UNCLE JOE'S CHINESE CUISINE
4367 NORTHLAKE BLVD, Palm Beach Gardens FL 33410 · 561-799-9883
Last inspected Jul 23, 2026 · 15 visits since September 2023
JUL 25
DEC 25
JAN 26
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed three live flies landing on cutting boards and prep tables;
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $4,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026039468 | Mar 30, 2026 | Jul 20, 2026 | — |
| 2--2026006894 | Jan 28, 2026 | Mar 11, 2026 | $1,000 |
| 2--2025059494 | Jul 22, 2025 | Sep 22, 2025 | $800 |
| 2--2025016133 | Jan 6, 2025 | Apr 14, 2025 | — |
| 2--2024048857 | Jul 24, 2024 | Sep 19, 2024 | $1,200 |
| 2--2024011965 | Feb 2, 2024 | Mar 14, 2024 | $400 |
| 2--2023052036 | Sep 5, 2023 | Oct 16, 2023 | $200 |
| 2--2020038241 | Jul 16, 2020 | Sep 18, 2020 | $400 |
Inspection history
15 visits, newest first
Jul 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped bins of cooked shrimp (86F - Cooling) at 10:55 since 10:30 to 86F at 11:20; cooked pasta (86F - Cooling) at 10:55 since 10:30 to 86F at 11:20; cooked chicken (89F - Cooling) at 10:55 since 10:30 to 88F at 11:20, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator who placed product on metal trays on speed rack to allow adequate air flow cooling.
Buildup of food debris/soil residue on equipment door handles. Multiple coolers with handles soiled with accumulation of food and soil residues, discussed with operator to clean and sanitize units.
Food stored on floor. In multiple areas of the kitchen and walk in cooler food product containers stored on floor, discussed with operator to remove all containers from floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The side of stand up oven soiled with heavy accumulation of grease residues, discussed with operator to clean and sanitize.
Show the remaining 2 findings ▾
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line interior soiled with build up of residues, discussed with operator to clean and sanitize.
Stored food not covered. In walk in cooler cooked pork stored directly on storage rack not covered, discussed with operator who removed pork.
Jul 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority1 Intermediate5 Basic
Show 13 findings ▾
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. Employee wiped hands on visibly soiled apron and without washing hands prepared egg soup, discussed with operator employee washed hands.
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 washing dishes did not wash hands before handling metal meat hooks for cooked pork, discussed with operator employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed bowl in sink and without sanitizing placed on cook line, discussed with operator to clean and sanitize bowl.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw ground pork stored above non commercially packaged trays of cream cheese wontons, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at cook line raw pork and beef stored above sauces, discussed with operator who corrected storage of products.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line raw shell eggs (66F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 30 minutes, discussed with operator who placed product on ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on table shredded lettuce (67F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 30 minutes, discussed with operator who placed product on ice bath.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped bins of cooked shrimp (86F - Cooling) at 10:55 since 10:30 to 86F at 11:20; cooked pasta (86F - Cooling) at 10:55 since 10:30 to 86F at 11:20; cooked chicken (89F - Cooling) at 10:55 since 10:30 to 88F at 11:20, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator who placed product on metal trays on speed rack to allow adequate air flow cooling.
Buildup of food debris/soil residue on equipment door handles. Multiple coolers with handles soiled with accumulation of food and soil residues, discussed with operator to clean and sanitize units.
Food stored on floor. In multiple areas of the kitchen and walk in cooler food product containers stored on floor, discussed with operator to remove all containers from floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The side of stand up oven soiled with heavy accumulation of grease residues, discussed with operator to clean and sanitize.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line interior soiled with build up of residues, discussed with operator to clean and sanitize.
Stored food not covered. In walk in cooler cooked pork stored directly on storage rack not covered, discussed with operator who removed pork.
Mar 31, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority0 Intermediate8 Basic
Show 11 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed pot in sink and without sanitizing used pot to portion vegetables, discussed with operator who educated employee.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at cook line raw pork stored above garlic, discussed with operator who corrected storage of products. In walk in cooler raw fish stored above sauces, discussed with operator who corrected storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw beef, discussed with operator to correct storage of products.
