DirtyFLRestaurant Inspection Data

RAJA

12794 Forest Hill Boulevard
Florida, 33414
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 12 health inspection reports

All Inspection Reports

Inspection Date: 12/17/2024

Inspection #: Visit ID: 10698905

  • N/A:No Violations Were Observed

Inspection Date: 10/18/2024

Inspection #: Visit ID: 10698309

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach observed in drawer of dresser where box with green tea is stored. 1 dead roach observed under hand wash sink area where microwave and cash register is stored. 1 dead roach observed under microwave. Admin Complaint - From follow-up inspection 2024-10-18: 1 dead roach observed in drawer of dresser where box with green tea is stored. Operator cleaned and sanitized. Admin Complaint Corrected On-Site
  • 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. Warning - From follow-up inspection 2024-10-18: Same. **Time Extended**

Inspection Date: 10/17/2024

Inspection #: Visit ID: 10698111

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach observed in drawer of dresser where box with green tea is stored. 1 dead roach observed under hand wash sink area where microwave and cash register is stored. 1 dead roach observed under microwave. Admin Complaint
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Manager corrected to Triple Sink (Chlorine 100ppm). Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager touched nose with gloves on then touched clean cutting board; no glove change; no hand wash. Manager washed hands. 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 flying around in kitchen. Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw ground lamb portioned in plastic wrap, stored above cooked egg plant paste. Manager stored properly. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler: Raw ground lamb stored above raw fish. Operator discarded. Corrected On-Site Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodents droppings observed under ice bin near plumbing area at bar area. 1 rodent dropping observed on floor beside bar hand wash near plumbing area. Admin Complaint
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed manager touched clean pan with cooked broccoli with soiled gloves; no glove change. Manager changed gloves. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy cooler: ; ground lamb (48F - Cold Holding); raw shrimp (49F - Cold Holding); raw fish (51F - Cold Holding); cooked chicken (48F - Cold Holding); cooked potato fritters (49F - Cold Holding); cooked cauliflower (51F - Cold Holding); potato empanadas (52F - Cold Holding); cooked vegetables (46F - Cold Holding); cottage chesse (52F - Cold Holding); cooked curry wings (47F - Cold Holding) Flip top cooler at cook line : cooked chicken (59F - Cold Holding); house made tomato sauce (45F - Cold Holding) As per operator, all items from both coolers stored over night; Not prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy cooler: ; ground lamb (48F - Cold Holding); raw shrimp (49F - Cold Holding); raw fish (51F - Cold Holding); cooked chicken (48F - Cold Holding); cooked potato fritters (49F - Cold Holding); cooked cauliflower (51F - Cold Holding); potato empanadas (52F - Cold Holding); cooked vegetables (46F - Cold Holding); cottage chesse (52F - Cold Holding); cooked curry wings (47F - Cold Holding) Flip top cooler at cook line : cooked chicken (59F - Cold Holding); house made tomato sauce (45F - Cold Holding) As per operator, all items from both coolers stored over night; Not prepped or portioned today. See stop sale. Flip top cooler at cook line: curry sauce with cooked onions (46F - Cold Holding) As per operator, taken from walk in cooler 20 mins prior. Stored over stacked. Not prepped or portioned today. Operator moved to quick chill. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice warmer: cooked rice (132F - Hot Holding) As per operator, cooked since 20 mins. Operator reheated to 204F. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in freezer: cooked lamb (104F at 1:00pm; 94F at 1:41pm- Cooling) As per manager, since 20 mins; yogurt base sauce (94F at 1:00pm; 82F at 1:41pm- Cooling) As per manager, cooling since 12:00am At current rate of cooling, items will not cool from 135F to 70F in 2 hours. Yogurt sauce cooled in a large deep container. Advised operator to reheat to 165F and cool properly or quick chill. 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. 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 lamb cooked over 24 hours as per manager not date marked. Advised operator to date mark. Warning

