DirtyFLRestaurant Inspection Data

ORIGINAL PANCAKE HOUSE

ORIGINAL PANCAKE HOUSE in MIAMI has 9 health inspections on record with an overall food safety rating of 2.0/5. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 9 reports on file

21215 Biscayne Boulevard
Florida, 33180
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 9 health inspection reports

All Inspection Reports

2/19/2026· 3w ago

Visit ID: 13634980

Met Inspection Standards

3 int, 1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gasket torn across from cook line. Repeat Violation - From follow-up inspection 2026-02-19: **Time Extended**
  • 53A-10-4:Intermediate - - From initial inspection : Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unaware of how to calibrate thermometer and proper calibration temperature. - From follow-up inspection 2026-02-19: **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. Observed dishwasher unaware of how to test sanitizer of dish machine. - From follow-up inspection 2026-02-19: **Time Extended**
  • 53B-16-4:Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of proper minimum cooking temperature for raw shell eggs. - From follow-up inspection 2026-02-19: **Time Extended**

2/18/2026· 3w ago

Visit ID: 13634819

Facility Temporarily Closed

19 high, 8 int, 19 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled throughout cook line.
  • 14-05-4:Basic - Cardboard used to line food-contact surface. Observed cardboard used as liner on top of stove at cook line.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed to go boxes stored not inverted across from cook line.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pot stored on floor in dry storage area.
  • 35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roach in dish area and 2 dead roaches underneath prep table in back prep area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on prep table across from cook line.
  • 12B-02-4:Basic - Employee drinking/eating in a food preparation or other restricted area. Observed employee drink from water bottle inside walk in cooler. Repeat Violation
  • 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 cellphone stored on prep table across from cook line. Observed speaker stored on shelf above prep table in back prep area.
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gasket torn across from cook line. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water underneath dish machine and triple sink.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled with old food debris under cook line and under dish machine.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper stored on shelf above prep table in back prep area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease and old food debris buildup in between ovens on right side of cook line. Repeat Violation
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow standing water at hand sink across from cook line.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked beef thawing at room temperature on table near walk in cooler.
  • 22-16-4:Basic - Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at hand sink in back prep area where clean whisks are stored.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at front counter wait station.
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed bottle of sore throat medicine stored on shelf above hand sink in back prep area.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed waitress scoop serving of grits into bowl for customer without first washing hands.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then grab clean plates and utensils without changing gloves and washing hands.
  • 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 employee handle dirty dishes and then continued to handle clean plates and food without washing hands.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands less than 10 seconds then return to cook line.
  • 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 waitress exit bathroom and re enter wait station and begin to handle to go container without washing hands.
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from water bottle inside walk in cooler and then return to cook line to begin to prepare customer order without first washing hands. Repeat Violation
  • 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee wash hands without soap. Observed second employee rinse hands without soap at hand sink at cook line.
  • 22-12-5:High Priority - Metal stem-type thermometer soiled. Observed probe thermometer soiled.
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Observed approximately 60+ ants crawling on wall and rack where clean whisks are stored, on top of two pots of pancake syrup, on prep table where tea dispenser is stored, and behind oven in back prep areas.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef burger patties stored over ready to eat smoked salmon on shelf inside walk in cooler. Repeat Violation
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 4 live roaches crawling on floor between dish area and doorway leading to dining room.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Presence of insects, rodents, or other pests. Observed approximately 60+ ants crawling on wall and rack where clean whisks are stored, on top of two pots of pancake syrup, on prep table where tea dispenser is stored, and behind oven in back prep areas.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheddar cheese (46F - Cold Holding) inside reach in cooler across from cook line, as per operator for 4 hours. Observed raw beef burger patty (48F - Cold Holding) inside reach in cooler drawers at cook line, as per operator since previous day.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheddar cheese (46F - Cold Holding) inside reach in cooler across from cook line, as per operator for 4 hours. Observed raw beef burger patty (48F - Cold Holding) inside reach in cooler drawers at cook line, as per operator since previous day. Repeat Violation
  • 01B-19-5:High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time exceeds 4 hour limit. See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed hollandaise sauce held on time with time mark posted over 4 hours at wait station.
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed hollandaise sauce held on time with time mark posted over 4 hours at wait station.
  • 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 hashbrowns (116F - Hot Holding); cooked potatoes (108F - Hot Holding) at cook line, as per operator for 1 hour.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed can of burn spray stored on shelf above reach in cooler. Observed disinfectant spray stored on shelf above prep table in back prep area. Repeat Violation
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unaware of how to calibrate thermometer and proper calibration temperature.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed chorizo stored inside walk in cooler not date marked, as per operator was open 3 days prior to inspection.
  • 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. Observed dishwasher unaware of how to test sanitizer of dish machine.
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of proper minimum cooking temperature for raw shell eggs.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing plate inside of hand wash sink at cook line.
  • 05-12-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food. Observed establishment receiving delivery at time of inspection, no probe thermometer was used to check temperatures of food received.
  • 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. Observed corned beef hash stored inside walk in cooler not date marked, as per operator was made 3 days prior to inspection.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser not functioning properly at cook line.

