INDULGENCE SOUTHERN BISTRO
315 West Forsyth Street
Jacksonville, Florida, 32202
LaVilla
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 14 health inspection reports
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All Inspection Reports
Inspection on 2/14/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 57f cut tomatoes, raw fish, shrimp, wings in prep cooler at 57f, less than 4 hrs, employee closed lid and cooler got to 41, 50f liquid eggs above prep cooler, 70f egg wash and cooled potatoes, on table, explained time as public health control, placed in cooler and discarded egg wash, employee placed it in cooler Repeat Violation Warning - From follow-up inspection 2025-02-14: 56f raw wings, raw fish in prep unit that the top was left open and has no cover on, placed them in this cooler 11:30am from upright cooler, 60f egg wash, no time no procedure, employee wrote time on, no potatoes today, employee iced them down Admin Complaint
Food safety inspection conducted on 2/14/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/13/2025
High Priority
3
Intermediate
6
Basic
10
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One restroom Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. By prep area
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Container with utensils and miscellaneous, by cook line
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one Repeat Violation
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, sanitize and rinse, explained to employee Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. By triple sink Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Container cracked for salmon mix Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100 ppm water for cooking utensils Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in prep area and hood filters, interior of cooler not in use,
- 22-47-4:High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, almost empty jug, not dispensing, explained to him
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 57f cut tomatoes, raw fish, shrimp, wings in prep cooler at 57f, less than 4 hrs, employee closed lid and cooler got to 41, 50f liquid eggs above prep cooler, 70f egg wash and cooled potatoes, on table, explained time as public health control, placed in cooler and discarded egg wash, employee placed it in cooler Repeat Violation Warning
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in triple sink at bar, test strip turned blackish, employee diluted it to 100 ppm, Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink at bar
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping water in hand sink at bar, explained to her Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line and in prep room, employee placed some Corrected On-Site Repeat Violation
- 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. None for all new employees Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at prep area Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cleaner by bar, per employee Repeat Violation
Food safety inspection conducted on 2/13/2025 revealed 19 total violations (3 high priority, 6 intermediate, 10 basic).
Inspection on 11/21/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 01B-07-4:High Priority - Food with mold-like growth. One washed raspberry, in bar fruit tray, employee discarded it Corrected On-Site
Food safety inspection conducted on 11/21/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/4/2024
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 10/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/10/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58f cheese, egg wash, cut tomatoes and sausage by stove, explained time as public health control, employee wrote times, 60f raw wings, raw fish, liquid eggs, in reach in cooler by cook line, less than 4 hrs!employee iced them down, my probe thermometer reading 70f, 54f mashed potatoes, raw bacon, raw chicken, sausage, salmon, fries in upright cooler, my probe thermometer reading 54f, less than 4 hrs, taken out of box freezer **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-09-10: 47f sausage, fries, in upright freezer at 52f, used as cooler, 60f sausage, raw shrimp, in prep cooler at 56f, ambient air reading 39f, 60f cheese, sausage by cook line, no time or procedure, all less than 4 hrs, wrote times on Admin Complaint
Food safety inspection conducted on 9/10/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 9/5/2024
High Priority
4
Intermediate
7
Basic
11
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One restroom Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. A couple in kitchen Repeat Violation
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. By hand sink in prep area
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking Repeat Violation
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, sanitize and rinse, explained to employee and he placed it correctly Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container for cut tomatoes, by cook line
- 08B-38-4:Basic - Food stored on floor. Cooking oil, employee placed them on shelf Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100f water for utensils at cook line, employee placed it on stove, got to 165f, also by warmer 97f water with utensils Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In one door cooler by cook line
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell papers on shelf above cheese, upright cooler
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm in triple wok at bar manager placed 2 tablets in 4 4 gallons, explained to him
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon on shelf above mashed potatoes, upright cooler, employee rearranged Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw fish, employee rearranged one door cooler by cook line Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58f cheese, egg wash, cut tomatoes and sausage by stove, explained time as public health control, employee wrote times, 60f raw wings, raw fish, liquid eggs, in reach in cooler by cook line, less than 4 hrs!employee iced them down, my probe thermometer reading 70f, 54f mashed potatoes, raw bacon, raw chicken, sausage, salmon, fries in upright cooler, my probe thermometer reading 54f, less than 4 hrs, taken out of box freezer **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand sink at cook line, employee moved it Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in kitchen, manager placed one roll by cook line Corrected On-Site Repeat Violation
- 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. 2 servers here for more than 2 months 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. For one new employee Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink in prep room Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At bar, all purpose cleaner per manager
Food safety inspection conducted on 9/5/2024 revealed 22 total violations (4 high priority, 7 intermediate, 11 basic).
