Danny's Bbq Headquarters, 1217 E Prospect, Ponca City, OK 74601 - inspection findings and violations

  1. All Cities
  2. OK small cities
  3. OK smaller cities
  4. Oklahoma
  5. Oklahoma Restaurants

Business Info

Restaurant name: DANNY'S BBQ HEADQUARTERS
Address: 1217 E Prospect, Ponca City, OK 74601
County: Kay
Total inspections: 45
Last inspection: 11/5/2015
Add photo of this business Description:

Restaurant representatives - add corrected or new information about Danny's Bbq Headquarters, 1217 E Prospect, Ponca City, OK 74601 »


Inspection findings

Inspection date
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Hot holding temps; received at proper temp
  • Date marking and disposition
  • Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Eating,drink,tobacco use; No discharge from eyes,nose
  • Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 11/5/2015
  • Hot holding temps; received at proper temp
  • Cold holding temps; received at proper temp
 9/14/2015
  • Reheating procedures for hot holding
  • Cooling time & temp; cooling methods
  • Hot holding temps; received at proper temp
  • Cold holding temps; received at proper temp
  • Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
  • Warewashing: Sanitize at ppm/temp
  • Food contact surfaces of equipment & utensils clean
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Garbage/refuse:properly disposed
 7/15/2014
  • Toxic substances properly identified, stored, used
  • Food & non-food contact surfaces cleanable, design
 1/22/2014
No violation noted during this evaluation. 6/25/2013
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Other
 6/24/2013
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Hot holding temps; received at proper temp
  • Cold holding temps; received at proper temp
  • Toxic substances properly identified, stored, used
  • Food contact surfaces of equipment & utensils clean
  • Food properly labeled, original container, honestly presented
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Plumbing sys: maintained, backflow device instal
  • Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Service Sinks;Maintenance & cleaning tools
  • Other
 3/7/2013
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Date marking and disposition
  • Food contact surfaces of equipment & utensils clean
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Plumbing sys: maintained, backflow device instal
  • Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
  • Hand wash sinks:designed, clean,used; Proper signage
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 12/17/2012
  • Hot holding temps; received at proper temp
  • Food contact surfaces of equipment & utensils clean
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • Wiping cloths: properly used & stored; Sponges prohibited
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
  • Garbage/refuse:properly disposed
  • Other
 9/24/2012
  • Critical: Food in good condition, safe, unadulturated, segregated
  • Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
  • Hot holding temps; received at proper temp
  • Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
  • In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
  • Single-use, single-service articles: properly stored, used
  • Food & non-food contact surfaces cleanable, design
  • Non-food contact surfaces clean; Cleaning frequency
  • Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
 3/8/2012
No violation noted during this evaluation. 9/2/2011
  • Critical: Cold Hold (41/45 F)
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • In-use food or ice dispensing utensils properly stored and used
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Single-service articles properly stored and dispensed
  • Rooms and equipment vented as required
 6/29/2011
  • Critical: Hot Hold (140 F)/Time Control
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Handling of food or ice minimized, proper use of utensils
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Rooms and equipment vented as required
  • Dressing rooms/lockers adequate, clean, used.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
  • Authorized persons only in food preparation and storage areas.
 3/15/2011
  • Critical: Hot Hold (140 F)/Time Control
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Handling of food or ice minimized, proper use of utensils
  • In-use food or ice dispensing utensils properly stored and used
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Rooms and equipment vented as required
  • Authorized persons only in food preparation and storage areas.
 12/8/2010
No violation noted during this evaluation. 8/9/2010
  • Critical: Hot Hold (140 F)/Time Control
  • Food Protected during Storage, Display, Transportation, Service
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Handling of food or ice minimized, proper use of utensils
  • Non-food-contact surfaces of equipment and utensils clean.
  • Single-service articles properly stored and dispensed
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 7/8/2010
  • Critical: Cold Hold (41/45 F)
  • Critical: Hot Hold (140 F)/Time Control
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Single-service articles properly stored and dispensed
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Dressing rooms/lockers adequate, clean, used.
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 6/24/2010
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 1/28/2010
  • Critical: Hot Hold (140 F)/Time Control
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Food Protected during Storage, Display, Transportation, Service
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Single-service articles properly stored and dispensed
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 1/11/2010
  • Critical: Hot Hold (140 F)/Time Control
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Single-service articles properly stored and dispensed
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 12/14/2009
  • Critical: Hot Hold (140 F)/Time Control
  • Food Protected during Storage, Display, Transportation, Service
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Non-food-contact surfaces of equipment and utensils clean.
  • Single-service articles properly stored and dispensed
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 9/24/2009
  • Critical: Proper Cooking Temperatures per PHF
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Food Protected during Storage, Display, Transportation, Service
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Original container, no misbranding, honestly presented, properly labeled
  • Handling of food or ice minimized, proper use of utensils
  • Single-service articles properly stored and dispensed
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Dressing rooms/lockers adequate, clean, used.
 6/30/2009
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Food Protected during Storage, Display, Transportation, Service
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Dressing rooms/lockers adequate, clean, used.
 3/23/2009
  • Critical: Hot Hold (140 F)/Time Control
  • Food Protected during Storage, Display, Transportation, Service
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Handling of food or ice minimized, proper use of utensils
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 11/21/2008
  • Critical: Hot Hold (140 F)/Time Control
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 10/15/2008
  • Critical: Hot Hold (140 F)/Time Control
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Single-service articles properly stored and dispensed
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 9/15/2008
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Handling of food or ice minimized, proper use of utensils
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Single-service articles properly stored and dispensed
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 6/17/2008
No violation noted during this evaluation. 3/28/2008
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Handling of food or ice minimized, proper use of utensils
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Single-service articles properly stored and dispensed
  • Plumbing properly installed and maintained, inspected where required.
 3/14/2008
No violation noted during this evaluation. 1/3/2008
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Handling of food or ice minimized, proper use of utensils
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Dressing rooms/lockers adequate, clean, used.
 12/10/2007
No violation noted during this evaluation. 9/27/2007
  • Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Critical: Hot Hold (140 F)/Time Control
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Handling of food or ice minimized, proper use of utensils
  • In-use food or ice dispensing utensils properly stored and used
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
 9/7/2007
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
 6/4/2007
  • Critical: Hot Hold (140 F)/Time Control
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Single-service articles properly stored and dispensed
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
  • Dressing rooms/lockers adequate, clean, used.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
 5/15/2007
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
 1/4/2007
  • Critical: Cold Hold (41/45 F)
  • Critical: Hot Hold (140 F)/Time Control
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Rooms and equipment vented as required
 12/4/2006
  • Critical: Cold Hold (41/45 F)
  • Critical: Hot Hold (140 F)/Time Control
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
  • Food Protected during Storage, Display, Transportation, Service
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Toxic Items Properly Used/Stored/Labeled
  • Approved Water Supply/Sewage Disposal Systems/Cross-Connections
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
  • Original container, no misbranding, honestly presented, properly labeled
  • Thermometers provided and conspicuous
  • Handling of food or ice minimized, proper use of utensils
  • In-use food or ice dispensing utensils properly stored and used
  • Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Single-service articles properly stored and dispensed
  • Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Rooms and equipment vented as required
  • Dressing rooms/lockers adequate, clean, used.
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
  • Cleaning/maintenance equipment properly stored
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 11/20/2006
No violation noted during this evaluation. 3/14/2006
  • Critical: Cold Hold (41/45 F)
  • Critical: Cross-Contamination of Raw/Cooked Foods/Other
  • Non-food-contact surfaces of equipment and utensils clean.
 2/21/2006
  • In-use food or ice dispensing utensils properly stored and used
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
 11/3/2005
No violation noted during this evaluation. 5/26/2005
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Handling of food or ice minimized, proper use of utensils
 5/11/2005
No violation noted during this evaluation. 9/28/2004
  • Critical: Hot Hold (140 F)/Time Control
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Non-food-contact surfaces of equipment and utensils clean.
 9/14/2004

