LA BRASA KENDALL

Name: LA BRASA KENDALL
Address: 10855 SW 72 ST UNIT 60, MIAMI, FL, 33173, US
Rating: 0

10855 SW 72 ST UNIT 60, MIAMI, FL 33173

License #2336597

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 30, 2026 · 35 findings · 8 critical

Complaint Full (follow-up)

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA BRASA KENDALL in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 281 total violations — 64 critical, 35 major, 182 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 30, 2026 shows 35 observation rows: 8 critical, 4 major, and 23 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

281

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

LA BRASA KENDALL has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed multiple fly traps with accumulation of dead flies stored throughout kitchen area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on top of prep table in kitchen and prep areas.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside container of flour and salt.
[35A-02-8] Live, small flying insects found. Observed 5 live flies flying and landing on soda boxes near mop sink. Observed 3 live flies flying underneath prep table where rice cooker is stored. Observed 1 live fly flying and landing on bottle of red wine vinegar on dry storage rack next to walk in cooler. Observed 1 live fly landing on top of box of fryer oil underneath rice cooker in kitchen prep area. Observed 1 live fly landing on wall above prep table across rotisserie chicken oven.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted on shelf across cook line.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for all employees on 7/10/26. Jorge, Carlos, Osbany, Alexis.
[22-45-4] Food-contact surfaces not sanitized before use. Do not use equipment/utensils not properly sanitized. Observed employee using scraper to clean cutting board then wipe same scraper on garbage can, with no wash, rinse, or sanitize step. Observed employee continue to use same scraper to wipe down cutting board before chopping cooked potatoes. Advised operator to wash, rinse, and sanitize cutting board, knife, and scraper before use.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Across cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of salt and flour not labeled under prep table.
[03F-02-5] 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. Observed establishment utilizing time as a public health for cooked rice, no time mark. Operator added time mark.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink blocked by cart in dish area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves inside walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat sauces inside walk in cooler.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging over dry storage rack where bottles of vinegar are stored. Observed accumulated dead flies in areas where sticky tape is stored.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw steak inside flip top reach in cooler across cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Across cook line.
[14-11-5] Equipment in poor repair. Observed broken ice machine.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. On walk-in freezer door frame.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven heavily soiled at wok station on cook line.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Advised operator to add sanitizer.
[22-31-4] Non-pitting surface rust on food-contact equipment. In dry storage shelf with cutting boards stored on top.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven door handle soiled with grease buildup.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled.
[25-05-4] Single-service articles improperly stored. Observed single service to go boxes stored on floor next to broken ice machine.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink in dish area, missing handle.
[29-18-4] Drain cover(s) missing. In dish area and cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. In ceviche cooler.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink with very slow drain at cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In prep area.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor throughout kitchen and prep areas.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Next to cook line.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of degreaser stored next to single service to go boxes on prep table.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed multiple fly traps with accumulation of dead flies stored throughout kitchen area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven door handle soiled with grease buildup.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside container of flour and salt.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Across cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. On walk-in freezer door frame.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on top of prep table in kitchen and prep areas.
[22-45-4] Food-contact surfaces not sanitized before use. Do not use equipment/utensils not properly sanitized. Observed employee using scraper to clean cutting board then wipe same scraper on garbage can, with no wash, rinse, or sanitize step. Observed employee continue to use same scraper to wipe down cutting board before chopping cooked potatoes. Advised operator to wash, rinse, and sanitize cutting board, knife, and scraper before use.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven heavily soiled at wok station on cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of salt and flour not labeled under prep table.
[01B-03-5] Stop Sale issued due to adulteration of food product. Food-contact surfaces not sanitized before use. Do not use equipment/utensils not properly sanitized. Observed employee using scraper to clean cutting board then wipe same scraper on garbage can, with no wash, rinse, or sanitize step. Observed employee continue to use same scraper to wipe down cutting board before chopping cooked potatoes.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Advised operator to add sanitizer.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of degreaser stored next to single service to go boxes on prep table.
[03F-02-5] 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. Observed establishment utilizing time as a public health for cooked rice, no time mark. Operator added time mark.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) at front counter.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted on shelf across cook line.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on apron then put on pair of gloves to begin food prep without washing hands.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging over dry storage rack where bottles of vinegar are stored. Observed accumulated dead flies in areas where sticky tape is stored.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat sauces inside walk in cooler.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for all employees on 7/10/26. Jorge, Carlos, Osbany, Alexis.
