TASTE OF INDIA
155 HAMPTON POINT DR STE 5-8, Saint Augustine FL 32092 · 904.342.7015
Last inspected May 12, 2026 · 20 visits since August 2023
FEB 25
MAY 25
DEC 25
MAR 26
MAY 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 roach in soda gun holster at bar area, operator killed and cleaned up roach.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024034516 | Mar 28, 2024 | Jul 11, 2024 | $400 |
| 5--2015050941 | Nov 13, 2015 | Dec 30, 2015 | $160 |
| 5--2015003445 | Jan 12, 2015 | May 19, 2015 | $1,040 |
Inspection history
20 visits, newest first
May 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 1 high priority.
1 High priority3 Intermediate12 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked cauliflower (69F - cold Holding); cut cabbage (61F - Cold Holding); chicken (61F - Cold Holding) food items are held in flip top cooler at end of cooks line. Ambient temperature of cooler 65F
Food-contact surface soiled with food debris, mold-like substance or slime. Black stain marks on brown cutting board used to cut onions.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink near walk in cooler by entrance door.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on multiple food items in the walk in cooler.
Accumulation of debris on exterior of warewashing machine. Top Exterior of dish machine is soiled with debris.
Bowl or other container with no handle used to dispense food. Clear bowl used to scoop sugar.
Buildup of food debris/soil residue on equipment door handles. Food debris on Walk in cooler door handle.
Drain cover(s) missing. Near drink station.
Exterior door has a gap at the threshold that opens to the outside. Gap underneath back door closest to walk in cooler.
Floor soiled/has accumulation of debris. Under hand sink near back door and cooking equipment.
Food stored on floor. Bags of onions stored on floor near back door.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign in server area by walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with food debris.
Old labels stuck to food containers after cleaning. Old date marking labels stuck on clean dishes stacked on shelf.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Clear unwrapped straws on counter at bar area.
Water leaking from pipe and/or faucet/handle. Water leaking from pipe under hand sink near back door.
Mar 3, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris. Build up of debris and discarded paper towel roll in men's bathroom between wall and hand wash station, area cleaned up during installation.
Jan 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 sanitizer 0ppm.
Dec 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority2 Intermediate10 Basic
Show 14 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. Dishwasher sanitizer 0ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken container stored on top of a box of green peppers. Operator moved chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in kitchen has build up.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink far right side of cookline.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with debris.
Buildup of food debris/soil residue on equipment door handles. Equipment handles soiled.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher sanitizer is not working properly. Operator says he have a work order in with ecolab.
Employee with no hair restraint while engaging in food preparation. Cooks in kitchen preparing food no hair restraint.
Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers on cookline soiled line gaskets has dark mold like substance. Walk In cooler shelves soiled with build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers shelves all soiled with old food residue.
Standing water in bottom of reach-in-cooler. Standing water at reach in near dishwasher.
Water leaking from pipe and/or faucet/handle. Water leaking for pipe under triple sink.
May 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate13 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Dish washer employee did not change gloves between soiled equipment and clean. Other employees did not wash hands before putting on gloves. Manager intervened. Manager intervened.
Live, small flying insects found One fly in kitchen area.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar.
Handwash sink used for purposes other than handwashing. Utensils in rear Hand Wash Sink. Wipe cloth rinsed in kitchen Hand Wash Sink.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at 2 Hand Wash Sink stations. Kitchen. Replaced by manger.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on prep table. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on packaged foods dry goods.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Food stored on floor. Boxed foods, spices on floor in kitchen.
In-use tongs stored on equipment door handle between uses. Tongs over oven handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven. Per Person In Charge not in use.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen areas.
Outer openings not protected with self-closing doors. Self closing mechanism disabled. Side kitchen exit door.
Standing water in bottom of reach-in-cooler. Standing water In base of kitchen reach in cooler.
Stored food not covered.
Unwashed fruits/vegetables stored with ready-to-eat food. Bag of unwashed mint over ready to eat cooked chicken. Walk in cooler. Moved by manager.
Water leaking from pipe and/or faucet/handle. Leak under Three compartment sink.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Large LP gas tank in kitchen by rear entrance.
