Apizza Brooklyn Resto + Vino
Last inspected: Feb 24, 2026
43
Score
Apizza Brooklyn Resto + Vino, located at 5755 Bird Rd in Miami, FL, had a high-risk inspection on February 24, 2026, with a score of 43. This inspection identified 2 critical, 2 major, and 7 minor violations. The facility has a history of mostly high-risk inspections across its ten recorded evaluations.
9
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Observed bucket of quaternary sanitizer stored next to food prep cutting board located across/ reach in cooler located across the cook line. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelf used to store food contact equipment with rust accumulation.
22-31-4
Intermediate - 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 Dayneris Diaz, Maydi Morejon, Angelo Montoya and others expired 01/28/2026.
53B-05-5
Basic - Food storage container/container lid cracked or broken. Observed cracked lids at the dry rack station. Operator discarded **Corrected On-Site**
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between two reach in coolers at pizza prep station. Operator removed. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing water at 64F near ice cream mini fridge.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler shelves soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw shrimp being thawed at room temperature inside prep sink. Operator placed under running cold water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of white cutting board located across the cook line.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed working containers of salt, pepper, and clear squeeze bottles containing oil with no label at the cook line.
02D-01-5
43
Sep 18, 2025
Routine - Food
5 critical violations. 9 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Observed bucket of quaternary sanitizer solution next to cutting board on prep table. Operator removed immediately. **Corrected On-Site**
41-10-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed female employee washing hands less than 10 seconds at hand wash station next to cook line.
12A-17-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed female employee touch face with gloves on and immediately began food preparation without changing gloves or washing hands. Coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-10-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shelled eggs stored over unwashed produce in walk in cooler. Operator removed raw shelled eggs and stored correctly. **Corrected On-Site**
08A-04-5
High Priority - Spray hose at dish sink lower than flood rim of sink. Observed spray hose hanging inside three compartment sink.
29-37-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container inside flour bin used as a scoop in kitchen area next to prep line. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled inside kitchen area.
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under back exit door.
35B-01-4
Basic - Food storage container/container lid cracked or broken. Observed cracked containers throughout kitchen area. Operator discarded the containers. **Corrected On-Site**
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer. Operator called service tech to repair. **Corrective Action Taken**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water next to cook line at 84F. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under green cutting boards in prep area inside kitchen.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed working containers of salt and pepper as well as clear squeeze bottles containing oil next to cook line. Operator labeled all bottles. **Corrected On-Site**
02D-01-5
30
Mar 11, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed RISOTTO (45F - Cooling) at walk in cooler , as per chef more than six hours.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed RISOTTO (45F - Cooling) at walk in cooler , as per chef more than six hours. Observed FETA CHEESE (50F - Cooling); DICED MOZZARELLA (51F - Cooling) at work station next to prep sink, as per employee more than four hours.
01B-02-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed FETA CHEESE (50F - Cooling); DICED MOZZARELLA (51F - Cooling) at work station next to prep sink, as per employee more than four hours.
03D-07-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at kitchen area with mold/slime like substance. Employee cleaned during inspection. **Corrected On-Site**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents at dining area soiled with debris.
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed a cook and multiple servers wearing bracelets during food service.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at ware washing area wet nesting.
24-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with debris. Observed interior of reach in cooler across stove at kitchen area soiled with debris.
22-16-4
50
Nov 14, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
43
Apr 2, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
45
Sep 20, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (48F - Cold Holding); sauce (54F - Cold Holding); raw beef (34F - Cold Holding); meatballs (46F - Cold Holding) at walk in cooler. As per manager, for approximately 2 hours. Observed cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature. **Warning** - From follow-up inspection 2023-07-20: Observed raw chicken at 48F; marinara 70F; noodles 48F all cold holding at walk in cooler. As per employee, more than 4 hours. Observed marinara at 43F; cut tomatoes 41F; diced tomatoes 43F all cold holding at reach in cooler at pizza preparation area. **Admin Complaint** - From follow-up inspection 2023-09-20: Observed cooked sausage at 51F, cheese 49F all cold holding at reach in cooler at pizza area. As per manager, for approximately 1 hour. Employee placed bags of ice over products. Observed raw beef at 42F, noodles 43F all cold holding at walk in cooler. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel tags not marked with last date served. - From follow-up inspection 2023-07-20: Clam/mussel tags not marked with last date served. **Time Extended** - From follow-up inspection 2023-09-20: Clam/mussel tags not marked with last date served. **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2023-07-20: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Time Extended** - From follow-up inspection 2023-09-20: Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed establishment conducts reduced oxygen packaging. Observed raw beef stored inside reduced oxygen packaging at walk in freezer. As per manager, less than 48 hours. - From follow-up inspection 2023-07-20: Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed establishment conducts reduced oxygen packaging. Observed raw beef stored inside reduced oxygen packaging at walk in freezer. As per manager, less than 48 hours. **Time Extended** - From follow-up inspection 2023-09-20: Observed packages of beef not labeled at walk in cooler. **Time Extended**
03G-06-5
Basic - - From initial inspection : Basic - 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 ambient temperature at 53F at reach in cooler at pizza preparation area. - From follow-up inspection 2023-07-20: Observed ambient temperature at 55F at reach in cooler at pizza preparation area. **Time Extended** - From follow-up inspection 2023-09-20: Observed ambient temperature at 49F at reach in cooler at pizza area. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line and preparation areas. - From follow-up inspection 2023-07-20: Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line and preparation areas. **Time Extended** - From follow-up inspection 2023-09-20: Observed wall soiled with food debris at cook line and preparation areas. **Time Extended**
36-27-5
58
