- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of shrimp stored on floor- walk in freezer.
- Basic - Clean plates not stored inverted or in a protected manner- cook line.
- Basic - Cleaned and sanitized equipment or utensils not properly stored- fry baskets adjacent to line handsink. **Corrected On-Site**
- Basic - Gap between hood filters- two areas.
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- Basic - Several coffee filters not stored in a protected manner to prevent contamination.
- Basic - Soiled reach-in cooler door gaskets.
- Basic - Spray bottle containing a food product not labeled- oil? Butter?
- Basic - Wall in disrepair- by dry storage.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- egg wash 44°. Less than 1 hour. Iced down. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb- kitchen hose.
- Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - oyster tags not marked with last date served.
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In containers of sugar, spices, and seasoned salt.
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline reach in cooler cutting board.
- 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. Cup of ice water on makeline
- Basic - Exterior door has a gap at the threshold that opens to the outside. Doors in kitchen leading to exterior.
- Basic - Floor tiles cracked, broken or in disrepair. Cookline.
- 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. Lemon tongs stored with handle in contact with cut lemons **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In expo reach in cooler and salad reach in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink in waitress area **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Rice and spices in dry storage area. Sugar in waitress area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash 48 °F, less than 2 hours. Operator iced down.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over tuna dip. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Breading stored in handwash sink on cookline. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Hush puppy mix made 2/16 in am. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Grill cleaner and glass cleaner.
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training completed but service hasn''''''''t sent the certificates. **Warning**
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11/6/2013 | Routine - Food | Call Back - Extension given, pending |
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training completed but service hasn''''t sent the certificates. **Warning**
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10/2/2013 | Routine - Food | Call Back - Extension given, pending |
- 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, 0ppm. **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing, oyster bar front. **Warning**
- High Priority - Employee washed hands with no soap, front oyster bar. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training completed but service hasn''t sent the certificates. **Warning**
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8/1/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, watch. **Warning**
- Basic - Equipment in poor repair, reachin drawers at 57°f. **Warning**
- Basic - Stored food not covered in walk-in cooler, beans. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Mahi 62°f grouper 53°f shrimp 59°f hamburger 47°f for less than 4 hours. **Warning**
- 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, 0ppm. **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing, oyster bar front. **Warning**
- High Priority - Employee washed hands with no soap, front oyster bar. **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training completed but service hasn't sent the certificates. **Warning**
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7/31/2013 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment, cookline.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, cookline.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Ready to eat vegetables and cheeses in makeline on cookline.
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5/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment, cookline.
- Basic - Equipment in poor repair. Walkin cooler at 53f, mgt was on phone with technician when inspector arrived to be repaired.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, cookline.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Ready to eat vegetables and cheeses in makeline on cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced ham 47f mahi 44f shrimp 45f in walkin cooler for less than 4 days.
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5/14/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean knives/utensils stored in crevices between equipment, cookline.
- Basic - Equipment in poor repair. Walkin cooler at 53?f, mgt was on phone with technician when inspector arrived to be repaired.
- Basic - Food stored in ice bins not covered, lids not on ice bins.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, cookline.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Ready to eat vegetables and cheeses in makeline on cookline.
- Basic - Working containers of food removed from original container not identified by common name, some seasonings in storage room.
- 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. Employee cutting lemons. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced ham 47?f mahi 44?f shrimp 45?f in walkin cooler for less than 4 days.
- Intermediate - Handwash sink not accessible for employee use at all times, cookline blocked by breading pan. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler top soiled with accumulation of food residue, cookline.
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5/13/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Oyster station reachin cooler at 48?f.
- Critical - Handwash sink not accessible for employee use at all times, cookline pan of breading in handsink.
- Critical - No conspicuously located thermometer in holding unit, several missing cookline/expedite area.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, watch.
- Critical - Observed handsink dirty, oyster station.
- Critical - Observed interior tops of reach-in cooler soiled with accumulation of food residue, cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Gorgonzola cheese spread at 48?f, product voluntarily discarded, oyster station.
- Critical - Observed soap dispenser in dishpit not working(battery dead?)
- Critical - Working containers of food removed from original container not identified by common name, seasonings storage room.
