TACO AMIGO
5009 GALL BLVD, Zephyrhills FL 33542 · 813-377-6026
Last inspected Aug 25, 2026 · 15 visits since September 2023
DEC 24
FEB 25
DEC 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 19 points better than where it started.
Roach activity present as evidenced by live roaches found. One live roach on gasket of one door cooler on cooks line. Operator killed and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023057038 | Sep 7, 2023 | Nov 20, 2023 | $800 |
| 3--2023058468 | Sep 27, 2023 | Nov 20, 2023 | $800 |
| 3--2023014511 | Jan 10, 2023 | Apr 27, 2023 | $200 |
| 3--2020051832 | Nov 6, 2020 | Dec 3, 2020 | $400 |
| 3--2015046261 | Oct 13, 2015 | Nov 16, 2015 | $400 |
Inspection history
15 visits, newest first
Aug 25, 2026Call 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
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shredded Cheese (52F - Cold Holding); Chorizo (52F - Cold Holding); Sour Cream (52F - Cold Holding) in reach-in cooler on cook line. Operator placed ice bags on products.
Cutting board has cut marks and is no longer cleanable on lift top reach-in cooler on cook line.
Aug 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
3 live, small flying insects found in prep room and in kitchen. Operator started to eliminate flies, and sanitize areas.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lettuce with no gloves on. Operator discussed with employee, and employee put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef product over cooked beef in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shredded Cheese (52F - Cold Holding); Chorizo (52F - Cold Holding); Sour Cream (52F - Cold Holding) in reach-in cooler on cook line. Operator placed ice bags on products.
No paper towels or mechanical hand drying device provided at handwash sink in rear prep room. Operator provided paper towels. No handwash sign at handwash sink at prep room handwash sink.
Cutting board has cut marks and is no longer cleanable on lift top reach-in cooler on cook line.
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef held over raw pork in walk in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple items in reach in coolers not date marked.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels
No soap provided at handwash sink.
Bowl or other container with no handle used to dispense food. Takeout container used to scoop bulk sugar. Portion cup used to scoop bulk salt. Operator removed cups.
Building components, attachments or fixtures in poor repair. Air return vents are soiled with dust.
Food stored on floor. Bags of corn husks and onions stored on the floor. Operator placed items on shelf.
In-use ice scoop stored on soiled surface between uses. Observed on top of bulk sugar container. Operator placed scoop in pan.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Area under and behind soda fountain heads.
Stored food not covered. Bulk rice container not covered. Multiple containers of prepared food in reach in coolers not covered.
Working containers of food removed from original container not identified by common name. Bulk rice, salt and sugar containers not labeled. Operator placed labels
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate5 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler heavily soiled with food debris on cook line.
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. Employee replaced paper towels at hand sink in prep area.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Employee replaced soap at hand sink at front counter.
Spray bottle containing toxic substance not labeled. Bottle of surface cleaner in prep area not labeled.
Food stored on floor. Crates of jalapeño and lettuce on floor of walk in cooler.
No conspicuously located ambient air temperature thermometer in holding unit. In walk cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. In prep area.
Reach-in cooler shelves with rust that has pitted the surface. In prep area.
Working containers of food removed from original container not identified by common name. No label on bulk containers of rice and flour in prep area.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate13 Basic
Show 18 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee bare hand touching cut lettuce being served to a customer. Lettuce was not being heat treated to 145. Discussed with operator proper hand-hygiene techniques. Observed operator discard lettuce.
Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. License expired on 02-01-2025. Operator renewed license during inspection. Verified on DBPR Website.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 3:56pm. Operator placed items in ice bath. Rechecked temp at 4:08pm a. cut lettuce (51F - Cold Holding); 47f b. diced tomatoes (51F - Cold Holding); 46f c. cooked ground beef (53F - Cold Holding) 47f
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is stained with food buildup.
Handwash sink used for purposes other than handwashing. Single-serve cup stored inside bowl of hand wash sink at front counter. Operator removed cup.
Carbon dioxide tanks in storage area not adequately secured.
Cardboard used to line food-contact shelves in walk-in cooler.
Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on top of prep table. Operator removed phone. Cleaned and sanitized the area.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Case of tomatoes and peppers stored on floor in walk-in cooler.
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in walk-in cooler.
Reach-in cooler in prep area interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface.
Reuse of sour cream containers to store green chile and sauces in reach-in cooler in prep area.
Screen in door torn/in poor repair.