12/18/2025· 2mo ago

Visit ID: 13493384

Met Inspection Standards

6 high, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of yeast in back prep area. Operator removed cup. Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty at cook line.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on prep table in back prep area and across from cook line.
  • 12B-02-4:Basic - Employee eating/drinking in a food preparation or other restricted area. Observed employee drinking in prep 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 employee cellphone stored on top of prep table across from cook line. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed gaskets torn at reach in cooler across from cook line. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at prep table in back area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line. Repeat Violation
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from water bottle and then handled clean equipment without washing hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger patties stored over heavy cream, raw smoked salmon stored over shredded cheese, and raw steaks stored over strawberry syrup on shelves inside walk in cooler. Operator properly relocated products. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server take dirty dishes to dish area and scrape plates into garbage can then grab a clean to go container without washing hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter (69F - Cold Holding) at prep table in back area, as per operator for 3 hours. Operator moved product to walk in cooler. **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. Observed whipped butter at expo station not time marked. Operator able to prove time product was put on expo station and labeled product. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed can of WD-40 stored on shelf under prep table next to box of butter. Operator removed WD-40. Corrected On-Site Repeat Violation

8/14/2025· 7mo ago

Visit ID: 10924660

Follow-up Inspection Required

2 high, 2 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of yeast in back prep 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 employee cellphone on top of flip top reach in cooler across from stove. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn across from cook line.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper installed on shelf over prep table in back prep area. Operator removed bug zapper. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage stored inside standing reach in cooler in back prep area.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed clean utensils stored upright at dish rack.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted on shelf across from cook line. Operator properly placed to go boxes. Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of powdered sugar not labeled at wait station. Operator labeled container. Corrected On-Site Repeat Violation
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then handle clean utensils and plate without washing hands and changing gloves in between. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed container of burn spray stored on shelf above reach in cooler next to containers of spices across from cook line. Operator removed spray. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli sliced blade soiled at back prep area.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for Jean V. Repeat Violation

2/24/2025· 1y ago

3 high, 5 int, 7 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks not secured under soda station at wait station Repeat Violation
  • 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 book bag stored on shelf with clean equipment. Operator removed bag Corrected On-Site Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor cracks by cook line
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board near cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted on shelf above prep table on cook line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of pancake mix not labeled inside dry storage. Operator labeled container Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and grab clean utensils without changing gloves and washing hands in between. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger patties stored over heavy cream inside walk in cooler. Operator relocated products. 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 hash browns (110F - Hot Holding) at flat top, as per operator for 30 mins. Operator took hash browns to reheat Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubber stored inside hand sink at wait station Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in wait station Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand sink in dish area
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Maria Y expired 7/12/2024 Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of sanitizer not labeled at front counter. Operator labeled bottle. Corrected On-Site Repeat Violation