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12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED EMPLOYEE HANDLING READY TO EAT FOODS, CUCUMBERS
- Critical - OBSERVED EMPLOYEE WEARING UNALLOWED JEWELRY, WATCH
- Critical - OBSERVED FLOUR PLANKO NOT LABELED
- Critical - OBSERVED HANDSINK BLOCKED BY FLOOR DRAINS OYSTER SHUCK AREA
- Critical - OBSERVED HANDSINK BLOCKED BY PAN
- Critical - OBSERVED NO THERMOMETER IN REACHIN COOLER RIGHTSIDE COOKLINE
- Critical - OBSERVED NO THERMOMETER IN REACHIN COOLER WAITRESS AREA
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD THAWING IN STANDING WATER, COS
- Critical - OBSERVED REACHIN COOLER AT 54 COOKLINE
- OBSERVED SOILED GASKETS COOKLINE
- Critical - OBSERVED SOILED TOPS ON MAKELINE COOKLINE
- Critical - OBSERVED TOXIC CHEMICAL BOTTLES NEXT TO OYSTERS
- Critical - OBSERVED TUNA DIP AT 57 IN REACHIN COOLER, PRODUCT DISCARDED
- Critical - OBSERVED UNLABELED BOTTLES OYSTER SHUCK AREA
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory, dishmachine area.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handsink dirty dishmachine area.
- Critical - Observed handwash sink used for purposes other than handwashing, scrubber in dishmachine area. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Grouper at 47 degrees fahrenheit mahi at 46 degrees fahrenheit for less than 4 hours in drawers.
- Critical - Observed uncovered food in walkin cooler, red beans.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Reachin cooler thermometer at 42 degrees fahrenheit actually is 47 degrees fahrenheit.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reachin cooler at 47 degrees fahrenheit cookline.
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - Hand wash sink lacking proper hand drying provisions, sushi bar.
- Critical - No conspicuously located thermometer in sushi reachin cooler.
- Critical - No handwashing sign provided at a handsink used by food employees, sushi bar.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the sliding doors of ice machine.
- Critical - Observed cookline handsink leaking at pipe.
- Critical - Observed handsink not clean, cookline.
- Critical - Observed handwash sink used for purposes other than handwashing, scrubber in dishwasher area.
- Observed ice buildup in walkin freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hamburger at 60 degrees fahrenheit pork at 50 degrees fahrenheit fish at 52 degrees fahrenheit for less than 4 hours.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mahi at 49 degrees fahrenheit grouper 47 degrees fahrenheit in reachin drawers.
- Critical - Observed uncovered food in holding unit/dry storage area, bread crumbs rice.
- Critical - Observed uncovered food in soup cabinet, croutons.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Thermometer rightside reachin cooler cookline broken.
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Chicken at 162 degrees fahrenheit and 157 degrees fahrenheit corrected to 167 degrees fahrenheit. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions, cookline towels dispenser to far away..
- Critical - Hand wash sink lacking proper hand drying provisions, sushi bar.
- Critical - Handwash sink not accessible for employee use at all times, pans dishwashing.
- Critical - No conspicuously located thermometer in sushi reachin cooler.
- Critical - No conspicuously located thermometer in walkin cooler.
- Critical - No handwashing sign provided at a handsink used by food employees, sushi bar.
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee eating on cookline. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handled cell phone.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handled dirty dishes to clean.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee changed gloves but didn't wash hands.
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed food stored on floor, shrimp walkin freezer.
- Critical - Observed handwash sink used for purposes other than handwashing, ice in waitress area handsink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Scooping ice with cup.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ribs at 45 degrees fahrenheit chicken at 46 degrees fahrenheit mahi at 48 degrees fahrenheit in reachin cooler drawers cookline, for less than 4 hours.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed soiled walkin cooler shelves.
- Critical - Observed toxic item stored by utensils, bottles next to single-service silverware packets.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment, knives between reachin coolers cookline.
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6/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions, cookline.
- Critical - Handwashing cleanser lacking at handwashing lavatory, dishmachine area.
- Critical - No conspicuously located thermometer in middle reachin cooler cookline.
- Critical - No handwashing sign provided at a handsink used by food employees, cookline. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees, dishmachine area. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees, waitress area. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee came from nonfood area to lrep food.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed encrusted material on can opener.
- Critical - Observed expired Food Manager Certification. James Bridges expired 1-14-11.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, employee touched hair then proceeded to food prep.
- Critical - Observed handwash sink used for purposes other than handwashing, scrubby in cookline handsink. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing, straw in waitress area handsink.
- Observed ice buildup on walkin freezer door.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, scooping ice with cup.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, cookline.
- Critical - Observed interior of microwave soiled.