Stored food not covered. Container of cooked chicken, and raw chicken not covered in walk-in cooler. Operator covered items.
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate16 Basic
Show 24 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near triple sink
Presence of insects, rodents, or other pests. 3 dead insects in cobwebs along ceiling above front windows, manager cleaned and sanitized area
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over salsa in reach in cooler, order corrected
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler - shredded cheese (53F - Cold Holding); shrimp (49F - Cold Holding), held less than 4 hours, operator closed lid
Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on side of pot with cooking oil on stove. Accumulation of grease on stove surface. Cutting boards stained Surface of deli cooler on cook line soiled. Wall mounted potato cutter soiled.
Manager or person in charge lacking proof of food manager certification. Owner unable to locate proof of CFM, other staff with valid CFM
No paper towels or mechanical hand drying device provided at handwash sink. Restroom hand sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler prepared over 7 days not dated. All items prepared less than 7 days, operator began dating during inspection
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled.
Cardboard used to line food-contact shelves. Dry storage and walk in cooler shelves
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Cooler gaskets soiled.
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Floor tiles missing and/or in disrepair.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Styrofoam bowl on sugar bin
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor mixer head soiled. Accumulation of grease on equipment on cook line. Cooler gaskets soiled. Hood filters with accumulation of grease.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front service window left open during business hours, no screen present
Outer openings of establishment cannot be properly sealed when not in operation. Side entrance door next to soda machine has a broken window in center, covered by loose fitting cardboard, and cannot fully seal when shut
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface.
Screen in door torn/in poor repair - vermin present. Rear door to kitchen
Utensils in poor condition. Cooler gaskets torn.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting boards at deli cooler
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 28, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
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. Previously warned on 9/7/2023
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.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ridged aluminum ceiling in prep area. Floor tiles in storage room have large gaps
Cutting board has cut marks and is no longer cleanable. All cutting boards
Dead roaches on premises. 8 dead on floor in front counter area by closet 3 dead on floor by side door 6 dead on floor by co2 tank
Exterior door has a gap at the threshold that opens to the outside. Gap under screen door in back while open and operating
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Both on on soft surface
Sep 27, 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. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in dry storage
Roach activity present as evidenced by live roaches found. 1 live on wall in between 3 door refrigerator and wall in prep area 1 live on floor behind helium tank in dry storage 3 live on floor under rack in dry storage 2 on floor behind rack by back door 4 live inside the gasket of 3 door upright refrigerator in prep area
Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings on window ledge in dry storage
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. Previously warned on 9/7/2023
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.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ridged aluminum ceiling in prep area. Floor tiles in storage room have large gaps
Cutting board has cut marks and is no longer cleanable. All cutting boards
Dead roaches on premises. 8 dead on floor in front counter area by closet 3 dead on floor by side door 6 dead on floor by co2 tank
Equipment and utensils not properly air-dried - wet nesting. Pans stacked in back prep area still wet
Exterior door has a gap at the threshold that opens to the outside. Gap under screen door in back while open and operating
Floor soiled/has accumulation of debris. Under and behind cooking equipment
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Both on on soft surface
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple shelves throughout the establishment Reach in cooler gaskets soiled
Wood food-contact surface not properly sealed. Paint in front server station/ drink prep station chipping
Sep 27, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in food prep area.
Roach activity present as evidenced by live roaches found. One live roach on gasket of one door cooler on cooks line. Operator killed and discarded.
No paper towels or mechanical hand drying device provided at handwash sink. Prep room hand wash 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. Previously cited and warned on 9/7
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. Previously cited and warned on 9/7
Backflow device not located for convenient service or maintenance access. One hose behind building
Ceiling, and floor not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ridged aluminum ceiling in prep area. Floor tiles in storage room have large gaps.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Both are on a soft dirt surface
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple shelves in kitchen are soiled.
