Ben's Family Restaurant, 704 E Brandon Blvd, Brandon, FL - Restaurant inspection findings and violations

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Business Info

Name: BEN'S FAMILY RESTAURANT
Type: Permanent Food Service
Address: 704 E Brandon Blvd, Brandon, FL 33511
License #: 3906553
Total inspections: 22
Last inspection: 5/16/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Food storage container/container lid cracked or broken.
  • Basic - Hole in wall. Kitchen
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Light not functioning. Over slicer
  • Basic - Walk-in cooler gasket torn/in disrepair.
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Buildup of soiled material on racks in the reach-in cooler.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - No soap provided at handwash sink.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Boiled potatoes
  • Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
5/16/2014Routine - FoodCall Back - Admin. complaint recommended
  • Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Food storage container/container lid cracked or broken.
  • Basic - Hole in wall. Kitchen
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Light not functioning. Over slicer
  • Basic - Nonfood-grade bags used in direct contact with food.
  • Basic - Walk-in cooler gasket torn/in disrepair.
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Buildup of soiled material on racks in the reach-in cooler.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - No soap provided at handwash sink.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Boiled potatoes
  • Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Meatloaf and turkey
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
  • Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
5/15/2014Routine - FoodWarning Issued
  • Basic - Bag/container of unrecognizable prepared food not identified by common name.
  • Basic - Food storage container/container lid cracked or broken.
  • Basic - Food stored on floor. Onions
  • Basic - No handwashing sign provided at a hand sink used by food employees.
  • Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
  • Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
  • Basic - Walk-in cooler gasket torn/in disrepair.
  • Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic - Walk-in freezer shelves soiled with encrusted food debris.
  • High Priority - License expired within 30 days after expiration date.
  • High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours .
  • High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
  • Intermediate - Walk-in cooler shelves soiled with food debris.
2/25/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. In reach in cooler make station **Corrected On-Site**
  • Basic - Case/container/bag of food stored on floor in walk-in cooler, potatoes
  • Basic - Coffee filters not stored in a protected manner to prevent contamination.
  • Basic - Comminuted/injected/tenderized meat stored above whole-muscle intact cut of meat, raw burgers over beef
  • Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Light not functioning, 2 lights in kitchen
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • Basic - Reach-in cooler gasket torn/in disrepair.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Standing water in handwash sink/ handwash sink draining very slowly.
  • Basic - Stored food not covered in reach in freezer, bulk pickles
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles, o. Shelf with condiments **Corrected On-Site**
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sliced tomatoes **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw chicken over shell eggs
  • High Priority - Sanitizer not used in accordance with the manufacturer's recommendations, o ppm in wait station bucket and 10 ppm in ware washer.
  • Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
  • Intermediate - Employee used handwash sink as a dump sink.in kitchen
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, mashed pitatoes
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
8/22/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Buildup of food debris/soil residue on equipment door handles.
  • Basic - Dusty ceiling tiles and/or air conditioning vent covers.
  • Basic - Employee personal items stored in or above a food preparation area , keys, cell phone, lip balm on cold holding unit
  • Basic - Equipment and utensils not properly air-dried - wet nesting.
  • Basic - Food debris accumulated on kitchen floor.
  • Basic - Food debris/dust/soil residue on dry storage shelves. Tea
  • Basic - Food storage container/container lid cracked or broken.
  • Basic - Hood filter missing from automatic fire suppression/exhaust system. Over back stove
  • Basic - Hood soiled with accumulated grease.over back stove
  • Basic - Interior of microwave soiled with encrusted food debris,
  • Basic - Opened employee beverage container in a cold holding unit with food to be served to customers, 2 sodas in walk in cooler
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef
  • Basic - Reach-in cooler gasket torn/in disrepair.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Stored food not covered in reach incooler, cheese
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. At chicken cutting station
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Dented/rusted cans present. Sauerkraut **Corrected On-Site**
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.potatoes and sweet potatoes, disposed of **Corrected On-Site**
  • High Priority - Raw animal food stored over raw eggs in walk-in cooler. Raw chicken and beef
  • High Priority - Raw animal food stored over ready-to-eat food., raw burger over diced onions **Corrected On-Site**
  • High Priority - Vacuum breaker missing at hose bibb.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
  • Intermediate - Walk-in cooler shelves soiled with food debris.
