DirtyFLRestaurant Inspection Data

LA FIESTA CANTINA

LA FIESTA CANTINA maintains a 1.6/5 food safety rating based on 9 health department inspections in PORT ORANGE. Food safety practices have remained consistent.

Last inspection: 2 months ago · 9 reports on file

3785 South Nova Road
Florida, 32129
Volusia County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 9 health inspection reports

All Inspection Reports

12/19/2025· 2mo ago

Visit ID: 13599807

Met Inspection Standards

3 high, 4 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -substance at corners of splash guard of ice machine interior - From follow-up inspection 2025-12-19: **Time Extended**
  • 14-45-4:Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. -cardboard lining wire racks in back next to ice machine - From follow-up inspection 2025-12-19: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. -wall in disrepair near walk in door -wall near handwashing sink in back Repeat Violation - From follow-up inspection 2025-12-19: **Time Extended**
  • 14-55-4:Basic - - From initial inspection : Basic - Uncleanable knife block in use to store knives. -advised to obtain commercial use knife block that can be disassembled for proper cleaning/sanitizing or to use a magnetic knife holder - From follow-up inspection 2025-12-19: **Time Extended**
  • 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -poblano sauce, Yucatán sauce, cooked beef marked more than 7 days prior inside walk in cooler Warning - From follow-up inspection 2025-12-19: -cooked pork marked 12/12, see stop sale. **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. -cooked ham 45-46F inside pan below grill, manager stated from day prior. -shredded cheese 54F, cooked peppers 52F, cooked beans 51F, raw bacon wrapped jalapeños 55F inside cooler located directly below grill more than 4 hours per manager, see stop sale. Warning - From follow-up inspection 2025-12-19: -shredded cheese 59-60F underneath grill for 2 hours per manager, moved product to walk in cooler to rapidly cool down**Time Extended** -raw shrimp 38F, raw beef 41F **Time Extended** **Corrective Action Taken**
  • 41-10-4:High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. -peroxide/medicine/first aid supplies not inside case stored above rack containing ice buckets/ice scoop Corrected On-Site - From follow-up inspection 2025-12-19: Lysol spray can next to bar caddy containing straws **Time Extended** Corrected On-Site
  • 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. -extinguisher in back near back door in overcharge/red zone Repeat Violation - From follow-up inspection 2025-12-19: **Time Extended**

12/18/2025· 2mo ago

Visit ID: 13595067

Follow-up Inspection Required

9 high, 4 int, 13 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -substance at corners of splash guard of ice machine interior
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Accumulation of debris inside warewashing machine. Repeat Violation
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. -cardboard lining wire racks in back next to ice machine
  • 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. Corrected On-Site
  • 35A-03-4:Basic - Dead roaches on premises. -2 dead roaches behind refried/equipment on floor near base of wall Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -cookline behind equipment/around floor drain
  • 08B-38-4:Basic - Food stored on floor. -container of chips on floor in back next to fryer -containers of fry oil on floor in back Corrected On-Site Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. -wall in disrepair near walk in door -wall near handwashing sink in back Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -lowboy on cookline across from stove
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of container in back on shelf across from walk in -exterior of container for dry beans in dry storage area
  • 14-55-4:Basic - Uncleanable knife block in use to store knives. -advised to obtain commercial use knife block that can be disassembled for proper cleaning/sanitizing or to use a magnetic knife holder
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash on cookline across
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -on top shelf across from walk in
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -dish machine 0ppm chlorine, employee replaced bucket Warning
  • 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. -bartender using bare hands for placing limes inside beverage for customer Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored directly on top of container of salsa -raw beef stored above cut peppers Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -poblano sauce, Yucatán sauce, cooked beef marked more than 7 days prior inside walk in cooler Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -2 live roaches on wall next to hand washing sink on cookline -1 live roaches behind refried on floor at end of cookline next to stove. Person in charge exterminated roaches **Corrective Action Taken** Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -queso, cooked beans, cooked beef, cooked ham Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked ham 45-46F inside pan below grill, manager stated from day prior. -shredded cheese 54F, cooked peppers 52F, cooked beans 51F, raw bacon wrapped jalapeños 55F inside cooler located directly below grill more than 4 hours per manager, see stop sale. Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -person in charge stated all products placed into warmer from cooler after being cooked on a prior day around 3-4 hours prior cooked beef (119-149F - reheating); queso (119-149F - Reheating); refried beans (122-129F - Reheating) -see stop sale, callback inspection required to verify compliance for reheating for hot holding. Provided written instructionsWarning Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -peroxide/medicine/first aid supplies not inside case stored above rack containing ice buckets/ice scoop Corrected On-Site
  • 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. -soft cheese inside walk in cooler
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -dish rack blocking front of handwashing sink Corrected On-Site
  • 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/ -No certified manager present at time of inspection Corrected On-Site Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -hand sink in back next to mixer
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. -extinguisher in back near back door in overcharge/red zone Repeat Violation