Feb 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. salam sauce (47F - Cooling over 6 hours) in large deep plastic container in walk in cooler, per operator sauce was cooked Sunday and left to cool in walk in cooler without any additional preparation today or yesterday.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. salam sauce (47F - Cooling over 6 hours) in large deep plastic container in walk in cooler, per operator sauce was cooked Sunday and left to cool in walk in cooler without any additional preparation today or yesterday.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager on cook line touching beard with bare hands then continued to handle clean pan without washing hands first. Employee touching hair while adjusting hair net then continued to handle clean pots without washing hands first.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw goat, removed from original packaging, stored over bags of cheese in reach in freezer in server area, goat moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (46F - Cold Holding); cooked cauliflower (48F - Cold Holding) in reach in cooler at end of cook line by dish machine, per manager cooler had been stocked approximately 1 hour prior. chicken (48F - Cold Holding); cooked caiflower (47F - Cold Holding); cut cabbage (47F - Cold Holding); cream sauce (58F - Cold Holding); cream sauce (48F - Cold Holding); yogurt sauce (48F - Cold Holding); mint chutney (48F - Cold Holding) all items sitting out in kitchen on counter or in steam wells with very little ice in the bottom, per operator all items where taken out of coolers approximately 1 hour prior, employees began to add ice to wells.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salam sauce (47F - Cooling over 6 hours) in large deep plastic container in walk in cooler, per operator sauce was cooked Sunday and left to cool in walk in cooler without any additional preparation today or yesterday.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by dish machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in kitchen in service area.
Employee with no hair restraint while engaging in food preparation. Manager making food on cook line.
Floor soiled/has accumulation of debris. Under equipment in preparation and server area in kitchen.
Food stored on floor. Bag of rice in prep area, employee corrected during inspection.
In-use tongs stored on equipment door handle between uses. On stove handle on cook line, employee corrected during inspection
Stored food not covered. Multiple containers of ready to eat items in walk in cooler.
Jun 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, removed from original packaging, stored over boxes of samosas in reach in freezer chest in server area, chicken moved. Raw chicken, removed from original packaging, stored over bags of peas in standing reach in freezer in server area, chicken moved. Also raw shell eggs stored over buckets of curry sauce in walk in cooler.
Roach activity present as evidenced by live roaches found. 1 live roach in soda gun holster at bar area, operator killed and cleaned up roach.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. fried cauliflower (53F - Cold Holding); fried samosas (53F - Cold Holding) in pans sitting on top of other pans in top section of flip top reach in cooler, per manager no additional preparation has been done to those items today and they have been there since the previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried cauliflower (53F - Cold Holding); fried samosas (53F - Cold Holding) in pans sitting on top of other pans in top section of flip top reach in cooler, per manager no additional preparation has been done to those items today and they have been there since the previous day.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate of large ice machine in server area in kitchen.
Food stored on floor. Buckets of curry sauce and cauliflower in walk in cooler. Buckets of soy sauce and boxes of seasoning in dry food storage area.
Apr 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry (45F,46F,47F - Cold Holding); cooked cauliflower (45F - Cold Holding); peas and ground beef (46F - Cold Holding) all items in walk in cooler, per manager door was consistently open for a delivery and food preparation no more then 2 hour prior.
Apr 1, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry (45F,46F,47F - Cold Holding); cooked cauliflower (45F - Cold Holding); peas and ground beef (46F - Cold Holding) all items in walk in cooler, per manager door was consistently open for a delivery and food preparation no more then 2 hour prior.
Mar 30, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in small food storage area in kitchen behind bar area. Approximately 6 live roaches under reach in coolers in server area in kitchen next to walk in cooler. Approximately 6 live roaches in sticky traps in server area in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry (45F,46F,47F - Cold Holding); cooked cauliflower (45F - Cold Holding); peas and ground beef (46F - Cold Holding) all items in walk in cooler, per manager door was consistently open for a delivery and food preparation no more then 2 hour prior.
Dead roaches on premises. 5 dead roaches under table in server area in kitchen. 3 dead roaches under bag in box soda rack in server area in kitchen. 4 dead roaches in sticky trap next to reach in freezer chest in server area in kitchen. Approximately 12 dead roaches in small food storage area in kitchen behind bar area. Approximately 6 dead roaches under reach in coolers in server area. Approximately 3 dead roaches under tables and reach in coolers on make line. Approximately 2 dead roaches under equipment on cook line. Approximately 3 dead roaches under tables and racks in dry food storage area next to cook line in kitchen.
Mar 29, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in small food storage area in kitchen behind bar area. Approximately 6 live roaches under reach in coolers in server area in kitchen next to walk in cooler. Approximately 6 live roaches in sticky traps in server area in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry (45F,46F,47F - Cold Holding); cooked cauliflower (45F - Cold Holding); peas and ground beef (46F - Cold Holding) all items in walk in cooler, per manager door was consistently open for a delivery and food preparation no more then 2 hour prior.
Dead roaches on premises. 5 dead roaches under table in server area in kitchen. 3 dead roaches under bag in box soda rack in server area in kitchen. 4 dead roaches in sticky trap next to reach in freezer chest in server area in kitchen. Approximately 12 dead roaches in small food storage area in kitchen behind bar area. Approximately 6 dead roaches under reach in coolers in server area. Approximately 3 dead roaches under tables and reach in coolers on make line. Approximately 2 dead roaches under equipment on cook line. Approximately 3 dead roaches under tables and racks in dry food storage area next to cook line in kitchen.
