- Basic - Food stored in holding unit not covered. Ice cream in walk-in freezer. Covered. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Dressing cooler.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Jesus expired 6/1/14
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two certificates for current employees expired.
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clams/mussels/oysters removed from original container for long-term storage. In make table drawers.
- Intermediate - Reach-in cooler not 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. Keg cooler with milk in it. 45 - 47. **Warning** At re inspection no time temperature control for safety food in unit.
- Intermediate - Refrigerator not 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. Shelves in front cabinet 47 at second shelf and 59 at top shelf. **Warning** At re inspection no time temperature control for safety food in unit.
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3/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Clams/mussels/oysters removed from original container for long-term storage. In make table drawers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table. Removed. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Bread box.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Flan and cake. Covered items. **Corrected On-Site**
- High Priority - Butter re-served to customers. Large sign on wall indicating keeping butter after table service. Confirmed with server.
- High Priority - Cheese with mold-like growth. See stop sale. Cream cheese in walk-in cooler.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bolognese made 3/18/2014 at 47° in center. It was 42° at edge.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Bolognence made yesterday still 47° in center at 11 am next day. Edge is at 42°.
- High Priority - Cut lettuce/spinach/cabbage not cooled to 41 degrees Fahrenheit within 4 hours of the time cut. Cut lettuce 54° at 11:00 had only dropped to 53° by 11:30. It is in a plastic bin inside a hopper intended to hold lettuce at 41° or below. The plastic is insulating the lettuce not allowing it to cool at an adequate rate. Moved bin to freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flan 48°. Cheese cake 54°, 59°. In front case. Milk 47. In keg cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Cheese cake on top shelf of front display at 54°, 59° at beginning of day. Stored in unit overnight. 3 slices chocolate and 10 slices New York style.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee used handwash sink as a dump sink. Water from coffee machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For pizza. Emailed form.
- Intermediate - Reach-in cooler not 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. Keg cooler with milk in it. 45° - 47°. **Warning**
- Intermediate - Refrigerator not 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. Shelves in front cabinet 47° at second shelf and 59° at top shelf. **Warning**
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3/19/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. Added hat. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Gray bread crumb container.
- Basic - Single-service articles not stored inverted or protected from contamination. Catering trays and lids in dry storage. Made cover plate and labeled. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Cake. Wrapped. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bread crumbs. Labeled. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 50°. Moved to time as a public health control.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. At top of diffuser.
- Intermediate - No complete written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Plan in use is missing some data in procedures. Discussed new from and emailed.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/3/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Cutting boards has cut marks and is no longer cleanable. Throughout restaurant
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Dessert Cooler
- Intermediate - Cutting board(s) stained/soiled. Throughout restaurant
- Intermediate - Slicer blade soiled with old food debris.
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3/22/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Pasta
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touching cooked pasta to be used and stored in walkin. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In top of cookline reachin, Alfredo sauce 46. In reachin cooler, chicken 48, scallops 55, shrimp 46, beef 45. On cookline, pasta 87. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over vegetables. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef, potatoes **Corrected On-Site**
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1/8/2013 | Routine - Food | Administrative complaint recommended |
- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in top of reachin cooler, alfredo sauce 46. I reachin cooler, chicken 48, scallops 55, shrimp 46, beef 45. On cookline, pasta 87. Repeat Violation.
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1/8/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. none Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup made last night in walkin cooler at 57.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed dead shellfish and/or shellfish with gaping shells. clams. May not be served.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in top of reachin cooler, alfredo sauce 49, chicken 45. in pizza reachin overnight, ham 51, chicken 48, sausage 52, onions 49, ricotta 49, mozzarella 50, dairy based sauce 45, meatballs 45. Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. alfredo sauce. ALL FOODS ARE MARKED WITH AN 11am TIME EVEN THOUGH THIS SAUCE WAS TAKEN OUT OF TEMPERATURE CONTROL AT 10:20am AND OTHER FOODS ARE TAKEN OUT AT TIMES OTHER THAN 11am.
- Observed storage of maintenance tools in areas that may result in cross-contamination. cleaning tools stored on top of onions. Corrected On Site.
- Critical - Observed unlabeled spray bottle. mgr stated it was degreaser
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice and comments section).
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10/22/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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6/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. pizza reachin, dessert case
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reachin at 54.
- Critical - Establishment not maintaining shellstock tags for 90 days. mussells, clams
- Food-contact surface not smooth and easily cleanable. wet cloth under cutting board Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. pizza area Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in top of reachin cooler, alfredo 59, chicken 57, meat sauce 57. in cookline reachin cooler, potatoes 57, squid 54, bleu cheese and ricotta 64, pastas 54-57, veal 50,, canneloni 51, seafood stuffed peppers 47. in pizza reachin cooler, seafood plates 46-47. in dessert reachin, cheesecake 47, tiramisu 46.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over seafood in walkin Corrected On Site.
- Observed reachin cooler gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. peppers stuffed w/ seafood Corrected On Site.
- Critical - Thermometer not calibrated according to manufacturer's specifications. probe
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5/29/2012 | Routine - Food | Warning Issued |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. duct tape over hole in oil spray bottle Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. pizza reachin, salad reachin
- Observed cutting boards grooved/pitted and no longer cleanable. cookline reachins
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in bottom of pizza reachin, cooked garlic 45, feta 45, proscuiitto 45. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, cream, mozzarella, turkey
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna, pastas, cooked vegetables, rice
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/11/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ground meat 47-51, au jus 47, alfredo sauce 53. discarded. Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, turkey Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. on counter, garlic & oil 83, butter 61
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs stored on oven door Repeat Violation.
