Going out to eat? See which Duval County restaurants were rated best by inspectors, and which failed the test.
Facility Temporarily Closed: Operations ordered stopped until violations are corrected.High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed Total of 8 live Roaches. 1- live Roach at entrance of walk-in cooler. 1-live Roach at back door. 1 -live Roach in sushi area behind soda machine. 1- live Roach on prep table in the middle of kitchen next to cook rice. 4- live roaches is on floor across from grill area.
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Whipped butter not time marked, employee wrote time marking on butter **Corrected On-Site**Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects in food truck. Service window left open after serving customers **Warning** High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet, cooked potatoes 107F. Potatoes placed into service approximately 45 minutes prior. Potatoes removed to be reheated. **Corrective Action Taken**
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw pork then removed changed gloves and grabbed raw onions, explained to her and she washed hands **Corrected On-Site** **Warning** High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 50f shelled eggs in glass door cooler, less than 4hr, mgr moved them **Warning**
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tuna salad ; shredded lettuce in display reach in cooler at front counter, per manager items where prepared at 10am, first temperature check at 2:10pm, second temperature check at 2:50pm.Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk wash in melted ice bath on secondary cook line, per employee milk was placed out no more then 3 hours prior, employee replaced ice.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep chicken wings stored over cooked hotdogs in upright fridge cooler. Manager properly stored **Corrected On-Site** **Warning** High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausages stored on ice at the beginning of the cook line. Cook stated sausages were taking out of the cooler and placed on ice two hours ago. Cook moved sausage to the walk in cooler. American cheese ; cheddar cheese ; Swiss cheese ; raw fish stored on the top part of the small reach in cooler in egg station.
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2023, operator renewed during inspection. **Corrected On-Site** High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hibachi rice in small rice cooker in prep area near cook line, per manager cooker was not turned on when rice was placed in cooker less then 1 hour prior, cooker turned on.
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, cooked shredded beef prepared 07/05/23. Beef discarded. 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 green peppers with bare hands near make line.
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. In small flip top cooler, one pan each of chili and macaroni/cheese. High Priority - Roach activity present as evidenced by live roaches found. Observed one live Roach in dining room across from food display cold holding unit. Manager killed and removed from premises. **Corrected On-Site** **Warning**
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