- Observed makeline top detaching middle reachin cooler cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna dip at 48 degrees fahrenheit pork at 45 degrees fahrenheit reachin cooler cookline for less than 4 hours.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mashed potatoes at 122 degrees fahrenheit rice at 121 degrees fahrenheit for less than 4 hours.
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, seasonings in storage area. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name, sugar container. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage at 46 degrees fahrenheit ribs at 47 degrees fahrenheit at 47 degrees fahrenheit tuna for sushi at 48 degrees fahrenheit shrimp for sushi at 48 degrees fahrenheit in wakin cooler for less than 4 hours.
- Critical. No conspicuously located thermometer in reachin cooler below breading station.
- Critical. Unpackaged food not protected from environmental sources of contamination during storage, coleslaw mixture container has hole.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils, scooping ice with cup.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands, employee changed gloves without washing hands.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee went from soiled dishes to clean dishes without washing hands.
- Critical. Observed employee improperly washing hands, employee didn't wash hands for 20 seconds(watched).
- Observed employee with no hair restraint, cookline.
- Observed employee with no beard guard/restraint, cookline.
- Observed knife block in use to store knives, sushi bar. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, 0ppm.
- Critical. Observed soiled reach-in cooler gaskets, sushi bar.
- Critical. Observed handwash sink used for purposes other than handwashing, scrubby in handsink cookline.
- Critical. Observed handwash sink used for purposes other than handwashing, scrubby in sushi bar handsink.
- Critical. Observed handwash sink used for purposes other than handwashing, fork in dishwashing area handsink.
- Critical. No handwashing sign provided at a handsink used by food employees, sushi bar. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees, cookline. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees, dishwashing area. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees, waitress area.. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions, sushi bar.. Repeat Violation.
- Critical. Observed small flying insects in bar area.
- Observed floor area(s) covered with standing water, walkin cooler.
- Lights missing the proper shield, sleeve coatings or covers, walkin cooler.
- Critical. Observed toxic item stored by dishes, dishwashing area soap by pitchers.
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8/16/2010 | 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, mayonaise peppers cookline reachin cooler, dressings in salad reachin cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, noodles in cookline reachin cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, chicken salad cookline reachin cooler.
- Critical. Working containers of food removed from original container not identified by common name, seasonings in storage room. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name, sugar. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, hamburger patties at 46 degrees fahrenheit chicken salad at 48 degrees fahrenheit in cookline reachin cooler. Employee stated product(s) were out while counting inventory less than 4 hours.
- Critical. Observed uncovered food in walkin cooler, chowder queso. 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, bowl in alfredo sauce and sauce cookline reachin cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat foodsauce in sushi bar area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat, cups in sugar container. Repeat Violation.
- Observed knife block in use to store knives, sushi area.
- Critical. Observed buildup of black mold like substance on seal above opening in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Observed utensils stored in crevices between equipment, ice scoop in waitress area between soda heads.
- Critical. No handwashing sign provided at a handsink used by food employees, mopsink area.
- Critical. No handwashing sign provided at a handsink used by food employees, next to fryers.
- Critical. No handwashing sign provided at a handsink used by food employees, sushi bar.
- Critical. No handwashing sign provided at a handsink used by food employees, waitress area.
- Critical. Hand wash sink lacking proper hand drying provisions, sushi bar.
- Critical. Handwashing cleanser lacking at handwashing lavatory, mopsink area.
- Critical. Handwashing cleanser not working at handwashing lavatory next to fryers.
- Critical. Observed unlabeled spray bottle. Repeat Violation.
- No copy of latest inspection report.
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2/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container mislabeled, seasonings in storage room.
- Critical. Working containers of food removed from original container not identified by common name, sugar.
- Critical. No conspicuously located thermometer in sushi reachin cooler.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed shell eggs stored over cooked food, ribs wings in walkin cooler.
- Critical. Observed food stored on floor, vegtables shrimp in walkin freezer.
- Critical. Observed uncovered food in sushi area, ginger. Corrected On Site.
- Critical. Observed duct tape on pans for food storage.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat, cup in sugar.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ice scoop on top of ice machine. Corrected On Site.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Thermometer not working on dishwashing machine.
- Critical. Handwash sink not accessible for employee use at all times, blocked by bottles. Corrected On Site.
- Observed open dumpster lid. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers, walkin freezer.
- Critical. Observed unlabeled spray bottle.
- 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.
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9/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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