MANDY'S RESTAURANT
4025 W WATERS AVE STE 101
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
0
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted in dish pit area. Operator relocated single service items during time of inspection. Corrected On-Site Repeat Violation
- 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. Cutting board Ceuta cuts on front line Reach in cooler.
- 14-11-5:Basic - Equipment in poor repair. Chest freezer inside lid cracked and insulation exposed. Located in bar area.
- 25-05-4:Basic - Single-service articles improperly stored. Box of straws and cups stored on floor in bar area. Repeat Violation
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Sandwich press machine not under hood suppressing system.
Food safety inspection conducted on 3/11/2025 revealed 6 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 11/12/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in Reach in freezer adjacent to three compartment sink and chest freezer adjacent to Dish machine. Corrected On-Site - From follow-up inspection 2024-11-12: **Time Extended**
- 16-48-4:Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. Observed old food on clean equipment located on dry storage rack across from back kitchen exit. - From follow-up inspection 2024-11-12: **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. Cooked ground beef and chicken not date marked in Walk in cooler. - From follow-up inspection 2024-11-12: **Time Extended**
Food safety inspection conducted on 11/12/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 11/8/2024
High Priority
4
Intermediate
4
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above soda machine in disrepair.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed some wet nesting equipment on the dry storage shelf adjacent to back kitchen exit.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in Reach in freezer adjacent to three compartment sink and chest freezer adjacent to Dish machine. Corrected On-Site
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed old food on clean equipment located on dry storage rack across from back kitchen exit.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 2 bottles of water inside Reach in freezer adjacent to front line cook. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Several boxes of single service straws, take out containers, and gallon bottles of juice stored on floor inside bar area. Operator began to relocate some items to an approved location during time of inspection. **Corrective Action Taken**
- 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. All foods began cooling the prior night at 7pm. Temped at 9:04am: Cooked black bean 50F, Mac and cheese 50F, cooked pork tamales 49F, cooked yuca 49F, cooked red bean 52F.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle boxes on floor then began work without first washing hands. Discussed with operator the importance of washing hands every time they change tasks. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 49F, cooked ground beef 49F, Cooked black bean 50F, Mac and cheese 50F, cooked pork tamales 49F, cooked yuca 49F, cooked red bean 52F. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - Cold holding: cooked chicken 49F at 9:06am retempted to 46F at 10:12am, cooked ground beef 49F at 9:06am, 46F at 10:12, ham 50f at 9:09am, 48F at 10:12, raw pork 48F at 9:06am, 46F at 10:12. Repeat Violation Admin Complaint
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink. Discussed with employee to wash hands only at Employee handwash sink. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. All foods began cooling the prior night at 7pm. Cooked black bean 50F and cooked red bean 52F are stored in food containers deeper than 4 inches.
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator's Probe thermometer off by 10 degrees. Helped operator calibrate thermometer during time of inspection.
- 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. Cooked ground beef and chicken not date marked in Walk in cooler.
Food safety inspection conducted on 11/8/2024 revealed 14 total violations (4 high priority, 4 intermediate, 6 basic).
Inspection on 6/12/2024
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole In dry storage area, Dry storage area cove molding missing Ceiling not smooth easily cleanable throughout kitchen. Warning - From follow-up inspection 2024-06-12: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cooks line prep area. Warning - From follow-up inspection 2024-06-12: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Warning - From follow-up inspection 2024-06-12: **Time Extended**
- 05-10-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. Discussed with operator, he was checking temperatures with an inferred thermometer and it was not calibrated properly. And was not documented, just checked. Warning - From follow-up inspection 2024-06-12: Operator working on temp log **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. Multiple items in walk in cooler held longer than 24 hours Warning - From follow-up inspection 2024-06-12: **Time Extended**
Food safety inspection conducted on 6/12/2024 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 6/11/2024
High Priority
3
Intermediate
5
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-24-5:Basic - Hole in or other damage to wall. Hole In dry storage area, Dry storage area cove molding missing Ceiling not smooth easily cleanable throughout kitchen. Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cooks line prep area. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep table soiled Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in freezer on hot line prep area Warning
- 08B-12-5:Basic - Stored food not covered. Mash potato in walk in cooler Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over breaded fish operator moved. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pinto beans (51F - Cold Holding); black beans (55F - Cold Holding); chick peas (51F - Cold Holding); chicken (51F - Cold Holding); pork (55F - Cold Holding); cooked chicken thighs (50F - Cold Holding); cooked Yucca (50F - Cold Holding); cooked.green beans (50F - Cold Holding); tilapia raw (47F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken (51F - Cold Holding); cooked pork (53F - Cold Holding); raw shell eggs (ambient 54F - Cold Holding); raw beef (51F - Cold Holding); flan (53F - Cold Holding); cheese cake (52F - Cold Holding); garlic in oil (51F - Cold Holding); empanadas (48F - Cold Holding); potato balls (47F - Cold Holding); ham (51F - Cold Holding); Swiss cheese (50F - Cold Holding); cooked plantains (52F - Cold Holding); stock (49F - Cold Holding); salami (49F - Cold Holding) see stop sale Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pinto beans (51F - Cold Holding); black beans (55F - Cold Holding); chick peas (51F - Cold Holding); chicken (51F - Cold Holding); pork (55F - Cold Holding); cooked chicken thighs (50F - Cold Holding); cooked Yucca (50F - Cold Holding); cooked.green beans (50F - Cold Holding); tilapia raw (47F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken (51F - Cold Holding); cooked pork (53F - Cold Holding); raw shell eggs (ambient 54F - Cold Holding); raw beef (51F - Cold Holding); flan (53F - Cold Holding); cheese cake (52F - Cold Holding); garlic in oil (51F - Cold Holding); empanadas (48F - Cold Holding); potato balls (47F - Cold Holding); ham (51F - Cold Holding); Swiss cheese (50F - Cold Holding); cooked plantains (52F - Cold Holding); stock (49F - Cold Holding); salami (49F - Cold Holding) see stop sale, operator had repair man fix the issues during the inspection. **Corrective Action Taken** 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. Sent to operator via email. Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Warning
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Discussed with operator, he was checking temperatures with an inferred thermometer and it was not calibrated properly. And was not documented, just checked. Warning
- 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 in walk in cooler held longer than 24 hours Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Warning
Food safety inspection conducted on 6/11/2024 revealed 13 total violations (3 high priority, 5 intermediate, 5 basic).