Inspection on 7/2/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day. Warning - From follow-up inspection 2024-06-28: No food items stored in reach in cooler at callback **Time Extended** - From follow-up inspection 2024-07-02: No food items stored in reach in cooler **Time Extended** - From follow-up inspection 2024-07-02: No food items stored in reach in cooler, ambient temperature of cooler 58F. Do not use this cooler until repairs are made and temperatures are between 38-41F **Time Extended**
Food safety inspection conducted on 7/2/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/2/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches in Hand wash sink in back of establishment 2 dead roaches on wall where service window is located near kitchen One dead roach on wall near cooking equipment One dead roach on ground by trash can Warning - From follow-up inspection 2024-06-28: 4 dead roaches on wall near hand wash sink 5 dead roaches on electrical wires 1 dead roach on dry storage wall 2 dead roaches on wall in kitchen area Admin Complaint - From follow-up inspection 2024-07-02: One dead roach on ground between fryer and prep table. Employee cleaned and discarded dead roach. **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in hand wash sink in back of establishment 1 live roach on white pipe near hand wash sink 1 on door frames 13 live roaches on electrical equipment on wall of kitchen 1 live roach on floor near stove Approximately 40 live roaches on the tracks of dry storage racks/wall Warning - From follow-up inspection 2024-06-28: 1 Live on wall near hand soap dispenser 1 live roach on floor near stove 1 live roach on wall where dry storage is stored 1 live roach on floor near reach in cooler 1 live roach on window mullion 1 live roach on wall near waffle iron Admin Complaint - From follow-up inspection 2024-07-02: 1 live roach on wall near hand wash sink behind while pole. Pest control company killed and discarded roach during inspection **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day. Warning - From follow-up inspection 2024-06-28: No food items stored in reach in cooler at callback **Time Extended** - From follow-up inspection 2024-07-02: No food items stored in reach in cooler **Time Extended**
Food safety inspection conducted on 7/2/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 6/28/2024
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches in Hand wash sink in back of establishment 2 dead roaches on wall where service window is located near kitchen One dead roach on wall near cooking equipment One dead roach on ground by trash can Warning - From follow-up inspection 2024-06-28: 4 dead roaches on wall near hand wash sink 5 dead roaches on electrical wires 1 dead roach on dry storage wall 2 dead roaches on wall in kitchen area Admin Complaint
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in hand wash sink in back of establishment 1 live roach on white pipe near hand wash sink 1 on door frames 13 live roaches on electrical equipment on wall of kitchen 1 live roach on floor near stove Approximately 40 live roaches on the tracks of dry storage racks/wall Warning - From follow-up inspection 2024-06-28: 1 Live on wall near hand soap dispenser 1 live roach on floor near stove 1 live roach on wall where dry storage is stored 1 live roach on floor near reach in cooler 1 live roach on window mullion 1 live roach on wall near waffle iron Admin Complaint
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day. Warning - From follow-up inspection 2024-06-28: No food items stored in reach in cooler at callback **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day. Warning - From follow-up inspection 2024-06-28: No food items stored in reach in cooler at callback **Time Extended**
Food safety inspection conducted on 6/28/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 6/27/2024
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches in Hand wash sink in back of establishment 2 dead roaches on wall where service window is located near kitchen One dead roach on wall near cooking equipment One dead roach on ground by trash can Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in hand wash sink in back of establishment 1 live roach on white pipe near hand wash sink 1 on door frames 13 live roaches on electrical equipment on wall of kitchen 1 live roach on floor near stove Approximately 40 live roaches on the tracks of dry storage racks/wall Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (63F - Cold Holding); chicken wings (63-64F - Cold Holding); Fish (62F - Cold Holding) food items were placed in the cooler from previous day. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. A few cleaning supplies stored in hand wash sink in back of establishment near triple sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in the kitchen area
Food safety inspection conducted on 6/27/2024 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 1/30/2024
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 1/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/26/2024
High Priority
5
Intermediate
7
Basic
13
