Kingsburg Asian Cuisine, 9819 Military Trl Ste E, Boynton Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: KINGSBURG ASIAN CUISINE
Type: Permanent Food Service
Address: 9819 Military Trl Ste E, Boynton Beach, FL 33436
License #: 6006051
Total inspections: 18
Last inspection: 10/27/2014

Restaurant representatives - add corrected or new information about Kingsburg Asian Cuisine, 9819 Military Trl Ste E, Boynton Beach, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Accumulation of lime scale on the inside of the dishmachine.
  • Basic - Build-up of grease on nonfood-contact surface. Kitchen grease tray. **Corrected On-Site**
  • Basic - Buildup of food debris/soil residue on equipment door handles.
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container of shrimp, pork,
  • Basic - Food stored in holding unit not covered. Cooked rice, vegetables, sauce. **Corrected On-Site**
  • Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Sausages. **Corrected On-Site**
  • Basic - Reuse of single-use articles. Reused duck sauce container to house honey, soy sauce to container to house stock, vegetables. Tofu container to house vegetables.
  • Basic - Soil residue build-up on nonfood-contact surface. Exterior of rice cooker, sauce container, spices container, flour container, plate/glasses racks.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
  • High Priority - Toxic substance/chemical stored by or with food. Plumbing paste used to fix hot glass tube in hot water urn.
  • Intermediate - Encrusted material on can opener blade.
10/27/2014Complaint FullInspection Completed - No Further Action
  • Basic - Fan cover in walk-in cooler has heavy accumulation of dust/debris.
  • Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook line lights under hood burned out.
  • Basic - Grease accumulated on kitchen floor. Under fryer station.
  • Basic - Hood soiled with accumulated grease.
  • Basic - Wall soiled with accumulated black debris in dishwashing area. **Corrected On-Site**
  • High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine, tested 3 times with PIC. No sanitizer coming out of line, sanitizer bucket is full. This violation was placed on a warning on 4/15/2014. **Admin Complaint** **Repeat Violation**
  • High Priority - Displayed food not properly protected from contamination. Bowls of won tons pre set on tables. **Corrected On-Site**
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. Prep employees. Discussed hand washing requirements with PIC. **Corrected On-Site**
  • High Priority - Nonfood-grade hose used for food storage - direct contact with food. Hose in bucket rinsing bamboo shoots. Discussed with PIC using a food grade hose.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken behind raw shrimp in top of make table, reach in cooler west side of cook line. This violation was placed on a warning on 4/15/2014. **Admin Complaint** **Repeat Violation**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork removed from freezer and placed in walk in cooler yesterday. **Corrected On-Site**
10/20/2014Routine - FoodAdministrative complaint recommended
  • No Violations Were Observed
6/16/2014Routine - FoodCall Back - Complied
  • Basic - Attached equipment soiled with accumulated grease. Exhaust fan at back of kitchen.
  • Basic - Build-up of grease on nonfood-contact surface. Ansul system , lights shields and sections between hoods. Also on top of water heater.
  • Basic - Food debris/dust/soil residue on dry storage shelves.
  • Basic - Grease accumulated under cooking equipment. At cook line wok station.
  • Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
  • Basic - Shelf under preparation table soiled with food debris. Multiple shelfs in kitchen. **Repeat Violation**
  • Basic - Walk-in cooler shelves soiled with encrusted food debris.
  • Basic - Wall soiled with accumulated black debris in dishwashing area.
  • Basic - Wall soiled with accumulated grease. Kitchen near hood and next to exhaust fan at back of kitchen.
  • High Priority - Cooked food not properly protected from contamination. Smoked pork in bus tub cooling in screened room attached in back of kitchen, back screen door open. PIC moved pork to prep area. **Corrected On-Site**
  • High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. **Repeat Violation**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employees changing gloves with out washing hands.
  • High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken behind beef in top of make table, reach in cooler west side of cook line.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Breaded raw chicken over egg rolls in reach in cooler.
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working with raw chicken, used handle to walk in cooler and moved boxes in cooler, no glove change. Discussed with PIC, employee changed gloves. Corrective action taken.
  • High Priority - Vacuum breaker missing at hose bibb. At rinse station , dish machine area.
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
4/15/2014Routine - FoodWarning Issued
  • Basic - Build-up of grease on nonfood-contact surface. On ansul system over cook line.
  • Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives in soiled container. **Corrected On-Site**
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. At wall fan back of kitchen.
  • Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
  • Basic - Shelf under preparation table soiled with food debris.
  • Basic - Working containers of food removed from original container not identified by common name. Salt, and spices in store room. **Corrected On-Site**
  • Basic - High Priority - Accumulation of dead insects or other pests, in control devices. Fly control devices. **Corrected On-Site**
  • High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, primed pump with PIC. **Corrected On-Site**
  • High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken behind shrimp top of make table, reach in cook line. **Corrected On-Site**
  • Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
10/14/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Employee eating in a food preparation or other restricted area.
  • Basic - Employee preparing food in customer section of dining area. Snap peas. **Corrected On-Site**
  • Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
  • Basic - Food debris accumulated on kitchen floor. Store room.