Wood food-contact surface not properly sealed. Paint in front server station/ drink prep station chipping
Sep 27, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority4 Intermediate11 Basic
Show 21 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in dry storage
Roach activity present as evidenced by live roaches found. 1 live on wall in between 3 door refrigerator and wall in prep area 1 live on floor behind helium tank in dry storage 3 live on floor under rack in dry storage 2 on floor behind rack by back door 4 live inside the gasket of 3 door upright refrigerator in prep area
Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings on window ledge in dry storage
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. taco meat (49F - Cold Holding); refried beans (49F - Cold Holding) in 3 door upright cooler in prep area shredded mozzarella cheese (52F - Cold Holding) in reach in cooler on cook line items removed and put in freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (117F - Hot Holding); shredded pork (124F - Hot Holding) in steam well, manager stored and turned heat up for product
Handwash sink used for purposes other than handwashing. Hand sink in prep area used to fill container
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in prep area
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. Previously warned on 9/7/2023
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.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ridged aluminum ceiling in prep area. Floor tiles in storage room have large gaps
Cutting board has cut marks and is no longer cleanable. All cutting boards
Dead roaches on premises. 8 dead on floor in front counter area by closet 3 dead on floor by side door 6 dead on floor by co2 tank
Equipment and utensils not properly air-dried - wet nesting. Pans stacked in back prep area still wet
Exterior door has a gap at the threshold that opens to the outside. Gap under screen door in back while open and operating
Floor soiled/has accumulation of debris. Under and behind cooking equipment
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Both on on soft surface
In-use tongs stored on equipment door handle between uses. 3 sets on tongs on oven handle, tongs removed
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple shelves throughout the establishment Reach in cooler gaskets soiled
Wood food-contact surface not properly sealed. Paint in front server station/ drink prep station chipping
Sep 22, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Evidence of cleaning wastewater dumped onto ground. Employee washing trash cans and dumping the wastewater on the ground. Discussed with operator
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in food prep area.
Presence of insects. One live ant crawling on wall in front counter. Operator killed and discarded.
Roach activity present as evidenced by live roaches found. One live roach on gasket of one door cooler on cooks line. Operator killed and discarded.
Toxic substance/chemical improperly stored. Container of caulk on food prep table Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. Prep room hand wash 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. Previously cited and warned on 9/7
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. Previously cited and warned on 9/7
No soap provided at handwash sink. The soap container in the prep room has hand sanitizer in it. Operator removed and added soap.
Backflow device not located for convenient service or maintenance access. One hose behind building
Ceiling, and floor not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ridged aluminum ceiling in prep area. Floor tiles in storage room have large gaps.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of open containers of napkins in front counter area Operator removed
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Both are on a soft dirt surface
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple shelves in kitchen are soiled.
Plumbing system in disrepair. Cold water faucet on hand sink in prep area is not working
Wood food-contact surface not properly sealed. Paint in front server station/ drink prep station chipping
Sep 8, 2023Emergency Order Callback Time ExtensionRoutine 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 ▾
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 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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser empty, operator does not have key
Sep 8, 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. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. 4 live roaches in wall by storage area in prep room 3 live roaches on wheel of vertical cooler in prep room Approximately 14 live roaches under hand wash sink in prep room 1 live roach on wall under 3 compartment 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.
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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser empty, operator does not have key
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep tables on back room
Sep 7, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 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 Intermediate4 Basic
Show 18 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flies on wall by walk in cooler door.
Presence of insects, rodents, or other pests. Approximately 8 Ants on counter by drink dispenser
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over produce in walk in cooler, moved to bottom shelf
Roach activity present as evidenced by live roaches found. 4 live roaches in wall by storage area in prep room 3 live roaches on wheel of vertical cooler in prep room Approximately 14 live roaches under hand wash sink in prep room 1 live roach on wall under 3 compartment sink
Roach excrement and/or droppings present. In corner of wall, back prep room, left side of wire storage rack
Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings in storage area by kitchen
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked taco meat (49F - Cold Holding); made yesterday refried beans (47/48F); pork for carnitas (47/ 55F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift y cooler on cook line - shredded cheese (60F - Cold Holding); sour cream (65F - Cold Holding); cut leafy greens (58F - Cold Holding), all in cooler for 2 hours, moved to walk in cooler In walk in cooler on left side -shredded mozzarella (46F - Cold Holding); cooked taco meat (49F - Cold Holding); made yesterday, see stop sale; cooked pork (46F - Cold Holding) In vertical cooler in prep room- ); refried beans (47/48F); pork for carnitas (47/ 55F - Cold Holding)see stop sale all food put in pans and on ice
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top on cook.inev stained
Handwash sink used for purposes other than handwashing. Food and scoop in hand wash sink, operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
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 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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser empty, operator does not have key
Dead roaches on premises. 3 dead roaches by storage racks in back room
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with no lid on cutting board on cook line, discarded
Floor soiled/has accumulation of debris. Under equipment in kitchen Walls soiled at front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep tables on back room
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.