SPRITZ CITY BISTRO
61 SW OSCEOLA ST, Stuart FL 34994 · 772-320-9100
Last inspected Aug 5, 2026 · 17 visits since October 2023
FEB 25
MAR 25
SEP 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live under three compartment sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024032858 | May 28, 2024 | Jul 11, 2024 | $400 |
| 2--2024028472 | Apr 22, 2024 | Jun 18, 2024 | $600 |
| 2--2024025847 | May 1, 2024 | May 21, 2024 | $800 |
| 2--2024002068 | Dec 18, 2023 | Jan 30, 2024 | $300 |
| 2--2023029541 | Apr 20, 2023 | Jun 19, 2023 | $200 |
Inspection history
17 visits, newest first
Aug 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority1 Intermediate2 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer at bar not at proper minimum strength 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. kitchen dish machine at 100 ppm
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed food handler at cook line prep raw chicken then proceed to put gloves on without washing hands first and handle clean frying equipment and prep ready to eat food. Advised employees of proper hand washing for employees to wash hands
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then proceed to handle clean food equipment and prepare orders at cook line without washing hands. Advised employees of proper hand washing for employees to wash hands properly
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in low boy reach in cooler: House made Key lime pie made on 7/1 House made Tirasmisu made on 6/23 Observed inside tall stainless reach in cooler : House made made on salsa 6/27 See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in low boy reach in cooler: House made Key lime pie made on 7/1 House made Tirasmisu made on 6/23 Observed inside tall stainless reach in cooler : House made made on salsa 6/27 See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter 60F cold holding in metal container on prep counter Per chef, items left out of temperature for approximately 2 hours, chef stated food is left out of temperature the. Placed back inside cooler periodically. Advised chef of properly maintaining food temperatures and utilizing time as a public health control (TPHC). Operator placed time stamp for remaining. Emailed operator copy of TPHC written procedures
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked white rice sitting inside plastic bag inside steam well at 115-125F-hot holding Per operator food left out of temperature for approximately 1 hour Food employees began to place rice in steam well for all portions of food to reheat to 165F and maintain 135F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed horse radish sauce with no date mark Per operator food made on 7/3 Operator provided date mark
Bowl or other container with no handle used to dispense food.
Wiping cloth sanitizing solution stored on the floor.
Oct 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 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 chlorine sanitizer dishwasher machine at bar with empty bottle of chlorine sanitizer running at 0 ppm. Operator replaced bottle and reran dish machine to 100 ppm
Box of raw chicken stored on floor on walk in cooler
In-use knife/knives stored in cracks between pieces of equipment.
Plastic Bowl with no handle used to dispense rice.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed lemons inside walk in cooler at outside storage area. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cold smoked salmon stored over ready to eat fruits and other foods at reach in coolser at cook line. Operator removed
Stop Sale issued due to adulteration of food product. Observed in walk in cooler: Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Observed in walk in cooler: Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 6, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 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 dish machine chlorine sanitizer at 0 ppm. Operator repaired dish machine at time of inspection and brought fresh solution to 100 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. Observed Employee wipe hands on dirty apron and then proceed to prepare food and handle clean equipment at cook line. Operator reviewed proper hand washing procedures with employees- employee washed hands properly.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium sanitizer at three compartment sink at 0 ppm. Operator fixed hose and mixed fresh solution to 200 ppm during time of inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pick up dirty pan from floor to put in dirty dish container then proceed to prepare food and handle clean equipment without changing gloves at cook line. Employee removed soiled gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Crab meat (48F-cold holding) inside low boy stainless reach in cooler next to dish pit. per operator, items not prepared or portioned today. Per operator, items left out at room temp and placed back in reach in cooler, items out of temperature for approximately 1 hour. Items left inside cooler to bring back to temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Roasted tomatoes- 80F hold holding on prep counter in kitchen. Per operator, items left out of temperature for approximately 30 minutes at 1:00-Operator placed in reach in cooler to quick chill. Roasted tomatoes at 72F at 1:45.
Handwash sink used for purposes other than handwashing. Observed ice dumped inside hand wash sink at cook line. Operator removed.
Employee eating in a food preparation or other restricted area. Observed employees drinking on cook line at kitchen where food preparation is taking place.
Floor soiled/has accumulation of debris. Observed cook line floor soiled with food debris.
Feb 6, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sign in front bar, and no hand wash sign at line cook hand wash sink.
