THE ORIGINAL PANCAKE HOUSE
4364 NORTHLAKE BLVD, Palm Beach Garden FL 33410
Last inspected Mar 27, 2026 · 19 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
DEC 24
APR 25
JUL 25
DEC 25
MAR 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. Approximately 6 live roaches 1 live by electric room door 2 live under ice maker inside the electric room 3 live under waffle make table at cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020598 | — | Apr 7, 2026 | — |
| 2--2025012695 | Dec 20, 2024 | Mar 19, 2025 | $800 |
| 2--2024025232 | Apr 10, 2024 | Sep 19, 2024 | $200 |
| 2--2024009859 | Feb 9, 2024 | Jul 12, 2024 | $400 |
| 2--2024000928 | Dec 7, 2023 | May 21, 2024 | $400 |
Inspection history
19 visits, newest first
Mar 27, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2026■ 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. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects found Approximately 1 small live flying insect landing on reach in cooler by back door. Approximately 1 small live flying insect on wall above hand washing sink at dish washing area. Approximately 3 small live flying insects on oranges inside non working walk in cooler. Approximately 2 small live flying insects in single service storage room landing on shelves. Approximately 3 small live flying insects landing on pre portioned syrup soufflé cups at end of cook line. Approximately 1 small live flying insect on wall above hand washing sink at cook line. Approximately 2 small live flying insects at server expo station flying near trash can. Discussed with operator to eliminate all flying insects and clean and sanitize areas.
Rodent activity present as evidenced by rodent droppings found. Approximately 30 rodent droppings inside non working walk in cooler converted into a storage room on floor and boxes of decorations, discussed with operator to clean and sanitize all areas.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Discussed with operator to renew training.
Dead roaches on premises. At dish washing station approximately 1 dead roach on floor. Approximately 5 dead roaches under food prep table next to kettle style cooker. Approximately 1 dead roach on electrical cord to soup Kettle. Approximately 5 dead roaches stuck to wall above dish washing station next to ceiling joint. Approximately 1 dead roach inside non-working walk in cooler on floor. Approximately 1 dead roach on floor inside non-working walk in freezer. Discussed with operator to clean and sanitize all areas.
Mar 25, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority4 Intermediate2 Basic
Show 13 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled cloth to wipe down counter tops and equipment and after without washing hands employee handled container of hash browns and waffle batter, discussed with operator employee washed hands.
Live, small flying insects found Approximately 1 small live flying insect landing on reach in cooler by back door. Approximately 1 small live flying insect on wall above hand washing sink at dish washing area. Approximately 3 small live flying insects on oranges inside non working walk in cooler. Approximately 2 small live flying insects in single service storage room landing on shelves. Approximately 3 small live flying insects landing on pre portioned syrup soufflé cups at end of cook line. Approximately 1 small live flying insect on wall above hand washing sink at cook line. Approximately 2 small live flying insects at server expo station flying near trash can. Discussed with operator to eliminate all flying insects and clean and sanitize areas.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw salmon stored above bread, discussed with operator who corrected storage of products.
Rodent activity present as evidenced by rodent droppings found. Approximately 30 rodent droppings inside non working walk in cooler converted into a storage room on floor and boxes of decorations, discussed with operator to clean and sanitize all areas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen at cook line 3 large vats of clarified butter (82F - Cold Holding) per operator product held at room temperature for approximately 2.5 hours, discussed with operator who moved product to reach in freezer to rapid chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark on butter and hollandaise sauce, discussed with operator who time marked products.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator to correct to 100ppm.
Handwash sink used for purposes other than handwashing. Employees using handwashing sinks to dump ice and drink, discussed with operator.
No paper towels or mechanical hand drying device provided at handwash sink. In chemical storage room no paper towels provided at hand washing sink, discussed with operator to replace paper towels.
No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire probe thermometer.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Discussed with operator to renew training.