[01B-07-4] Food with mold-like growth. See stop sale. Observed sweet potato with mold inside walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tostones (74F - Cold Holding) next to fryer, as per operator for one hour. Operator moved tostones to reach in freezer for rapid cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (64F - Hot Holding) on prep table across fryer, as per operator for 2 hours.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw steak inside flip top reach in cooler across cook line.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grab trash can then continued to handle raw chicken without changing gloves and washing hands.
[14-11-5] Equipment in poor repair. Observed broken ice machine.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves inside walk in cooler.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Across cook line.
[22-31-4] Non-pitting surface rust on food-contact equipment. In dry storage shelf with cutting boards stored on top.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled.
[25-05-4] Single-service articles improperly stored. Observed single service to go boxes stored on floor next to broken ice machine.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink in dish area, missing handle.
[29-18-4] Drain cover(s) missing. In dish area and cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. In ceviche cooler.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink with very slow drain at cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink blocked by cart in dish area.
[35A-02-8] Live, small flying insects found. Observed 5 live flies flying and landing on soda boxes near mop sink. Observed 3 live flies flying underneath prep table where rice cooker is stored. Observed 1 live fly flying and landing on bottle of red wine vinegar on dry storage rack next to walk in cooler. Observed 1 live fly landing on top of box of fryer oil underneath rice cooker in kitchen prep area. Observed 1 live fly landing on wall above prep table across rotisserie chicken oven.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In prep area.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor throughout kitchen and prep areas.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Next to cook line.
[50-09-4] Current Hotel and Restaurant license not displayed.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed fly traps with accumulation of dead flies in back area near soda boxes.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled across from cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted next to ice machine.
[36-03-4] Cove molding at floor/wall juncture broken/missing. At bottom of walk in freezer door.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board at reach in cooler across from cook line with deep cut marks.
[29-18-4] Drain cover(s) missing. In front of rotisserie oven.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored inside bowl on prep table across from cook line.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor underneath reach in freezer at cook line and under prep table in back prep area near dish area.
[08B-38-4] Food stored on floor. Observed cases of raw chicken and sweet plantains stored on floor inside walk in cooler. Observed container of raw marinaded chicken stored on floor inside walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on door frame and on floor inside walk in freezer.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop stored inside ice machine with handle in direct contact with ice.
[35B-02-4] Insect control device installed over food preparation area. Observed fly trap stored over shelf with bottled drinks next to walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Inside ceviche reach in cooler.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink draining very slowly at cook line.
[08B-12-5] Stored food not covered. Observed cooked rice, cooked shrimp, black beans, and chicken soup stored uncovered inside walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Inside walk in cooler.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Advised operator to reset triple sink for proper concentration.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw squid stored over cooked shrimp in flip top portion of ceviche reach in cooler. Observed raw chicken stored over mixed vegetables and chicken soup inside walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw steak in flip top portion of reach in cooler across from cook line.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of degreaser stored on top of reach in freezer. Observed cans of rust enamel stored on shelf above prep area across from dish area. Observed bottles of bleach stored next to bucket of soy sauce under prep table in back area.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) stored under prep table in back area.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager on duty unaware of proper minimum cold holding temperature for TCS food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife holder soiled with old food debris in dish area.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rusted shelves with clean equipment stored on top next to dish area.
[27-16-4] Observed water with temperature 100F at all hand sinks inside establishment. Observed hot water shut off at hand sink in dish area, missing handle.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed fly traps with accumulation of dead flies in back area near soda boxes.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled across from cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted next to ice machine.
[36-03-4] Cove molding at floor/wall juncture broken/missing. At bottom of walk in freezer door.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board at reach in cooler across from cook line with deep cut marks.
[29-18-4] Drain cover(s) missing. In front of rotisserie oven.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored inside bowl on prep table across from cook line.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor underneath reach in freezer at cook line and under prep table in back prep area near dish area.
[08B-38-4] Food stored on floor. Observed cases of raw chicken and sweet plantains stored on floor inside walk in cooler. Observed container of raw marinaded chicken stored on floor inside walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on door frame and on floor inside walk in freezer.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop stored inside ice machine with handle in direct contact with ice.
[35B-02-4] Insect control device installed over food preparation area. Observed fly trap stored over shelf with bottled drinks next to walk in cooler.
[27-10-4] Observed no hot water at mop sink. As per operator new water heater was ordered.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Inside ceviche reach in cooler.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink draining very slowly at cook line.
