- Basic - Bowl or other container with no handle used to dispense food. Observed the use of a bowl for scooping seasoning.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean knives/utensils stored in crevices between equipment. Meat cleaver on the cook's line. **Corrected On-Site**
- Basic - Food stored on floor in the north end walk-in freezer.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water with a temp. Of 84° on the cook's line.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed 3 ceiling lights in the kitchen that need covers.
- Basic - Soil residue build-up on nonfood-contact surface on the outside of food containers stored under a prep table in the kitchen.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in the south end duck walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses in the kitchen.
- Basic - Working container of food not labeled in English. Small container of cornstarch in the kitchen.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. All the PH food in the duck walk-in cooler at the south end of the kitchen. All food was moved to the other working walk-in cooler at the south end.
- High Priority - Live, small flying insects in food storage area. Observed small flies where the MSG is stored.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch in water on the cook's line. Canned mushrooms on a prep are in the kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over prepped produce in the south end walk-in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored on top of dried squid. Raw chicken above raw beef and raw seafood. **Corrected On-Site**
- Intermediate - Walk-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. The duck walk-in cooler at the south end of the kitchen.
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/17/2014 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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6/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink in the steam cooking room.
- Basic - Bowl or other container with no handle used to dispense sugar, sauces, flours and cooked food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed many cases of food stored directly on the floor of the walk-in freezer.
- Basic - Cloth used as a food-contact surface. Observed a moist cloths used to cover prepped produce and uncooked noodles in the north walk-in cooler. **Corrected On-Site**
- Basic - Employee smoking in a food preparation, storage or warewashing area. Observed a delivery person smoking in the kitchen. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Many kitchen employees.
- Basic - Garbage can located outside has no lid or lid open/broken. Observed uncovered 3 cans of food garbage behind the restaurant. **Corrected On-Site**
- Basic - Garbage on the ground. Observed a large amount of boxes both wet and dry behind the read taurine on the ground. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet cloths under 2 kitchen cutting boards. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Observed raw chicken stored above unwashed produce in the north walk-in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair. 2 door lowboy reach-in cooler at the north end of the kitchen.
- Basic - Reuse of single-use articles. Observed a cardboard MSG barrel being re-used to store sugar.
- Basic - Stored food not covered in walk-in cooler. Observed large amounts of cooked and food or prepped vegetables not covered in the north walk-in cooler.
- Basic - Stored food not covered in walk-in freezer. Observed raw chicken feet not covered in the walk-in freezer.
- Basic - Working containers of food removed from original container not identified by common name. Sugar stored in an unlabeled container in a dry storage area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed this in the middle walk-in cooler.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Upon arrival, observed many kitchen employees put on gloves without washing hands first. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed a kitchen employee change gloves without washing hands. **Corrected On-Site**
- High Priority - Operator unable to provide documentation for source of fish. See stop sale. Observed a live gar fish in a fish tank used to store for sale to eat fish. Stop sale issued.
- 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. Observed all the PHF food in the middle walk-in cooler to have temperatures between 56° to 69°
- High Priority - Raw animal food stored over cooked food. Observed raw cut-up chicken being stored in a reach-in cooler in the kitchen. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed live snails and some kind of large live clam being stored above sauces in the north walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw tripe, pork and chicken being stored on top of containers of sugar and flour in the kitchen. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw shell eggs being stored above raw prepped vegetables in the south walk-in cooler. Observed raw chicken being stored above raw fish in the noth walk-in cooler.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled. Observed a soiled cutting board being used in the kitchen. **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the steam cooking room.
- 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 - Walk-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. Observed the middle walk-in cooler is unable to maintain proper temperatures.
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4/14/2014 | Routine - Food | Warning Issued |
- Basic - Food being prepared outside. Green peppers. At callback inspection, observed some kind of greens being prepped outside a rear kitchen door.
- Basic - Food being prepped stored throughout the kitchen on the floor. **Corrected On-Site** observed the same at the callback inspection.
- Basic - Food stored outside the rear door. Frozen Fish stomachs **Corrected On-Site** at callback inspection, some kind of greens were being prepped outside.
- Basic - Interior of microwave soiled with encrusted food debris. North end of the kitchen, cooks line
- Basic - Soil residue build-up on nonfood-contact surface. The outside of most food containers in the kitchen. At callback inspection, observed at least 6 food containers that are soiled on the outside.
- Basic - Stored food not covered in walk-in cooler. Many food items in both walk-in coolers. Many foods in the north end walk-in cooler were not covered at the callback inspection.
- Basic - Stored food not covered in walk-in freezer. Raw pig legs, cooked chicken feet.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** observed the same at callback inspection.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw dead jellyfish, cornstarch and water. At callback inspection, observed raw dead jellyfish stored on the kitchen floor in a wooden box at 73.5°.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Uncovered Raw chicken, uncovered hanging raw ducks and 2containers of uncovered raw fish over prepped produce in the north walk-in cooler. At callback inspection, observed raw ducks and raw pigs hanging above sauces in the south end walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Duck over beef and pork.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. North end of the kitchen. At the beginning of the callback inspection, no paper towels were in the paper towel dispenser at the hand wash sink in the north end of the kitchen. The paper towels were refilled after the callback inspection started.
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12/30/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink being used for raw food preparation at the north end of the kitchen.
- Basic - Bowl or other container with no handle used to dispense food. Plastics bowls and metal in many food storage containers throughout the kitchen being used as food scoops.
- Basic - Buildup of food debris/soil residue on equipment door handles. Throughout the kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Customer dishes in the kitchen.
