DirtyFLRestaurant Inspection Data

THAI ORCHID

THAI ORCHID located in KENNETH CITY has undergone 9 health department inspections, achieving a 1.6/5 overall safety rating. Recent inspections show improving food safety practices.

4339 66 ST N

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 11/19/2025

Inspection #: Visit ID: 13579147

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. Observed application of license posted in sushi bar area. Repeat Violation - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-11-19: **Time Extended** - From follow-up inspection 2025-11-19: Operator is having difficulties printing License due to technical issues with account. **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Stand alone white freezer across from microwave. Repeat Violation - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-11-19: **Time Extended** - From follow-up inspection 2025-11-19: **Time Extended**

Inspection Date: 11/19/2025

Inspection #: Visit ID: 13578123

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. Observed application of license posted in sushi bar area. Repeat Violation - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-11-19: **Time Extended**
  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach and 3 egg casing observed under shelf next to hot water heater and dish machine in kitchen area. 1 dead roach under wooden rack storing container of unlabeled white powdered substance in server wait station. 1 dead roach on floor on the left side of white stand alone freezer in sushi bar area in front dinning room. 8 dead roaches on shelf and 7 roaches on the floor on the right side of the white stand alone freezer in sushi bar in dinning room area. 6 dead roaches on carpet underneath wooden cabinets in hallway leading to restroom. 1 dead roach observed on the carpet underneath the high chairs in the dinning room. Approximately 10 dead cockroaches found on the carpet along the side of the end sushi bar counter - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-11-19: One dead roach observed in dining room. Area was cleaned. **Time Extended**
  • 36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-11-19: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Stand alone white freezer across from microwave. Repeat Violation - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-11-19: **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on reach in deli cooler lid as it was opened. 1 live roach crawling under unsealed wooden rack above reach in deli cooler on cook line. 1 live roach crawling on floor underneath wooden shelf next to hot water heater next to dish machine in kitchen area. 1 live roach crawling out of left side of reach in deli cooler top hinge in sushi bar area. 1 live roach was seen crawling on the lid of the reach in deli cooler as it was opened. 1 live roach was observed crawling beneath an unsealed wooden rack located above the reach in deli cooler on the cook line. 1 live roach was observed on the floor underneath the wooden shelf beside the hot water heater next to the dish machine in the kitchen area. 1 live roach was seen crawling out from the left side of the top hinge of the reach in deli cooler in the sushi bar area as the door was being opened. - From follow-up inspection 2025-11-18: (9) live roaches observed during callback: (7) alive on sticky traps under the oven (1) alive on the water heater (1) alive inside hinge on reach-in cooler next to dish machine **Time Extended** - From follow-up inspection 2025-11-19: One live roach observed on a sticky trap in kitchen. Operator dispatched roach and discarded trap. **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese ragoons, shrimp tempura, and tempura rolls made in house not date marked in display cooler across from cook line. - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-11-19: Discussed date marking with operator **Time Extended**