3/26/2013Routine - FoodInspection Completed - No Further Action
  • Floors not maintained smooth and durable. Cracked floor tiles on cook line.
  • Lights missing the proper shield, sleeve coatings or covers. In storage area.
  • Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
  • Observed gaskets/seals on cold holding unit in poor repair. Walk in freezer.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup in chopped ham.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. **Corrected On-Site**
  • Observed personal care item stored with food. **Corrected On-Site**
  • Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. **Corrected On-Site**
11/27/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 02-08-1 Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked - deli meats in the walk-in freezer not date marked.
  • Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface - under cooking equipments.
  • Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface - reach-in cooler gaskets on cooks line and shelves in the walk-in cooler.
  • Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers - kitchen and dish washing area.
6/18/2012Routine - FoodCall Back - Complied
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table refrigerator on cooks line and walk-in cooler not maintaining temperature of potentially hazardous food at or below 41 degrees fahrenheit.
  • Lights missing the proper shield, sleeve coatings or covers - kitchen and dish washing area.
  • Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface - reach-in cooler gaskets on cooks line and shelves in the walk-in cooler.
  • Observed build-up of grease on nonfood-contact surface - under cooking equipments.
  • Critical - Observed food stored on floor - onions on the floor in the walk-in cooler. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Half and half on ice at waitress station measured 73 degrees fahrenheit. Ham, pork, eggs, etc. in make table refrigerator (right side in cooks line) measured 47 degrees fahrenheit. Employee stated cooler was accidentally unplugged. Ham, sausage, plant food, etc. in the walk-in cooler measured 46 - 47 degrees fahrenheit.
  • Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked - deli meats in the walk-in freezer not date marked.
  • Critical - Working containers of food removed from original container not identified by common name - sugar in plastic container not labeled. Corrected On Site.
6/15/2012Routine - FoodWarning Issued
  • Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Small plastic cups without handle used as scoop in food products.
  • Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Food debris build-up behind make table refrigerator doors.
  • Violation: 23-07-1 Observed gaskets (all reach-in coolers and reach-in freezers) with food debris and slimy/mold-like build-up.
  • Violation: 29-11-1 Observed leaking pipe at plumbing fixture - spray sink by dishmachine and hot water pipe going into the wall by bun rack.
  • Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees - handwash sink next to dish washing area.
  • Violation: 36-15-1 Observed food debris accumulated on kitchen floor under cooking equipments.
2/15/2012Routine - FoodCall Back - Complied
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - walk-in cooler.
  • Critical - No handwashing sign provided at a handsink used by food employees - handwash sink next to dish washing area.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. Food debris build-up behind make table refrigerator doors.
  • Observed food debris accumulated on kitchen floor under cooking equipments.
  • Observed gaskets (all reach-in coolers and reach-in freezers) with food debris and slimy/mold-like build-up.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Small plastic cups without handle used as scoop in food products.
  • Observed leaking pipe at plumbing fixture - spray sink by dishmachine and hot water pipe going into the wall by bun rack.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Waffle batter by waffle maker measured 51F. All products (sausage, cut deli meats, cooked potatoes, etc.) in the walk-in cooler measured 45 - 47F. This violation must be corrected by : 02/15/2012.
  • Observed wall soiled with accumulated black debris inside walk-in cooler.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked beans in hot holding unit measured 130F. All other products in the same steam table measured greater than 135F. This violation must be corrected by : 02/15/2012.
2/14/2012Routine - FoodWarning Issued
  • Observed gaskets with slimy/mold-like build-up - reach-in cooler and reach-in freezer gaskets.
  • Observed grease on the ground and/or pad around grease receptacle.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open/cut deli meat in reach-in cooler and walk-in cooler not date marked.
  • Critical - Vacuum breaker mising at hose bibb by 3-compartment sink.
