- Basic - Cove molding at floor/wall juncture broken/missing. Kitchen.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee's.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice buildup in chest freezer. Cook line.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. Storage shelves. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By office.
- 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.
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee's restroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken.
- Basic - Old label on cleaned containers.
- Basic - 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.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Dented/rusted can present.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken.
- Basic - Hood filters not tightly closed together from automatic fire suppression/exhaust system. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Cook line.
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - Leaking faucet at plumbing fixture. Handsink by office.
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line.
- Basic - Single-service articles not stored inverted or protected from contamination. Storage shelves. **Repeat Violation**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. **Corrected On-Site**
- High Priority - Sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink - splitter.
- 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. Milk.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Repeat Violation**
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Handwashing cleanser lacking at handwashing lavatory.(by office)
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.(by office)
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(cook line)
- Observed single-service articles stored without protection from contamination.(storage shelves) Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in freezer)
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment.(knives - cook line)
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. Corrected On Site.
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9/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(for salad) Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 8/25/12.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Observed single-service articles stored without protection from contamination.(kitchen) Repeat Violation.
- Observed soiled reach in cooler gaskets.(cook line)
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
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6/25/2012 | Routine - Food | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.(dish washing area)
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food stored on floor.(kitchen)
- 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.(inside bulk food container)
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(inside reach in cooler)
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed single-service articles stored without protection from contamination.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - One cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottle) Repeat Violation.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(beverage station)
- Equipment and utensils not properly air-dried.
- Critical - No conspicuously located thermometer in holding unit.(cook line)
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(eggs - walk in cooler) 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.(cook line) Corrected On Site.
- Observed single-service articles improperly stored.( in employee's restroom) Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.(mop sink - splitter)
- Wet mop not hung to dry.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottle)
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Light not functioning.(entrance to kitchen)
- Critical - No conspicuously located thermometer in holding unit.(walk in cooler)
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- 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. Corrected On Site.
- Observed leaking faucet at plumbing fixture.(3 compartment sink)
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.(milk - walk in cooler)
- Observed soiled reach in cooler gaskets. Repeat Violation.
- Observed utensils stored in crevices between equipment.(knife) Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Repeat Violation.
- Wet mop not hung to dry.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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6/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(walk in cooler) Repeat Violation.
- Critical - Fire alarm control panel has no inspection tag. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.(cook line)
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.3
- Critical - Observed employee changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands.(20 seconds)
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.(walk in freezer)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(cook line)
- Critical - Observed plastic bottle of dressing stored in salad.(drawer)
- Observed reach in cooler gaskets soiled with food debris.(reach in at cook line)
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.(by office)
- Unwrapped single-service utensils not presented so that only the handles are touched.(black straws)
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to plus or minus 1.5 degrees Celsius in the intended range of use. (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to plus or minus 3 degrees Fahrenheit in the intended range of use.
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. Ice Used as Exterior Coolant, Prohibited as Ingredient. After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODs such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD.
- Critical. (A) FOOD shall be protected from cross contamination. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas;
- Critical. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
- Critical. (1)(d)(5) The operational procedures must provide an effective way to monitor EMPLOYEES' to verify compliance with the requirements of the Food Code and the specifications of the written procedures. The written procedures must describe the corrective actions the operator must take when procedures are not followed. All EMPLOYEES', including the operator, manager, or any supervisory position, who handles ready-to-eat foods with bare hands must comply with all requirements of the Food Code and the establishment's written operational procedures.
- Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Precleaning. (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.
- (B) Cloths used for wiping FOOD spills shall be: (1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT. 4-501.114(C): A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 75 degrees Fahrenheit, (2) Have a concentration as specified under Section 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label; 7-204.11: Sanitizers, Criteria. Chemical sanitizers and other chemical antimicrobials applied to FOOD contact surfaces shall meet the requirements specified in 21 CFR 178.1010 SANITIZING solutions.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- (A) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be handled, displayed, and dispensed so that contamination of FOOD and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES' and by CONSUMERS if CONSUMER self- service is provided. (C) Except as specified under Paragraph (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self- service with the original individual wrapper intact or from an APPROVED dispenser.
- (A) Except as specified in Paragraph (B) of this section, SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.
- Critical. Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under paragraphs 5-104.12(A) and (B) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Please see inspection report for more details.
- Critical. A placard shall be conspicuously placed near the extinguisher that states that the fire protection system shall be activated prior to using the fire extinguisher.
- Critical. Means of egress shall be continuously maintained free of all obstructions or impediments to full instant use in the case of fire or other emergency. Means of access must permit unobstructed travel at all times and be maintained free of obstructions and fire hazards. Halls, entrances and stairways shall be clean, ventilated and well-lighted day and night. Hall and stair runners shall be kept in good condition. Hand rails shall be installed on all stairways and guard rails around all porches and steps. Adequate means of exit shall be provided pursuant to NFPA 101.
- Critical. Work Space about Equipment. Sufficient space shall be provided and maintained about electrical equipment to permit ready and safe operation and maintenance of such equipment. In all cases, the work space shall be adequate to permit at least a 90-degree opening of doors or hinged panels.
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9/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This violation must be corrected by : 6/12/10.
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7/6/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.(mop sink with a splitter)
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This violation must be corrected by : 6/12/10.
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6/14/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. (tuna loin for ahi tuna) This violation must be corrected by : 6/12/10.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.(milk)
- Critical. Working containers of food removed from original container not identified by common name.(squeeze bottles)
- Critical. No conspicuously located thermometer in holding unit.(walk in cooler) Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.(bar)
- Observed utensils stored in crevices between equipment.(knives at cook line) Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.(straws) Repeat Violation.
- Observed single-service articles stored without protection from contamination.(employee's restroom)
- Critical. Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.(mop sink with a splitter)
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.(employee's restroom) Repeat Violation.
- Critical. Covered waste receptacle not provided in women's bathroom.(employee's restroom)
- Critical. No handwashing sign provided at a handsink used by food employees.(by soda dispenser)
- Observed food debris accumulated on kitchen floor. Repeat Violation.
- Observed hole in wall.(employee's restroom)
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed unlabeled spray bottle.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.Repeat Violation.
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only. Repeat Violation.
- Critical. Hotel and Restaurant license not properly displayed. Repeat Violation.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This violation must be corrected by : 6/12/10.
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4/12/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in some holding unit.
- Critical. Observed food stored on floor.(walk in freezer)
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(in bulk food container - kitchen shelves)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(cook line)
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.(no date)
- Observed cutting board grooved/pitted and no longer cleanable.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed clean oil filter machine stored in employee's restroom. Corrected On Site.
- Equipment and utensils not properly air-dried.
- Unwrapped single-service utensils not presented so that only the handles are touched.(straws at bar)
- Critical. Vacuum breaker mising at hose bibb.(mop sink with splitter)
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.(employee's restroom)
- Observed food debris accumulated on kitchen floor.
- Observed floor area(s) covered with standing water.(dish washing area)
- Observed moldy wall in employee's restroom.
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.(end of cook line)
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.(ABC by office)
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only.(kitchen)
- Critical. Hotel and Restaurant license not properly displayed.
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9/14/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 4/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/27/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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