Inspection Date: 11/18/2025

Inspection #: Visit ID: 13577130

  • 35A-06-4:Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 1 dead roach in sticky trap stored under sushi display cooler of dinning room counter where customers can sit at with chairs and prep set up silverware. - From follow-up inspection 2025-11-18: (14) dead roaches on sticky traps under the oven. **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. Observed application of license posted in sushi bar area. Repeat Violation - From follow-up inspection 2025-11-18: **Time Extended**
  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach and 3 egg casing observed under shelf next to hot water heater and dish machine in kitchen area. 1 dead roach under wooden rack storing container of unlabeled white powdered substance in server wait station. 1 dead roach on floor on the left side of white stand alone freezer in sushi bar area in front dinning room. 8 dead roaches on shelf and 7 roaches on the floor on the right side of the white stand alone freezer in sushi bar in dinning room area. 6 dead roaches on carpet underneath wooden cabinets in hallway leading to restroom. 1 dead roach observed on the carpet underneath the high chairs in the dinning room. Approximately 10 dead cockroaches found on the carpet along the side of the end sushi bar counter - From follow-up inspection 2025-11-18: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath equipment on cook line. Repeat Violation - From follow-up inspection 2025-11-18: **Time Extended**
  • 36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2025-11-18: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Stand alone white freezer across from microwave. Repeat Violation - From follow-up inspection 2025-11-18: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of counter toaster in sushi bar soiled with burnt food debris. Repeat Violation - From follow-up inspection 2025-11-18: **Time Extended**
  • 41-07-4:High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Bottle of ibuprofen stored on shelf next to microwave above prep table. - From follow-up inspection 2025-11-18: **Time Extended**
  • 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee observed killing a live roach crawling on the lid of the reach in deli cooler while wearing single use gloves. The employee then removed the glove and was going to begin preparing an order without washing their hands. The inspector stopped the employee and discussed handwashing. - From follow-up inspection 2025-11-18: **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on reach in deli cooler lid as it was opened. 1 live roach crawling under unsealed wooden rack above reach in deli cooler on cook line. 1 live roach crawling on floor underneath wooden shelf next to hot water heater next to dish machine in kitchen area. 1 live roach crawling out of left side of reach in deli cooler top hinge in sushi bar area. 1 live roach was seen crawling on the lid of the reach in deli cooler as it was opened. 1 live roach was observed crawling beneath an unsealed wooden rack located above the reach in deli cooler on the cook line. 1 live roach was observed on the floor underneath the wooden shelf beside the hot water heater next to the dish machine in the kitchen area. 1 live roach was seen crawling out from the left side of the top hinge of the reach in deli cooler in the sushi bar area as the door was being opened. - From follow-up inspection 2025-11-18: (9) live roaches observed during callback: (7) alive on sticky traps under the oven (1) alive on the water heater (1) alive inside hinge on reach-in cooler next to dish machine **Time Extended**
  • 35A-23-4:High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. Observed all over unsealed wooden rack above reach in deli cooler. - From follow-up inspection 2025-11-18: **Time Extended**
  • 35A-04-4:High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings observed underneath wooden shelf next to hot water heater and dish machine in kitchen area. - From follow-up inspection 2025-11-18: **Time Extended**
  • 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was observed wearing single use gloves and attempting to kill a live roach under an unsealed wooden rack above the reach in deli cooler. The employee was going to began preparing food again without changing gloves or washing hands. The employee was stopped and re-educated. Repeat Violation - From follow-up inspection 2025-11-18: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. The inspector printed out Time as a Public Health Control written procedures for operator to fill out. **Corrective Action Taken** - From follow-up inspection 2025-11-18: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese ragoons, shrimp tempura, and tempura rolls made in house not date marked in display cooler across from cook line. - From follow-up inspection 2025-11-18: **Time Extended**

Inspection Date: 11/17/2025

Inspection #: Visit ID: 10936247

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 1 dead roach in sticky trap stored under sushi display cooler of dinning room counter where customers can sit at with chairs and prep set up silverware.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. Observed application of license posted in sushi bar area. Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach and 3 egg casing observed under shelf next to hot water heater and dish machine in kitchen area. 1 dead roach under wooden rack storing container of unlabeled white powdered substance in server wait station. 1 dead roach on floor on the left side of white stand alone freezer in sushi bar area in front dinning room. 8 dead roaches on shelf and 7 roaches on the floor on the right side of the white stand alone freezer in sushi bar in dinning room area. 6 dead roaches on carpet underneath wooden cabinets in hallway leading to restroom. 1 dead roach observed on the carpet underneath the high chairs in the dinning room. Approximately 10 dead cockroaches found on the carpet along the side of the end sushi bar counter
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath equipment on cook line. Repeat Violation
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Stand alone white freezer across from microwave. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of counter toaster in sushi bar soiled with burnt food debris. Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. Bottle of ibuprofen stored on shelf next to microwave above prep table.
  • 22-41-4:High Priority - 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. Dish machine chlorine testing at 0 PPM. Observed chlorine bottle empty of dish machine. Employee got a new bottle of chlorine. Dish machine was ran again and chlorine is now testing at 50 PPM. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee observed killing a live roach crawling on the lid of the reach in deli cooler while wearing single use gloves. The employee then removed the glove and was going to begin preparing an order without washing their hands. The inspector stopped the employee and discussed handwashing.
  • 08A-17-6:High Priority - 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. Frozen raw pork not in original package stored above frozen raw shrimp. Items moved and properly separated. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on reach in deli cooler lid as it was opened. 1 live roach crawling under unsealed wooden rack above reach in deli cooler on cook line. 1 live roach crawling on floor underneath wooden shelf next to hot water heater next to dish machine in kitchen area. 1 live roach crawling out of left side of reach in deli cooler top hinge in sushi bar area. 1 live roach was seen crawling on the lid of the reach in deli cooler as it was opened. 1 live roach was observed crawling beneath an unsealed wooden rack located above the reach in deli cooler on the cook line. 1 live roach was observed on the floor underneath the wooden shelf beside the hot water heater next to the dish machine in the kitchen area. 1 live roach was seen crawling out from the left side of the top hinge of the reach in deli cooler in the sushi bar area as the door was being opened.
  • 35A-23-4:High Priority - Roach excrement and/or droppings present. Observed all over unsealed wooden rack above reach in deli cooler.
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings observed underneath wooden shelf next to hot water heater and dish machine in kitchen area.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was observed wearing single use gloves and attempting to kill a live roach under an unsealed wooden rack above the reach in deli cooler. The employee was going to began preparing food again without changing gloves or washing hands. The employee was stopped and re-educated. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic cup stored inside hand sink in sushi bar in front dinning room. Item removed. Container with utensil stored inside hand sink in kitchen area. Item removed. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Inspector provided a thermometer. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. The inspector printed out Time as a Public Health Control written procedures for operator to fill out. **Corrective Action Taken**
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On Sushi Bento menu no consumer advisory observed for Popular Set containing raw tuna. The operator wrote on 10 menu by hand that the item contains raw fish. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese ragoons, shrimp tempura, and tempura rolls made in house not date marked in display cooler across from cook line.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. White unlabeled spray bottle hanging from dish machine. White unlabeled spray bottle hanging from dish machine. Bottle labeled bleach. Corrected On-Site