10/17/2024· 1y 4mo ago

5 high, 5 int, 10 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured at expo station under soda machine. Repeat Violation
  • 36-36-4:Basic - Ceiling vent missing. Observed ceiling vent missing inside of dish area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen area.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating food inside of dish 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 employee phone stored on top of prep cooler on cook line and employee phone and keys stored on shelf in dish area. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed bag of powdered milk stored on floor inside of dry storage area.
  • 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 handles stored inside containers of flour and sugar touching the product in back prep area. Manager removed scoops. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in back prep area. Manager put a sign. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in freezer in back prep area and gaskets at reach in cooler on cook line soiled.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored near hand wash sink in back area.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then grab cooked sausage without washing hands and changing gloves in between.
  • 08A-17-6:High Priority - Observed raw pork chops wrapped in plastic wrap stored above ready to eat ham inside of reach in freezer in back prep area. Manager relocated the pork chops. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw burger patties stored over unwashed potatoes inside of walk in cooler. Manager relocated the burger patties. 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 hashbrowns (110F - Hot Holding); cooked sausage (100F - Hot Holding) at cook line, as per employee for 15 mins. Manager took products to be reheated. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at mop sink in back of restaurant.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed whisk stored inside hand sink in back prep area.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine for dish machine. Manager found correct test kit. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in back prep area and at expo station. Manager added paper towels to both sinks. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for employees Gabriela Firpo (2/20/2023) and Jill Guerny (9/13/2024).
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles of sanitizer not labeled at dish area. Manager labeled the bottles. Corrected On-Site

2/19/2024· 2y ago

Visit ID: 8514757

Met Inspection Standards

5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Upon inspection observed carbon dioxide tank not secured under servers station.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed employee jacked stored on knife storing rack in kitchen.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stacked sauce pans on drying racks.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Upon inspection observed wiping cloths under multiple cutting boards in kitchen.
  • 33-16-4:Basic - Open dumpster lid.

10/4/2023· 2y 5mo ago

Visit ID: 8514428

Met Inspection Standards

1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn, located by kitchen entrance. - From follow-up inspection 2023-10-04: as per operator the gaskets are in back order. **Time Extended**

10/2/2023· 2y 5mo ago

Visit ID: 8346134

Follow-up Inspection Required

2 high, 3 int, 11 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured located at front counter near soda machine and dry storage.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans stored above flat grill by kitchen entrance.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed forks and spoons already cleaned and sanitized, stored face up at three compartment sink.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed soiled cutting board located at cooking line.
  • 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 red speaker on top of ice tea table near ice machine at back kitchen.
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn, located by kitchen entrance.
  • 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 handle touching sugar inside plastic container at back kitchen.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees located at back kitchen and by three compartment sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in coolers gasket by cooking line, located under flat grill. Observed soiled walk in cooler fan guard located inside kitchen. Observed soiled hood system.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed to go container over reach in cooler by cooking line. Operator placed them correctly. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle with liquid butter at cooking line.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Ham (49F - Cold Holding);. As per employee placed it inside reach in cooler more than 24 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (62F - Cold Holding); ham (49F - Cold Holding); cheese (51F - Cold Holding); tomato (62F - Cold Holding); raw beef (47F - Cold Holding); bacon (47F - Cold Holding). As per operator placed it inside reach in cooler less than a 1/2 hour.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed soap bottle and brush inside hand washing sink located at three compartment sink. Operator removed them. Observed hand washing sink use as dump sink, located at back kitchen.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment does not have quaternary chemical test kit. Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the time of the inspection observed establishment uses time for Hollandaise sauce. No time as a public health procedures available. Filled out and printed time as a public health procedures for operator. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★☆ (4.3/5)
(1,904 reviews)

Price Level

$$

Opening Hours

Monday:7:00 AM – 2:00 PM
Tuesday:7:00 AM – 2:00 PM
Wednesday:7:00 AM – 2:00 PM
Thursday:7:00 AM – 2:00 PM
Friday:7:00 AM – 2:00 PM
Saturday:7:00 AM – 3:00 PM
Sunday:7:00 AM – 3:00 PM
✗ Currently Closed

Features

✓ Restaurant

Restaurant Features

Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0