10/29/2025· 4mo ago

Visit ID: 10899640

Met Inspection Standards

4 high, 1 int, 6 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. -license from previous year on display, expired 2025, advised to print license for current year expiring in 2026
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -inside walk in cooler Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. -wall in disrepair in corner end of cook line across from oven
  • 10-08-5:Basic - Ice scoop handle in contact with ice. -bar wells front
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -backsplash behind grill -hood filters and area below hood filters -top surface of oven next to stove on cook line
  • 41-07-4:High Priority - Container of medicine improperly stored. -over the counter medicine bottle in prep area on shelf next to portion cups/other food supplies Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -half pan of cooked day prior inside walk in cooler 47F in middle from overnight cooling, see stop sale. -strongly advised to use shallow pans for cooling dense food
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -rice
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw mechanically separated/tenderized beef(155F min) stored above raw seafood inside walk in cooler Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -soiled knives stored inside handsink on cook line -hand wash sinks used as dump sink in bar/expo station hand sinksCorrected On-Site Corrected On-Site
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. -overpressure indicate on gauge at extinguisher on wall near back door.

1/31/2025· 1y 1mo ago

Visit ID: 10769616

Met Inspection Standards

1 int, 6 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -corners of interior splash guard - From follow-up inspection 2025-01-31: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Disrepair/damage to wall. -coolers at end of cookline - From follow-up inspection 2025-01-31: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-01-31: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. -above cooler at end of cookline - From follow-up inspection 2025-01-31: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled wire rack/shelving at end of cookline above coolers -wire racks in ware washing area - From follow-up inspection 2025-01-31: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind grill - From follow-up inspection 2025-01-31: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -significant stain/soiled cutting boards on cook-line -carbon build up on flat top Warning - From follow-up inspection 2025-01-31: **Time Extended**

1/30/2025· 1y 1mo ago

Visit ID: 8866231

Follow-up Inspection Required

7 high, 4 int, 16 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -corners of interior splash guard
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 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. -see stop sale
  • 36-24-5:Basic - Disrepair/damage to wall. -coolers at end of cookline
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf above prep table next to stored food Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -fly tape above makeline cooler in prep area of cook line Corrected On-Site
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. **Corrective Action Taken**
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Warning
  • 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Corrected On-Site
  • 28-24-4:Basic - Grease recycling container overflowing onto ground. . Warning
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. -above cooler at end of cookline
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled wire rack/shelving at end of cookline above coolers -wire racks in ware washing area
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site
  • 29-20-5:Basic - Standing water or very slow draining water in mop sink. -out back, standing water inside curbed sink
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind grill
  • 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. -employee entered kitchen after coming in from back door, and began preparing food at cook line without washing hands -employee entered kitchen from back door prior to handling clean equipment without Washing hands -manager had discussion with staff during inspection. To verify compliance next day. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw shrimp skewer prior to plating cooked food and handling tortillas without washing hands prior to touching clean/ready to eat product. Warning
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -cook cleaned off old food debris with rag at cook line grill prior to handling next food order with same gloves on Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -queso Stop Sale issued due to food not being in a wholesome, sound condition. -thawed fish inside vacuum sealed packaging Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sauce(from cooked peppers) 117F-129F, verde salsa 109-119F, cooked pork 115-120F for 3 hours per manager, reheated to 165F for hot holding -queso 90-110F, for longer than Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -raid roach spray stores above ice buckets next to ice machine
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -significant stain/soiled cutting boards on cook-line -carbon build up on flat top Warning
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. 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/ Repeat Violation Warning
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -entrance to kitchen in server area