Do you have any questions you'd like to ask about DANNY'S BBQ HEADQUARTERS? Post them here so others can see them and respond.

×
DANNY'S BBQ HEADQUARTERS respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend DANNY'S BBQ HEADQUARTERS to others? (optional)
  
Add photo of DANNY'S BBQ HEADQUARTERS (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
McDonald's # 3032Ponca City, OK
**
MCDONALDS OF PONCA CITYPonca City, OK
China King Super BuffetPonca City, OK
****
TRADER DAVE'S GOURMET TREATSPonca City, OK
*****
Red Barn Bait and BeerPonca City, OK
SONIC DRIVE INTonkawa, OK
*
PIT STOPSallisaw, OK
*****
SMOKIN GOAT ROADHOUSEVian, OK
*****
J.W. QUICK STOPRyan, OK
*
CROWS ROOST BARFort Cobb, OK

Restaurants in neighborhood

Name
BURGER KING
J.W. COBB'S
HEALTH WORLD NATURAL FOODS
HOBBY LOBBY STORES INC #013
COMFORT INN & SUITES PONCA CITY
DOLLAR GENERAL #4568
HOLIDAY INN EXPRESS AND SUITES
MURPHY USA #6607

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. OK small cities
  3. OK smaller cities
  4. Oklahoma
  5. Oklahoma Restaurants