Buildup of food debris/soil residue on equipment door handles. Flip top cooler at cook line door handles have thick accumulation of food and grease build up, discussed with operator to clean and sanitize.
Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.
Floor soiled/has accumulation of debris. Throughout kitchen under all cooking equipment heavily build up of grease and food debris, discussed with operator to clean and sanitize floors.
Food stored on floor. In kitchen multiple oil containers stored on floor. In walk in cooler and freezer multiple containers of raw foods on floor. Discussed with operator to remove products from floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line interior soiled with old food, discussed with operator to clean and sanitize.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen back of reach in cooler has very heavy accumulation of old rice and grease build up, discussed with operator to clean and sanitize.
Reach-in cooler interior/shelves have accumulation of soil residues. Both reach in coolers at cook line interior shelves soiled with build up of grease and food debris. Discussed with operator to clean and sanitize.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and freezer shelves have rusted and pitted, discussed with operator to repair or replace.
Mar 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 11 high priority.
11 High priority2 Intermediate11 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on speed rack pork filled dumplings (77-79F - Cooling) at 2:25 since 12:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and without washing hands employee handled dumplings, discussed with operator employee washed hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes and without washing hands employee handled clean plate of customer food to take to table, discussed with operator employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee itched head and without washing hands employee handled clean ladle to prepare cooked broccoli, discussed with operator employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed pot in sink and without sanitizing used pot to portion vegetables, discussed with operator who educated employee.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw pork stored above bags of peas and carrots, discussed with operator to correct storage.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at cook line raw pork stored above garlic, discussed with operator who corrected storage of products. In walk in cooler raw fish stored above sauces, discussed with operator who corrected storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw beef, discussed with operator to correct storage of products.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw chicken stored above non commercially packaged raw beef, discussed with operator to correct storage of products.
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 70 degrees Fahrenheit within 2 hours. In kitchen on speed rack pork filled dumplings (77-79F - Cooling) at 2:25 since 12:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of reach in cooler egg rolls (99F - Hot Holding) per operator product prepared approximately 30 minutes ago and held at room temperature until reheated and served, reviewed hot holding with operator who moved product to reheat to 165F+.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack Peking duck (104-109F - Cooling) at 2:25 since 1:25 to 102-109F at 2:45; fried chicken (84F - Cooling) at 2:25 since 1:25 to 84F at 2:45; cooked ribs (84F - Cooling) at 2:30 since 1:25 to 83F at 2:45, at this current rate of Cooling products will not reach 70F within 2 hours, discussed with operator who moved products to walk in cooler.
Handwash sink used for purposes other than handwashing. Hand washing sink used to store old egg carton's p, discussed with operator who removed items.
Buildup of food debris/soil residue on equipment door handles. Flip top cooler at cook line door handles have thick accumulation of food and grease build up, discussed with operator to clean and sanitize.
Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.
Dead roaches on premises. Approximately 3 dead roaches on pipe next to hand washing sink. Approximately 6 dead roaches on top of dish washer. Approximately 1 dead roach under Cook line flip top cooler, discussed with operator to clean and sanitize all areas.
Floor soiled/has accumulation of debris. Throughout kitchen under all cooking equipment heavily build up of grease and food debris, discussed with operator to clean and sanitize floors.
Food stored on floor. In kitchen multiple oil containers stored on floor. In walk in cooler and freezer multiple containers of raw foods on floor. Discussed with operator to remove products from floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line interior soiled with old food, discussed with operator to clean and sanitize.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen back of reach in cooler has very heavy accumulation of old rice and grease build up, discussed with operator to clean and sanitize.
Reach-in cooler interior/shelves have accumulation of soil residues. Both reach in coolers at cook line interior shelves soiled with build up of grease and food debris. Discussed with operator to clean and sanitize.
