Mar 12, 2026
Food-Licensing Inspection
Inspection Completed - No Further Action
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, cooked rice (50F - Cooling) overnight per operator.
01B-13-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In left side fish reach-in cooler in prep area, fish in sealed reduced-oxygen packaging with label to remove, fully thawed.
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (45F - Cold Holding); raw chicken (45F - Cold Holding) stored overnight per operator. Also Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, cooked rice (50F - Cooling) overnight per operator.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (45F - Cold Holding); raw chicken (45F - Cold Holding) stored overnight per operator.
06-09-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In left side fish reach-in cooler in prep area, fish in sealed reduced-oxygen packaging with label to remove, fully thawed.
33-16-4
Basic - Open dumpster lid.