4/8/2026· 1w ago

Visit ID: 13665349

Follow-up Inspection Required

5 int, 13 basic

4/2/2026· 2w ago

Visit ID: 13662295

Follow-up Inspection Required

3 high, 7 int, 14 basic

16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2026-04-02: **Time Extended**
32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2026-04-02: **Time Extended**
14-45-4:Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Walk in cooler shelves Repeat Violation Warning - From follow-up inspection 2026-04-02: **Time Extended**
50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2026-04-02: **Time Extended**
24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station Warning - From follow-up inspection 2026-04-02: **Time Extended**
14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Multiple clean ceramic plates stacked on cook line with chipped edges Warning - From follow-up inspection 2026-04-02: **Time Extended**
21-23-4:Basic - - From initial inspection : Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Repeat Violation Warning - From follow-up inspection 2026-04-02: **Time Extended**
36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line Warning - From follow-up inspection 2026-04-02: **Time Extended**
21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Warning - From follow-up inspection 2026-04-02: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Repeat Violation Warning - From follow-up inspection 2026-04-02: **Time Extended**
29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot water valve broken on hand sink at wait station Repeat Violation Warning - From follow-up inspection 2026-04-02: **Time Extended**
25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line, in use frying pans stacked on top Repeat Violation Warning - From follow-up inspection 2026-04-02: **Time Extended**
14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2026-04-02: **Time Extended**
42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. All mops stored in bottom of mop sink Warning - From follow-up inspection 2026-04-02: **Time Extended**
12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff observed changing gloves multiple times in kitchen with no hand wash Repeat Violation Admin Complaint - From follow-up inspection 2026-04-02: Employee in kitchen observed washing hands in two compartment sink, then proceeded to touch apron prior to drying hands with paper towels dispensed from wall on cook line where hand sink is missingAdmin Complaint Admin Complaint
12A-19-4:High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Wait staff observed washing hands at hand sink in wait station with broken hot water valve Warning - From follow-up inspection 2026-04-02: Admin Complaint
03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service counter - butter packets (71F - Cold Holding), held at room temp, instructed staff to move to recreated unit Warning - From follow-up inspection 2026-04-02: Butter packets 75F stored on counter next to service window, held more than 4 hours, stop sale issued**Time Extended** Admin Complaint
12A-03-4:Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. All kitchen staff washing hands in two compartment sink due to only hand sink on cook line removed Warning - From follow-up inspection 2026-04-02: **Time Extended**
11-27-4:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2026-04-02: **Time Extended**
53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owner Kjendrim Mehmedi expired 1/21/26, no other staff with valid CFM Warning - From follow-up inspection 2026-04-02: **Time Extended**
31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed from cook line. No additional hand sinks in kitchen. Kitchen staff advised they wash hands in two compartment sink Warning - From follow-up inspection 2026-04-02: Per owner, hand sink has been ordered and is scheduled to be installed beginning of next week **Time Extended**
53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 servers and 2 kitchen staff present during inspection with no valid CFM. Owner Kjendrim Mehmedi expired 1/21/26 Repeat Violation Admin Complaint - From follow-up inspection 2026-04-02: 5 employees present during inspection with no CFM Admin Complaint
53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 servers and 2 kitchen staff present during inspection, none with proof of training. One valid certificate provided for employee not present Warning - From follow-up inspection 2026-04-02: **Time Extended**
11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2026-04-02: **Time Extended**

3/30/2026· 2w ago

Visit ID: 13550639

Follow-up Inspection Required

3 high, 9 int, 15 basic

16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning
14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Walk in cooler shelves Repeat Violation Warning
50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station Warning
14-11-5:Basic - Equipment in poor repair. Multiple clean ceramic plates stacked on cook line with chipped edges Warning
21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Repeat Violation Warning
36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line Warning
21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Repeat Violation Warning
12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened canned beverage over food in walk in cooler Warning
29-08-4:Basic - Plumbing system in disrepair. Hot water valve broken on hand sink at wait station Repeat Violation Warning
25-32-4:Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line, in use frying pans stacked on top Repeat Violation Warning
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. All mops stored in bottom of mop sink Warning
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff observed changing gloves multiple times in kitchen with no hand wash Repeat Violation Admin Complaint
12A-19-4:High Priority - Employee washed hands with cold water. Wait staff observed washing hands at hand sink in wait station with broken hot water valve Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service counter - butter packets (71F - Cold Holding), held at room temp, instructed staff to move to recreated unit Warning
12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. All kitchen staff washing hands in two compartment sink due to only hand sink on cook line removed 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. Warning
53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owner Kjendrim Mehmedi expired 1/21/26, no other staff with valid CFM Warning
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation Warning
31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed from cook line. No additional hand sinks in kitchen. Kitchen staff advised they wash hands in two compartment sink Warning
53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 servers and 2 kitchen staff present during inspection with no valid CFM. Owner Kjendrim Mehmedi expired 1/21/26 Repeat Violation Admin Complaint
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at wait station Repeat Violation Warning
53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 servers and 2 kitchen staff present during inspection, none with proof of training. One valid certificate provided for employee not present Warning
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. Warning

