High Priority – – From initial inspection : High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in walk in cooler House made Chimi sauce made with Fresh Garlic dated 7-7-2026, House made Aioli sauce dated 7-6-2026. See Stop Sale **Warning** – From follow-up inspection 2026-07-16: Not observed at callback. **Time Extended**

High Priority – – From initial inspection : High Priority – Live, small flying in Observed total of eighteen flying insects. 10 flying insects in bar area. 3 flying insects on cook line . 5 flying insects in ware washing area, 1 landing on stored dish. Manager removed dishes and placed in ware washing area. **Corrective Action Taken** **Warning** – From follow-up inspection 2026-07-16: Observed 3 flying insects in bar area. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Roach activity present as evidenced by live roaches found. Observed total of 5 live roaches in kitchen area. 1 live roach crawling on reach in cooler. 1 live roach on wall near chemical dish machine. 1 live roach crawling on wall near employee hand washing station. Observed 2 live roach crawling on wall at the end of cook line. **Warning** – From follow-up inspection 2026-07-16: Observed 5 live roaches on cook line. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk in cooler Commercially processed reduced oxygen packaged Tuna chunks and Raw Tuna completely thawed in package bearing a label indicating that it is to remain frozen until time of use. See stop Sale. **Warning** – From follow-up inspection 2026-07-16: Not observed at callback. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler Cole slaw (50F-52F – Cold Holding); Quinoa (50F-52F – Cold Holding); Raw tuna (50F-52F – Cold Holding); Raw salmon (50F-52F – Cold Holding); Raw grouper (50F-52F – Cold Holding). See stop sale Cooler has an ambient temperature of 45F. Observed in reach in cooler near entrance of kitchen Short ribs (48F – Cold Holding); Cut tomatoes (49F – Cold Holding). Both items were over filled in pans. Employee removed excess and placed in walk in cooler. **Warning** – From follow-up inspection 2026-07-16: Cooler Ambient temperature at 44F. **Time Extended**