Mar 28, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager touching face and hair with hands and then proceeded to handle clean equipment without washing hands between tasks.
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. Employee pulling seasoning leaves off stems with bare hands, employee put gloves on.
Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in small food storage area in kitchen behind bar area. Approximately 6 live roaches under reach in coolers in server area in kitchen next to walk in cooler. Approximately 6 live roaches in sticky traps in server area in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry (45F,46F,47F - Cold Holding); cooked cauliflower (45F - Cold Holding); peas and ground beef (46F - Cold Holding) all items in walk in cooler, per manager door was consistently open for a delivery and food preparation no more then 2 hour prior.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station next to walk in cooler.
No soap provided at handwash sink. At hand wash station next to walk in cooler.
Dead roaches on premises. 5 dead roaches under table in server area in kitchen. 3 dead roaches under bag in box soda rack in server area in kitchen. 4 dead roaches in sticky trap next to reach in freezer chest in server area in kitchen. Approximately 12 dead roaches in small food storage area in kitchen behind bar area. Approximately 6 dead roaches under reach in coolers in server area. Approximately 3 dead roaches under tables and reach in coolers on make line. Approximately 2 dead roaches under equipment on cook line. Approximately 3 dead roaches under tables and racks in dry food storage area next to cook line in kitchen.
Food stored on floor. Crate of potatoes and pan of seasoning on cook line. Multiple buckets of curry sauce in walk in cooler.
Nov 28, 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. At time of inspection no proof of any food handler training.
Oct 19, 2023Call 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 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. At time of inspection no proof of any food handler training.
Aug 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 6 high priority.
6 High priority4 Intermediate19 Basic
Show 29 findings ▾
Food with mold-like growth. See stop sale. Observed 14 moldy tomatoes in the walk in cooler. Per operator the two cases of tomatoes are to be discarded, new tomatoes will be delivered.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in the prep area by the rear exterior door and one fly in the dry storage area by the walk in cooler.
Nonfood-grade bags used in direct contact with food. Plastic grocery bags used to stored and in direct contact with raw chicken. In the walk in cooler, curry leaves stored in direct contact with plastic grocery bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken in a grocery bag over ready to eat commercially packaged frozen rasmali.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw whole fish over chopped garlic containers. Operator relocated the raw fish.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cleaning with sanitizer towel then handling plated food in the pass through window with no change of gloves or handwash.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line have food residue staining build up. Wait station soda dispenser nozzles have build up of soda syrup residue. Can opener on the prep line has build up of food debris on the blade. Operator states has a replacement can opener ordered.
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. At time of inspection no proof of any food handler training.
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. At time of inspection no proof of any employee health reporting knowledge.
Bowl or other container with no handle used to dispense food. Multiple plastic portion cups used as scoops in sauces and bulk containers of dry ingredients.
Current Hotel and Restaurant license not displayed. At time of inspection license displayed at the front service host counter expired 06/01/2023.
Dead roaches on premises. One dead roach observed under the swinging door to the kitchen from the bar. One dead roach observed on the floor by the three compartment sink. One dead roach observed by the rear exterior door in the prep area. Employee began to sweep and discard all dead roaches.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table on either side of the pass through window. Operator relocated the employee beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys stored over flip top reach in cooler on the main cook line. Operator relocated the employee phone.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the three compartment sink, clean metal containers stacked while wet.
Floor soiled/has accumulation of debris. Build up of grease on the floor by the fryers on the main cook line.
Food stored on floor. In the walk in cooler containers of yogurt stored on the floor. In dry storage soda syrup boxes on the floor.
In-use knife/knives stored in cracks between pieces of equipment. At the flip top reach in cooler closest to the dish area, clean knives stored in cracks between cooler and prep table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the waitstation line soiled with old food debris.
No copy of latest inspection report available. No copy of the last inspection available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler and reach in freezer door gaskets have mold like substance build up. Walk in cooler door gasket has mold like substance build up. On the main cook line, hood filters closest to the dish area have build up of dust.
Old labels stuck to food containers after cleaning. Multiple old date stickers on clean metal containers.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the flip top reach in cooler opposite the fryers has accumulation of food debris at the base of the cooler.
Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line shelves in the waitstaff side of the cook line.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Wet wiping cloth stored on the clean prep table behind the pass through window.
Single-service articles improperly stored. Single service carry out containers stored on the floor in the bar area.
Stored food not covered. In the walk in cooler, prepared sauce not stored covered.
Working containers of food removed from original container not identified by common name. Bulk sugar container missing product labeling. Operator placed new label on the bulk container.
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.