10/15/2025· 6mo ago

Visit ID: 10908704

Met Inspection Standards

3 high, 5 int, 16 basic

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. Next to ice machine
14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Shelves in walk in cooler
50-09-4:Basic - Current Hotel and Restaurant license not displayed.
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelf with bread
08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food uncovered sausage in walk in cooler
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station
14-11-5:Basic - Equipment in poor repair. Torn cooler gaskets
21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
08B-38-4:Basic - Food stored on floor. Cooking oil on floor
14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. All hood filters removed over stove for cleaning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers and adjoining metal shelf Slicer guard soiled
29-08-4:Basic - Plumbing system in disrepair. Hand sink on cook line not operational
25-32-4:Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line
08B-12-5:Basic - Stored food not covered. Cooked potatoes in walk in not covered
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen cracked shell eggs, then proceeded to change gloves with no hand wash. Discussed proper hand washing with staff
35A-02-7:High Priority - Live, small flying insects found 1 live fly in dry storage area
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over uncovered cooked potatoes in walk in cooler
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Accumulation of grease on stove surface
53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owner with valid CFM arrived during inspection Corrected On-Site
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line
31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink on cook line
53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

2/10/2025· 1y 2mo ago

Visit ID: 8875980

Met Inspection Standards

2 high, 4 int, 13 basic

14-05-4:Basic - Cardboard used to line food-contact shelves. Walk in cooler shelves
50-09-4:Basic - Current Hotel and Restaurant license not displayed.
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 on dry storage shelf
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Both employees on cook line
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bread crates on floor in rear hallway, operator placed empty crates underneath Corrected On-Site
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler vent covers soiled Accumulation of grease on rear of equipment on cook line Hood filters soiled
29-08-4:Basic - Plumbing system in disrepair. Plumbing at hand sink on cook line rattles sink when water turned on
25-32-4:Basic - Reuse of single-service or single-use articles. She'll egg trays on cook line
08B-12-5:Basic - Stored food not covered. Cooked potatoes in walk-in cooler
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - butter packets (77F - Cold Holding), moved to cooler **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. Stove top - gravy (92F - Hot Holding); soup (84F - Hot Holding), operators turned on burners to reheat, retemp soup 174F, gravy 167F Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at wait station, restocked Corrected On-Site
31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at wait station, restocked Corrected On-Site
53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

8/29/2024· 1y 7mo ago

Visit ID: 8734052

Met Inspection Standards

2 high, 5 int, 10 basic

32-05-4:Basic - Bathroom facility in disrepair. Men's restroom plumbing in disrepair
51-11-4:Basic - Carbon dioxide tanks not adequately secured.
14-05-4:Basic - Cardboard used to line food-contact shelves. Metal shelves in walk-in cooler
50-09-4:Basic - Current Hotel and Restaurant license not displayed.
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage over heat lamp on service swindow
21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Next to prep sink in kitchen
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on metal rack next to fryer Hood filters soiled Sides of fryers soiled with grease
29-08-4:Basic - Plumbing system in disrepair. Hot and cold water knobs on hand sink on cook line not functioning, staff required to use main water cut off valve under sink to turn water on and off
14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, operator corrected 100ppm Corrected On-Site
41-07-4:High Priority - Container of medicine improperly stored. Pill containers on shelf with food in walk-in cooler, removed Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg wash (48F - Cold Holding); placed in ice bath **Corrective Action Taken**
12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Staff using prep sink in kitchen to wash hands due to hws on cook line with plumbing issues
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by bread racks, removed Corrected On-Site
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, restocked Corrected On-Site
31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink on cook line, restocked Corrected On-Site