Stored food not covered. In walk in freezer cooked pork belly stored on shelf not covered, discussed with operator to cover product.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and freezer shelves have rusted and pitted, discussed with operator to repair or replace.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) discussed with operator who corrected to 100ppm.
Jan 28, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Buildup of food debris/soil residue on equipment door handles. All reach in cooler door handled and gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
Floor soiled/has accumulation of debris. At cook line floors covered in thick grease and food debris under cooking equipment, discussed with operator to clean and sanitize floors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Equipment in kitchen at cook line exteriors soiled with accumulation of grease and food residues, discussed with operator to clean and sanitize equipment.
Jan 28, 2026■ 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. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 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. Dishwasher (Chlorine 0ppm) ran machine multiple times, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored above oranges, discussed with operator who corrected storage of products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw pork, discussed with operator who corrected storage of products.
Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach on wall under dish washer. In kitchen approximately 2 live roaches on top of dish washer. In kitchen approximately 2 live roaches on floor under deep fryer and Chinese style stove. In kitchen approximately 1 live roach on floor under food cooling rack with chicken cooling. Discussed with operator to kill all roaches and clean and sanitize areas.
Buildup of food debris/soil residue on equipment door handles. All reach in cooler door handled and gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
Dead roaches on premises. In kitchen approximately 3 dead roaches under dish washer. In kitchen approximately 1 dead roach on floor in front of flip top cooler. Approximately 22 dead roaches on top of dishwasher. Discussed with operator to clean and sanitize all areas.
Floor soiled/has accumulation of debris. At cook line floors covered in thick grease and food debris under cooking equipment, discussed with operator to clean and sanitize floors.
Food stored on floor. In walk in cooler multiple containers of sauce and raw meats stored on floor, discussed with operator to remove products from floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Equipment in kitchen at cook line exteriors soiled with accumulation of grease and food residues, discussed with operator to clean and sanitize equipment.
Jan 27, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 26 violations recorded, 14 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
14 High priority3 Intermediate9 Basic
Show 26 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen hanging on metal rods above sink cooked ribs (105F - Cooling) at 2:20 since 12:50 to 98F at 2:55; cooked pork belly (105F - Cooling) at 2:20 since 12:50 to 102F at 2:55, at this rate of cooling products never reached 70F within 2 hours, discussed cooling with operator 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) ran machine multiple times, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator wiped face with hand and without washing hands operator handled bowl of cooked chicken, discussed with operator who washed hands.
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 washing dirty dishes did not wash hands before handling container of cooked wings, discussed with operator employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed cutting board and knife in sink and without sanitizing equipment employee place back on table to begin food preparation p, discussed with operator who moved cutting board to dish washer.
Nonfood-grade containers used for food storage - direct contact with food. Visibly soiled cardboard boxes used as food storage container for wontons and cooked wings, discussed with operator see stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially raw shrimp in metal bowl stored directly above cooked noodles, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored above oranges, discussed with operator who corrected storage of products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw pork, discussed with operator who corrected storage of products.
Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach on wall under dish washer. In kitchen approximately 2 live roaches on top of dish washer. In kitchen approximately 2 live roaches on floor under deep fryer and Chinese style stove. In kitchen approximately 1 live roach on floor under food cooling rack with chicken cooling. Discussed with operator to kill all roaches and clean and sanitize areas.
Stop Sale issued due to food not being in a wholesome, sound condition. Nonfood-grade containers used for food storage - direct contact with food. Visibly soiled cardboard boxes used as food storage container for wontons and cooked wings, discussed with operator see stop sale.