9/19/2011Routine - FoodInspection Completed - No Further Action
  • Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. No dates marked on water filters.
5/9/2011Routine - FoodCall Back - Complied
  • Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
  • Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 05/09/2011.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed food debris accumulated under equipments on kitchen floor.
  • Observed gaskets with slimy/mold-like build-up - reach-in-coolers in kitchen.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food - sugar.
  • Critical - Observed uncovered food in holding unit/dry storage area - sugar and corn starch in open bags not stored in covered containers.
  • Critical - Observed unlabeled spray bottle - cleaners on dishwashing area not labeled.
  • Observed wall in disrepair - dishwashing area.
  • Observed wall soiled with accumulated food debris - kitchen back wall and dishwashing area.
  • Water treatment device has not been inspected or serviced according to manufacturer's instructions. No dates marked on water filters.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Critical - Working containers of food removed from original container not identified by common name - sugar.
3/9/2011Routine - FoodWarning Issued
  • Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. eep waffle mix under refrigeration, or mark it with a 4-hour-time label. The label us intended to indicate by when to discard any unused portion. Corrected On Site.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Waffle batter, on countertop, registered 56 F.
  • Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave grits in an open bag; transfer the contents to a clean, covered container. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses. Corrected On Site.
  • Critical. Observed soiled reach-in cooler gaskets. Clean the food crumbs from the refrigerator-door gaskets.
  • Critical. Observed soil buildup inside ice bin. Clean the dirt from the inside of the ice machine.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash from the inside of the reach-in freezer.
  • Observed grease accumulated on kitchen floor. Clean the grease from the floor beneath the deep fryer.
  • Wall not smooth and easily cleanable. Replace the broken and missing wall tiles behind the slicer table.
  • Critical. Observed unused opening in panel box unprotected. For reporting purposes only. Install a spacer cover over the opening in the electrical-circuit box.
9/15/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milks ,creams ,cheeses coldcuts
  • Critical. Observed food stored on floor. walkin coolers Corrected On Site.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. portion cup in beets
  • Observed nonfood-contact equipment in poor repair handlle on reachin cooler
  • Critical. Observed encrusted material on can opener.
6/9/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. everything marked but milks -
  • Critical. Observed potentially hazardous food thawed at room temperature. meat on prep sink in back-need to thaw in coolers or under running water
  • Observed build-up of grease on nonfood-contact surface. shelf under steambtable on back wall
  • Observed residue build-up on nonfood-contact surface. doors of reachin unit need to be cleaned
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. under shelf over prep unit on cookline
  • Equipment and utensils not properly air-dried.need to air dry lexan pans morr before stacking
3/18/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
  • Critical. Observed uncovered food in holding unit/dry storage area. lemons on server areas
  • Critical. Observed soil buildup inside ice bin.
  • Observed single-service articles stored without protection from contamination. coffee filters on server tables not inverted
  • Observed leaking pipe at plumbing fixture. in room with hotwater tank
  • Observed open dumpster lid.
  • Observed food debris accumulated on kitchen floor. under steambtable on back wall
12/7/2009Routine - FoodInspection Completed - No Further Action
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site.
  • Critical. Displayed food not properly protected from contamination. lemons on server line
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • Observed a nonfood-grade basting brush used in food.
  • Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Equipment and utensils not properly air-dried.
  • Critical. Hot water not provided/shut off at employee hand wash sink. near dish room
  • Floors not maintained smooth and durable. tiles missing in front of stove
  • Observed wall soiled with accumulated grease. wall to back of dish room
  • Light not functioning. over cookline
  • Observed personal item stored with food. video on prep table
  • Wet mop not hung to dry.
9/11/2009Routine - FoodInspection Completed - No Further Action
No report available. 4/16/2009Routine - FoodInspection Completed - No Further Action
No report available. 11/5/2008Routine - FoodInspection Completed - No Further Action
No report available. 11/4/2008Routine - FoodCall Back - Complied
No report available. 7/22/2008Routine - FoodCall Back - Admin. complaint recommended

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