  • Basic - Food debris/dust/soil residue on dry storage shelves.
  • Basic - Food stored in a room that has screening in place of all or part of a wall. **Corrected On-Site**
  • Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
  • Basic - Plastic jug cut in half and reused as scoop.
  • Basic - Wall soiled with accumulated black debris in dishwashing area.
  • 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. Employee put on gloves. **Corrected On-Site**
  • High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 67? , PIC put in walk in freezer , 44? in 35 minutes. **Corrected On-Site**
  • High Priority - Live flies in kitchen.
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over seafood.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken behind shrimp, top of make table.
  • Intermediate - Accumulation of food debris on food-contact surface. Rim of rice cooker.
5/13/2013Routine - FoodInspection Completed - No Further Action
  • Observed build-up of food debris on nonfood-contact surface. cookline shelve , Corrected On Site.
  • Critical - Observed cloth used as a food-contact surface. pan at cookline . Corrected On Site.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on gloves.
  • Critical - Observed encrusted material on can opener. Corrected On Site.
  • Observed ice scoop with handle in contact with ice. Corrected On Site.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at soup station . Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Small amounts of Garlic in oil and asian black beans at cookline 52 degrees , PIC put in reachin cooler 43 degrees in 40 minutes. Corrected On Site.
  • Observed residue build-up on nonfood-contact surface. shelves in storeroom .
11/19/2012Routine - FoodInspection Completed - No Further Action
  • Observed build-up of grease on nonfood-contact surface.
  • Observed build-up of grease on nonfood-contact surface. hoods at cookline.
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken behind beef, cookline . Corrected On Site.
  • Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. asian black beans at 55, PIC put in walkin cooler 43 degrees, Corrected On Site.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.house wrapped chicken over shrimp in walkin freezer .
  • Observed residue build-up on nonfood-contact surface. fan at cookline.
4/26/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork and cooked meats in walkin cooler. Repeat Violation. DISCUSSED WITH PIC Corrected On Site.
  • Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, tried to prime with PIC
  • Violation: 26-02-1 Observed reuse of single-service articles. cans being reused for sauces .
1/18/2012Routine - FoodCall Back - Admin. complaint recommended
  • Drain cover(s) missing. DISHROOM
  • Critical - Hand wash sink lacking proper hand drying provisions. HAND SINK COOK LINE NEXT TO PREP SINK Corrected On Site.
  • Critical - Hot water not provided/shut off at employee hand wash sink. BAR_MAIN BAR BY THE ESTABLISHMENT ENTRANCE
  • Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Lights missing the proper shield, sleeve coatings or covers. COOK LINE
  • Critical - No conspicuously located thermometer in holding unit. COOK LINE REACH IN COOLER ACROSS FROM STOVE
  • Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 07-02-12.
  • Observed ceiling in disrepair. PREP KITCHEN BY 3 COMPARTMENT SINK
  • Observed equipment in poor repair. LOTS OF STANDING WATER_INSIDE HAND SINK COOK LINE _ACROSS FROM DEEP FRYER
  • Critical - Observed food stored in ice used for drinks. 2 CONTAINERS OF JUICE MIXES FOR DRINKS_and PITCHER USED AS AN ICE SCOOP HOLDER Corrected On Site. BAR BY THE ESTABLISHMENT MAIN ENTRANCE
  • Critical - Observed interior of microwave soiled. Corrected On Site.
  • Critical - Observed small flying insects in bar area. BY 3 COMPARTMENT SINK -
  • Critical - Working containers of food removed from original container not identified by common name. FLOUR BIN_PREP KITCHEN Corrected On Site.
11/14/2011Routine - FoodWarning Issued
  • Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
  • Observed build-up of grease on nonfood-contact surface. on fan at dishmachine station .
  • Observed clean utensils/equipment stored in dirty drawers, racks, vestibules , mixer attachments in dirty milk crate.
  • Critical - Observed cloth used as a food-contact surface. on cut eggplant Corrected On Site.
  • Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS Sponges on cookline . Repeat Violation.
  • Critical - Observed food stored on floor. buckets of chicken walkin freezer . Corrected On Site.
  • Observed grease accumulated under cooking equipment. cookline
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. beef behiind chicken top of make table cookline , Corrected On Site.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at rice steamers Corrected On Site.
  • Critical - Observed raw animal food stored over ready-to-eat food. chicken over open garlic,walkin cooler.
  • Critical - Observed uncovered food in holding unit/dry storage area. buckets of chicken walkin freezer , Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no dates in walkin , meats,rice,wontons ect.
5/23/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. wontons at 57 degrees, moved to reachin . Corrected On Site. 63 degrees on 12/20/2010
  • Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. chicken over cooked shrimp, walkin cooler. Corrected On Site.
  • Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. numerous items in walkin cooler Repeat Violation.
  • Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. reachin cookline Repeat Violation.
  • Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. light fixtures above cookline.
12/20/2010Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. wontons at 57 degrees, moved to reachin . Corrected On Site.
  • Critical. Displayed food not properly protected from contamination. wontons left out on tables before customers
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken behind shrimp, top make table at cookline . Repeat Violation.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. eggs over RTE in walkin cooler.