Inspection Date: 8/7/2024

Inspection #: Visit ID: 8845672

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked curried chicken (45F - Cold Holding) ; cooked chicken (45F - Cold Holding) As per operator, both items stored in unit overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (46F - Cooling); cooked rice (47F - Cooling) As per operator, both items were prepared late evening yesterday and left to cool. Items did not cool to 41F in a total of 6 hours. Items stored in large quantity and covered. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw seasoned chicken (48F - Ambient Cooling) As per operator, seasoned late evening yesterday and left to cool. Item did not cool to 41F in a total of 4 hours. Item stored in large quantity and covered. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2024-08-07: At flip top cooler unit: cooked curried chicken (47F - Cold Holding) ; cooked chicken (46F - Cold Holding); cooked goat (48F - Cold Holding) Stored over stacked. As per operator, items stored in unit overnight. Not prepped or portioned today. See stop sale. At walk in cooler: raw seasoned chicken (45F at 4:25pm - Ambient Cooling) As per operator, seasoned and cooling since 10am. Item did not cool to 41F in a total of 4 hours. Item covered with plastic. See stop sale. 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. At flip top cooler unit: cooked curried chicken (45F - Cold Holding) ; cooked chicken (45F - Cold Holding) As per operator, both items stored in unit overnight. Not prepped or portioned today. See stop sale. On prep table: samosas with cooked potatoes (68F - Cold Holding) As per operator, taken out for an order and left on table for 1 hour. Not prepped or portioned today. Operator placed in walk in freezer to quick chill. At Low boy: thawed vacuum packaged raw salmon (47F - Cold Holding) As per operator, taken from walk in cooler 1 hour 20 mins prior. Not prepped or portioned today. See stop sale. whole milk (48F - Cold Holding) As per operator, taken from walk in cooler 20 mins prior. Not prepped or portioned today. Operator moved to quick chill. Repeat Violation Admin Complaint - From follow-up inspection 2024-08-07: At flip top cooler unit: cooked curried chicken (47F - Cold Holding) ; cooked chicken (46F - Cold Holding); cooked goat (48F - Cold Holding) Stored over stacked. As per operator, items stored in unit overnight. Not prepped or portioned today. See stop sale. Admin Complaint
  • 03D-06-5:High Priority - - From initial inspection : 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. At walk in cooler: raw seasoned chicken (48F - Ambient Cooling) As per operator, seasoned late evening yesterday and left to cool. Item did not cool to 41F in a total of 4 hours. Item stored in large quantity and covered. See stop sale. - From follow-up inspection 2024-08-07: At walk in cooler: raw seasoned chicken (45F at 4:25pm - Ambient Cooling) As per operator, seasoned and cooling since 10am. Item did not cool to 41F in a total of 4 hours. Item covered with plastic. See stop sale. Admin Complaint