Dead roaches on premises. At dish washing station approximately 1 dead roach on floor. Approximately 5 dead roaches under food prep table next to kettle style cooker. Approximately 1 dead roach on electrical cord to soup Kettle. Approximately 5 dead roaches stuck to wall above dish washing station next to ceiling joint. Approximately 1 dead roach inside non-working walk in cooler on floor. Approximately 1 dead roach on floor inside non-working walk in freezer. Discussed with operator to clean and sanitize all areas.
Smoking or vaping in an enclosed indoor workplace. Waitress vaping inside at server expo station, discussed with operator who educated employee.
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee touching raw shell eggs and cracking raw shell eggs touching clean utensils without washing hands first; manager educated; employee washed hands;
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- hollandaise sauce and butter packets at expo line; as per operator since 10:00 am; time marked
Floors not maintained smooth and durable- cook line area;
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line Removed
Equipment in poor repair- gaskets at reach in cooler at cook line
Floors not maintained smooth and durable- at cook line floor cracked
Apr 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (49F - Cold Holding)at expo line in ice bath; ice bath nit properly set up; food out of temperature for approximately 1 hour; smaller batches made and ice bath set up properly
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Hollandaise sauce at expo line- since 9:00; time marked;
No soap provided at handwash sink at dishwasher area; provide
In-use utensil stored in standing water less than 135 degrees Fahrenheit- spoons in water at 98 F at cook line; discarded
Dec 21, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 20, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 7 high priority.
7 High priority0 Intermediate0 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At Cookline; Employee cracked eggs then changed gloves and proceeded to handle clean utensils without washing hands Advised operator, employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach In Freezer; Raw burgers stored above bread Operator fixed
Raw animal food stored over or with unwashed produce. Reach in Cooler; Raw beef stored over unwashed vegetables (tomatoes) Operator fixed
Raw animal food stored over/not properly separated from ready-to-eat food. At Reach in Cooler; Raw shell eggs stored over pancake batter Operator fixed
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. Reach-in Cooler at Cookline; chorizo (51F - Cold Holding); sausage gravy (50F - Cold Holding); egg whites (46F - Cold Holding); milk (48F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler at Cookline; chorizo (51F - Cold Holding); sausage gravy (50F - Cold Holding); egg whites (46F - Cold Holding); milk (48F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale At Reach-in Cooler across from oven; cheese (49F - Cold Holding); ham (47F); cooked chicken (47F - Cold Holding) Per operator items were held for two hours in cooler Operator moved to quick chill
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At Front Counter; No time mark on hollandaise sauce Operator fixed
Aug 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from back room kitchen to cook line and started cooking foods without washing hands before; educated; advised to wash hands
Food with mold-like growth. See stop sale. Whole washed rotten tomatoes inside cooler at cook line
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Advised operator to discard
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets(76F - Cold Holding) in ice at expo line; as per operator food out of temperature for approximately 1 hour; ice bath not properly set up to keep food under 41 F; operator added ice; pancake batter (77F - Cold Holding);next to waffles irons on prep table at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved back to cooler;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (78F - Hot Holding)on the flat top at cook line; as per operator food out of temperature for approximately 1 hour; advised to reheat to 165 F for hot holding or move to cold holding unit; operator placed inside cooler;
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk - per person in charge not sure exactly when milk was opened; more than 24 hours; dated
Reach-in cooler interior/shelves have accumulation of soil residues at cook line
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple Sink (Chlorine 200ppm); advised to set up between 50-100 ppm.
Apr 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm); operator added more water; to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (51F - Cold Holding); ham (51F -Cold Holding); in reach in cooler across from flat top As per operator food not prepared or portioned today; as per operator foods moved from a cooler that stop working in the morning; foods out of temperature for approximately 1 hour;
Food-contact surface soiled with food debris, mold-like substance or slime.-cutting boards at cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit- at 78 F at cook line Discarded
No hot running water at mop sink.
