DirtyFLRestaurant Inspection Data

DON CAMARON SEAFOOD GRILL & MARKET

501 NW 37 AVE

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 6/4/2025

Inspection #: Visit ID: 10852073

  • 14-42-4:Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed gaps in hood filters. Warning - From follow-up inspection 2025-06-04: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2025-06-04: **Time Extended**

Inspection Date: 6/3/2025

Inspection #: Visit ID: 10791165

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl stored inside containers in rice at steam table. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents near cook line and above preparation table across from 3 compartment sink soiled with black substance. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed container of raw clams and raw salmon stored on floor at walk in freezer. Warning
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed gaps in hood filters. Warning
  • 22-08-4:Basic - Interior of oven has accumulation of food debris. Observed inside oven at cook line. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer provided at reach in cooler drawers at cook line. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee open bottle water being stored inside reach in cooler across from dishwasher machine. Manager removed and discarded during inspection. Corrected On-Site Warning
  • 35B-05-4:Basic - Outer openings not protected during operation. Observed bay doors at seafood market area opened during inspection. Advised manager to maintain doors closed to install air curtains. Warning
  • 01C-06-5:Basic - Oysters removed from original container for long-term storage. Observed inside walk in cooler. Coached manager on proper procedure. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at preparation coolers at cook line. Warning
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 150ppm) underneath steam table beside cook line. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken soup inside reach in cooler 92F according to manager more than 3 hours cooling . Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over salsa at produce walk in cooler. Manager rearranged products. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef (48F - Cold Holding) at room temperature across from ware washing area. As per employee, less than 4 hours. Observed raw salmon (45F - Cold Holding) Observed pooled eggs (60F - Cold Holding) at room temperature. As per manager, less than 2 hours. Employee added ice to surrounding container. Observed cooked chicken (47F - Cold Holding) at 3 door prep cooler at cook line. As per manager, less than 2 hours. Observed raw mixed seafood (68F - Cold Holding) at walk in cooler. As per manager, less than 2 hours. Manager removed lid from product. **Corrective Action Taken** 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. Observed white rice (128F - Hot Holding) at hot box. As per manager, less than 4 hours. Manager voluntarily discarded product. Observed fries (117F - Hot Holding) at room temperature at cook line. Observed mashed potatoes (128F - Hot Holding) at expo steam table. Manager took product to reheat. **Corrective Action Taken** Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400+ppm) next to steam table area. Warning
  • 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. Printed and provided manager with clean up procedures. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside handwashing sink next to dishwashing area. Manager cleaned properly during inspection. Corrected On-Site Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unaware of minimum hot holding temperature. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at hand sink at cook line. Warning

Inspection Date: 3/3/2025

  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured. By the bag in the box sodas nearby the manager office
  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Ware wash area: clean spatulas stored between the wall and the compartment sink. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In front of the cook line and the prep area nearby the ware wash area. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed a set of tongs at the cook line oven door handle. Operator removed. Corrected On-Site Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed in front of the main cook line. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed hood filters soiled. Observed the top shelves by the main cook line soiled. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw fish stored above bread. Discussed with the operator and provided the handout for the proper storage of food. Operator moved the raw fish to another shelf. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table issue the ware wash area: can opener blade soiled.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the ware wash area. Corrected On-Site
  • 01C-05-4:Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Inspection Date: 12/2/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine located near back prep area soiled.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed dish washing machine with soiled exterior. Operator wiped down machine. Corrected On-Site
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed white bowl used as a scoop inside bin of cooked rice at the steam table. Operator removed. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board located across cook line with cut marks and no longer cleanable.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle at the cook line. Operator removed immediately. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at cook line soiled. Observed walk in cooler fan covers soiled. Observed reach in cooler located across cook line with soiled gaskets. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths throughout establishment not stored inside chlorine sanitizing solution.
  • 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 yellow rice (125F - Hot Holding) inside hot box next to cook line. Operator began to reheat product to correct parameters. **Corrective Action Taken** Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine testing kit for three compartment sink.

