AIDA
3306 MARY STREET 108
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
High Priority
0
Intermediate
4
Basic
6
Total
10
Inspection Details:
- 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. Observed for 2 packages of tuna at cook line reach in cooler. Chef removed from packaging. Corrected On-Site Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep coolers across from cook line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at prep counter at cook line. Chef discarded. Corrected On-Site Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed ziplock bags of frozen birria and chicken thawing at room temperature under convection oven in kitchen. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles at prep shelf not labeled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked with equipment stored inside. Chef removed. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit available for chlorine dish machine. 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. Observed none available for all employees. Provided operator with form. Operator printer, reviewed and signed with all present employees. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed for hand sink at entrance of kitchen.
Food safety inspection conducted on 2/18/2025 revealed 10 total violations (0 high priority, 4 intermediate, 6 basic).
Inspection on 5/7/2024
High Priority
7
Intermediate
3
Basic
12
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 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. Observed 6 packages of snapper still in sealed vacuum packaging thawing. Chef cut open packages to properly thaw. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpacks stored at prep line shelf. Employee removed. Observed employee keys stored on prep table. Employee removed. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack, metal prep bowls not stored to dry properly.
- 08B-38-4:Basic - Food stored on floor. Observed at entrance of kitchen boxes of vegetables stored on floor. Manager removed and stored in walk in cooler. Corrected On-Site
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor at ice machine.
- 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. Observed in container of flour. Manager removed and stored upright. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at prep table. Manager discarded water and placed utensils to be washed. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Observed at rear of kitchen a container of flour uncovered. Manager closed cover of container. Corrected On-Site Repeat Violation
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed between grill and low boy reach in cooler, packages of chicken and beef placed to thaw. Chef removed and placed into cooler. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at janitor closet. Manager stored correctly. Corrected On-Site
- 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. Observed at dish machine, Dishwasher (Chlorine 0ppm); employee changed and primed new sanitizer. Dishwasher Retake (Chlorine 100ppm) Corrected On-Site Repeat Violation
- 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. Observed at cook line grill manager touched ready to eat grilled pieces of shrimp to test the temperature. Manager discarded shrimp.
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop 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. Observed at cook line grill manager touched ready to eat grilled pieces of shrimp to test the temperature. Manager discarded shrimp.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in standing reach in freezer at rear of kitchen, raw packages of beef stored over containers of ice cream. Manager removed and stored correctly. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dish washer change sanitizer bucket and place hand on ground with gloves then proceeded to remove clean dishes from dish machine. Manager had employee removed gloves and wash hands and rewash dishes.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from fryer Baja fish (46F - Cold Holding). As per manager for less than 1 hour.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line grill fried shrimp (117F - Hot Holding). As per chef less than 30 minutes. Chef discarded.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed for employee, Georgina. Manager printed, reviewed and signed reporting form with employee during inspection. Corrected On-Site Repeat Violation
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed at prep table cooler, 2 paint brushes, as per manager used to bast fish with sauce.
Food safety inspection conducted on 5/7/2024 revealed 22 total violations (7 high priority, 3 intermediate, 12 basic).
Inspection on 3/19/2024
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 3/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/8/2024
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at the front counter. Corrected On-Site Warning
- 08B-12-5:Basic - Stored food not covered. Observed for the ice in the ice bin at the front counter Warning
- 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. Observed chlorine strength at 0ppm,bar unit,operator to use main kitchen unit until repaired. **Corrective Action Taken** Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed marinated tuna stored above cooked diced pork located in the prep reach in cooler opposite the cookline. 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. Observed raw shell eggs stored above raw fish located in the walk-in cooler. Corrected On-Site Repeat Violation Warning
- 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. Observed raw beef stored above potato fries located in the standing reach in freezer. Corrected On-Site Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
Food safety inspection conducted on 2/8/2024 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).