MANDOLIN

Violations (14)

• 50-17-3Critical

  Operating with an expired Division of Hotels and Restaurants license.

  High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired since 10/1/2024. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-04-10: Observed license expired since 10/1/2024 **Admin Complaint**

  High Priority

• 08A-05-6Critical

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cooked beets inside reach in cooler drawer at cold station. - From follow-up inspection 2026-04-10: **Time Extended**

  High Priority

• 08A-20-5Critical

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

  High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw lamb inside walk in cooler. Operator relocated products. **Corrected On-Site** - From follow-up inspection 2026-04-10: **Time Extended**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (110F - Hot Holding) at prep area, as per operator for one hour. Observed grilled tomatoes (84F - Hot Holding) at expo station, as per operator for one hour. - From follow-up inspection 2026-04-10: Observed grilled tomatoes (87F - Hot Holding) at expo station. **Admin Complaint**

  High Priority

• 22-49-4Critical

  Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

  High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 98F). Triple sink set up for sanitizing until dishwasher is repaired. - From follow-up inspection 2026-04-10: Observed Dishwasher (Temperature 136F). **Admin Complaint**

  High Priority

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. - From follow-up inspection 2026-04-10: **Time Extended**

  Basic

• 21-44-1

  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.

  Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on shelf above prep table. - From follow-up inspection 2026-04-10: **Time Extended**

  Basic

• 14-17-4

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. **Repeat Violation** - From follow-up inspection 2026-04-10: **Time Extended**

  Basic

• 14-01-5

  Bowl or other container with no handle used to dispense food.

  Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed multiple cups with no handle stored inside multiple containers of seasonings and flour in prep area. **Repeat Violation** - From follow-up inspection 2026-04-10: **Time Extended**

  Basic

• 01C-03-4

  Clam/mussel/oyster tags not marked with last date served.

  Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed mussel tags not marked with last date served. - From follow-up inspection 2026-04-10: **Time Extended**

  Intermediate

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty in kitchen areas. - From follow-up inspection 2026-04-10: **Time Extended**

  Basic

• 01C-06-5

  Clams/mussels/oysters removed from original container for long-term storage.

  Basic - - From initial inspection : Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed fresh mussels removed from original container kept on cook line, no copy of tag. - From follow-up inspection 2026-04-10: **Time Extended**

  Basic

• 14-09-4

  Cutting board has cut marks and is no longer cleanable. Across from wood fire oven. -

  Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Across from wood fire oven. - From follow-up inspection 2026-04-10: **Time Extended**

  Basic

• 35B-08-4

  Fly sticky tape hanging over food/food preparation area/food-contact equipment.

  Basic - - From initial inspection : Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly trap stored on shelf above prep area in cold station. - From follow-up inspection 2026-04-10: **Time Extended**

  Basic