They weren’t ordered shut, but that doesn’t mean everything was OK.
If a restaurant racks up 30 or more violations in a single inspection, we think that deserves a closer look.
State records show inspectors found food-contact surfaces with mold-like growth, mold growing on food, live flies landing on food, roaches, raw meat stored above cooked food, and potentially dangerous foods sitting at temperatures where bacteria can multiply. At one restaurant, inspectors found cooked food being held as low as 87 degrees, while another had meat, cheese and salsa sitting above the safe cold-holding temperature for more than four hours…