Feb 5, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed at kitchen hand wash sink: employee washed hands for approximately 2 seconds then proceeded to handle clean plates and utensils. Employee washed hands properly.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in standing water at 85F at cook line. Operator discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over ready to eat butter nut squash in stainless reach in cooler in kitchen. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at low boy reach in cooler at cook line: Bean sprouts (51F - cold holding); Hydrated noodles (47F- cold holding )Cut lettuce;(47F-cold holding) observed at ranch in cooler at stove top: Scallop meat (45F- cold holding) Lobster tail-(47F- cold holding) - per operator, items not prepared or portioned today, items removed from cooler and out of temperature for approximately 2 hours. Operator places items in freezer/ ice bath to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at cook line.
Handwash sink used for purposes other than handwashing. Observed utensils in bucket of water inside hand wash sink. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sign in front bar, and no hand wash sign at line cook hand wash sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lettuce heads stored over ready to eat bread. Operator stored properly.
Jul 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, cooked quinoa (102F - Hot Holding); cooked rice (81F - Hot Holding). Products sitting in steam well, not turned on. Operator stated products sitting over 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, marinara sauce (46F - Cold Holding); chili (46F - Cold Holding); cream soup (47F - Cold Holding); cooked black beans (47F - Cold Holding); beef stock(47F-Cold holding), vegetable stock(48F-Cold holding);coleslaw(48F-Cold holding), cooked mushrooms(47F-Cold holding); black beans(48F-Cold holding);beef soup(47F-Cold holding);Alfredo sauce(47F-Cold holding) raw chicken(47F-Cold holding) Not prepared or portioned today. Held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, marinara sauce (46F - Cold Holding); chili (46F - Cold Holding); cream soup (47F - Cold Holding); cooked black beans (47F - Cold Holding); beef stock(47F-Cold holding), vegetable stock(48F-Cold holding);coleslaw(48F-Cold holding), cooked mushrooms(47F-Cold holding); black beans(48F-Cold holding);beef soup(47F-Cold holding);Alfredo sauce(47F-Cold holding) raw chicken(47F Cold holding) Not prepared or portioned today. Held overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, cooked quinoa (102F - Hot Holding); cooked rice (81F - Hot Holding). Products sitting in steam well, not turned on. Operator stated products sitting over 2 hours. See stop sale.
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Advised operator of proper in use utensil storage. Operator removed utensils.
Plumbing system in disrepair. At walk in cooler, water dripping from fan.
May 29, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler, blue cheese (50F - Cold Holding); cooked tomatoes and garlic (50F - Cold Holding); Brie cheese (50F - Cold Holding); panacotta (50F - Cold Holding) Products not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. At walk in cooler, cooked rice (50F - Cold Holding); cooked quinoa (50F - Cold Holding); cream soup (48F - Cold Holding); lobster broth (50F - Cold Holding) Products not prepared or portioned today. Operator stated items held in unit over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler, blue cheese (50F - Cold Holding); cooked tomatoes and garlic (50F - Cold Holding); Brie cheese (50F - Cold Holding); panacotta (50F - Cold Holding) Products not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. At walk in cooler, cooked rice (50F - Cold Holding); cooked quinoa (50F - Cold Holding); cream soup (48F - Cold Holding); lobster broth (50F - Cold Holding) Products not prepared or portioned today. Operator stated items held in unit over 24 hours. See stop sale.
May 28, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in low boy, Raw tuna stored over cut lettuce. Advised operator of proper storage. Operator stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up an item from the floor and proceeded to handle food without washing hands, changing gloves. Advised operator of proper handwashing. Operator educated employee, employee washed hands, changed gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler, blue cheese (50F - Cold Holding); cooked tomatoes and garlic (50F - Cold Holding); Brie cheese (50F - Cold Holding); panacotta (50F - Cold Holding) Products not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. At walk in cooler, cooked rice (50F - Cold Holding); cooked quinoa (50F - Cold Holding); cream soup (48F - Cold Holding); lobster broth (50F - Cold Holding) Products not prepared or portioned today. Operator stated items held in unit over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler, blue cheese (50F - Cold Holding); cooked tomatoes and garlic (50F - Cold Holding); Brie cheese (50F - Cold Holding); panacotta (50F - Cold Holding) Products not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. At walk in cooler, cooked rice (50F - Cold Holding); cooked quinoa (50F - Cold Holding); cream soup (48F - Cold Holding); lobster broth (50F - Cold Holding) Products not prepared or portioned today. Operator stated items held in unit over 24 hours. See stop sale.
Clean utensils stored between equipment and wall. Knives stored in between equipment and wall, advised operator of proper storage of clean equipment. Operator removed knife.