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On flour Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. By hand sink in front prep room
- 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. Salmon, employee punctured it **Corrective Action Taken**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above passing window
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking
- 36-24-5:Basic - Hole in or other damage to wall. Water damage above warmer, front prep area Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in front prep room Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. One leg missing on mop sink Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Drink cooler at bar Repeat Violation
- 06-02-5:Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. 50f raw fish in triple sink, room temperature, explained to him and he iced them down **Corrective Action Taken**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At room temperature in triple sink, 40f shrimp, employee placed it in cooler **Corrective Action Taken**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container Repeat Violation
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then changed gloves and grabbed pasta, explained to him and he washed hands Corrected On-Site Warning
- 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. Grabbed flower and placed it on top of drink liquid, she got gloves Corrected On-Site Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw fish in reach in cooler at cook line, raw wings in open container on shelf above raw salmon in upright freezer, employee rearranged Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50-60f heavy cream, sausage, cut tomatoes, and butter on table by cook line, 60f milk wash, 70f shredded cheese on table in front prep area, explained time as public health control and he wrote times, emailed procedure **Corrective Action Taken** Warning
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 122-135f meatloaf made yesterday, placed in steamer at 10am, it's 12:05, employee placed it in oven to quickly reheat to 165f **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand sink at cook line, employee at bar discarded liquid in hand sink
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hot hand sinks in kitchen, employee placed in hand sink by cook line **Corrective Action Taken** Repeat Violation
- 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. One employee since December, she read it Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink in offing prep room Repeat Violation
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating meatloaf
- 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Only for hot temps, not cold temps
Food safety inspection conducted on 1/26/2024 revealed 25 total violations (5 high priority, 7 intermediate, 13 basic).
Inspection on 8/23/2023
High Priority
3
Intermediate
7
Basic
11
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 16-10-4:Basic - Abrasives and detergents not removed during the rinse process. Employee washing then sanitizing, explained to her
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour
- 35A-03-4:Basic - Dead roaches on premises. One by ice bin, bar area, employee cleaned it Corrected On-Site
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee drink on shelf above bread, discarded Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket in upright freezer
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in prep area and at bar, mgr placed sign Corrected On-Site Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. One leg missing in mop sink
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom of upright freezer
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce on shelf above cooked sausage and heavy cream, in upright cooler
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder on shelf, employee wrote name on Corrected On-Site Repeat Violation
- 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Dipping glasses only, explained to her
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw hamburger-open bag on shelf above poppers, upright freezer, raw shelled eggs on shelf above heavy cream, upright cooler, employee rearrange Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner above to go lids on shelf by hand sink, prep kitchen, employee moved it Corrected On-Site
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Not washing dishes properly, explaining to her Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Rack on the way, mgr removed it Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in prep area and in cook line, also in bathroom, employee brought some Corrected On-Site Repeat Violation
- 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. Employees here without employee training Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink in prep area Repeat Violation
Food safety inspection conducted on 8/23/2023 revealed 21 total violations (3 high priority, 7 intermediate, 11 basic).
Inspection on 8/23/2023
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 8/23/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).