Inspection Date: 2/28/2025

Inspection #: Visit ID: 10789297

  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2025-02-28: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 2-5-2025 displayed. - From follow-up inspection 2025-02-28: **Time Extended**
  • 36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2025-02-28: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Repeat Violation - From follow-up inspection 2025-02-28: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen and toaster oven at sushi bar soiled with food debris. - From follow-up inspection 2025-02-28: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with buildup grease. - From follow-up inspection 2025-02-28: **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. raw beef (47F - Cold Holding); raw chicken (47F - Cold Holding). Employee placed items in freezer **Corrective Action Taken** - From follow-up inspection 2025-02-28: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris. - From follow-up inspection 2025-02-28: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items made more than 24 hours in kitchen cooler has no date marking. - From follow-up inspection 2025-02-28: **Time Extended**

Inspection Date: 2/27/2025

Inspection #: Visit ID: 8868873

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2-5-2025 displayed.
  • 35A-20-4:Basic - Dead rodent present behind fryers on cook line. Employee removed and sanitized area. **Corrective Action Taken**
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors heavily soiled with grease buildup behind fryers, grill on cook line.
  • 08B-38-4:Basic - Food stored on floor. Oil on floor outback storage area.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen and toaster oven at sushi bar soiled with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with buildup grease.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Employee labeled items sugar. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bags used in direct contact with food items in cooler. Employee removed food items from customers to go bags. . Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked rice. Employee properly separated items. Corrected On-Site
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 15 rodent droppings next to stand up refrigerator on sushi line. 50 rodent droppings under speaker in dining room corner by sushi. 9 rodent droppings in dining hallway next booth. Management removed and sanitized areas. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding); raw chicken (47F - Cold Holding). Employee placed items in freezer **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items made more than 24 hours in kitchen cooler has no date marking.

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8778304

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Repeat Violation
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.acoustic tiles in kitchen and server station. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled on cook line. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer has build up of ice.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple foods frozen in freezer and in reach in cooler no common name.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen near rear screen door. The
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and chicken over won ton in reach in freezer . Employee moved won ton to higher shelf. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone with gloves on then rinsed gloves in 3 compartment sink then to working with food no glove change and hand wash. Educated employee and she washed hands and put on clean gloves. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork (46F - Cold Holding); raw beef (48F - Cold Holding); cooked chicken (46F - Cold Holding)employee put ice on items. Retemped 30 minutes later raw pork (42F - Cold Holding); raw beef (43F - Cold Holding); cooked chicken (41F - Cold Holding) Corrected On-Site
  • 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. No clean up protocol. Emailed protocol to operator.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on sushi bar.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.cup in hand sink. Employee removed cup. Corrected On-Site Repeat Violation

Inspection Date: 4/25/2024

Inspection #: Visit ID: 8553533

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled at sushi bar Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.to go containers ont inverted above sushi bar Repeat Violation
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Single service stored on unsealed wood shelf above double door cooler
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw whole fish over egg rolls in chest freezer
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Metal bowl in hand sink in kitchen, removed Corrected On-Site

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8376935

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing area. Though out back kitchen area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on front counter. Multiple employee food items in cooler back kitchen area. Employee moved phone. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Oil on floor outback storage area.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toasted oven on front counter heavily soiled with food debris. Microwave soiled with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go container at front counter not inverted properly. Employee inverted containers Corrected On-Site
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment.
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Shell eggs over shrimp in reach in cooler. Manager moved eggs to bottom shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding); chicken 42F, pork (46F - Cold Holding); pork 41F, cherry tomatoes (53F - Cold Holding); Manager moved items to freezer Corrected On-Site
  • 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.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in kitchen cooler and freezer no date mark.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed safe staff Certification paper copies.
  • 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Bug spray under hand sink in kitchen area.