  • Critical. Observed raw animal food stored over ready-to-eat food. chicken over cooked shrimp, walkin cooler. Corrected On Site.
  • Critical. Observed uncovered food in holding unit/dry storage area. numerous items in walkin cooler Repeat Violation.
  • Critical. Observed uncovered food in holding unit/dry storage area. wontons in freezer .
  • Critical. Observed cloth used as a food-contact surface. wontons in walkin cooler
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves
  • Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS sponges on cookline Repeat Violation.
  • Observed gaskets/seals on cold holding unit in poor repair. reachin cookline Repeat Violation.
  • Observed single-use containers (boxes and/or cans) reused for the storage of food. numerous cans of chicken and other items in walkin . Repeat Violation.
  • Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. non food grade drill Repeat Violation.
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelves in dish area
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed encrusted material on can opener.
  • Observed residue build-up on nonfood-contact surface. light fixtures above cookline.
  • Critical. Vacuum breaker mising at hose bibb. at rinse station
  • Floors not maintained smooth and durable. grout missing through out kitchen .
  • Observed wall in disrepair. under rinse area at dishmachine
  • Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12/20/2010.
10/20/2010Routine - FoodWarning Issued
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. noodles , cut vegies and Ready to eat food. walkin cooler
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.garliic , wontons and shredded on counter , moved to walkin. Corrected On Site.
  • Critical. Reheated food for hot holding not able of reaching 165 degrees Fahrenheit within 2 hours. soup on steam table at 50 degrees. Corrected On Site.
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken behind shrimp, top of make table, reachin Corrected On Site.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. bags of ground pork over noodles, walkin freezer
  • Critical. Observed raw animal food stored over ready-to-eat food. seafood and beef over RTE sprouts, walkin cooler
  • Critical. Observed food stored on floor. shrimp in walkin and eggs in kitchen .
  • Critical. Observed uncovered food in holding unit/dry storage area. walkin cooler.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook cutting green beans, put on glove. Corrected On Site.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves Corrected On Site.
  • Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
  • Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS sponges on cookline for woks
  • Observed gaskets/seals on cold holding unit in poor repair. reachin on line
  • Observed single-use containers (boxes and/or cans) reused for the storage of food. numerous cans and tofu containers used for food storage
  • Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. non food grade drill in use
  • Critical. Observed equipment and utensils not rinsed between washing and sanitizing. Corrected On Site.
  • Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. pans and cookware not being rinsed with sanitizer Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Observed build-up of grease on nonfood-contact surface. hood filters
  • Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. in dirty cans under cookline
  • Observed single-service articles stored without protection from contamination. to go containers Corrected On Site.
  • Critical. Observed handwash sink used for purposes other than handwashing. as a dumpsink at the wait station .
  • Critical. Observed unlabeled spray bottle.
5/14/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. PREPPING ON SAME TABLE RAW CHICKEN & CHOPPED ONIONS
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW CHICKEN OVER NOODLES IN WALKIN
  • Critical. Observed food stored on floor. BUSTUB OF CUT BROCCOLI ON FLOOR IN KITCHEN
  • Critical. Observed food stored on floor. ONIONS IN DRY STOREROOM Corrected On Site.
  • Critical. Observed uncovered food in holding unit/dry storage area. WALKIN
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. HANDLING VEGETABLES Corrected On Site.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CUTTING COOKED PORK Corrected On Site.
  • Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. SHELVES IN DRY STORAGE
  • Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  • Critical. Equipment food-contact surfaces and utensils not sanitized. WIPED DOWN PREP TABLE WITH RAW CHICKEN WITHOU SANITIZER Corrected On Site.
  • Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. SHEET PANS BEING WASHED WITHOUT SANITIZER
  • Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. SLICER NOT SANITIZED AFTER SLICING RAW CHICKEN Corrected On Site.
  • Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed SOILED SIZZLE PLATES ON SHELF ON LINE
  • Critical. Observed soiled reach-in cooler gaskets.
  • Observed build-up of grease on nonfood-contact surface. EXHAUST FAN OVER RICE COOKER
  • Observed build-up of grease on nonfood-contact surface. HOOD FILTERS
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.BOWLS UNDER PREP TABLE
  • Observed utensils stored in crevices between equipment KNIFE BETWEEN PREP TABLE & WALL Corrected On Site.
  • Observed leaking pipe at plumbing fixture. UNDER 3 COMPARTMENT SINK
  • Critical. Handwash sink not accessible for employee use at all times. TRASH CONTAINER
  • Critical. Observed handwash sink used for purposes other than handwashing. BUCKET COVER IN SINK
  • Observed hole in wall. BY RACKS AT 3 COMPARTMENT SINK
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Critical. Observed toxic item stored by food. DRY STORAGE CHEMICALS STORED WITH BINS
  • Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
8/20/2009Routine - FoodWarning Issued
  • No Violations Were Observed
8/20/2009Routine - FoodAdmin. Complaint Callback Complied
No report available. 5/27/2009Routine - FoodAdministrative complaint recommended
No report available. 10/28/2008Routine - FoodInspection Completed - No Further Action

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