Reach-in cooler interior/shelves have accumulation of soil residues- all cooler at cook line
Standing water in bottom of reach-in-cooler- at cook line and servers station
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- different areas throughout the kitchen
Mar 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Faucet/handle missing at plumbing fixture- hot water handle missing at mop sink
No hot running water at mop sink.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- various areas like cook line and prep areas;
Feb 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in the entire establishment; as per operator water heater not working
Faucet/handle missing at plumbing fixture- hot water handle missing at mop sink
No hot running water at mop sink.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- various areas like cook line and prep areas;
Feb 9, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Soap dispenser at handwash sink at dishwasher area not working/unable to dispense soap
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in the entire establishment; as per operator water heater not working
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- above the cook line
Faucet/handle missing at plumbing fixture- hot water handle missing at mop sink
No hot running water at mop sink.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- various areas like cook line and prep areas;
Feb 9, 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. 9 violations recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 40 live flies under dishwasher drain 20 live flies at prep station behind the dishwasher area wall 5 live at cook line
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line mold like presence
Soap dispenser at handwash sink at dishwasher area not working/unable to dispense soap
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in the entire establishment; as per operator water heater not working
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- above the cook line
Faucet/handle missing at plumbing fixture- hot water handle missing at mop sink
No hot running water at mop sink.
Reach-in cooler interior/shelves have accumulation of soil residues- all cooler
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- various areas like cook line and prep areas;
Feb 8, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 40 live flies under dishwasher drain 20 live flies at prep station behind the dishwasher area wall 5 live at cook line
Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches - 1 live under dishwasher and 2 live at cook line coming out from under the equipment
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (43-51F - Cold Holding) on prep table next to waffle maker; as per operator bag of commercially packaged potatoes taken out to thaw out; food out of temperature for approximately 30 minutes; placed inside cooler
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line mold like presence
Soap dispenser at handwash sink at dishwasher area not working/unable to dispense soap
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in the entire establishment; as per operator water heater not working
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- above the cook line
Faucet/handle missing at plumbing fixture- hot water handle missing at mop sink
Floor area(s) covered with standing water- at prep station by cook line; at prep station by warewashing area;
Floor soiled/has accumulation of debris- floor sticky and greasy throughout the dining room;
No hot running water at mop sink.
Reach-in cooler interior/shelves have accumulation of soil residues- all cooler
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- various areas like cook line and prep areas;
Wall soiled with accumulated grease, food debris, and/or dust- mold like presence at dishwasher area;
Dec 8, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime - cutting boards at reach in coolers at cook line
Duct tape used to repair nonfood-contact surface- bread reach in cooler handle at prep station
Hot water handle missing at plumbing fixture- mop sink in electric room;
No hot running water at mop sink.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- expo line; cook line and dishwasher area; Floors not maintained smooth and durable- throughout the kitchen
Dec 8, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
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 priority1 Intermediate11 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small live flies at dishwasher area and 1 small live fly at prep area by walk-in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut up fruit Raw smoked salmon over corn beef hash and hash brown potatoes Raw steak over blueberries- all in walk-in cooler Advised operator to store properly
Roach activity present as evidenced by live roaches found. Approximately 6 live roaches 1 live by electric room door 2 live under ice maker inside the electric room 3 live under waffle make table at cook line
Food-contact surface soiled with food debris, mold-like substance or slime - cutting boards at reach in coolers at cook line
Ceiling tile missing above rack used to store clean pots in storage room
Clean utensils or equipment stored in dirty drawer or rack- clean plates stored on heavily greasy shelves at cook line