[08B-12-5] Stored food not covered. Observed cooked rice, cooked shrimp, black beans, and chicken soup stored uncovered inside walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Inside walk in cooler.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Advised operator to reset triple sink for proper concentration.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw squid stored over cooked shrimp in flip top portion of ceviche reach in cooler. Observed raw chicken stored over mixed vegetables and chicken soup inside walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw steak in flip top portion of reach in cooler across from cook line.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of degreaser stored on top of reach in freezer. Observed cans of rust enamel stored on shelf above prep area across from dish area. Observed bottles of bleach stored next to bucket of soy sauce under prep table in back area.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) stored under prep table in back area.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager on duty unaware of proper minimum cold holding temperature for TCS food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife holder soiled with old food debris in dish area.
[27-06-4] Observed no hot water at triple sink. As per operator new water heater was ordered.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rusted shelves with clean equipment stored on top next to dish area.
[27-16-4] Observed no hot water at all hand sinks inside establishment. Observed hot water shut off at hand sink in dish area, missing handle. As per operator new water heater was ordered.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed fly traps with accumulation of dead flies in back area near soda boxes.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled across from cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted next to ice machine.
[36-03-4] Cove molding at floor/wall juncture broken/missing. At bottom of walk in freezer door.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board at reach in cooler across from cook line with deep cut marks.
[29-18-4] Drain cover(s) missing. In front of rotisserie oven.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored inside bowl on prep table across from cook line.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor underneath reach in freezer at cook line and under prep table in back prep area near dish area.
[08B-38-4] Food stored on floor. Observed cases of raw chicken and sweet plantains stored on floor inside walk in cooler. Observed container of raw marinaded chicken stored on floor inside walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on door frame and on floor inside walk in freezer.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop stored inside ice machine with handle in direct contact with ice.
[35B-02-4] Insect control device installed over food preparation area. Observed fly trap stored over shelf with bottled drinks next to walk in cooler.
[27-10-4] Observed no hot water at mop sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Inside ceviche reach in cooler.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink draining very slowly at cook line.
[08B-12-5] Stored food not covered. Observed cooked rice, cooked shrimp, black beans, and chicken soup stored uncovered inside walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Inside walk in cooler.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Advised operator to reset triple sink for proper concentration.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw squid stored over cooked shrimp in flip top portion of ceviche reach in cooler. Observed raw chicken stored over mixed vegetables and chicken soup inside walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw steak in flip top portion of reach in cooler across from cook line.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of degreaser stored on top of reach in freezer. Observed cans of rust enamel stored on shelf above prep area across from dish area. Observed bottles of bleach stored next to bucket of soy sauce under prep table in back area.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) stored under prep table in back area.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager on duty unaware of proper minimum cold holding temperature for TCS food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife holder soiled with old food debris in dish area.
[27-06-4] No hot running water at three-compartment sink. Observed no hot water at triple sink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rusted shelves with clean equipment stored on top next to dish area.
[27-16-4] Observed no hot water at all hand sinks inside establishment. Observed hot water shut off at hand sink in dish area, missing handle.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed fly traps with accumulation of dead flies in back area near soda boxes.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled across from cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted next to ice machine.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from cook line with ambient temperature 50F.
[36-03-4] Cove molding at floor/wall juncture broken/missing. At bottom of walk in freezer door.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board at reach in cooler across from cook line with deep cut marks.
[29-18-4] Drain cover(s) missing. In front of rotisserie oven.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored inside bowl on prep table across from cook line.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor underneath reach in freezer at cook line and under prep table in back prep area near dish area.
[08B-38-4] Food stored on floor. Observed cases of raw chicken and sweet plantains stored on floor inside walk in cooler. Observed container of raw marinaded chicken stored on floor inside walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on door frame and on floor inside walk in freezer.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop stored inside ice machine with handle in direct contact with ice.
[35B-02-4] Insect control device installed over food preparation area. Observed fly trap stored over shelf with bottled drinks next to walk in cooler.
[27-10-4] No hot running water at mop sink. Observed no hot water at mop sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Inside ceviche reach in cooler.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink draining very slowly at cook line.
[08B-12-5] Stored food not covered. Observed cooked rice, cooked shrimp, black beans, and chicken soup stored uncovered inside walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Inside walk in cooler.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Advised operator to reset triple sink for proper concentration.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on pair of gloves and begin to prepare customer order without first washing hands.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hat then continued to prepare customer order without changing gloves and washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw squid stored over cooked shrimp in flip top portion of ceviche reach in cooler. Observed raw chicken stored over mixed vegetables and chicken soup inside walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw steak in flip top portion of reach in cooler across from cook line.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves while cleaning floor then grabbed clean utensils to prepare customer order without changing gloves and washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked steak (54F - Cold Holding); cooked chicken (56F - Hot Holding); cut tomatoes (54F - Hot Holding); raw steak (54F - Cold Holding); raw chicken (54F - Cold Holding) inside of reach in cooler across from cook line.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of degreaser stored on top of reach in freezer. Observed cans of rust enamel stored on shelf above prep area across from dish area. Observed bottles of bleach stored next to bucket of soy sauce under prep table in back area.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) stored under prep table in back area.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager on duty unaware of proper minimum cold holding temperature for TCS food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife holder soiled with old food debris in dish area.
