| Inspection date |
Score |
Inspection type |
| ▸ Sep 17, 2026 |
86
|
2024 Inspections-Restaurants
· 9 findings
|
|
Observations and corrective actions
-
28
Toxic substances properly identified, stored, used Cleaners need to be stored in a designated area
-
16
Food-contact surfaces: cleaned & sanitized Need to clean drink dispenser on drink station 1st floor
-
23
Proper date marking and disposition Need to date and label foods of expiration dates
-
24
Time as a public health control: procedures and records Need to label and date food in walk in cooler from frozen state to cooler state with expiration dates
-
43
In-use utensils; properly stored Use utensils properly
-
41
Wiping clothes; properly used and stored Need to store wet towels inside santized solution when not in use
-
40
Personal cleanliness Employees personal drinks need lids and straws and cook in kitchen needs to wear cap or hairnet (Long Hair)
-
39
Contamination prevented during food preparation, storage and display Gloves can not be stored inside shrimp on cook line
-
14
Required records available :shellstock tags parasite destruction Need to record keep better need to know when the batch of oysters have finished from the batch place date on tags
Corrected on site: 0
|
Score grading: 90+ excellent, 80–89 needs improvement, under 80 failing. Inspection types include routine, re-inspection (a re-visit after a low score), and pre-opening inspections. Inspectors check temperature controls, hand-washing, surface sanitation, employee health, food protection from contamination, and proper handling of leftovers. A low score will typically trigger a re-inspection within 10–30 days.