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 70 degrees Fahrenheit within 2 hours. In kitchen hanging on metal rods above sink cooked ribs (105F - Cooling) at 2:20 since 12:50 to 98F at 2:55; cooked pork belly (105F - Cooling) at 2:20 since 12:50 to 102F at 2:55, at this rate of cooling products never reached 70F within 2 hours, discussed cooling with operator see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on prep table next to flip top cooler cut cabbage (54F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 2 hours until cooked and served, discussed cold holding with operator who moved product to reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pot on top of steam table cooked fried rice (106F - Hot Holding) per operator product prepared approximately 15 minutes prior, discussed hot holding with operator who moved product to reheat to 165F+.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed copy of big 6.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on cooling rack cooked chicken (89-94F - Cooling) at 2:25 since 1:25 to 85F-102F at 2:55, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler. In kitchen on prep table cut lettuce (57F - Cooling) at 2:30 since 11:00 to 52F at 2:55, at this current rate cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler.
Handwash sink used for purposes other than handwashing. Hand washing sink not accessible, sink blocked by metal drying rack, discussed with operator who removed rack.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Insect control device hanging above food preparation table has approximately 26 dead flying insects, discussed with operator to discard.
Buildup of food debris/soil residue on equipment door handles. All reach in cooler door handled and gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
Dead roaches on premises. In kitchen approximately 3 dead roaches under dish washer. In kitchen approximately 1 dead roach on floor in front of flip top cooler. Approximately 22 dead roaches on top of dishwasher. Discussed with operator to clean and sanitize all areas.
Floor soiled/has accumulation of debris. At cook line floors covered in thick grease and food debris under cooking equipment, discussed with operator to clean and sanitize floors.
Food stored on floor. In walk in cooler multiple containers of sauce and raw meats stored on floor, discussed with operator to remove products from floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Equipment in kitchen at cook line exteriors soiled with accumulation of grease and food residues, discussed with operator to clean and sanitize equipment.
Standing water in bottom of reach-in-cooler. Reach in cooler at cook line has puddle of water in bottom of unit, discussed with operator to clean and sanitize.
Stored food not covered. In walk in freezer cooked pork belly stored on shelf uncovered, discussed with operator to cover product.
Time/temperature control for safety food thawed in an improper manner. Shrimp and chicken thawing in sink in standing water, discussed with operator who removed products from sink.
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
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 wiping hands numerous times on the apron after touching foods or boxes and starting to cook foods again without washing hands first; manager educated; employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over rice noodles and cut vegetables in walk-in cooler; stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (116F - Hot Holding)at the cook line; food out of temperature for approximately 30 minutes; food placed inside steam table to reheat to 165 F;
Handwash sink at cook line used for purposes other than handwashing- storing boxes; removed
Employee preparing food in customer section of dining area- preparing foods on the tables in the dining room; food moved to the kitchen
Food stored on floor- buckets of raw meats in walk-in cooler; advised to store properly
Walk-in cooler shelves with rust that has pitted the surface.
Jul 23, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched sticky tape with flies on, pushed inside the garbage rinsed gloved hands in three compartment sink and started to clean raw shrimp; manager educated; employee changed gloves and washed hands in handwashsink
Employee with soiled clothing- several cooks with soiled clothing while preparing foods
Food stored on floor- numerous buckets of foods in walk-in freezer; cooked chicken at cook line Stored properly
Walk-in cooler shelves with rust that has pitted the surface.
Jul 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 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. Dishwasher (Chlorine 0ppm);operator unable to fix
Live, small flying insects found Observed three live flies landing on cutting boards and prep tables;
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched sticky tape with flies on, pushed inside the garbage rinsed gloved hands in three compartment sink and started to clean raw shrimp; manager educated; employee changed gloves and washed hands in handwashsink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (48F - Cold Holding)in cooler at cook line; food not prepared or portioned today; food left outside; food placed in the cooler when inspection started; food out of temperature for approximately 30 minutes;
Employee with soiled clothing- several cooks with soiled clothing while preparing foods
Exterior door has a gap at the threshold that opens to the outside- back door at the kitchen Advised to fix the opening
Fly sticky tape hanging over food/food preparation area/food-contact equipment- above the prep table by dishwasher Removed
Food stored on floor- numerous buckets of foods in walk-in freezer; cooked chicken at cook line Stored properly
Walk-in cooler shelves with rust that has pitted the surface.