Jul 20, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (48F - Cold Holding); sauce (54F - Cold Holding); raw beef (34F - Cold Holding); meatballs (46F - Cold Holding) at walk in cooler. As per manager, for approximately 2 hours. Observed cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature. **Warning** - From follow-up inspection 2023-07-20: Observed raw chicken at 48F; marinara 70F; noodles 48F all cold holding at walk in cooler. As per employee, more than 4 hours. Observed marinara at 43F; cut tomatoes 41F; diced tomatoes 43F all cold holding at reach in cooler at pizza preparation area. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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. Observed cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature. **Warning** - From follow-up inspection 2023-07-20: Observed raw chicken at 48F; marinara 70F; noodles 48F all cold holding at walk in cooler. As per employee, more than 4 hours. **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel tags not marked with last date served. - From follow-up inspection 2023-07-20: Clam/mussel tags not marked with last date served. **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2023-07-20: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2023-07-20: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed establishment conducts reduced oxygen packaging. Observed raw beef stored inside reduced oxygen packaging at walk in freezer. As per manager, less than 48 hours. - From follow-up inspection 2023-07-20: Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed establishment conducts reduced oxygen packaging. Observed raw beef stored inside reduced oxygen packaging at walk in freezer. As per manager, less than 48 hours. **Time Extended**
03G-06-5
Basic - - From initial inspection : Basic - 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 ambient temperature at 53F at reach in cooler at pizza preparation area. - From follow-up inspection 2023-07-20: Observed ambient temperature at 55F at reach in cooler at pizza preparation area. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2023-07-20: Employee with no hair restraint while engaging in food preparation. **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in standing water at 85F at cook line. Employee removed water. **Corrective Action Taken** - From follow-up inspection 2023-07-20: Observed utensils stored in water at 95F at cook line. **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.Observed lighting in disrepair at ware washing area. - From follow-up inspection 2023-07-20: Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.Observed lighting in disrepair at ware washing area. **Time Extended**
38-02-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line and preparation areas. - From follow-up inspection 2023-07-20: Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line and preparation areas. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0ppm. Employee took solution to replenish. **Corrective Action Taken** - From follow-up inspection 2023-07-20: Observed no sanitizer solution set up at time of call back inspection. **Time Extended**
21-07-4
37
Jul 19, 2023
Routine - Food
6 critical violations. 7 major violations. 13 minor violations.
View 26 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over asparagus at walk in cooler. Employee rearranged items. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw clams at reach in cooler at cook line. Employee rearranged items. **Corrected On-Site**
08A-20-5
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. Observed cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (48F - Cold Holding); sauce (54F - Cold Holding); raw beef (34F - Cold Holding); meatballs (46F - Cold Holding) at walk in cooler. As per manager, for approximately 2 hours. Observed cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed eggplant (77F - Hot Holding) at room temperature at cook line. As per chef, for approximately 2 hours. **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris. Employee took blade to wash, rinse and sanitize. **Corrective Action Taken**
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed establishment conducts reduced oxygen packaging. Observed raw beef stored inside reduced oxygen packaging at walk in freezer. As per manager, less than 48 hours.
03G-06-5
Intermediate - Clam/mussel tags not marked with last date served.
01C-03-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unaware of proper hot holding temperature. **Corrected On-Site**
53B-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Basic - Old food stuck to clean dishware/utensils. Observed stored vegetable peeler soiled with old food debris at preparation area.
16-48-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in standing water at 85F at cook line. Employee removed water. **Corrective Action Taken**
10-07-4
Basic - Clean wiping cloth supply not properly stored. Observed sanitizer bucket stored inside preparation sink with container of squid. Employee removed bucket.
21-19-4
Basic - 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 ambient temperature at 53F at reach in cooler at pizza preparation area.
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on food storage shelf. Manager removed item. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Observed bags of ice stored on floor at walk in freezer. Observed plastic container of cooking oil stored on floor at cook line.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching flour inside container.
10-01-5
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.Observed lighting in disrepair at ware washing area.
38-02-4
Basic - Uncovered food stored near sink exposed to splash. Observed flour stored near hand sink. Observed pooled eggs stored underneath paper towel dispenser.
08B-54-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line and preparation areas.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0ppm. Employee took solution to replenish. **Corrective Action Taken**
21-07-4
11
Nov 8, 2022
Routine - Food
2 critical violations. 7 major violations. 15 minor violations.
View 24 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water with a temperature of 81°F at the cook line. The chef removed the water. **Corrected On-Site** **Repeat Violation**
10-05-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink. **Repeat Violation**
29-34-4
Intermediate - 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 Fanny, Jorge, Ryan, Naylin, Andres as per the chef all of these employees are still employed.
53B-05-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed the filters with a date of 12-20.
29-28-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed tags for clams and mussels not dated. **Repeat Violation**
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener and blade soiled. The chef put it to wash.**Repeat Violation** **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in the sink.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. As per the chef the beef carpaccio is sold raw.
02B-01-5
Intermediate - Nonfood-grade basting brush used in food. Observed at the kitchen entrance in garlic oil.
14-14-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by the cook area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed throughout the kitchen. The chef moved the items. **Corrected On-Site**
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed in the unisex restroom.. **Repeat Violation**
32-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed the employee preparing pizzas. **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed above the triple sink.
24-08-4
Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn under the coffee machine.
14-11-5
Basic - Ice bucket/shovel stored on floor between uses. Observed on top of the lice machine. The chef inverted it. **Corrected On-Site** **Repeat Violation**
10-14-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between the preparation reach in cooler and reach in cooler. The chef removed the knives. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed on the oven doors. The chef removed the tongs.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of panko. The chef removed it. **Corrected On-Site**
10-01-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the pizza peel on top of the oven.
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled under the coffee machine. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed next to the ice machine.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed several large plastic containers with different products not labeled. **Repeat Violation**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The chef cleaned the ice machine.
22-20-5
17
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