NEW CANTON
1825 SW 8 ST
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/6/2025
High Priority
1
Intermediate
2
Basic
0
Total
3
Inspection Details:
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Front counter, stand-up reach in cooler: raw shell eggs stored above broccoli. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board .
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen: sink covered by a cutting board . Corrected On-Site
Food safety inspection conducted on 1/6/2025 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 9/25/2024
High Priority
2
Intermediate
3
Basic
0
Total
5
Inspection Details:
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Kitchen by the back door: rice stored inside a tin can.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Front counter: raw shell eggs stored above cases of broccoli. Discussed with the operator the proper storage of food and provided the handout. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen, handwashing sink covered by a cutting board.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
Food safety inspection conducted on 9/25/2024 revealed 5 total violations (2 high priority, 3 intermediate, 0 basic).
Inspection on 3/7/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer. All freezers.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers in the kitchen. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up glass door reach in cooler in the kitchen: raw chicken stored above cooked breaded chicken. Corrected On-Site
Food safety inspection conducted on 3/7/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 10/25/2023
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Stand up reach in cooler in the kitchen. 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 employee in the kitchen, cutting cooked chicken without gloves. As per employee, cutting to put in the reach in cooler for storage for today and tomorrow. Discussed the proper methods with the operator and employee. The employee washed hand and reheated the cooked chicken 176F and placed into the steam table for later use.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 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. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees were trained on the shift. **Corrective Action Taken**
Food safety inspection conducted on 10/25/2023 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).