- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles cracked, broken or in disrepair. Behind bar area
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored on floor. Bag in box sodas
- Basic - Grease accumulated under cooking equipment.
- Basic - Lime scale build-up inside ice machine.
- Basic - Shelf under steam-table soiled with food debris.
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3 comp sink
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken stew and refried beans. Reheated in mircowave. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken stored above beef steaks **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Can of WD-40 stored on top if ice machine **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All reachin coolers
- 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.
- 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 - Spray bottle containing toxic substance not labeled.
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles missing. Under cooking equipment/cook''s line .
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish machine area.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook''s line Reach in cooler .
- Intermediate - Water filter not changed according to manufacturer''s instructions. Ice tea makers/ice machine.
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5/1/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Spices, chili powder, cumin.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Front counter
- Basic - Floor tiles missing. Under cooking equipment/cook's line .
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish machine area.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Cook's line Reach in cooler **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cook's line Reach in cooler .
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream 47, corrective action taken, removed from make table and placed in Reach in cooler. Shredded cheese 49 corrective action taken, iced down shredded cheese.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 117° pan between fryer and stove on table.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 49, corrective action taken, removed from make table and placed in Reach in cooler.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp 47, corrective action taken, removed from make table and placed in Reach in cooler and iced down.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef strips, 57 top make table, beef Reach in cooler 51, chicken top make table 48, chicken breast 52 Reach in cooler, no date marking, see stop sale.
- High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach at 3 Compartment sink.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef strips, 57, hotdogs 54, chicken 52.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook's line sandwich make table and Reach in cooler
- Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse corn husks for tamales.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Refried beans, Reach in cooler,
- Intermediate - Spray bottle containing toxic substance not labeled. Tale in dish machine area.
- Intermediate - Water filter not changed according to manufacturer's instructions. Ice tea makers/ice machine.
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4/30/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Salt and chili powder storage containers.
- Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- 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.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp.
- Basic - Reach-in cooler gasket torn/in disrepair. Stand up 3 door Reach in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Shredded lettuce 62
- 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.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over cut tomatoes and onions, Reach in cooler. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken
- 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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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In spice containers.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons next to knives cook's line/steam table area.
- 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.
- Basic - Floors not maintained smooth and durable. Cook's line.
- Basic - Food stored in dry storage area not covered. Taco salad bowls, cook's line.
- Basic - Grease accumulated under cooking equipment. Cook's line
- Basic - Ice scoop stored on top of dirty ice machine between uses. Bar area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen, dish room .
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back double doors. gap between the doors.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ground beef **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated grease. Behind the flat top grill, cook's line
- Basic - Wood food-contact surface not properly sealed. Shelves back room next to stand up Reach in cooler
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - High Priority - Dead roaches on premises. Observed 2 dead roaches inside paper towel dispenser.
- High Priority - Raw animal food stored over ready-to-eat food. 3 door Reach in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen **Corrected On-Site**
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoops at drink station and ice machine behind bar.
- Lights missing the proper shield, sleeve coatings or covers. Behind bar, dishroom.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed ceiling soiled with accumulated food debris.
- Critical - Observed cloth used as a food-contact surface. Under cutting board.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before putting on new gloves. **Corrected On-Site**
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical - Observed food stored on floor. Drink syrups/behind bar.
- Observed gaskets/seals on cold holding unit in poor repair. Cook's line reach in cooler.
- Observed grease accumulated under cooking equipment. Stoves/ cook's line.
- Observed utensils stored in crevices between equipment. Knife/cook's line under paper towel dispenser.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.. In between use of raw to rte food items. **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. kitchen .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Equipment or utensils not designed or constructed in a durable manner. bowl used for ladel/scoop, soup. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop/ice machine.
- Lights missing the proper shield, sleeve coatings or covers. broken/above 3 compartment sink.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed cloth used as a food-contact surface. under cutting board .
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. BIB syrup/bar.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. quacomole, sour cream. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. at 3 compartment sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, reach in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. kitchen
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop.
- Missing drain plug at dumpster.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen .
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rack under bulk tortilla chips
- Critical - Observed cloth used as a food-contact surface. under cuttingboard.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. washed old gloves, did not change gloves , and not wash hands7
- Critical - Observed food stored on floor.BIB behind bar.
