LARGO HIBACHI BUFFET
1410 Missouri Avenue North
Florida, 33770
Pinellas County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 8 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/9/2025
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Food in freezer not covered. Flour buckets in store room not covered. Corrected On-Site
- 14-11-5:Basic - Torn gaskets on reach in coolers on line.
- 14-12-4:Basic - Utensils in poor condition. Two Frayed fry baskets. Items removed.
- 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 stored over raw beef in walk in freezer. Item moved. Raw fish stored under raw chicken in walk in cooler. Item moved. Cooked shrimp stored under raw shrimp . Item moved. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 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. Cooked chicken and cooked ribs no date mark. Items corrected. Corrected On-Site
Food safety inspection conducted on 4/9/2025 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 8/30/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - -Nonfood-contact surface ( reach in cooler gaskets) at cook line soiled with grease, food debris, slime - walk in cooler shelves heavily soiled. - mold like build up on pipes at wait station Reviewed with manager - From follow-up inspection 2024-08-30: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting.cups stacked at wait station . Reviewed with manager - From follow-up inspection 2024-08-30: **Time Extended**
- 14-47-4:Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable- plywood used as shelf cover in walk in cooler . - From follow-up inspection 2024-08-30: **Time Extended**
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables ( box of potatoes ) over washed onions in walk in cooler . Reviewed with manager . - From follow-up inspection 2024-08-30: Emailed food storage handout in Chinese . Reviewed with manager **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler and walk in freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-08-30: **Time Extended**
- 53B-15-4:Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwashing washing dishes without sanitizer in the third compartment . Reviewed with employee the correct set up of triple sink . Employee set up triple sink correctly Corrected On-Site - From follow-up inspection 2024-08-30: Reviewed with manager and employee **Time Extended**
Food safety inspection conducted on 8/30/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 8/27/2024
High Priority
5
Intermediate
3
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - -Nonfood-contact surface ( reach in cooler gaskets) at cook line soiled with grease, food debris, slime - walk in cooler shelves heavily soiled. - mold like build up on pipes at wait station Reviewed with manager
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.cups stacked at wait station . Reviewed with manager
- 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- plywood used as shelf cover in walk in cooler .
- 08B-12-5:Basic - Stored food ( clean onions, cut cabbage, shrimp ) not covered in walk in cooler . Reviewed with manager
- 08B-17-4:Basic - Unwashed fruits/vegetables ( box of potatoes ) over washed onions in walk in cooler . Reviewed with manager .
- 14-17-4:Basic - Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 pom of chlorine Reviewed with manager. Employee changed solution- recheck : 100 ppm chlorine
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Dry noodles not stored under the sneeze guard at buffet . Manager relocated noodles Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Pans stacked at triple sink on drying rack . No sanitizer in third compartment . Do not use equipment/utensils not properly sanitized. Employee rewatched and sanitized dishes Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reviewed with manager regularly monitoring food temperatures of hot and cold held food. At cook line : raw chicken 46 F , raw beef 46 F , raw shrimp 47 F in cooler opposite woks manager moved food to freezer for quick chill down . Repeat Violation
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for food at the sushi bar , hot buffet and cold buffet units . Reviewed with manager the time as a public health control written procedure and time marking procedures .
- 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. Dishwashing washing dishes without sanitizer in the third compartment . Reviewed with employee the correct set up of triple sink . Employee set up triple sink correctly Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Pans stored in kitchen cook line hand wash sink . Manager removed items -employee used hand wash sink at the sushi bar to rinse towels Reviewed with manager that hand wash sinks are for washing hands only .
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line Manager placed paper towels at hand wash sink Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/27/2024 revealed 14 total violations (5 high priority, 3 intermediate, 6 basic).
Inspection on 6/21/2024
High Priority
4
Intermediate
2
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Floor of walk-in freezer
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep tables in kitchen
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sealed packs of cigarettes on shelf in dry storage room
- 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. Scoop handle in flour, sugar and corn starch bins
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 82F water
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Mens restroom
- 08B-12-5:Basic - Stored food not covered. Multiple items in walk-in cooler not covered Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked whole chicken in walk-in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet: cut melon (66F - Cold Holding), placed in ice bath **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice at buffet counter not time marked
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet: grilled chicken (101F - Hot Holding), instructed staff to reheat to minimum 165F
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at wait station next to sushi bar Repeat Violation
- 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 walk-in cooler not dated, instructed staff to add dates Repeat Violation
Food safety inspection conducted on 6/21/2024 revealed 14 total violations (4 high priority, 2 intermediate, 8 basic).