1/9/2024· 2y 3mo ago

Visit ID: 8466944

Met Inspection Standards

7 high, 3 int, 17 basic

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 tanks not adequately secured. Next to ice machine Repeat Violation
36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. End of cook line
14-05-4:Basic - Cardboard used to line food-contact shelves. Shelves next to fryer
50-09-4:Basic - Current Hotel and Restaurant license not displayed. 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. Keys and wallet over heat lamp at service window. Employee jacket next to bread on storage rack Repeat Violation
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line Repeat Violation
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station
14-11-5:Basic - Equipment in poor repair. Broken cooler drawer handle on cook line Repeat Violation
36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line
14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryer. Hood filters soiled Repeat Violation
25-32-4:Basic - Reuse of single-service or single-use articles. Egg carton trays used to hold in use equipment on cook line Repeat Violation
38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Interior light not functioning in walk-in freezer
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm 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. Staff cracked shell eggs then continued to prepare food without changing gloves or washing hands Repeat Violation
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. Staff loaded dish machine then proceeded to stack clean equipment without washing hands. Server cleared table of dirty dishes then proceeded to run food without washing hands
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over cooked potatoes in walk-in cooler
01B-29-5:High Priority - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk in glass cooler dated 1/1/24
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced swiss (46F - Cold Holding) on cook line, recommended less quantity and keep item covered Repeat Violation
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. Shell eggs on cook line, held less than 4 hrs
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (127F - Hot Holding), recommend item be added to time as a public health control Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line not operational due to operator turning off water. Per operator, plumbing leaks
31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at wait station, replaced Corrected On-Site Repeat Violation

8/8/2023· 2y 8mo ago

Visit ID: 8355691

Met Inspection Standards

5 high, 2 int, 15 basic

36-51-4:Basic - Building components, attachments or fixtures in poor repair.fans covers soiled in walk-in cooler
51-11-4:Basic - Carbon dioxide tanks not adequately secured. Next to ice machine
36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. In dry storage hallway
50-09-4:Basic - Current Hotel and Restaurant license not displayed.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation
14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Walk-in cooler gaskets repaired with duct tape
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over heat lamp on service window and next to clean cups at servers station, removed Corrected On-Site
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on heat lamp over service window, removed Corrected On-Site
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two males on cook line with no hair or beard restraints
14-11-5:Basic - Equipment in poor repair. Lid of reach in cooler on cook line damaged
14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease Accumulation of grease on sides of fryers and metal shelves on cook line. Slicer guard soiled with food debris Repeat Violation
25-32-4:Basic - Reuse of single-service or single-use articles. Egg cartons under frying pans on cook line
21-10-4:Basic - Soiled dry wiping cloth in use. On cook line
14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
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. Employee cracked shell eggs, removed gloves then continued to handle in use equipment with no hand wash
12A-20-4:High Priority - Employee washed hands with no soap. Discussed proper hand washing with kitchen staff
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line- pooled eggs (56F - Cold Holding); shell eggs (65F - Cold Holding); corned beef hash (72F - Cold Holding), all items held less than 4 hrs, pooled eggs added to ice bath, shell eggs and corned beef moved to walk-in. Discussed adding to time as a public health control, form emailed during inspection. Retemp corned beef 36F, pooled eggs 42F, Shell eggs 44F. Cooler on cook line-diced tomatoes (61F - Cold Holding); sausage (63F - Cold Holding); ham (62F - Cold Holding); shredded cheddar (58F - Cold Holding); sliced swiss (68F - Cold Holding); cut lettuce (65F - Cold Holding), all items moved to walk-in freezer. Retemp sausage 42F, ham 39F, shredded cheddar 38F, sliced Swiss 42f, cut lettuce 37F, tomatoes 39F. Front counter-butter packets (71F - Cold Holding), moved to walk-in cooler. Discussed adding to time as a public health control. Retemp butter packets 61F. **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. Cook line-cooked sausage links (96F - Hot Holding), held less than 4 hrs, moved to walk-in. Retemp 73F. **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. Chlorine sanitizer bucket 200ppm, corrected 50ppm Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
31B-03-4:Intermediate - No soap provided at handwash sink. Next to soda machine, replaced Corrected On-Site

EARLY BIRD

Overall Food Safety Rating

All Inspection Reports

4/8/2026· 1w ago

4/2/2026· 2w ago

3/30/2026· 2w ago

10/15/2025· 6mo ago

2/10/2025· 1y 2mo ago

8/29/2024· 1y 7mo ago

1/9/2024· 2y 3mo ago

8/8/2023· 2y 8mo ago