May 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 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. Dishwasher (Chlorine 10ppm);fixed to 50 ppm
Metal stem-type thermometer soiled- operator cleaned and sanitized
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops and shrimp over noodles in walk-in cooler under the Stored properly
Food-contact surface soiled with food debris, mold-like substance or slime- all cutting boards observed throughout the kitchen
Handwash sink at cook line not accessible for employee use at all times- cooking rack stored on top of it. Removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line cup of coffee Removed
Food stored on floor- multiple food containers and boxes of meats in walk-in cooler and freezer; advised to store properly
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line and walk-in cooler under the
Walk-in cooler shelves with rust that has pitted the surface.
Jan 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
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. Employee touched clothing, touched face and took thermometer to check soup temperature; advised to change gloves and wash hands
Food placed in soiled container/equipment. Cooked duck stored directly on rusty shelves inside reach in cooler at cook line; operator placed in bags
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (52F - Cold Holding) fried chicken (51F - Cold Holding) on speed rack in the kitchen As per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; Food moved back to walk-in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg rolls (109F - Hot Holding)in frying basket at cook line; as per operator food out of temperature for approximately 20 minutes; operator decided to discard
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Handwash sink at cook line not accessible for employee use at all times- to go boxes stored inside it Removed
Floor soiled/has accumulation of debris- inside walk-in cooler and throughout the kitchen
Food stored on floor- multiple food containers on the floor inside walk-in cooler and walk-in freezer Advised to store properly
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets and handles and doors at all cooler in the kitchen
Reach-in cooler interior/shelves have accumulation of soil residues- inside all coolers at cook line
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name- flour container no label at cook line
Jul 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk-in cooler; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried chicken (53F - Cold Holding); on the table at cook line; food not prepared or portioned today; food outside for approximately 1 hour; food moved inside the walk-in cooler;
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed emailed poster
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee glasses standing on prep tables in the kitchen; removed
Fly sticky tape hanging over food/food preparation area/food-contact equipment- above prep table by dishwasher Removed
Food stored on floor- chicken and other food containers in walk-in cooler; sauce bucket on the floor at cook line; advised to store properly
Reach-in coolers interior/shelves have accumulation of soil residues- heavenly soiled - at cook line
Soiled floors throughout the kitchen
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled in the kitchen
Feb 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in cooler #1 at cook line; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (55F - Cold Holding); beef (55F - Cold Holding) in reach in cooler #2 at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; as per operator cooler unplugged due to freezing; operator placed ice bags and plugged cooler on;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line;
Floor soiled/has accumulation of debris- throughout the kitchen/ three compartment sinks
Food stored on floor- buckets of chicken in walk-in freezer; soy sauce and raw ducks stored in the buckets in walk-in cooler; Advised to store properly
Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line;
Sep 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority0 Intermediate5 Basic
Show 12 findings ▾
Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled cooked egg rolls to lined pan not for immediate service-operator instructed employee about bare hand contact and should use tongs to move egg rolls - egg rolls were put into the fryer for reheat.
Nonfood-grade bags used in direct contact with food. Printed To go bags used to store cooked duck - operator removed.
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. Walk in cooler - cooked egg rolls (44F-46F - Cold Holding) not portioned or prepared today held in walk in cooler on speed rack stacked on top of each other since Saturday and not removed - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked egg rolls (44F-46F - Cold Holding) not portioned or prepared today held in walk in cooler on speed rack stacked on top of each other since Saturday and not removed - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line egg rolls (87F - Hot Holding); spring rolls (86F - Hot Holding) sitting in a lined pan under 2 hours - operator moved to fryer.
Toxic substance/chemical improperly stored. Can of Raid bug spray stored next to food grinder attachment-operator removed from building.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee with no hair restraint while engaging in food preparation. Operator provided hair restraint.
Food stored on floor. Gallon tubs of oil and vinegar on hot line floor - operator moved to shelf.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in walk in cooler - operator removed.
Time/temperature control for safety food thawed in an improper manner. Frozen Ribs sitting in standing water in 3 compartment sink - operator turned on water.
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.