- Basic - Bag/container of unrecognizable prepared food not identified by common name. Reach In Cooler near microwave.
- Basic - Build-up of grease on nonfood-contact surface. Between stove and fryer. **Repeat Violation**
- Basic - Clean utensils stored between equipment and wall. Probe thermometer inside hole in wall near stove.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table across from stove.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep table on back kitchen **Repeat Violation**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts on front counter for customer self service. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Front kitchen area.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. In back kitchen area near microwave and stove. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. Near hand sink and 3 comp sink.
- Basic - Working containers of food removed from original container not identified by common name. Underneath rice cookers in back kitchen (silver bowl) **Repeat Violation**
- High Priority - Egg wash held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Crates of raw shelled eggs behind pan of cooled potatoes in Reach In Cooler next to stove near kitchen door. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked sausage, **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked oat meal on prep table in back kitchen.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cutting raw beef and making cuban breakfast sandwich w same gloves.
- High Priority - Toxic substance/chemical stored by or with food. Bottle of hydrogen peroxide stored next to to go containers. Near microwaves.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meats in Reach In Coolers back kitchen.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook in back kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on counter for customer service.
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11/13/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. In between stove and fryer. **Repeat Violation**
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - In-use knife/knives stored in crack between equipment and wall. Near front hand sink n
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near rice cooker.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts at front counter.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Near microwaves and next to stove. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. White containers on and under prep table in back kitchen area and reach in cooler. **Repeat Violation**
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Cooked sausage on prep table across from stove.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes sitting at room temperature on kitchen counter across from stove.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Cuban sandwiches sitting on top of raw shelled eggs. **Repeat Violation**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 4 crates of shelled eggs sitting on prep table at room temperature
- High Priority - Shell eggs in use or stored with cracks or broken shells.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler **Repeat Violation**
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Reach in cooler **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On cooksline.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. In dry storage near single service items.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Reach in cooler in tuna salad container.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Soups on prep table in kitchen. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Cuban sandwich on front kitchen counter at room temperature. Not on Time as a Public Health Control.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Front kitchen and back kitchen area on cooksline.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Reach in cooler near cooksline. Raw shelled eggs next to cooked potatoes.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen area.
- Intermediate - No soap provided at handwash sink. In kitchen area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler **Repeat Violation**
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6/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Reach in coolers
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Bag of beef.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 reach in coolers in back kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese on prep table in back kitchen.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Sausage and ham on prep table.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Reach in cooler
- Intermediate - Employee used handwash sink as a dump sink. Dumping ice. Front kitchen area.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In back kitchen area. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing gallon of milk. Front kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front kitchen.
- Intermediate - No soap provided at handwash sink. Back kitchen area. **Corrected On-Site**
- Intermediate - Packaged food not labeled as specified by law. Reach in coolers.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood filters in disrepair.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near grits
- Basic - No handwashing sign provided at a hand sink used by food employees. Front kitchen area v
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. Reach In Coolers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Bucket of cooked frozen soup.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Silver 2 door.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Salt container near slicer v
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce at the front kitchen prep table.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Front kitchen prep table.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Food sitting on prep table for breakfast.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Reach In Coolers.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Slicer blade soiled with old food debris.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Reachin cooler
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food not stored at least 6 inches off of the floor. Rice bins not 6 inches off floor in dry storage
- Basic - Food storage container/container lid cracked or broken. Scoop handle for rice.
- Basic - In-use knife/knives stored in crack between equipment and wall. Under slicer.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In salt bin.
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand sign at Handsink in front kitchen area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pan of fish on kitchen pre table.
- Basic - Single-service items stored on floor in dry storage area. To go cups on floor in dry storage
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Racks in 2 door Reachin cooler not smooth and easily cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table.
- Basic - Working containers of food removed from original container not identified by common name. No label markings Reachin coolers in kitchen not consistent
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice and fish sitting on counter in back kitchen. Not prepping.