Inspection on 4/12/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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. Dishmachine at 0 ppm during inspection. Operator fixed machine during inspection. Chlorine at 100 ppm. Corrected On-Site Warning - From follow-up inspection 2024-04-12: Ran Dishmachine multiple times. Test less than 50 ppm. Operator replaced with a full bottle of chlorine sanitizer. Ran dish machine again. Tested at 50 ppm. Admin Complaint Corrected On-Site
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer dirty located by the three compartment sink. Inside of microwave is dirty, located underneath espresso machine. Operator cleaned slicer and microwave during time of inspection. Corrected On-Site Warning - From follow-up inspection 2024-04-12: Deli slicer dirty located by the three compartment sink. Operator cleaned and sanitized slicer at time of inspection. Admin Complaint Corrected On-Site
- 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. Cooked foods in the in walk in refrigerator not date marked. Repeat Violation Warning - From follow-up inspection 2024-04-12: Most of the food is time/date marked. Operator date marked the remainder of the food at time of inspection. Admin Complaint Corrected On-Site
Food safety inspection conducted on 4/12/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 4/4/2024
High Priority
5
Intermediate
5
Basic
4
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Operator was not wearing hair restraint while preparing food. Operator later wore a hat during time of inspection. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Pickle bucket located underneath employee hand wash sink, sitting on floor not six inches above ground. Case of soda located behind bar in dining room is sitting on floor. Operator removed pickle bucket and case of soda from floor during inspection. Corrected On-Site Warning
- 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. Scoop handles for chicken base, salt, sugar, and sazon seasoning are touching spices inside of bin. Located underneath prep table adjacent to warmer. Operator removed scoops from bins at time of inspection. Corrected On-Site Warning
- 33-11-4:Basic - Missing drain plug at dumpster. Dumpster located outside behind restaurant is missing drain plug. Warning
- 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. Stop sale of roast pork 12 lbs, and yuca 5 lbs. Both items held overnight reached an internal temp of 54F and 50F at 9:15 AM. Repeat Violation Warning
- 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. Dishmachine at 0 ppm during inspection. Operator fixed machine during inspection. Chlorine at 100 ppm. Corrected On-Site Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen by employee hand wash sink. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired February 1, 2024. operator paid license during time of inspection. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale of roast pork 12 lbs, and yuca 5 lbs. Both items held overnight reached an internal temp of 54F and 50F at 9:15 AM. Repeat Violation Warning
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator does not have knowledge of Big 6. Operator has been provided with handout during inspection. Corrected On-Site 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. Operator does not have a clean up plan for vomit/diarrhea. Operator has been provided with handout during inspection. Corrected On-Site Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer dirty located by the three compartment sink. Inside of microwave is dirty, located underneath espresso machine. Operator cleaned slicer and microwave during time of inspection. Corrected On-Site Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large bucket blocking employee hand wash sink. Operator moved bucket underneath sink during time of inspection. Corrected On-Site Warning
- 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. Cooked foods in the in walk in refrigerator not date marked. Repeat Violation Warning
Food safety inspection conducted on 4/4/2024 revealed 14 total violations (5 high priority, 5 intermediate, 4 basic).
Inspection on 8/2/2023
High Priority
3
Intermediate
3
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 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. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in coolerDid not cool from 135 f to 41 f within 6 hours See stop sale cook beef 20 lbs 47 f held overnight no temperatures taken Cook beans 62 f held overnight did not cool from 135 f to 41 f within 6 hours. No temperatures Taken Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in coolerDid not cool from 135 f to 41 f within 6 hours See stop sale cook beef 20 lbs 47 f held overnight no temperatures taken Cook beans 62 f held overnight did not cool from 135 f to 41 f within 6 hours. No temperatures Taken
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in coolerDid not cool from 135 f to 41 f within 6 hours See stop sale cook beef 20 lbs 47 f held overnight no temperatures taken Cook beans 62 f held overnight did not cool from 135 f to 41 f within 6 hours. No temperatures Taken
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 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. Printed for management and some employees to sign. Next unannounced inspection
- 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. Cook pork cook chicken walk in cooler not dated.
Food safety inspection conducted on 8/2/2023 revealed 7 total violations (3 high priority, 3 intermediate, 1 basic).