SAKURA EXPRESS

Food safety records indicate SAKURA EXPRESS in DAYTONA BEACH has 18 inspections with a 2.7/5 overall rating. Food safety practices have remained consistent.

Last inspection: 2 days ago · 18 reports on file

1700 W INTL SPEEDWAY BLVD STE 142

Overall Food Safety Rating

★★½☆☆ (2.7/5)

Based on 18 health inspection reports

All Inspection Reports

3/10/2026· 2d ago

Inspection #: 3681719

Call Back - Complied

3/6/2026· 6d ago

Inspection #: 3681719

Call Back - Extension given, pending

3/3/2026· 1w ago

Inspection #: 3681719

Call Back - Admin. complaint recommended

2/24/2026· 2w ago

Inspection #: 3681719

Emergency Order Callback Time Extension

2/23/2026· 2w ago

Visit ID: 13577387

Facility Temporarily Closed

8 high, 9 int, 14 basic

14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Warning
36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. - near bag in box soda Warning
35A-03-4:Basic - Dead roaches on premises. - 10 on glue trap on the floor near register Admin Complaint
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - backpack on food bins Warning
36-73-4:Basic - Floor soiled/has accumulation of debris. - below cooking equipment Warning
08B-38-4:Basic - Food stored on floor. - oil jug used as a door stop Warning
36-24-5:Basic - Hole in or other damage to wall. - exposed insulation on walls between reach in freezer and dry storage shelf and reach in cooler and dry storage shelf Warning
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - exterior of rolling bins in back area - exterior of fryers - wire rack by fryers - top of low boy cooler under grill - exterior of 2 burner stove - exterior of flat grill Warning
25-05-4:Basic - Single-service articles improperly stored. - boxed to-go containers stored on the floor Warning
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - shrimp thawing at room temperature Warning
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - below three compartment sink Floor drain, drainpipes below three compartment sink soiled Warning
29-11-4:Basic - Water leaking from pipe and/or faucet/handle. - pipe below front handsink Warning
21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Warning
12A-20-4:High Priority - Employee washed hands with no soap. Warning
14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. - beef bones stored in plastic to go bags Warning
35A-09-4:High Priority - Presence of insects, or other pests. - packed dry spaghetti noodles infested with insects Admin Complaint
35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. - 7 on the floor under dry storage shelf - 1 on the floor in front of reach in freezer - 22 on the floor below reach in freezer in back area - 1 on the floor below three compartment sink - 3 on the floor below shelving bear fryers - 10 on the floor below fryers - 1 on the floor below ice machine - 1 on the floor below rolling cart near ice machine Admin Complaint
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken, 61F, held off temperature control in back area Warning
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken 126F; green beans 106F; pasta 109F; steam table Warning
41-10-4:High Priority - Toxic substance/chemical improperly stored. - bleach stored on shelf with pasta - spray cleansers stored next to paper towels at front handsink Warning
12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. - three compartment sink Warning
11-27-4:Intermediate - 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. Warning
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - back handsink blocked by trash can Warning
53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
53B-01-5:Intermediate - 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. Warning
11-26-1:Intermediate - 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. Warning
31B-03-4:Intermediate - No soap provided at handwash sink. - back area Warning
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - orange substance Warning
27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning

1/20/2026· 1mo ago

Visit ID: 13578350

Met Inspection Standards

2 int, 2 basic

23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - storage shelves with significant grease build up - exterior of cooking equipment heavily soiled on sides and at bottom -side of fryer soiled with grease -shelf under burner soiled with grease Warning - From follow-up inspection 2025-11-18: Under burner complied **Time Extended** - From follow-up inspection 2026-01-20: Improved **Time Extended**
29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink Warning - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2026-01-20: **Time Extended**
53B-01-5:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2026-01-20: Observed 1 certificate **Time Extended**
11-26-1:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2026-01-20: Observed one certification **Time Extended**

11/18/2025· 3mo ago

Visit ID: 13577220

Follow-up Inspection Required

1 high, 3 int, 3 basic

14-05-4:Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. - cardboard lining shelves of front hand sink Warning - From follow-up inspection 2025-11-18: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - storage shelves with significant grease build up - exterior of cooking equipment heavily soiled on sides and at bottom -side of fryer soiled with grease -shelf under burner soiled with grease Warning - From follow-up inspection 2025-11-18: Under burner complied **Time Extended**
29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink Warning - From follow-up inspection 2025-11-18: **Time Extended**
35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found - 3-4 in dry storage area Warning - From follow-up inspection 2025-11-18: 2 flies **Time Extended**
51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -added steam table to cookline moved grill over. Warning - From follow-up inspection 2025-11-18: **Time Extended**
53B-01-5:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-11-18: **Time Extended**
11-26-1:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-11-18: **Time Extended**

