| 2026-10-06 |
Routine inspection |
Passed, no follow-up needed DBPR: Inspection Completed - No Further Action |
5 | 3 | 5 |
0.93 |
7 areas- 03 Food Out of Temperature
- 08 Food protection, cross-contamination (x3)
- 12 Hands washed and clean, good hygienic practices, eating/drinking/smoking (x2)
- 14 Food contact surfaces designed, constructed, maintained, installed, located (x2)
- 22 Food contact surfaces of equipment and utensils clean
- 31 Toilet and hand-washing facilities, number, convenient, designed, installed (x3)
- 41 Toxic items properly stored, labeled and used properly
|
| 2026-04-14 |
Routine inspection |
Passed, no follow-up needed DBPR: Inspection Completed - No Further Action |
3 | 2 | 6 |
1.01 |
7 areas- 03 Food Out of Temperature (x2)
- 08 Food protection, cross-contamination (x2)
- 12 Hands washed and clean, good hygienic practices, eating/drinking/smoking (x2)
- 13 Clean clothes, hair restraints
- 14 Food contact surfaces designed, constructed, maintained, installed, located
- 31 Toilet and hand-washing facilities, number, convenient, designed, installed (x2)
- 53 Food management certification valid / Employee training verification
|
| 2025-10-09 |
Routine inspection |
Passed, no follow-up needed DBPR: Inspection Completed - No Further Action |
1 | 5 | 4 |
1.01 |
8 areas- 02 Original container: properly labeled, date marking, consumer advisory
- 08 Food protection, cross-contamination (x3)
- 14 Food contact surfaces designed, constructed, maintained, installed, located
- 27 Water source safe, hot and cold under pressure
- 31 Toilet and hand-washing facilities, number, convenient, designed, installed
- 41 Toxic items properly stored, labeled and used properly
- 42 Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- 53 Food management certification valid / Employee training verification
|
| 2025-04-10 |
Routine inspection |
Passed, no follow-up needed DBPR: Inspection Completed - No Further Action |
0 | 1 | 2 |
0.99 |
3 areas- 14 Food contact surfaces designed, constructed, maintained, installed, located
- 22 Food contact surfaces of equipment and utensils clean
- 33 Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
|
| 2024-09-18 |
Routine inspection |
Passed, no follow-up needed DBPR: Inspection Completed - No Further Action |
4 | 3 | 12 |
0.99 |
12 areas- 02 Original container: properly labeled, date marking, consumer advisory (x2)
- 03 Food Out of Temperature
- 08 Food protection, cross-contamination (x3)
- 10 In use food dispensing utensils properly stored
- 12 Hands washed and clean, good hygienic practices, eating/drinking/smoking
- 14 Food contact surfaces designed, constructed, maintained, installed, located (x3)
- 21 Wiping cloths clean, used properly, stored (x2)
- 23 Non-food contact surfaces clean
- 31 Toilet and hand-washing facilities, number, convenient, designed, installed
- 36 Floors properly constructed, clean, drained, coved
- 41 Toxic items properly stored, labeled and used properly (x2)
- 53 Food management certification valid / Employee training verification
|
| 2024-02-26 |
Routine inspection |
Passed, no follow-up needed DBPR: Inspection Completed - No Further Action |
2 | 3 | 3 |
1.02 |
6 areas- 02 Original container: properly labeled, date marking, consumer advisory (x2)
- 08 Food protection, cross-contamination
- 14 Food contact surfaces designed, constructed, maintained, installed, located (x2)
- 31 Toilet and hand-washing facilities, number, convenient, designed, installed
- 33 Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- 41 Toxic items properly stored, labeled and used properly
|
| 2023-07-25 |
Routine inspection |
Passed, no follow-up needed DBPR: Inspection Completed - No Further Action |
3 | 3 | 4 |
1.02 |
7 areas- 02 Original container: properly labeled, date marking, consumer advisory
- 08 Food protection, cross-contamination (x2)
- 09 Foods handled with minimum contact
- 12 Hands washed and clean, good hygienic practices, eating/drinking/smoking (x2)
- 21 Wiping cloths clean, used properly, stored
- 22 Food contact surfaces of equipment and utensils clean
- 31 Toilet and hand-washing facilities, number, convenient, designed, installed (x2)
|