“Chicken, green peppers, onions, guac, white rice, green and tomato salsa, cheese ”

“I ate from here about 8pm on Friday January 17th 2020. I had white rice, falafel, hummus, tomatoes, chick peas and Greek vinaigrette. Also side of pita chips. I had Shredded romaine too.
My symptoms (quick onset stomach cramps, severe diarrhea were apparent as I woke up. Lasted throughout the... See More day with stomach pains remaining until following day. ”

“Date Closed: 01/08/2020

High Priority - Roach activity present as evidenced by live roaches found. 1 live under pizza prep table in kitchen 1 live under 4 door true low boy cooler in kitchen 2 live on floor in customer sitting area Manager discarded all live roaches found and sanitized... See More area Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date marking on cut tomatoes in WIC. Per manager tomatoes were cut the day prior. Employee placed date marking **Corrected On-Site** Source: myfloridalicense.com ”

“Date Closed: 01/10/2020

High Priority - Raw animal food stored over ready-to-eat food. Raw fish held over cans of soda in WIC
High Priority - Rodent activity present as evidenced by rodent droppings found. 60 Rodent droppings on floor in dry storage 6 rodent droppings on floor undershelf next to... See More WIC 6 rodent droppings below dish rack 15 rodent droppings under sushi station 25 rodent droppings under prep table High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cooked eggplants (46-50°F); raw fish patties (56°F); tomato sauce (53°F); cooked lemons (58°F) Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Soap and steel pad stored in HWS. Employee removed **Corrected On-Site** Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date marking on food held in walk-in or reach in prep cooler Source: myfloridalicense.com ”

“Date Closed: 01/09/2020

High Priority - Food with mold-like growth. See stop sale. 2 moldy lemons at walk-in cooler. Discarded. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beets 58F, tomatoes 51F, stuffed grape leaves50F, pasta salad 49F, tatsiki... See More sauce 50F at buffet. Rice 79F at cookline under no temperature control. Placed inside cooler to quick chill. **Corrective Action Taken** **Warning** High Priority - Roach activity present as evidenced by live roaches found.b 16 under prep table at end of cookline 6 under Hobart table 3 by prep sink sink 50 under plate storage table in cookline frontline area 20 under grill table at cookline 1 inside oven 2 inside unused cooler at cookline 4 under table at kebab grill at cookline 15 under dish machine 1 inside cooler in dessert prep area **Warning** Intermediate - Interior of reach-in cooler soiled with accumulation of food residue at cookline and prep area coolers **Warning** Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Source:myfloridalicense.com ”

“Lettuce. Husband and I has the same chicken, but I had lettuce & tomato and he didn't. 8 hours later I was up all night ”

“I currently have food poisoning symptoms. That was the last meal I had last night. I had diarrhea hours later and vomitted all the meal which was a chicken taco, soft shell with lettuce, tomato, corn ”

“I made spaghetti last night and ate it with no problems. I refrigerated the leftover and added a can of their brand diced tomatoes with zesty green chiles *mild*. 14.5 oz. The spaghetti tasted very salty but I ate a small bowl because I was hungry. I broke out in... See More hives about 20 minutes later and took a benedryl. The itching has stopped and hives are going down. My heat hurts and my right index fingertip got numb and swollen but it is subsiding. I feel jittery and a little light headed. Is there something wrong with this can? Bottom of can BK14. 9R9258. 1035. Numbers under barcode: 88267 02009 ”

“I ordered the pizza with avocado, red pepper, and sliced tomato and ate around 1900 on 14 Jan 20. I spent the entire night and most of the next day purging the pizza from my system. It was a horrible experience. ”

“Date Closed: 12/27/2019

12 violations, 3 serious

Gnawed heads of lettuce observed inside of the walk-in cooler; Mouse droppings observed on food contact surfaces throughout the food prep area — cardboard box lid where produce (tomatoes) was stored; Live mouse observed in the ware wash area; Employee personal hygiene products... See More (baby oil) was stored above the slicer in the food prep area. The establishment was issued a Cease Operations Order and was required to discontinue food operations immediately. The establishment could not operate for a minimum of 48 hours. Inspected Dec. 27. Source: inquirer.com ”