- High Priority - Raw animal food not separated from ready-to-eat food during preparation. Flour tortillas on top of Raw eggs Reachin cooler
- High Priority - Raw animal food stored over cooked food. Raw animal food stored over ready-to-eat food. Beef over cooked chicken. Reachin cooler
- Intermediate - Handwash sink used for purposes other than handwashing. Small bowls in Handsink back kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sliced meats No date marking Reachin coolers in kitchen not consistent
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date marking Reachin coolers in kitchen not consistent
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1/11/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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9/12/2012 | Routine - Food | Call Back - Extension given, pending |
- Equipment or utensils not designed or constructed in a durable manner. Using round bowl w no handle in food container.
- Critical - Hand wash sink lacking proper hand drying provisions. In kitchen area
- Critical - Handwashing cleanser lacking at handwashing lavatory. In front kitchen area
- Critical - Handwashing cleanser lacking at handwashing lavatory. In kitchen area
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Sliced cooked ham.
- Critical - Observed handwash sink used for purposes other than handwashing. Condiment containers in hand sink. Front kitchen area.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Chicken salad sitting on top of raw chicken. Reachin cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cuban sandwiches sitt out on front kitchen counter.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Reachin cooler in kitchen area
- Observed single-service items stored on floor. Box of lunch napkins. Dry storage room
- Critical - Working containers of food removed from original container not identified by common name. Bottles on prep table in kitchen
- Critical - Working containers of food removed from original container not identified by common name. Reachin cooler in kitchen area
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8/9/2012 | Routine - Food | Warning Issued |
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
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7/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- 3d, cooked food not cooled properly, black beans.
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3/14/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 3/102002.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On slicer. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Bowl in handwash sink
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon serving grits.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice yellow and white 62 degrees, cooked pork 62 drees, cooked baked chicken 63 degrees, cooked soup 61 degrees. All cooked yesterday. Stop sale issued on all above.
- Critical - Observed potentially hazardous food thawed at room temperature. Cooked pork.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Reachin cooler
- Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen
- Critical - Working containers of food removed from original container not identified by common name. Reachin cooler
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3/9/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Front area
- Critical - Cold water not provided/shut off at employee handwash sink. Front counter
- Critical - Hot water not provided/shut off at employee hand wash sink. Mens and womens restrooms
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. Front area
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Observed Food safety Inc certificate but not filled out and dated
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Front area
- Observed ice scoop with handle in contact with ice. In ice machine front counter
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. In front area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Front counter
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. RIF
- Critical - Observed toxic item improperly stored. Front area under counter by sugar Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair. RIC
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Time as a public health control form given to owner
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RIC
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. Corrected On Site.
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11/15/2011 | Routine - Food | Warning Issued |
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up, front RIC
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees, front area
- Violation: 42-11-1 Observed unnecessary items on the premise, small grill in storage area
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4/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, front RIC
- Critical - Handwash sink not accessible for employee use at all times, plates inside. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees, front area
- Observed scoop with handle in contact with sugar
- Observed scoop with handle in contact with tuna
- Observed gaskets with slimy/mold-like build-up, front RIC
- Observed personal care item stored with food, glasses stored on slicer Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches foun, 1 live in front prep area
- Observed unnecessary items on the premise, small grill in storage area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, RIC
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/26/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced ham, salami etc.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, chicken, rice, etc.
- Critical. Working containers of food removed from original container not identified by common name. salt
- Critical. Observed food stored on floor. case of potatoes
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf by mircowave
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1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical. Food contact surfaces of equipment and utensils clean
- Single service items properly stored, handled, dispensed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
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6/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced ham, cheese, turkey
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats, sauces
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open soda can in reachin cooler
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Faucet/handle missing at plumbing fixture. handsink in kitchen
- Lights missing the proper shield, sleeve coatings or covers.
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3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, cheese
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken, beef, rice
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover. tray by ice machine
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. all kitchen reachin coolers
- Observed single-service items stored on floor. styrofoam cups in backroom
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 1/17/10.
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11/17/2009 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans. tuna
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, cheese
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. cuban sandwiches Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed food employee use the toilet room then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soil residue in storage containers. salt
- Critical. Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. shelves in kitchen
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. plastic forks , knifes , spoons
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8/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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