- Observed grease accumulated on kitchen floor. corner behind stove/cook's line.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. standup .
- Observed nonfood-grade containers used for food storage. bulk salt, 5 gallon bucket,salsa Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.dish machiine.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in cooler.
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling in disrepair. above drink station / bar area.
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on cold holding unit in poor repair. 3 door reach in.
- Observed grease accumulated on kitchen floor. behind equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.spices. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed utensils in poor condition. chipped plates
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. cook's line.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. 3 door reach in cooler.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cook/washed gloves.
- Critical - Vacuum breaker mising at hose bibb. hose at mop sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. silverware/kitchen /bar area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop
- Missing drain plug at dumpster.
- Critical - Observed food stored on floor. drink syrups/bar area.
- Observed gaskets with slimy/mold-like build-up. walkin cooler/outside.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. blood from beef.
- Observed nonfood-grade containers used for food storage. ice bucket.
- Critical - Observed raw animal food stored over ready-to-eat food. shelled eggs over/diced tomatoes. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef. Corrected On Site.
- Critical - Observed soil residue in storage containers. taco shell containers.
- Critical - Observed unlabeled spray bottle. dishroom
- Observed utensils stored in crevices between equipment. knife under paper towel holder
- Observed wall soiled with accumulated food debris. dishroom above 3 copmartment sink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cut onions/peppers.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - No conspicuously located thermometer in holding unit. bar reachin
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- No suitable facilities provided to store employee clothing and other possessions.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. tortilla shells
- Waste line missing at soda gun holster.
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3/31/2011 | 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.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding3 door reachin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No conspicuously located thermometer in holding unit. 1 door reachin
- 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
- Critical. Observed employee wash hands with no soap.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed a nonfood-grade drill/paint mixer used in food.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on kitchen equipment
- Observed gaskets with slimy/mold-like build-up. 3 door reachin
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen
- Observed wall soiled with accumulated food debris. cookline
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10/21/2010 | 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. Hot food at proper temperatures
- Critical. Foods properly cooked/reheated
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical. Thermometers, gauges, test kits provided
- Critical. Sanitizing concentration
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical. Sewage and waste water disposed properly
- Plumbing installed and maintained
- Plumbing installed and maintained
- Plumbing installed and maintained
- Critical. Cross-connection, back siphonage, backflow
- 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
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored
- Critical. Toxic items properly stored
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Fire extinguishers - proper and sufficient
- Other conditions sanitary and safe operation
- Other conditions sanitary and safe operation
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. english
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food being cooled by nonapproved method.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food. raw meats over dairy, reachin
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense 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. condiments
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink
- 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, between handling dirty/clean dishes
- Critical. Observed employee improperly washing hands.
- Critical. Observed employee dry hands on clothes/apron,dirty towel after washing.
- Critical. Observed a designated employee drinking area located in a food preparation or other restricted area.
- Observed nonfood-grade containers used for food storage.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Waste line missing at soda gun holster.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Observed wall soiled with accumulated food debris. kitchen
- Critical. Observed toxic item stored by utensils.
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bottle
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored in ice used for drinks.
- 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
- Critical. Observed a designated employee drinking area located in a food preparation or other restricted area.
- Observed nonfood-grade containers used for food storage. bags
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Floors not maintained smooth and durable. kitchen paint peeled completely away leaving bare absorbent concrete
- Observed wall soiled with accumulated food debris. kitchen
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Light not functioning. kitchen
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed container of medicine improperly stored.
- Observed unnecessary items on the premise. bike
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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11/17/2009 | Routine - Food | Inspection Completed - No Further Action |
- 1 Outer openings of establishment cannotbe properly sealed when not in operation.
- 2 Floors not maintained smooth and dutable. Paint peeling from kitchen floor.
- 3 Observed dusty ceiling tiles and/or air conditioning vent covers.
- 4 Wall not smooth and easily cleanable; entrance into kitchen.
- 5 Observed raw animal foods not properly separated from each other in holding unit during preparation. Observed raw chicken stored over beef.
- 6 Observed non food grade containers used for food storage.
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8/13/2009 | Routine - Food | Admin. Complaint Callback Not Complied |
| No report available. | 1/13/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 11/12/2008 | Routine - Food | Warning Issued |
| No report available. | 7/10/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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