DirtyFLRestaurant Inspection Data

YAMASAN JAPANESE RESTAURANT INC

YAMASAN JAPANESE RESTAURANT INC in ORLANDO has 10 health inspections on record with an overall food safety rating of 1.7/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 10 reports on file

1606 N MILLS AVE

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 10 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13611692

Met Inspection Standards

3 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2026-01-14: **Time Extended**
  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. By hot water heater - From follow-up inspection 2026-01-14: **Time Extended**
  • 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken light shield - From follow-up inspection 2026-01-14: **Time Extended**

1/13/2026· 1mo ago

Visit ID: 13571751

Facility Temporarily Closed

2 high, 2 int, 14 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Well of dish machine
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 36-36-4:Basic - Ceiling tile missing. By hot water heater
  • 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches on right side of hand sink sushi bar 3 dead roaches on floor at end of sushi bar 5 dead roaches on floor under hand sink cook line 6 dead roaches on floor under Coke cooler 25 dead roaches on floor under woks at cook line 1 dead roach on wheel of cart at cook line 3 dead roaches under rice cooker at cook line Total 45 dead roaches Repeat Violation Admin Complaint
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook line Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease and food debris on floor under woks at cook line Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on wok handles
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 119f
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Sushi bar and cook line
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cook line
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken light shield
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on side of equipment at cook line
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth at cook line
  • 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. Employee cutting vegetables without gloves
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under dish washer 4 live roaches in cabinet by drink machine 1 live on roach on floor under hand sink at cook line 1 live roach on floor behind fryer 2 live roaches on table at cook line 2 live roaches under hand sink at sushi bar 1 live roach on shelf with clean plates at sushi bar 1 live roach on floor at end of sushi bar 1 live roach on bottle display at sushi bar Total 14 live roaches Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.Strainer in hand sink at cook line
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Both hand sinks in kitchen area

11/7/2025· 4mo ago

Visit ID: 13570713

Met Inspection Standards

1 int, 1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -keg cooler at bar - From follow-up inspection 2025-11-07: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine - From follow-up inspection 2025-11-07: **Time Extended**

11/6/2025· 4mo ago

Visit ID: 10876280

Facility Temporarily Closed

2 high, 2 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowl used in batter
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -all coolers
  • 35A-03-4:Basic - Dead roaches on premises. -30 dead roaches in cabinets amd on top of cankers next to "COLD DRINKS" cooler -10 dead roaches under storage table next to rice cookers -1 dead roach on hinge of low boy cooler in kitchen -8 dead roaches in "COKE" cooler -23 dead roaches in dish washing area -40 dead roaches in storage/prep area next to walk in cooler -79 dead roaches at sushi bar Admin Complaint
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • 14-11-5:Basic - Equipment in poor repair. -keg cooler at bar
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under all kitchen equipment
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryers -storage table under rice cooker
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -low boy cooler in kitchen
  • 35A-02-7:High Priority - Live, small flying insects found -35 small flying insects in rear storage/prep area next to walk in cooler -12 small flying insects at keg cooler at bar Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -1 live roach at hand wash sink next to fryers -7 live roaches with single service items next to "COLD DRINKS" cooler -1 live roach in low boy reach in freezer in front of fryers -10 live roaches in metal panel behind tall reach in freezer next to ice machine -1 live roaches under wash board of dish machine -7 live roaches in ceiling above dishwasher -1 live roach on wall above dish machine wash board -1 live roaches on floor under drain board of dish machine -7 live roaches in storage area next to walk in cooler -2 live roaches in freezer bag box -1 live roach on painting at bar -1 live roach in outlet at bar under first painting -1 live roach crawling on floor in front of fish prep counter at bar -1 live roach in shelving under toaster oven at sushi bar -2 live roach crawling down side of "Coke" coolerAdmin Complaint Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -utensils stored in hand wash sink next to fryer
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine

2/6/2025· 1y 1mo ago

Visit ID: 10772343

Met Inspection Standards

2 high, 3 int, 9 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cup in rice and flour Operator removed cup Corrected On-Site - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secure Operator chained tanks Corrected On-Site - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
  • 12B-02-4:Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee eating food at sushi station - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles Operator removed tongs Corrected On-Site - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign sushi station - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry Corrected On-Site - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bins of flour and salt no label - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
  • 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Frozen wontons stored I thank you bags. Operator changed to zip lock bags Corrected On-Site - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under 3 compartment sink no vacuum breaker - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired 9-24 - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels sushi station hand sink Operator provided paper towels Corrected On-Site - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared items no date mark held over 24 hours throughout establishment - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**