- Violation: 10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. lemon tongs, spoon
- Critical. Violation: 12B-07-1 Observed an open beverage container over a food preparation table or over/next to clean equipment/utensils. on oven, over prep table
- Violation: 13-03-1 Observed employee with no hair restraint. 3 chefs
- Critical. Violation: 20A-05-1 Food-contact surfaces and utensils not sanitized properly after cleaning. no sanitIZER in triple sink
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical. Violation: 32-15-1 No handwashing signs provided at handsinks used by food employees.
- Critical. Violation: 46-05-2 Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. padlock on outside of walkin cooler door
- Critical. Violation: 53B-08-1 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.all training certificates are expired. some people have no traINING proof
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11/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. salami, turkey Repeat Violation.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. takeout menu
- Critical. Working containers of food removed from original container not identified by common name. oil
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. on counter, garlic & oil 83, butter sauce 101, cooked onions 70. in pizza table, mozzarella 55, ham 55, alfredo sauce 46. in reachin, turkey 52, feta cheese 55, calamari 45-48, shrimp 55, scallops 56. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. polenta 71 in bread cabinet. calzones 114 on counter. in steamtable, roux 104, chicken stock 104, mashed potatos 109, meat sauce 102, au jus 109.
- Critical. No conspicuously located thermometers in holding units. reachins
- Critical. Observed raw animal food stored over ready-to-eat food. raw crab over butter Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. mozzarella cheese Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs stored on handsink Repeat Violation.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook touching onions, ham, pepperoni, cheese
- Critical. Observed an open beverage container over a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint. chef Corrected On Site.
- Rinse solution not clean.
- Wash solution not clean.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. no sanitIZER in triplevsink
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of cookline reach-in cooler soiled with accumulation of food residue.
- Equipment compartment not equipped to properly drain accumulation of moisture. cookline reachin leaking onto floor
- Critical. No handwashing signs provided at handsinks used by food employees.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. padlock on outside of walkin cooler door
- 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.all training certificates are expired. some people have no traINING proof
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9/21/2010 | Routine - Food | Administrative complaint recommended |
- 1. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41. on counter, garlic & oil 83, butter sauce 101, cooked onions 70. in pizza table, mozzarella 55, ham 55, alfredo sauce 46. in reachin, turkey 52, feta cheese 55, calamari 45-48, shrimp 53, scallops 56.
- 2. OBSERVED IMPROPER USE OF BOWL/PLASTIC FOOD CONTAINER WTH NO HANDLE USED TO DISPENSE READY TO EAT FOOD. mozzarella cheese
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9/21/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- No Violations Were Observed
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2/17/2010 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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2/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. EGG WASH. Food may not be served.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK NOT DATED FRONT UNIT.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.SLICED TURKET.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 100 F AFTER 2.5 HOURS COOLING.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.MAKE TABLE COOK LINE,NOTHING COLDER THAN 45 F.
- Critical. Observed uncovered food in holding unit/dry storage area. OPEN BAG OF FLOUR.
- Critical. Observed uncovered food in holding unit/dry storage area. TEA.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.S S BOWL. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. TONGS HANGING FROM STOVE HANDLE.
- Critical. Observed buildup hand prints on lid of ice machine.
- Observed reuse of single-service articles. PLACTIC BOWL USED AS A SCOOP IN TOP OF MAKE UNIT.
- Drain cover(s) missing. Repeat Violation.
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2/16/2010 | Routine - Food | Administrative complaint recommended |
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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12/11/2009 | Routine - Food | Assigned to Inspector |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soup
- Critical. Working containers of food removed from original container not identified by common name. sugarsalt Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name and some containers mislabeled
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 47 on cookline. cheesecake 47, whipped topping 44-45 in dessert cooler. sliced turkey 45-46, cheese 45, in walkin cooler. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup in walkin at 45 after 24 hours Repeat Violation.
- Critical. Observed food stored on floor. potatos Corrected On Site.
- Critical. Observed food stored on floor. bags of ice in walkin freezer Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat foods. ice, cheese Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven door Repeat Violation.
- Critical. Observed employee dry hands on clot towel after washing.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. ice Repeat Violation.
- Critical. Observed open beverage containers on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed employees with no hair restraints.cooks Repeat Violation.
- Observed employee with no beard guard/restraint.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. unable to read date Repeat Violation.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Observed nonfood-contact equipment in poor repair can opener base
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. tray inside reachin lined with cloth
- Observed old labels stuck to food containers after cleaning.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. none Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. cookline
- Critical. Observed soil buildup inside ice bucket.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. reachin doors
- Observed residue build-up on nonfood-contact surface. walkin cooler shelving
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. cups stored oclot
- Equipment and utensils not properly air-dried.
- Observed utensils stored in crevices between equipment. knives between wall and prep table
- Drain cover(s) missing. mop sink Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. front counter
- Critical. No handwashing signs provided at handsinks used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. towel dispenser in wait station inopERABLE
- Critical. Observed live flies in kitchen.
- Observed wall soiled with accumulated black debris in walkin cooler.
- No suitable facilities provided to store employee clothing and other possessions. clothing stored on food shelving Repeat Violation.
- Critical. Observed toxic item stored by food. bleach w/ bulk foods. spray bottle of cleaner stored in keg cooler
- Critical. Observed container of medicine improperly stored. burn spray, alcohol, hand sanITIZER stored with food and uteNSILS
- Critical. Observed unlabeled spray bottles. Repeat Violation.
- Observed storage of maintenance tools in areas that may result in cross-contamination. brooms
- Critical. Observed obstructed exits, stairs, hallways or egress. hasp lock on walkin door For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured. outside Repeat Violation.
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10/6/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/23/2009 | Routine - Food | Warning Issued |
| No report available. | 10/9/2008 | Complaint Partial | Inspection Completed - No Further Action |
| No report available. | 7/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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