- Basic - Clean knives/utensils stored in crevices between equipment. Knives and cleaver being tored between a wall and hand sink in the north end of the kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Using pine 2x4 wood to hold tripe (beef stomachs) under water.
- Basic - Food being prepared outside. Green peppers.
- Basic - Food being prepped stored throughout the kitchen on the floor. **Corrected On-Site**
- Basic - Food stored outside the rear door. Frozen Fish stomachs **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. North end of the kitchen, cooks line
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Many coolers in the kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees. North end of the kitchen.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw chicken, 2kinds of raw fish, fish stomachs. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw uncovered fish over ginger in the north walk-in cooler.
- Basic - Soil residue build-up on nonfood-contact surface. The outside of most food containers in the kitchen
- Basic - Spray bottle containing a food product not labeled. Water in the kitchen.
- Basic - Stored food not covered in walk-in cooler. Many food items in both walk-in coolers.
- Basic - Stored food not covered in walk-in freezer. Raw pig legs, cooked chicken feet.
- Basic - Uncovered food stored near sink exposed to splash. On top of a refrigerator next to a hand sink in the north end of the kitchen.
- Basic - Working container of food not labeled in English.
- Basic - Working containers of food removed from original container not identified by common name. Many containers throughout the establishment.
- Basic - High Priority - Dead roaches on premises. 1 on the kitchen floor. 1 under the back of the ice machine in the north end of the kitchen. 1 on the kitchen floor under a hand sink.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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. **Corrected On-Site**
- High Priority - Large Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area. Kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw dead jellyfish, cornstarch and water
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Uncovered Raw chicken, uncovered hanging raw ducks and 2containers of uncovered raw fish over prepped produce in the north walk-in cooler.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken, pork and beef all stored in the same bus tub in the walk-in cooler at the north end of the kitchen. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Duck over beef and pork.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw dead jellyfish removed from refrigeration sometime in the morning, current time is 2:10 pm.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed in the steam cooking room.
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in the kitchen, on the north end is covered by a strainer.
- Intermediate - Handwash sink used for purposes other than hand washing. Another hand sink in the north end of the kitchen is being used as a prep sink
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. North end of the kitchen.
- Intermediate - No soap provided at handwash sink. North end of the kitchen, steam cooking room.
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10/23/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in kitchen
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Cloth used as a food-contact surface.
- 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. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Floor soiled/has accumulation of debris.dry storage
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.in walk in cooler
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Single-service articles not stored inverted or protected from contamination. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface.fish tank
- Basic - Storage of tools on shelf above or with single-service items.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name. Water
- 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 - 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starched - corrective action in Bain Marie and cut vegetables- corrective action back in walk in cooler
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs cover cooked shrimp
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Storage container
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site** **Repeat Violation**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Several food in walk in cooler
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Employee lockers improperly located.
- Critical - Hand wash sink lacking proper hand drying provisions. Ladie's restrooms Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Grocery bag-
- Critical - Observed toxic item stored by food. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Vegetables in kitchen at 58* F- Corrective action in walk in cooler-
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Walk in cooler Repeat Violation.
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food. Corrected On Site. Repeat Violation.
- Violation: 25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Repeat Violation.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
- Violation: 51-16-1 No plan review submitted and renovations in progress. Large walk in cooler added- This violation must be corrected by : 08/12/12.
- Critical - Violation: 52-01-1 Identity of food or food product misrepresented.-Shark fin soup on menue- Package labeled as immitation vegetarian shark fin- This violation must be corrected by : 08/12/12.-
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 08/12/12.
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8/24/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical - Identity of food or food product misrepresented.-Shark fin soup on menue- Package labeled as immitation vegetarian shark fin- This violation must be corrected by : 08/12/12.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 08/12/12.
- No plan review submitted and renovations in progress. Large walk in cooler added- This violation must be corrected by : 08/12/12.
- Observed a nonfood-grade basting brush used in food. Corrected On Site. Repeat Violation.
- Critical - Observed food stored in a prohibited area. Spices by three compartment sink- Corrected On Site.
- Critical - Observed food stored on floor. Onions Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor.Walk in freezer and cooler Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage. Boxes used as food storage container
- Observed nonfood-grade containers used for food storage. Grocery bags
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Vegetables in kitchen at 58* F- Corrective action in walk in cooler-
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Several food in walk in cooler Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Water,flour and sugar Repeat Violation.
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6/12/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 37-01-1 Ceiling tile missing.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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3/27/2012 | Routine - Food | Call Back - Complied |
- Ceiling tile missing.
- Clean wiping cloth not properly stored. Stored on floor
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.Front cook line
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Several cups of coffee Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed container of medicine improperly stored.
- Critical - Observed food stored on floor. Chicken,pork and ducks in walk in cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Live fish,shrimp and crab in fish tanks
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork during preparation at 62* F- Corrective action in walk in freezer
- Critical - Observed potentially hazardous food thawed at room temperature.Pork
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour-by the south side back door-
- Critical - Observed toxic item stored by food. Above fish tank Corrected On Site.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Container of salt and sugar
- Critical - Observed uncovered food in holding unit/dry storage area. Several items in walk in freezer
- Observed utensils in poor condition. Missing handle in scoop
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Ducks and sauces in walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Dead fish in fish tank at water temperature of 69* F- Manager discarded-
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Flour
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3/22/2012 | Routine - Food | Warning Issued |
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Approved source
- Critical - Employee training validation
- Critical - Original container: properly labeled, date marking
- Plumbing installed and maintained
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7/1/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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