[27-06-4] No hot running water at three-compartment sink. Observed no hot water at triple sink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rusted shelves with clean equipment stored on top next to dish area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at all hand sinks inside establishment. Observed hot water shut off at hand sink in dish area, missing handle.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup with no handle used to scoop rice at steam table.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles/vents soiled in kitchen and prep areas.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler ambient temperature 51F across from cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with deep cut marks across from cook line.
[29-18-4] Drain cover(s) missing. Observed drain cover missing in front of rotisserie chicken oven
[08B-38-4] Food stored on floor. Observed bucket of raw chicken stored on floor inside walk in cooler.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice at drive thru soda area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board in back prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler/freezer gaskets soiled at kitchen area.
[25-05-4] Single-service articles improperly stored. Observed bag of to go boxes stored on floor in back prep area.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler across fat ceviche station.
[08B-12-5] Stored food not covered. Observed raw chicken, chicken soup, raw calamari stored inside walk in cooler not covered.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled next to cook line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken tenders stored over raw beef inside walk in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee grab raw steak then touched clean utensils and to go containers without changing gloves and washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (57F - Cold Holding) on prep table in kitchen, as per operator for less than 2 hours. Observed cooked rice (64F - Cold Holding) next to cook line, as per operator for 2 hours. Operator opting to use time as public health control for rice.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed garlic potatoes (122F-130F - Hot Holding) at steam table, as per operator for less than 30 mins.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink with no vacuum breaker.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife holder soiled at triple sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator opting to use TPHC for cooked rice, no written procedures available. Operator printed and completed form during inspection.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand sink in dish area.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup with no handle stored inside container of sauce in prep area. Operator removed cup.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty in kitchen area.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor under reach in freezer at cook line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet towel stored under cutting board at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout establishment.
[08B-12-5] Stored food not covered. Observed chicken soup and black beans stored not covered inside walk in cooler. Operator covered products.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing inside standing water in prep area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked rice inside walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (77F - Cold Holding) at cook line, as per operator for less than 2 hours. Operator opting to use time as public health control moving forward.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice scoop stored inside hand sink in back area. Operator removed scoop.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink in back prep area.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside container of salt in dry storage area. Operator removed bowl.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty in back dry storage area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water near cook line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. On cook line.
[35B-02-4] Insect control device installed over food preparation area. Observed fly trap on shelf with clean pans and containers near dish area. Operator removed fly trap.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled on cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean containers on shelf next to triple sink.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing at room temperature inside prep sink near triple sink. Operator turned on water.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken stored over bags of onions inside walk in cooler. Operator relocated products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over container of sauce inside walk in cooler. Operator relocated products.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed rice scoop stored inside hand wash sink in kitchen near triple sink. Operator removed scoop.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink in back kitchen near triple sink. Operator provided soap.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler handles soiled throughout kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on shelve above preparation table, located at back kitchen. Employee removed it.
[08B-38-4] Food stored on floor. Observed several cases of fries stored on the walk in freezer floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled, located at cooking line. Observed hood system, and filters soiled.
[22-20-5] Observed ice machine interior soiled, located near preparation table.
[14-33-4] Observed shelves with rust that has pitted the surface, located near three compartment sink. Observed walk in cooler shelves with rust that has pitted the surface.
[22-16-4] Reach-in cooler interior have accumulation of soil residues, located at cooking line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several plastic bottles with oil, soy sauce, etc, with no labels, located at cooking line, and preparation area.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched raw meat with gloves on, and then touched single service items without changing gloves. Discussed and coached employee in proper methods. Employee washed hands, and put on new gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (52F - Cold Holding); cooked beef (54F - Cold Holding). As per employee for less than 2 hours. Employee removed items, and place them inside the walk in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Observed plastic container with degreaser, stored near box of French fries at cooking line. Operator removed item, and placed it correctly.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled, located at cooking line.