Inspection on 5/14/2024
High Priority
1
Intermediate
4
Basic
10
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-12-5:Basic - -Stored food ( cooked meat, peeled vegetables, sauces )not covered -Raw chicken uncovered in walk in freezer - breading uncovered in dry storage area Reviewed with person in charge . He covered the food Corrected On-Site
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Reviewed with person in charge
- 32-02-4:Basic - Employee bathroom door left open other than during cleaning or maintenance in kitchen . Reviewed with person in charge. Bathroom door closed Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation at cook line
- 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. Reviewed with person in charge . Person in charge correctly set up triple sink Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Person in charge removed towel Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at cook line. Employees removed employee drinks from cooler Corrected On-Site
- 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 next to back of rice in dry storage area . Person in charge rearranged items Corrected On-Site
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Used flashlight to see food on shelf in corner area of walk in cooler . Reviewed with person in charge
- 08B-17-4:Basic - Unwashed fruits/vegetables ( boxes of mushrooms) stored with ready-to-eat food( cut vegetables ) in walk in cooler . Reviewed with person in charge
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2024 Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cart of plates stored in front of hand wash sink in dishwashing area . Person in charge relocated cart . Reviewed hand wash sinks must be accessible at all times Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line Person in charge placed paper towels at dispenser Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food ( cooked meats ) prepared onsite and held more than 24 hours not properly date marked in walk in cooler . Reviewed with person in charge
- 03F-10-5:Intermediate - written procedures available for use of time as a public health control to hold time/temperature control for safety food missing some foods time marked . Person in charge updated written procedure Corrected On-Site
Food safety inspection conducted on 5/14/2024 revealed 15 total violations (1 high priority, 4 intermediate, 10 basic).
Inspection on 9/7/2023
High Priority
0
Intermediate
0
Basic
12
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. Warning - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar. All cutting boards in kitchen. Repeat Violation Warning - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach-in coolers door gaskets torn on cook line. Warning - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
- 14-25-5:Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood used as shelf lining in walk-in cooler. Warning - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
- 36-08-4:Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding broken at hand wash sink near cook line. Repeat Violation Warning - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers located near buffet. Warning - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in coolers interior/shelves have accumulation of soil residues on cook line. Warning - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in coolers on cook line, shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cook line. Warning - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe at hand wash sink near cook line. Warning - From follow-up inspection 2023-08-28: **Time Extended** - From follow-up inspection 2023-09-07: **Time Extended**
Food safety inspection conducted on 9/7/2023 revealed 12 total violations (0 high priority, 0 intermediate, 12 basic).
Inspection on 8/28/2023
High Priority
1
Intermediate
0
Basic
12
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. Warning - From follow-up inspection 2023-08-28: **Time Extended**
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2023-08-28: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar. All cutting boards in kitchen. Repeat Violation Warning - From follow-up inspection 2023-08-28: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach-in coolers door gaskets torn on cook line. Warning - From follow-up inspection 2023-08-28: **Time Extended**
- 14-25-5:Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood used as shelf lining in walk-in cooler. Warning - From follow-up inspection 2023-08-28: **Time Extended**
- 36-08-4:Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding broken at hand wash sink near cook line. Repeat Violation Warning - From follow-up inspection 2023-08-28: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers located near buffet. Warning - From follow-up inspection 2023-08-28: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in coolers interior/shelves have accumulation of soil residues on cook line. Warning - From follow-up inspection 2023-08-28: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in coolers on cook line, shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-08-28: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cook line. Warning - From follow-up inspection 2023-08-28: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-08-28: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe at hand wash sink near cook line. Warning - From follow-up inspection 2023-08-28: **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. Reach-in cooler near cook line at 1:42pm raw chicken (51F - Cold Holding); raw shrimp (52F - Cold Holding); raw beef (52F - Cold Holding) cooked noodles (48 - Cold Holding) Buffet line 2:15pm cut melon (58F - Cold Holding); boiled eggs (58F - Cold Holding); cut lettuce (57F - Cold Holding) Operator placed noodles in walk-in freezer. Employee initially placed raw chicken, raw shrimp, raw beef, cut melon, boiled eggs, cut lettuce in walk-in cooler Operator moved items to walk-in freezer at 2:45pm Re temp items at 2:45pm a. Cooked noodles 37f b. raw chicken 49f c. Raw shrimp 49f d. Raw beef 48f e. Cut melon 48f f. Boiled eggs 48f g. Cut lettuce Re temp at 3:11pm a. Cooked noodles 37f b. raw chicken 42f c. Raw shrimp 40f d. Raw beef 37f e. Cut melon 40f f. Boiled eggs 38f g. Cut lettuce 39f Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-08-28: Raw beef 47f Raw chicken 59f Raw fish 52f Operator placed items in walk- freezer Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 8/28/2023 revealed 13 total violations (1 high priority, 0 intermediate, 12 basic).