8/21/2024· 1y 6mo ago

Visit ID: 8865895

Met Inspection Standards

5 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 of ice machine/splash guard - From follow-up inspection 2024-08-21: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents on cook line with significant black substance built up - From follow-up inspection 2024-08-21: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -racks for pots and pans - From follow-up inspection 2024-08-21: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ice machine air filter - From follow-up inspection 2024-08-21: **Time Extended**
  • 14-20-4:Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. -bottom shelf underneath tortilla chip holder - From follow-up inspection 2024-08-21: **Time Extended**

8/20/2024· 1y 6mo ago

Visit ID: 8774397

Follow-up Inspection Required

4 high, 2 int, 13 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -interior of ice machine/splash guard
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents on cook line with significant black substance built up
  • 33-14-4:Basic - Dumpster overflowing garbage.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table next to cutting board Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -racks for pots and pans
  • 08B-38-4:Basic - Food stored on floor. -containers of salsa inside kitchen Corrected On-Site
  • 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. -bulk rice, handle resting inside food Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ice machine air filter
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. -bottom shelf underneath tortilla chip holder
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 08B-12-5:Basic - Stored food not covered inside dry storage. -sugar Corrected On-Site
  • 08B-54-4:Basic - Uncovered ice well near sink exposed to splash. -near entrance to kitchen
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -bulk sugar Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live flying insects near lowboy containing salsa -2 flying insects near ice machine in prep area flying insects around cook line near cutting board Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked peppers 48F, sliced cheese 50F, cheese stuffed jalapenos 49F inside drawer under grill on cook line. -sauce(cooked peppers), sour cream, 48F, cooked corn/beans 47F, shredded cheese 46-47F, inside both lowboys at end of cook line. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -pico de gallo 62F after 4 hours from prep , inside cooler across from stove. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -knife stored inside hand sink basin on cook line Corrected On-Site
  • 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/ Corrected On-Site

4/2/2024· 1y 11mo ago

Visit ID: 8551012

Met Inspection Standards

1 high, 3 int, 10 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. -reach-in cooler at end of cookline, right side door lower hinge is broken
  • 10-08-5:Basic - Ice scoop handle in contact with ice. -ice well in bar area Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop stored directly on ice machine, operator corrected Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -bar utensils stored in soda water, operator drained Corrected On-Site
  • 38-01-4:Basic - Light shield damaged/in disrepair. -light shield in vegetable walk-in cooler
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave soiled Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. -raw chicken in walk-in cooler Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over sauces, operator relocated Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. -soda gun nozzles in bar area soiled -inside of ice machine has an accumulation of black, mold-like substance -white cutting boards throughout kitchen are stained -inside of double door oven soiled -inside of microwave soiled Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink at entrance to kitchen used to store cups, operator cleared Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -unlabeled spray bottle hanging off storage rack in service area, operator labeled Corrected On-Site

11/13/2023· 2y 4mo ago

Visit ID: 8373454

Met Inspection Standards

2 high, 3 int, 10 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowls in rices in hot holding cabinet, operator removed Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents over steam table/reach-in cooler on cookline
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -container of raw chicken stored on the floor in rear walk-in cooler, operator relocated Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in cooler and/or walk-in freezer. -small glass door reach-in cooler -walk-in freezer curtains
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -multiple knives stored between equipment, operator removed to dish area Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -set of tongs hanging off oven door handle, operator relocated Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach-in cooler at end of cookline, operator installed new thermometer Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in bar area, provided handwash signs, operator installed sign. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwaves soiled on cookline -handwash sink at cookline has an accumulation of grease and food debris Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. -cooked beef and pork in walk-in cooler, operator covered Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded mozzarella cheese 61-63F stored in small glass door reach-in cooler for indeterminate amount of time, operator discarded. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded mozzarella cheese 61-63F stored in small glass door reach-in cooler, operator discarded.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled -inside of microwave above reach-in cooler at furthest end of cookline has an accumulation of grease and food debris -white cutting boards stained on reach-in coolers on cookline Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in bar area, operator installed paper towels -handwash sink nearest stand mixer, operator installed paper towels Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -handwash sink in bar area, operator installed soap Corrected On-Site