jelly container for bobas in side server station sandwich top reach in cooler.
Light not functioning. Over dish machine.
No handwashing sign provided at a hand sink used by food employees. Cooks line
Stored food not covered. Double door reach in freezer across from cooks line in the kitchen
Unnecessary items/unused equipment on the premises. Side room next to dish machine
Wet mop not stored in a manner to allow the mop to dry. In mop bucket by mop sink
Working containers of food removed from original container not identified by common name. Sugar, salt, and cornstarch ingredient bins outside of walk in cooler
Jan 29, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken cut over sauce bucket in walk on cooler
Handwash sink not accessible for employee use at all times. Trash can in front of handsink on cooks line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk In cooler
Bowl or other container with no handle used to dispense food. 1)In bag of sugar outside of walk in cooler 2) oil Bain Marie under shelf on cooks line
Carbon dioxide/helium tanks not adequately secured. In side room next to dish amchine
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch on cooks line
Employee with no hair restraint while engaging in food preparation. Cook on wok station
Food stored on floor. 1)Cases of oil by back door 2) several items in walk in freezer.
Ice scoop handle in contact with ice. Ice machine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spade in sever side station in dining room water is 68F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drain to ice machine
Stored food not covered. Cheese wontons in walk in freezer
Walk-in cooler interior/shelves have accumulation of soil residues.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate10 Basic
Show 19 findings ▾
Nonfood-grade bags used in direct contact with food. To go bag with cooked noodles in under counter cooler on cooks line
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over ready to eat sauces in walk in cooler
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw meats over cheese wontons in double door reach in cooler in the kitchen.
Handwash sink used for purposes other than handwashing. Employee filled up metal mixing bowl at had sink on cooks line Educated
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. New employee and one employee working over 60 days
No soap provided at handwash sink. Cooks line in kitchen
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. One cook been working over 60 days
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler
Spray bottle containing purple toxic substance not labeled. Shelf above three compartment sink
Bowl or other container with no handle used to dispense food. Bag of flour in dry stock shelf
Food stored on floor. Several items in Walk in freezer
Ice scoop handle in contact with ice. Ice machine in kitchen
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in cooked noodles on sandwich top reach in cooler on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) drain for ice machine heavily soiled
Raw fruits/vegetables not washed prior to preparation. Cook cutting green peppers in kitchen Educated
Single-service articles improperly stored. To go quart cups stored on floor outside of bathrooms
Time/temperature control for safety food thawed in an improper manner. Thawing several items at room temperature
Walk in cooler shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. 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.