Inspection Date: 8/28/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed small cups inside seasoning bottles at the dry storage area. Operator removed immediately. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed black microwave next to cook line with food debris on door handle. Operator wiped down. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed a set of tongs at the cook line oven door handle. Operator removed. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under neath cutting board and ceviche bar. Operator removed immediately. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of black microwave soiled. Operator wiped down immediately. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed hood filters soiled. Observed reach in cooler gaskets soiled across cook line.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old label on plastic container at the dry rack station. Operator removed and washed, rinsed, and sanitized container. Corrected On-Site
  • 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 mash potatoes (117F - Hot Holding) inside hot box located near back prep area. Operator took product out and began to reheat to appropriate parameter. **Corrective Action Taken**

Inspection Date: 6/20/2024

Inspection #: Visit ID: 8698850

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in back storage area with soiled interior. Operator discarded ice and began to deep clean ice machine. **Corrective Action Taken**
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside container of salt in back prep area. Operator removed immediately. Corrected On-Site Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles located next to walk in cooler soiled.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 86F at back cook line. Operator discarded water. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel underneath white cutting board at ceviche bar. Operator removed immediately. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave located near front cook line with soiled interior. Operator wiped down immediately. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at frying station in back. Observed reach in coolers in back prep area with soiled gaskets. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at back prep table. Repeat Violation

Inspection Date: 5/28/2024

Inspection #: Visit ID: 8650676

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed dish washing machine exterior soiled. - From follow-up inspection 2024-05-28: Observed dish washing machine exterior soiled. **Time Extended**
  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle with food debris. - From follow-up inspection 2024-05-28: Observed microwave door handle with food debris. **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards across cook line with cut marks and no longer cleanable. - From follow-up inspection 2024-05-28: Observed two white cutting boards across cook line with cut marks and no longer cleanable. **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floor soiled near cook line. - From follow-up inspection 2024-05-28: Observed floor soiled near cook line. **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled located near cook line. Observed oven near cook line with soiled interior. - From follow-up inspection 2024-05-28: Observed microwave interior soiled located near cook line. Observed oven near cook line with soiled interior. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan near cook line soiled. Observed hood filters soiled at cook line. Observed fan in back prep area soiled. Observed reach in cooler gasket soiled near cook line. - From follow-up inspection 2024-05-28: Observed fan near cook line soiled. Observed hood filters soiled at cook line. Observed fan in back prep area soiled. Observed reach in cooler gasket soiled near cook line. **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed ware washing station wall with soiled residue. - From follow-up inspection 2024-05-28: Observed ware washing station wall with soiled residue. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade near ware washing area soiled. - From follow-up inspection 2024-05-28: Observed can opener blade near ware washing area soiled. **Time Extended**

Inspection Date: 5/28/2024

Inspection #: Visit ID: 8681509

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside white rice container at steam table. Operator removed. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards located in back prep area with cut marks and no longer cleanable.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor near cook line soiled. Operator brooked and mopped floor immediately. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle at the cook line in back area. Operator removed immediately. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket located at front bar area soiled. Observed hood filter soiled at the cook line.
  • 29-08-4:Basic - Plumbing system in disrepair. Observed pipe underneath three compartment sink leaking water.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled located at the prep table. Operation washed, rinsed, and sanitized. Corrected On-Site