Dead roaches on premises. Approximately 29 dead roaches: 1 dead under mixer at prep station off of cook line 1 dead next to soda dispenser set up inside electric room 1 dead under prep table off of cook line 6 dead under cold holding drawers at cook line 3 dead under employee lockers off of expo line 1 dead next clean pot and pans on table in storage room adjacent to dishwasher room 10 dead next to employee bathroom adjacent with dishwashing area 5 dead by back door area next to managers office 1 dead in front of walk- in cooler
Duct tape used to repair nonfood-contact surface- bread reach in cooler handle at prep station
Floor not cleaned when the least amount of food is exposed. Heavy accumulation of grease and food debris throughout the establishment line the dining room; storage room; cook line and under all equipment
Hot water handle missing at plumbing fixture- mop sink in electric room;
No hot running water at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- reach in coolers doors and handles - all at cook line Bottom shelves of flat tops at cook line
Standing water in floor floor next to soda dispenser set up and by prep area next to dishwasher
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- expo line; cook line and dishwasher area; Floors not maintained smooth and durable- throughout the kitchen
Walls soiled with accumulated grease, food debris, and/or dust- all walls troughout the kitchen dishwasher area prep area and cook line
Dec 7, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 25 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 priority2 Intermediate14 Basic
Show 25 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee wiped spatula with spiked cloth before using it to scramble eggs; educated; manager advised to discard utensil and use clean sanitized ones;
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small live flies at dishwasher area and 1 small live fly at prep area by walk-in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut up fruit Raw smoked salmon over corn beef hash and hash brown potatoes Raw steak over blueberries- all in walk-in cooler Advised operator to store properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw bacon in walk-in cooler; advised to store properly
Roach activity present as evidenced by live roaches found. Approximately 6 live roaches 1 live by electric room door 2 live under ice maker inside the electric room 3 live under waffle make table at cook line
Rodent activity present as evidenced by rodent droppings found. Approximately 18 droppings 4 droppings by electrical panels inside the electric room where ice maker and mop sink are 6 droppings under waffle make table approximately 5 droppings under flat top used to keep metered butter 3 droppings on small table used to store clean pots in storage room adjacent to dishwasher room
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cook line with damaged gloves; educated; employee washed hands and changed gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (62F Cold Holding) at cook line; as per operator food out for approximately 2 hours; operator added on TPHC form;
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking melted butter, butter packets and hollandaise sauce at cook line and expo line; as per operator food outside since 7:00 am; time market
Food-contact surface soiled with food debris, mold-like substance or slime - cutting boards at reach in coolers at cook line
No soap provided at handwash sinks at cook line Operator provided
Ceiling tile missing above rack used to store clean pots in storage room
Clean utensils or equipment stored in dirty drawer or rack- clean plates stored on heavily greasy shelves at cook line
Dead roaches on premises. Approximately 29 dead roaches: 1 dead under mixer at prep station off of cook line 1 dead next to soda dispenser set up inside electric room 1 dead under prep table off of cook line 6 dead under cold holding drawers at cook line 3 dead under employee lockers off of expo line 1 dead next clean pot and pans on table in storage room adjacent to dishwasher room 10 dead next to employee bathroom adjacent with dishwashing area 5 dead by back door area next to managers office 1 dead in front of walk- in cooler
Duct tape used to repair nonfood-contact surface- bread reach in cooler handle at prep station
Floor not cleaned when the least amount of food is exposed. Heavy accumulation of grease and food debris throughout the establishment line the dining room; storage room; cook line and under all equipment
Food stored on floor- bread box in walk-in freezer Advised to store properly
Hot water handle missing at plumbing fixture- mop sink in electric room;
In-use utensil stored in standing water less than 135 degrees Fahrenheit-120 F at cook line; operator discarded
Large amount of standing water in bottom of reach-in-cooler used to store bread at prep area off of cook line
No hot running water at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- reach in coolers doors and handles - all at cook line Bottom shelves of flat tops at cook line
Standing water in floor floor next to soda dispenser set up and by prep area next to dishwasher
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- expo line; cook line and dishwasher area; Floors not maintained smooth and durable- throughout the kitchen
Walls soiled with accumulated grease, food debris, and/or dust- all walls troughout the kitchen dishwasher area prep area and cook line
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pancake batter not time marked - reviewed the time mark procedure - operator time marked.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed bracelet.
Employee with no hair restraint while engaging in food preparation. Operator provided.
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.