Inspection Date: 7/31/2024

Inspection #: Visit ID: 8738633

  • 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. Commercially processed reduced oxygen packaged raw Salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per operator, stored no longer frozen, over night in walk in cooler. See stop sale.
  • 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. At walk in cooler: cooked chicken (46F - Cooling); cooked rice (47F - Cooling) As per operator, both items were prepared late evening yesterday and left to cool. Items did not cool to 41F in a total of 6 hours. Items stored in large quantity and covered. See stop sale.
  • 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. Dishwasher (Chlorine 0ppm) Operator contacted technician. **Corrective Action Taken** 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. Observed employee touched clothes and soiled apron with gloves then prepared cooked chicken; no hand wash. Employee changed gloves and washed hands. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially processed reduced oxygen packaged raw Salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per operator, stored no longer frozen, over night in walk in cooler. See stop sale. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked curried chicken (45F - Cold Holding) ; cooked chicken (45F - Cold Holding) As per operator, both items stored in unit overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (46F - Cooling); cooked rice (47F - Cooling) As per operator, both items were prepared late evening yesterday and left to cool. Items did not cool to 41F in a total of 6 hours. Items stored in large quantity and covered. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw seasoned chicken (48F - Ambient Cooling) As per operator, seasoned late evening yesterday and left to cool. Item did not cool to 41F in a total of 4 hours. Item stored in large quantity and covered. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked curried chicken (45F - Cold Holding) ; cooked chicken (45F - Cold Holding) As per operator, both items stored in unit overnight. Not prepped or portioned today. See stop sale. On prep table: samosas with cooked potatoes (68F - Cold Holding) As per operator, taken out for an order and left on table for 1 hour. Not prepped or portioned today. Operator placed in walk in freezer to quick chill. At Low boy: thawed vacuum packaged raw salmon (47F - Cold Holding) As per operator, taken from walk in cooler 1 hour 20 mins prior. Not prepped or portioned today. See stop sale. whole milk (48F - Cold Holding) As per operator, taken from walk in cooler 20 mins prior. Not prepped or portioned today. Operator moved to quick chill. Repeat Violation Admin Complaint
  • 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. Operator time marked.
  • 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. At walk in cooler: raw seasoned chicken (48F - Ambient Cooling) As per operator, seasoned late evening yesterday and left to cool. Item did not cool to 41F in a total of 4 hours. Item stored in large quantity and covered. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above stovetop: cooked chickpeas (133F - Hot Holding) As per operator, cooked since 15 mins. Operator removed to reheat. **Corrective Action Taken**
  • 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. Operator completed. Corrected On-Site

Inspection Date: 12/21/2023

Inspection #: Visit ID: 8579061

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2023-12-21: **Time Extended**
  • 22-42-4:High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 200 ppm plus. Operator corrected to 100 ppm chlorine Corrected On-Site Warning - From follow-up inspection 2023-12-21: At triple sink, chlorine solution was 50 ppm. Operator corrected to 100 ppm chlorine. Admin Complaint Corrected On-Site

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8578039

  • 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 200 ppm plus. Operator corrected to 100 ppm chlorine Corrected On-Site Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of tomato paste Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler: Raw eggs stored over sauces. Operator removed raw eggs. Corrected On-Site Warning
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At bottom section of flip top reach in cooler: Broken eggs stored with unbroken raw shelled eggs. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At walk in freezer: 2 bags cooked chicken contaminated by condensed water. See stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Low boy reach in cooler #1 : heavy cream (50F - Cold Holding) As per operator all items stored overnight. Not prepared or portioned today. See stop sale. At flip top reach in cooler: cooked onions (47F - Cold Holding); cut cabbage (46F- cold holding) As per operator items stored overnight. Not prepared or portioned today. Items double panned. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Low boy reach in cooler #1 : heavy cream (50F - Cold Holding) As per operator all items stored overnight. Not prepared or portioned today. See stop sale. At flip top reach in cooler: cooked onions (47F - Cold Holding); cut cabbage (46F- cold holding) As per operator items stored overnight. Not prepared or portioned today. Items double panned. See stop sale. At Low boy reach in cooler #1 : curry sauce (50F - Cold Holding); cooked onions (50F - Cold Holding); raw beef (50F - Cold Holding); whole milk (50F - Cold Holding) As per operator product stored for approximately 1 hour. Not prepared or portioned today. Operator moved to walk in cooler. 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. At Rice cooker: cooked rice (156F at 11:09am; 159F at 11:30am - Reheating) since 9:15am Operator reheated to 165F+ Corrected On-Site Warning