Inspection on 8/24/2023
High Priority
4
Intermediate
3
Basic
22
Total
29
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. Ice machine in kitchen. Warning
- 16-21-4:Basic - Accumulation of debris on exterior of dish machine. Warning
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
- 36-36-4:Basic - Ceiling tile missing above three compartment sink. Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar. All cutting boards in kitchen. Repeat Violation Warning
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf a.Two #10 cans of pineapple chunks b. #10can of ketchup c. 4lb can of oyster sauce Operator segregated cans. **Corrective Action Taken** Warning
- 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 stored on shelf above reach-in cooler on cooks line. Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic drinking cups in wait station area. Warning
- 14-11-5:Basic - Equipment in poor repair. Reach-in coolers door gaskets torn on cook line. Warning
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood used as shelf lining in walk-in cooler. Warning
- 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding broken at hand wash sink near cook line. Repeat Violation Warning
- 36-22-4:Basic - Floor area in wait station covered with standing water. Warning
- 08B-38-4:Basic - Food stored on floor. 5 gallons of cooking oil stored on floor next to reach-in cooler on cook line. Repeat Violation Warning
- 14-69-4:Basic - Ice buildup in reach-in freezers located near buffet. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink located at wait station near sushi bar. Repeat Violation Warning
- 22-16-4:Basic - Reach-in coolers interior/shelves have accumulation of soil residues on cook line. Warning
- 14-33-4:Basic - Reach-in coolers on cook line, shelves with rust that has pitted the surface. Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler on cook line. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Establishment is thawing 3 tubs of frozen chicken in standing water. Operator placed chicken in prep sinks with running cold water. Corrected On-Site Repeat Violation Warning
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
- 29-11-4:Basic - Water leaking from pipe at hand wash sink near cook line. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Seasonings removed from original packaging on cook line not labeled. Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dry-storage shelf a.Two #10 cans of pineapple chunks b. #10can of ketchup c. 4lb can of oyster sauce Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pots and pans in three compartment without sanitizing. Discussed with operator about using dishmachine to sanitize pots and pans. Operator placed pans in dishmachine. **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near cook line at 1:42pm raw chicken (51F - Cold Holding); raw shrimp (52F - Cold Holding); raw beef (52F - Cold Holding) cooked noodles (48 - Cold Holding) Buffet line 2:15pm cut melon (58F - Cold Holding); boiled eggs (58F - Cold Holding); cut lettuce (57F - Cold Holding) Operator placed noodles in walk-in freezer. Employee initially placed raw chicken, raw shrimp, raw beef, cut melon, boiled eggs, cut lettuce in walk-in cooler Operator moved items to walk-in freezer at 2:45pm Re temp items at 2:45pm a. Cooked noodles 37f b. raw chicken 49f c. Raw shrimp 49f d. Raw beef 48f e. Cut melon 48f f. Boiled eggs 48f g. Cut lettuce Re temp at 3:11pm a. Cooked noodles 37f b. raw chicken 42f c. Raw shrimp 40f d. Raw beef 37f e. Cut melon 40f f. Boiled eggs 38f g. Cut lettuce 39f Corrected On-Site Repeat Violation 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. Cooked rice on top of rice cooker at prep table. cooked rice (124F - Hot Holding) Operator discarded rice. **Corrective Action Taken** Repeat Violation Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near walk-in cooler blocked by plate loader. Operator removed plate loader. Corrected On-Site Repeat Violation Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator using wrong test strip for dishmachine chlorine sanitizer. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM present with 6 employees engaging in food preparation. Warning
Food safety inspection conducted on 8/24/2023 revealed 29 total violations (4 high priority, 3 intermediate, 22 basic).