11/17/2025· 3mo ago

Visit ID: 13532221

Follow-up Inspection Required

7 high, 6 int, 10 basic

51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Warning
14-05-4:Basic - Cardboard used to line food-contact shelves. - cardboard lining shelves of front hand sink Warning
36-73-4:Basic - Floor soiled/has accumulation of debris. - grease and food debris under cooking equipment Warning
08B-38-4:Basic - Food stored on floor. -chicken -cabbage Warning
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice fork Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - storage shelves with significant grease build up - exterior of cooking equipment heavily soiled on sides and at bottom -side of fryer soiled with grease -shelf under burner soiled with grease Warning
25-05-4:Basic - Single-service articles improperly stored. - cups on floor at front area Warning
14-45-4:Basic - Soiled Cardboard used to line nonfood-contact shelves. - rack near cookline - rack in front Warning
29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink Warning
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -sugar Warning
03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes 51f-69f,Cooked Chicken 49f -67f per manager cooked yesterday Warning
12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Warning
22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -containers washed but not sanitized Warning
35A-02-7:High Priority - Live, small flying insects found - 3-4 in dry storage area Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken, 61-68F, off temperature control 30 minutes at cook line - glass door cooler at front area: shrimp 44F; raw beef 46F; raw beef 48F -berg cooler Chicken 63f-67f less than 4 hours Warning
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken 109-120F, off temperature control 30 minutes at cookline - hot holding at front steam table: rice (109F); chicken (124F); potatoes (109F) **Corrective Action Taken** Warning
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - to go containers stored in front hand sink -container lids in hand sink by three compartment sink Corrected On-Site Warning
51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -added steam table to cookline moved grill over. Warning
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
53B-01-5:Intermediate - 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. Warning
11-26-1:Intermediate - 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. Warning
31B-03-4:Intermediate - No soap provided at handwash sink. -by 3 compartment sink -corrected -front line Warning

9/29/2025· 5mo ago

Visit ID: 10818721

Met Inspection Standards

2 basic

02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -flour and sugar - From follow-up inspection 2025-09-29: Brown sugar **Time Extended**
36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -behind ice machine - From follow-up inspection 2025-09-29: Debris on floor behind ice machine **Time Extended**

4/14/2025· 11mo ago

Visit ID: 10776271

Follow-up Inspection Required

2 high, 4 basic

10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour and sugar
29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -water leaking into pan next to Berg cooler
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flour and sugar
36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -behind ice machine
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. -2 dropping on grey lid under front counter. -1 on floor across from grill. -3 droppings on floor next fryer -2 droppings on floor by walk in cooler -1 dropping on floor under electrical panel -1 dropping in white bucket under electrical panel Admin Complaint

2/10/2025· 1y 1mo ago

Visit ID: 10776121

Met Inspection Standards

1 high, 2 int, 5 basic

22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2025-02-10: **Time Extended**
51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -next to soda boxes Warning - From follow-up inspection 2025-02-10: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf across from burners soiled with grease -shelf under burners heavily soiled with grease -burners soiled with grease - coke dispenser unit by bag in box soda encrusted with grease and dust Warning - From follow-up inspection 2025-02-10: Employee cleaning burners **Time Extended**
06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. -Room temp beef Warning - From follow-up inspection 2025-02-10: Beef 41f **Time Extended**
36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with grease under burners and fryer Warning - From follow-up inspection 2025-02-10: **Time Extended**
08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -double door cooler-Raw beef and raw shrimp over sauce Warning - From follow-up inspection 2025-02-10: **Time Extended**
05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2025-02-10: **Time Extended**
31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. -front line -next to 3 compartment sink Warning - From follow-up inspection 2025-02-10: **Time Extended**