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8546943

  • N/A:No Violations Were Observed

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8491867

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. At large dry storage area- large pots stored on floor.
  • 35A-03-4:Basic - Dead roaches on premises. At large dry storage area- observed approximately 1 dead roach on floor near pots and pans- operator removed and sanitized area. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hammer and pliers stored over seasonings at dry storage area near kitchen- operator removed. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cookline- heavily soiled wiping cloth stored on prep counter- operator removed. Corrected On-Site
  • 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. At dishwashing area- Employee went from dirty plates to clean sheet pan without washing there hands- educated operator- employee washed hands.
  • 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. See stop sale. No time mark for tcs foods at buffet- operator time marked for remaining 2 hours. Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline prep counter- Cooked potatoes 88-89F- hot holding- food left out on counter- food out of temperature for 15 minutes- operator placed to be reheated . **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Colon stored over seasoning by cookline- operator removed. Corrected On-Site Repeat Violation Admin Complaint
  • 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 potatoes made Sunday - no date mark - operator date marked. Corrected On-Site

Inspection Date: 9/7/2023

Inspection #: Visit ID: 8492836

  • 52-04-5:Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu yellowtail Snapper. Invoice from Cheney brothers for Snapper Whole South America wild / Caribbean Red Admin Complaint - From follow-up inspection 2023-09-06: Same Admin Complaint - From follow-up inspection 2023-09-07: Same Admin Complaint

Inspection Date: 9/6/2023

Inspection #: Visit ID: 8491588

  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live in trash can by dishwasher. 1 live on floor by dishwasher 4 between wall and caulking behind drain board before dishwasher. ( dishwasher in part of the kitchen . Same room) 1 on the wall on the side of the oven On cook line 1 next to bru instant coffee box in dry food storage room. Warning - From follow-up inspection 2023-09-06: 1 live crawling on wall next to dishwasher in the kitchen. Manager killed and cleaned 1 live crawling on wall next to clean dishes storage rack near dishwasher. Manager killed and cleaned. **Time Extended**
  • 52-04-5:Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu yellowtail Snapper. Invoice from Cheney brothers for Snapper Whole South America wild / Caribbean Red Admin Complaint - From follow-up inspection 2023-09-06: Same Admin Complaint

Inspection Date: 9/5/2023

Inspection #: Visit ID: 8359893

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Round plastic container in rice. Warning
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead Roach under hand sink on cook line. Warning
  • 08B-38-4:Basic - Food stored on floor. Box of chicken in walk in freezer, water bottles in dry food storage room. Warning
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of soiled surface on top of the ice machine. Manager removed ice scoop to be washed. 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. Handle in contact with curry goat in walk in cooler. Manager corrected Corrected On-Site Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board on cook line. Manager removed the cloth. Corrected On-Site Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Prep person cutting broccoli head before washing. Explained Warning
  • 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates soup bowls at self serve station Repeat Violation Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go containers on shelf in dry food storage room Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Spinach thawing at room temperature. Manager moved bags to walk in cooler. Corrected On-Site Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put cellphone in pocket then put on gloves without washing hands.explained and he washed hands. Corrected On-Site Warning
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Several live spiders throughout the kitchen and dry food storage room Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live in trash can by dishwasher. 1 live on floor by dishwasher 4 between wall and caulking behind drain board before dishwasher. ( dishwasher in part of the kitchen . Same room) 1 on the wall on the side of the oven On cook line 1 next to bru instant coffee box in dry food storage room. Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 2 on top of wine display cabinet by self serve station in dining room 2 on top of red rack at server station in dining room 1 on floor next to wine display cabinet by mall entrance 12 on top of wine display cabinet near mall entrance in the dining room Warning
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Rice pudding at self serve station Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Repeat Violation Admin Complaint
  • 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 . Manager marked the time. Corrected On-Site Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Alpine cockroach gel bait stored next to lemon juice bottle on bottom shelf of prep table by dishwasher. Manager removed the gel. Corrected On-Site Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep person washed hands with sprayer by dishwasher.explained Warning
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu yellowtail Snapper. Invoice from Cheney brothers for Snapper Whole South America wild / Caribbean Red Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Metal pan stored in hand sink on cook line. Manager removed the pan Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand sink at server station Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the outdoor bar hand sink Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at outdoor bar. Warning