Food not stored at least 6 inches off of the floor. At walk in cooler, housemade marinara stored on floor. Advised operator of proper storage. Operator moved sauce to shelf.
May 22, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 1, 2024□ Emergency Order Callback 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- cutting boards at cook line;
Manager or person in charge lacking proof of food manager certification.
Employees with no beard guard/restraint while engaging in food preparation.
Floor soiled/has accumulation of debris- dining room under booths
Food stored on floor- containers of steak and sauces in walk-in cooler; advised to store properly
No conspicuously located ambient air temperature thermometer in holding units at cook line
Water leaking from pipe and/or faucet/handle. Pipe leaking under three compartment sink;
Apr 30, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 23 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority3 Intermediate11 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. Demi glaze (48-51F - Cooling); in cooler #4 at cook line; food not cooled overnight to 41 F within 4 hours See Stop Sale
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. Dishwasher (Chlorine 0ppm);
Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands and used soiled to wipe on prep table; put gloves on and started to cut raw chicken Operator educated; employee washed hands and put new gloves on
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately: 30 live flies at the bar 10 live flies around the bar, chairs, and ice chest 5 live flies by racks used to store clean dishes by walk-in cooler at the back of the kitchen; 3 live flies by three compartment sink 2 live flies by windows in the dining room
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over pepperoni not commercially packaged in reach in freezer at expo line; Stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and tuna stored above bread sandwiches in cooler at cook line Stored properly
Roach activity present as evidenced by live roaches found. 1 live under three compartment sink
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. Demi glaze (48-51F - Cooling); in cooler #4 at cook line; food not cooled overnight to 41 F within 4 hours See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (56F - Cold Holding); cut tomatoes (56F - Cold Holding); cheese sauce (52F - Cold Holding); sausage (57F - Cold Holding); in cooler #3; as per operator foods not prepared or portioned today; foods out of temperature for approximately 1 hour; foods placed on TPHC for 4 hours due to cooler nitrogen maintaining 41 F or below; veggie stock (87F - Cold Holding)at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food pulled out of the cooler to be used in dishes; advised operator to start preparing the foods or move back in the cooler;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line;
Manager or person in charge lacking proof of food manager certification.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of training certificates- Food Safety program through proctor -
Bowl used to dispense raw tuna and salmon in cooler at cook line Removed
Dead roaches on premises. Approximately 7 dead by the dish racks by walk-in cooler 1 dead by front door walking cooler 2 dead by windows in the dining room Advised operator to have areas cleaned and sanitized
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table at cook line;
Employees with no beard guard/restraint while engaging in food preparation.
Floor soiled/has accumulation of debris- dining room under booths
Food stored on floor- containers of steak and sauces in walk-in cooler; advised to store properly
No conspicuously located ambient air temperature thermometer in holding units at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of Ice machine moldy- outside the back kitchen door Food debris on windows tracks in the dining room
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink stored in the same container of foods like dessert in cooler at prep station across from dishwasher Removed
Time/temperature control for safety food thawed in an improper manner- Krab meat in standing water in three compartment sink; moved inside cooler
Water leaking from pipe and/or faucet/handle. Pipe leaking under three compartment sink;
Apr 22, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw tuna and smoked salmon over cooked rice balls at tall stainless reach in freezer in kitchen. Raw shell eggs over oranges at walk in cooler. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta mix (50F - Cold Holding); ranch dressing (buttermilk) (60F - Cold Holding) Products observed on ice bath in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator returned products to cooler.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam table: tomato sauce (101F - Reheating) at 11:35 since 9:30. At current rate of reheating product did not reach 135F within 2 hours. Operator moved to stove to reheat to 165+F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on back dock.
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. Procedure sent to operator.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on cook line.
Dec 18, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. -observed 1 expired food handler card, no others. Operator is scheduling class for staff.
Oct 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -risotto (50F - Cold Holding); cooked mushrooms (51F - Cold Holding); asparagus (55F - Cold Holding);. Product moved from walk-in cooler less than 1 hour ago. Lid placed on products, operator will monitor.
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. -observed 1 expired food handler card, no others. Operator is scheduling class for staff.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -provided printed copies in English and Spanish. Operator made copies, all employees on duty read and signed. Will add to hiring paperwork.
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. -short rib prepared 10/2, frozen then thawed. Product date does not reflect number of days at refrigerated temperature. Less than 7 days per operator.
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. -tuna in walk-in cooler, operator cut packages to allow oxygen.
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.