2/10/2025· 1y 1mo ago

Visit ID: 10701644

Facility Temporarily Closed

4 high, 2 int, 5 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -next to soda boxes Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf across from burners soiled with grease -shelf under burners heavily soiled with grease -burners soiled with grease - coke dispenser unit by bag in box soda encrusted with grease and dust Warning
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -Room temp beef Warning
36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with grease under burners and fryer Warning
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -double door cooler-Raw beef and raw shrimp over sauce Warning
35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. -shelf under burner with heavy amount of grease with approximately 30 droppings mixed in with grease -1 dropping on floor by cash register -2 droppings on floor by fryer Admin Complaint
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw beef 67F; raw shrimp, 67F; lowboy cooler at front line, 3 hours - raw shrimp 67F, double door cooler; 3 hours Warning
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - spring rolls, 96F; cabbage, 114-120F; less than 2 hours in steam table. Corrective action taken: product reheated **Corrective Action Taken** Warning
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
31B-03-4:Intermediate - No soap provided at handwash sink. -front line -next to 3 compartment sink Warning

12/13/2024· 1y 2mo ago

Visit ID: 10741779

Met Inspection Standards

1 int, 2 basic

36-64-5:Basic - - From initial inspection : Basic - Objectionable odors in the establishment. - in coolers that are not operating due to no power in establishment - From follow-up inspection 2024-12-13: Reach in cooler drawers **Time Extended**
22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - reach in cooler drawers on cook line - From follow-up inspection 2024-12-13: **Time Extended**
31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. -frontline - From follow-up inspection 2024-12-13: **Time Extended**

12/12/2024· 1y 3mo ago

Visit ID: 10741665

Follow-up Inspection Required

1 high, 2 int, 4 basic

35A-20-4:Basic - Dead rodent present. -1 dead rodent under freezer in to walk in cooler Admin Complaint
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of reach in freezer next to walk in cooler
36-64-5:Basic - Objectionable odors in the establishment. - in coolers that are not operating due to no power in establishment
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - reach in cooler drawers on cook line
35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. -approximately 15 droppings on floor under reach in freezer -1 rodent dropping on handsink on frontline -Approximately 20 droppings on floor behind grill -approximately 15 droppings on shelf under drink station/hot well . Admin Complaint
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -frontline
31B-03-4:Intermediate - No soap provided at handwash sink. -frontline

10/23/2024· 1y 4mo ago

Visit ID: 10701235

Met Inspection Standards

3 int, 6 basic

10/22/2024· 1y 4mo ago

Visit ID: 8735470

Facility Temporarily Closed

2 high, 5 int, 10 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soy sauce Warning
51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -by soda boxes Warning
36-36-4:Basic - Ceiling tile missing. -3 compartment sink room Warning
14-38-4:Basic - Food storage container/container lid cracked or broken. -lids to sugar and brown sugar cracked Warning
51-18-6:Basic - No copy of latest inspection report available. Warning
40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions. -flip flops on floor by 3 compartment sink Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled on reach in coolers on cookline -soda boxes soiled Warning
42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -tools store above rice cooker Warning
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -singer Warning
36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with grease under fryer and two burner stove Warning
03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -cabbage 117f Warning
35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. -2 rodent droppings in hand sink -approximately 12 rodent droppings under hot well next to grill -4 rodent droppings on floor behind grill -approximately 15 rodent droppings on floor next to freezer 7 rodent droppings on top of container of chicken flavoring 4 rodent droppings on shelf with seasonings 5 rodent droppings on floor across fryer Admin Complaint
11-27-4:Intermediate - 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. Warning
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by rice cooker -by three compartment sinkWarning Warning
11-26-1:Intermediate - 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. -observed 1 employee certificates Warning
53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -observed 1 certificate Warning
27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turn off at hand sink on front line Warning

4/3/2024· 1y 11mo ago

Visit ID: 8529180

Met Inspection Standards

5 high, 5 int, 7 basic

51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
36-73-4:Basic - Floor soiled/has accumulation of debris. -floor soiled under burners
08B-38-4:Basic - Food stored on floor. -cabbage on floor in walk in cooler(used for storage)
10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -starch
21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
51-18-6:Basic - No copy of latest inspection report available.
29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -frontline handsink
22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -bleach not meant for sanitizing Corrected On-Site
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler raw chicken over portioned sauce,raw shell egg over pasta
03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -sitting room temperature Corrected On-Site
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice,egg roll,cabbage chicken 109f to 119f placing on grill to reheat **Corrective Action Taken**
11-27-4:Intermediate - 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. -provided Corrected On-Site
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
11-26-1:Intermediate - 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. -observed one employee training certificate
53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -observed 1 certificate
27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -frontline handsink hot water turn off

10/17/2023· 2y 4mo ago

Visit ID: 8517746

Met Inspection Standards

3 int

11-27-4:Intermediate - 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.
11-26-1:Intermediate - 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. -new hires
27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -frontline handsink hot water faucet has no water.