OFFSITE
8250 NE 2 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/17/2025
High Priority
6
Intermediate
3
Basic
12
Total
21
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a wrist watch while preparing food at kitchen.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled in the back and next to ice machine.
- 14-69-4:Basic - Ice buildup in reach-in freezer near walk in cooler. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored inside a container with standing water at 78°F. Operator put hot water inside container 161° F and stored container on top of grill. Corrected On-Site Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided by email.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed near ice machine.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at preparation area. Operator relocated inside solution. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt stored in plastic container with no labeled at grill area also a squeeze plastic bottle with water not labeled. Operator labeled during inspection. Corrected On-Site
- 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed an employee coming from bathroom started to put gloves on to start to working at preparation area. Coach employee that he needs to wash hands when he returns from bathroom and then put gloves on.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over raw beef at walk in cooler.
- 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 chicken stored over fries at reach in freezer near walk in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken breast (60F - Cold Holding); chicken salad (56F - Cold Holding) stored at reach in cooler at cook line. As per operator was placed inside reach in cooler the day before.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken breast (60F - Cold Holding); chicken salad (56F - Cold Holding) stored at reach in cooler at cook line. As per operator was placed inside reach in cooler the day before. Repeat Violation
- 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 cheese sause (128F - Hot Holding) at steam table. As per operator less than one hour ago. Operator placed on the grill to reheat. **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 by email. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed several pans stored and trash can on front at hand sink near three compartment sink. Operator removed during inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink with big pieces of food debris at preparation area near three compartment sink.
Food safety inspection conducted on 1/17/2025 revealed 21 total violations (6 high priority, 3 intermediate, 12 basic).
Inspection on 11/14/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water 76F Next to flat grill.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cold drawers gaskets soiled.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over lemons inside walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Buttermilk (70F - Cold Holding) on table next to fryers. As per operator for approximately 3 hrs.
- 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. Discussed and provided to manager via email. Manger print out poster. 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. Discussed and provided to manager via email. Manager print out form, employees read and signed forms. Corrected On-Site
Food safety inspection conducted on 11/14/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 6/13/2024
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at standing reach in cooler.
- 08B-38-4:Basic - Food stored on floor. Observed in walk in cooler boxes of cheese, raw chicken, raw mahi-mahi and a sack of onions stored on the floor.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven door. Operator removed. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
- 08B-12-5:Basic - Stored food not covered. Observed in walk in cooler trays of cooled chicken legs and pork bites uncovered.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed in walk in cooler, raw shell eggs stored over a box of lemons.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler at cook line tuna salad (49F - Cold Holding). As per cook less than 2 hours. Cook placed into freezer to cool. **Corrective Action Taken** Repeat Violation
- 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 steam box cheese sauce (127F - Hot Holding). As per chef for 2 hours. Chef increased temperature of steam box. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand wash sink at cook line used as a dump sink with knife.
Food safety inspection conducted on 6/13/2024 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 1/24/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
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 mahi mahi packages (frozen) in reach in cooler. Manager proceeded to cut packages. **Corrective Action Taken**
- 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 scoop in sodium citrate container at dry storage. Employee stored properly. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed seasoning container not identified with common name at kitchen area. Employee labeled during inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish dip (47F - Cold Holding) in reach in cooler at cook line, as per employee approximate 30 minutes. Employee closed reach in cooler door.
- 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 during inspection.
- 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. Provided sign during inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed windex spray bottle not labeled at bar. Employee labeled during inspection.
Food safety inspection conducted on 1/24/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).