MARIOS ON LAKE AVE

Violations (9)

• 50-17-3Critical

  Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2025.

  High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2025. **Admin Complaint**

  High Priority

• 08A-02-6CriticalRepeatCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw salmon stored above open tray of non commercially packaged French fries in reach in freezer. Operator reorganized.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw salmon stored above open tray of non commercially packaged French fries in reach in freezer. Operator reorganized. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. housemade veal demi (49F - Cold Holding); housemade chicken stock (49F - Cold Holding) not prepped or portioned today stored at room temperature on cook line. Operator opted to place items on time.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. housemade veal demi (49F - Cold Holding); housemade chicken stock (49F - Cold Holding) not prepped or portioned today stored at room temperature on cook line. Operator opted to place items on time. **Corrective Action Taken** **Repeat Violation**

  High Priority

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink in wait station and kitchen. Operator provided.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in wait station and kitchen. Operator provided. **Corrected On-Site**

  Intermediate

• 31B-03-4Corrected on site

  No soap provided at handwash sink at wait station and kitchen. Operator provided.

  Intermediate - No soap provided at handwash sink at wait station and kitchen. Operator provided. **Corrected On-Site**

  Intermediate

• 06-09-1

  Commercially processed reduced oxygen packaged raw tuna 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 walk in cooler and cook line low boy cooler. See stop sale.

  Basic - Commercially processed reduced oxygen packaged raw tuna 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 walk in cooler and cook line low boy cooler. See stop sale.

  Basic

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Housemade veal demi not time marked in walk in cooler. Per operator, item was prepared 2 days ago. Employee date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Housemade veal demi not time marked in walk in cooler. Per operator, item was prepared 2 days ago. Employee date marked. **Corrected On-Site**

  Intermediate

• 16-13-5Corrected on site

  Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink in bar set to wash, sanitize, and rinse. Employee drained and corrected to wash, rinse, and sanitize.

  Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink in bar set to wash, sanitize, and rinse. Employee drained and corrected to wash, rinse, and sanitize. **Corrected On-Site**

  Basic

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 75F standing water on cook line. Operator placed items on stove top and began reheating to 135F.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 75F standing water on cook line. Operator placed items on stove top and began reheating to 135F. **Corrective Action Taken**

  Basic