2/4/2025· 1y 1mo ago

Visit ID: 10769305

Follow-up Inspection Required

3 high, 3 int, 9 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled - From follow-up inspection 2025-02-04: **Time Extended**
  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cup in rice and flour Operator removed cup Corrected On-Site - From follow-up inspection 2025-02-04: **Time Extended**
  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secure Operator chained tanks Corrected On-Site - From follow-up inspection 2025-02-04: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved - From follow-up inspection 2025-02-04: **Time Extended**
  • 12B-02-4:Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee eating food at sushi station - From follow-up inspection 2025-02-04: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles Operator removed tongs Corrected On-Site - From follow-up inspection 2025-02-04: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign sushi station - From follow-up inspection 2025-02-04: **Time Extended**
  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry Corrected On-Site - From follow-up inspection 2025-02-04: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bins of flour and salt no label - From follow-up inspection 2025-02-04: **Time Extended**
  • 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Frozen wontons stored I thank you bags. Operator changed to zip lock bags Corrected On-Site - From follow-up inspection 2025-02-04: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; chicken (48F - Cold Holding); scallops (46F - Cold Holding); shrimp (46F - Cold Holding); cooked noodles (48F - Cold Holding); cut cabbage (45F - Cold Holding) Per operator on cooler less than 2 hours Ambient thermometer ad approximately 47 Operator iced items for immediate temperature recovery **Corrective Action Taken** Warning - From follow-up inspection 2025-02-04: Shrimp 41°, chicken 41°, noodles 48° **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under 3 compartment sink no vacuum breaker - From follow-up inspection 2025-02-04: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired 9-24 - From follow-up inspection 2025-02-04: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels sushi station hand sink Operator provided paper towels Corrected On-Site - From follow-up inspection 2025-02-04: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared items no date mark held over 24 hours throughout establishment - From follow-up inspection 2025-02-04: **Time Extended**

1/29/2025· 1y 1mo ago

Visit ID: 8867362

Follow-up Inspection Required

3 high, 3 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in rice and flour Operator removed cup Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secure Operator chained tanks Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating food at sushi station
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles Operator removed tongs Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign sushi station
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bins of flour and salt no label
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Frozen wontons stored I thank you bags. Operator changed to zip lock bags Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; chicken (48F - Cold Holding); scallops (46F - Cold Holding); shrimp (46F - Cold Holding); cooked noodles (48F - Cold Holding); cut cabbage (45F - Cold Holding) Per operator on cooler less than 2 hours Ambient thermometer ad approximately 47° Operator iced items for immediate temperature recovery **Corrective Action Taken** Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under 3 compartment sink no vacuum breaker
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired 9-24
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels sushi station hand sink Operator provided paper towels Corrected On-Site
  • 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. Prepared items no date mark held over 24 hours throughout establishment

8/21/2024· 1y 6mo ago

Visit ID: 8720557

Met Inspection Standards

2 high, 3 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in batter, flour, and rice. Operator removed bowls Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Pot of pork on floor of walk in freezer
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster ovens on sushi line soiled
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bin of flour not labeled
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Scallops on cook line per operator from last night 52°
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops on cook line make table from last night 52°
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pot and dish in hand wash sushi line Operator removed items Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No appear towels at hand sink dish line Operator provided paper towels Corrected On-Site
  • 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. Multiple Items prepared on site no date marking over 24 hours

2/9/2024· 2y 1mo ago

Visit ID: 8461983

Met Inspection Standards

1 high, 1 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on sushi line grooved
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board sushi line Operator moved phone Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Buckets of food stored on soiled floor of walk-in-freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of beer cooler on sushi line soiled
  • 08B-12-5:Basic - Stored food not covered. Stored food in small reach in freezer not covered. Operator covered food. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0 ppm chorine Facility does not have quat
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In small reach in freezer, walk-in-freezer, and walk-in-cooler food items stored in non food grade bags
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

8/2/2023· 2y 7mo ago

Visit ID: 8342514

Met Inspection Standards

5 high, 5 int, 15 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used in tempera batter on cook line Corrected On-Site Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen soiled
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi station with grooves
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape wrapped around sauce bottle at sushi bar. Operator said tape used to distinguish different sauces. Operator removed tape Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employees eating and drinking on cook line. Advise operator eating and drinking is not allowed on line. Operator spoke with employees **Corrective Action Taken**
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on dry bag in the box soda shelf Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard. Cook at sushi bar no beard guard Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Food stored on the floor in walk in freezer Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handles on cook line Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in make table cook line Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sushi bar. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles to lid of make table on cook line soiled Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle beverage in glass cooler cook line Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 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. Employee drink from cup and did not wash hands. Advised operator about hand wash needed after drinking. **Corrective Action Taken**
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source, Box of raw oysters have no tag or markings to verify source. **Stop Sale**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator Items in cooler less than 4 hours, salmon 52°, scallops 56°, shrimp 57°,operator iced down for immediate temperature recovery **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Spider crab tempera 72° and cooked chicken tempera 66° Advised to put items on time plan and gave operator form for time plan **Corrective Action Taken**
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on cook line too strong, corrected to 50 ppm Corrected On-Site
  • 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 gave operator form Corrected On-Site Repeat Violation
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. No tag available for raw oysters
  • 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. Provided operator with form, completed form with operator before end of inspection Corrected On-Site
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Gave operator signage Corrected On-Site
  • 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. No items date marked through facility