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8372584

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed dish washing machine exterior soiled.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside bin of spice seasoning near dry storage area.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle with food debris.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards across cook line with cut marks and no longer cleanable.
  • 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 personal drink inside reach in cooler located across cook line.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water in back prep area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled near cook line.
  • 08B-38-4:Basic - Food stored on floor. Observed three buckets of mayo on floor inside walk in cooler.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 110F in back kitchen area.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled located near cook line. Observed oven near cook line with soiled interior.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at ceviche bar hand sink. Operator placed sign immediately.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan near cook line soiled. Observed hood filters soiled at cook line. Observed fan in back prep area soiled. Observed reach in cooler gasket soiled near cook line.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old label on container in dry rack area. Operator removed immediately. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed ware washing station wall with soiled residue.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths throughout establishment not stored in sanitizing solution.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed throughout establishment open containers of salt, pepper, seasonings and oil with no label. Operator placed labels immediately. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pasta (50F - Cold Holding); cooked chicken (56F - Cold Holding), and cooked egg (57F - Cold Holding) at reach in cooler located across cook line. As per operator, products were placed there at 8AM. Operator discarded immediately. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta (50F - Cold Holding); cooked beef (56F - Cold Holding) at reach in cooler located across cook line. As per operator, products were placed there at 8AM. Operator discarded immediately. Corrected On-Site
  • 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 mash potatoes (127F - Hot Holding) inside hot box near cook line. As per operator, product was made less than 4 hours ago. Operator began to reheat product to appropriate temperature. **Corrective Action Taken**
  • 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. Provided form to operator. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade near ware washing area soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump ice into hand wash sink near cook line. Operator removed immediately.

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8474512

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards with cut marks and no longer cleanable in back fish preparation area. - From follow-up inspection 2023-08-17: Observed two white cutting boards with cut marks and no longer cleanable in back fish preparation area. **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed broken door at bottom of reach in cooler near back kitchen area. Repeat Violation - From follow-up inspection 2023-08-17: Observed broken door at bottom of reach in cooler near back kitchen area. **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler outside with rusted shelves. - From follow-up inspection 2023-08-17: Observed walk in cooler outside with rusted shelves. **Time Extended**

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8470127

  • 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 fish inside ROP not cut and defrosted inside drawer. Operator immediately made incisions. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards with cut marks and no longer cleanable in back fish preparation 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. Observed plastic water bottle inside walk in fish cooler. Operator removed. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed broken door at bottom of reach in cooler near back kitchen area. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in between pieces of equipment. Observed two knives between reach in coolers. Operator removed knives and washed, rinsed, and sanitized.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under green cutting board in back prep area. Operator removed. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at ceviche bar.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan near back food prep area. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old label on plastic container near back food prep area. Operator removed. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler outside with rusted shelves.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths in prep tables. Operator removed immediately. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed female employee entering back kitchen and touched garbage bin with gloves on. Went to food prep area and grabbed a wet wiping cloth. Operator told employee to wash hands thoroughly and put on a new set of gloves. Observe same employee touching apron with gloves on. **Corrective Action Taken**
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils inside standing water in back kitchen area. Operator discarded water. 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. Observed raw ground beef over fish (dolphin) inside walk in cooler. Operator moved and placed underneath fish. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Swai (54F - Cold Holding); dolphin (52F - Cold Holding); shrimp (56F - Cold Holding) oysters (49F - Cold Holding); calamari rings (51F - Cold Holding); seafood mix (52F - Cold Holding) inside walk in cooler in back prep area. According to the chef , the walk in cooler was working properly at earlier hours, so the food was out of temperature for less than 4 hrs. Food was transferred to a different walk in cooler and final temperature was Swai (41F - Cold Holding) seafood mix ( 42F - Cold Holding) calamari rings ( 41 F - Cold Holding) oysters (38F - Cold Holding). Observed swai (54F - Cold Holding); salmon (56F - Cold Holding); shrimp (49F - Cold Holding) at kitchen drawer. Operator placed ice to bring temperature down and temperature was at salmon (43F - Cold Holding); swai (41F - Cold Holding); shrimp (42F - Cold Holding) Corrected On-Site
  • 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 fish croquettes (104F - Hot Holding); rice and beans (125F - Hot Holding) fried fish (119F - Hot Holding). Operator reheated products and temperatures were fish croquettes (189F - Reheating); fried fish (161F - Reheating) and rice and beans (203F - Hot Holding) Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in food prep area in back blocked off by boxes of fish. Operator moved immediately. Corrected On-Site

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✓ Premise
Last Enriched At: 5/14/2025

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