ORIGINAL AMERICAN KITCHEN
15 SE 1 AVE
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-46-2:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing mashed potatoes, quinoa, beef, etc. Warning - From follow-up inspection 2024-12-16: **Time Extended** - From follow-up inspection 2024-12-27: **Time Extended** - From follow-up inspection 2025-02-12: Operator stated they have been in correspondence with special process personnel but has not received word back since January 20th. (Emails were shown to inspector.) Admin Complaint
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing multiple food items (mashed potatoes, beef, quinoa, etc.) Warning - From follow-up inspection 2024-12-16: **Time Extended** - From follow-up inspection 2024-12-27: **Time Extended** - From follow-up inspection 2025-02-12: Operator stated they have been in correspondence with special process personnel but has not received word back since January 20th. (Emails were shown to inspector.) Admin Complaint
Food safety inspection conducted on 2/12/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 12/27/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 roach on sanitizer jug under Three compartment sink. Warning - From follow-up inspection 2024-12-16: Observed 1 roach under Three compartment sink, manager killed and sanitized area. Admin Complaint - From follow-up inspection 2024-12-27: 1 live roach on shelf next to coffee machine. Admin Complaint
- 03G-46-2:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing mashed potatoes, quinoa, beef, etc. Warning - From follow-up inspection 2024-12-16: **Time Extended** - From follow-up inspection 2024-12-27: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing multiple food items (mashed potatoes, beef, quinoa, etc.) Warning - From follow-up inspection 2024-12-16: **Time Extended** - From follow-up inspection 2024-12-27: **Time Extended**
Food safety inspection conducted on 12/27/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 12/16/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 roach on sanitizer jug under Three compartment sink. Warning - From follow-up inspection 2024-12-16: Observed 1 roach under Three compartment sink, manager killed and sanitized area. Admin Complaint
- 03G-46-2:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing mashed potatoes, quinoa, beef, etc. Warning - From follow-up inspection 2024-12-16: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing multiple food items (mashed potatoes, beef, quinoa, etc.) Warning - From follow-up inspection 2024-12-16: **Time Extended**
Food safety inspection conducted on 12/16/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 12/9/2024
High Priority
2
Intermediate
5
Basic
9
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Scoop in seasoning container on cooks line.
- 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Walk in freezer door the metal is chipping away.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cooking on cooks line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack above Three compartment sink.
- 36-22-4:Basic - Floor area(s) covered with standing water. On floor behind the bar. Walk in freezer floor soiled.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece on top of ice machine not sealed.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The metal partition between fryers and stove top on cooks line. Can opener table attachment soiled. Walk in cooler door gasket soiled. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer racks with rust pitting the surface.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar located in dry storage area, manager labeled. Corrected On-Site
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 roach on sanitizer jug under Three compartment sink. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bacon (45F - Cold Holding); beef (44F - Cold Holding) items in reach in cooler under flat top, other items were 41F or below, employee added ice. egg (53F - Cold Holding) item at room temperature next to fryers, employee placed on ice. Retemped items at 41F or below. Corrected On-Site Repeat Violation Admin Complaint
- 03G-46-2:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing mashed potatoes, quinoa, beef, etc. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line. Interior ice bin at drink machine in kitchen. Interior ice machine the white deflector plate is soiled. Hot water spouts soiled with white residue at drink area in the back. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knife inside Handwash sink on cooks line, employee moved knife. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing multiple food items (mashed potatoes, beef, quinoa, etc.) Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on hook behind bar.
Food safety inspection conducted on 12/9/2024 revealed 16 total violations (2 high priority, 5 intermediate, 9 basic).
Inspection on 7/3/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. The exterior corners of machine.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Container holding avocados in far reach in cooler on cooks line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill. Repeat Violation
- 12A-28-4:High Priority - 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. After assembling sandwich employee wiped bare hands on pants then continued assembling another sandwich and putting frozen fries into fryer.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook on cooks line assembled ready to eat sandwich touching the toasted bread. Server garnished dried parsley on fish sandwich then readjusted sandwich on plate with bare hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. asparagus cooked (51F - Cold Holding); broccolini (48F - Cold Holding); cooked kale (47F - Cold Holding); pimento cheese (50F - Cold Holding); shredded cheese (47F - Cold Holding) items in top right side of cooler on cooks line, all other items in cooler were 41F or below. Employee placed ice bags on items. Retemped pimento cheese 42, broccolini 43, asparagus 43, kale 41. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun behind bar near Handwash sink. Interior deflector plate in ice machine. Repeat Violation
Food safety inspection conducted on 7/3/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 2/19/2024
High Priority
0
Intermediate
3
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-52-4:Basic - Bar top not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. The finish has deteriorated on the bar top making it no longer smooth easily cleanable.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Red fish fillets thawed in reach in cooler package not opened, see stop sale.
- 14-11-5:Basic - Equipment in poor repair. Rusted shelves in walk in cooler. Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Wall in disrepair at the walk in cooler door area.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood piece under coffee machine and on top of ice machine. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooling rack inside walk in cooler. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On plastic containers above Three compartment sink. Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut in half avocado in reach in cooler with sticker still attached. Employee washed all remaining avocados. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Stuffed jalepenos in walk in freezer. Operator covered. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board by dish machine. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Behind the bar.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle hanging shelf outside of office with blue liquid. Operator labeled. Corrected On-Site
Food safety inspection conducted on 2/19/2024 revealed 12 total violations (0 high priority, 3 intermediate, 9 basic).
Inspection on 10/4/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/4/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/25/2023
High Priority
4
Intermediate
4
Basic
12
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cooks line.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine with the food contact facing upward. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on cooks line and shelf above prep table. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Bar reach in cooler in back kitchen handle broken/ missing plastic piece. Cutting boards on cooks line with multiple cut marks. Shelves in walk in cooler the surface has becomes rusted. Repeat Violation
- 35B-02-4:Basic - Insect control device installed over food preparation area. Small wall bug plug in above bulk sugar/flour/seasoning bag in back storage area.
- 38-01-4:Basic - Light shield damaged/in disrepair. Light shield missing at unit above Three compartment sink and near bar reach in cooler in back storage area.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cooks line across from fryers.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. 2 wooden pieces under Handwash sink in kitchen across from walk in cooler. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer door handle. Exterior soda nozzles at drink machine in the back area. Exterior dish machine.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean plastic containers on clean dish rack. Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0ppm, operator changed sanitizer dispensing bucket at Three compartment sink, retested at 50ppm. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. On the cooks line, operator placed up off of floor. Corrected On-Site
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Noodles cooked 9/18.
- 12A-28-4:High Priority - 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. Dish washer wiped hands on clothes then proceeded to put away clean dishes.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed bread buns out of package, toasted untouched side then took burger off of grill and used his fingers to push meat off of spatula onto bun. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (51F - Cold Holding); spinach dip (48F - Cold Holding); cream (49F - Cold Holding); asparagus cooked (53F - Cold Holding); crab cake mix (46F - Cold Holding) items in reach in cooler on cooks line, manager stated during lunch rush cooler is kept open, operator closed all lids and added ice to ambiently chill food products. Retemped items, most items are dropping but has not reached 41F. **Corrective Action Taken** Warning
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum sealing ready to eat foods and raw chicken.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler cooks line stained. Interior wall of ice machine. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filling up pans with water at Handwash sink on cooks line. Bar Handwash sink full of lemon seeds, employees juicing lemons by sink and dumped seeds into sink.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking raw chicken and vacuum packaging ready to eat foods. Repeat Violation
Food safety inspection conducted on 9/25/2023 revealed 20 total violations (4 high priority, 4 intermediate, 12 basic).