Bojangles #1090, 3351 Commander Shepard Blvd, Hampton, VA 23666 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Bojangles #1090
Address: 3351 Commander Shepard Blvd, Hampton, VA 23666
Type: Fast Food Restaurant
Phone: 757 325-8256
Total inspections: 15
Last inspection: 12/09/2015

Restaurant representatives - add corrected or new information about Bojangles #1090, 3351 Commander Shepard Blvd, Hampton, VA 23666 »


Inspection findings

Inspection date

Type

All temperatures were taken internally unless otherwise noted.
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
    Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints( beard guards).
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Chicken, Pork BBQ, Sausage, Ham for which time rather than temperature is being used as a control was not labeled with correct discard by time.Manager stated that foods had just been cooked around or about 2pm but the food pan was labeled 1pm.
    Correction: Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time or time specified by internal policy.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting board(s) along the the sandwich expo are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Handwashing - Using a Handwashing Lavatory
    Observation: The handwashing facility located in the 3 compartment sink area is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
12/09/2015Routine
All temperatures were taken internally unless otherwise noted
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
    Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment and Utensils, Air-Drying Required (repeated violation)
    Observation: Food pans were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
09/02/2015Routine
All temperatures were taken internally unless otherwise noted.
  • Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the following equipment:
    >> Make table
    >> Grill drawers
    >> Drive thru.

    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Equipment and Utensils, Air-Drying Required (repeated violation)
    Observation: Food Pans were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
06/05/2015Routine
All temperatures were taken internally unless otherwise noted
  • Person in Charge (repeated violation)
    Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
    Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The nonfood contact surface of the @EQUIPMENT@ is not corrosion resistant, nonabsorbent, and/or smooth. Cardboard which was soiled was observed being used as liner for shelving.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cardboard.
  • Equipment - Cutting Surfaces
    Observation: The cutting board on the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Surfaces of the can opener blade was observed soiled with accumulations of grime and debris.
    Correction: Clean the surface of the blade at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station located in the front at the service area is being used as a dump station ( ice and soda was in sink basin).
    Correction: The handwash facility identified above is to be used for washing hands only
  • Plumbing System Maintained in Good Repair
    Observation: Connection on sprayer and dispensing mechanism was observed leaking.
    Correction: Repair.
  • Hand Drying Provision (corrected on site) (repeated violation)
    Observation: No disposable towels were provided at the hand washing lavatory at the biscuit making area.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
03/04/2015Routine
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before before handling single service itmes and after blowing his nose.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: The top and bottom of the make table at the service station was observed with internal temperatures of 62*F-63*F. The circuit for this circuit tripped and needed to be reset. Slice cheese 60*F, Tomatoes 59*F-60*F, shredded cheese 65*F cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Cheese and tomatoes were discarded. The units circuit was rest so the proper temperature could be achieved.
  • Handwashing - Using a Handwashing Lavatory
    Observation: The handwashing facility located at the following locations is blocked, preventing access by employees for easy handwashing:
    1) Hand sink adjacent to the ice machine blocked by carts and boxes.
    2) Hand sink located at drive thru service station.

    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment or boxes preventing its use.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at either hand washing lavatories in the kitchen
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
11/18/2014Risk Factor
All temperatures were taken internally unless other wise noted.
  • Person in Charge (repeated violation)
    Observation: Facility does not have a Hampton registered certified food manager.
    Correction: Obtain a Hampton registered certified food manager certificate at the Hampton Health Department. Show proof of completing a serv safe course or equivalent course and a $10.00 fee.
  • Person in Charge (corrected on site)
    Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Employees and manager were asked if they knew what the big five foodbourne illnesses were, but could not answer the question. Employee health was posted on the wall
    Correction: no one knew where it was located.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her hands. Employee was observed going to the dumpster to take out the trash
    Correction: came back in the facility and proceeded to put on a new pair of gloves.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    1) On single service shelving
    2) In chicken preparation area.

    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Mac and cheese classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
    Correction: Reheat commercially processed RTE food for hot holding to 135°F or above. Reheated to 135*F in the oven.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The door gasket to the cookline doube door freezer located at the cookline is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
    1) Mop sink area
    2) Top of biscuit ovens.
    3) Inside of biscuit cooler.
    4) Can opener blade.
    5) Racks in chicken refrigerator.
    6) Chicken dunnage rack in chicken refrigerator.

    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment and Utensils, Air-Drying Required (repeated violation)
    Observation: Food pans were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Single service items observed unprotected from contamination.Open box of chicken boxes stored next to handsink on top of the trash can.
    Correction: Move the single service boxes from the handsink. There are subject to splash when employees wash their hands.
  • Handwashing Cleanser - Availability
    Observation: Soap was not provided at the hand washing lavatory in the retail area.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory in the biscuit make area.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • Lighting, Intensity
    Observation: Light bulbs burnt out located at the hood system above the grill.
    Correction: Replace.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor in chicken walk-n noted in the need of cleaning
    Correction: Clean.
07/31/2014Routine
All temperatures were taken internally unless otherwise noted.
  • Person in Charge
    Observation: The establishment does not have a Hampton Certified Food Manager.
    Correction: Obtain a Hampton Certified Food Manager Certificate.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Employee was chewing gum in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Correction: Management was informed and the gum was discarded.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Single service cup without a handle used to dispense grits from storage bin..
    Correction: Discontinue the use of single service items and obtain a dispensing utensil with a handle.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored on the drive thru winbdow ledge.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the make table by the biscuit and sandwich hot holding area.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Equipment - Good Repair and Proper Adjustment
    Observation: 1.The door gasket to the undercouter freezer on the deep fryer line is in poor repair, and had a build up of ice.
    Correction: Repair.
  • Equipment and Utensils - Good Repair and Calibration
    Observation: The dispensing scoop located in the flour bin has a broken and missing handle which prevents the equipment from being used as designs.
    Correction: Replace.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
    1. Shelving in chicken storage walk-in.
    2. Walk-in Freezer door gasket.
    3. Top of biscuit ovens.

    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment and Utensils, Air-Drying Required (repeated violation)
    Observation: Food pans located on the clean pots and pan shelf were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Handwashing - Using a Handwashing Lavatory
    Observation: Both handwashing facility located in the kitchen were blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • Refuse - Covering Receptacles
    Observation: Outside dumpster container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Lighting, Intensity
    Observation: One light bulb burnt out at two hood system ventilation areas.
    Correction: Replace.
  • Physical Facilities in Good Repair
    Observation: The following physical structures is not maintained in good repair:
    1. Floor located at back exit door noted with tile missing, which was observed with pooling water.
    2. Mop sink floor and wall coping damaged.

    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
04/01/2014Routine
  • Equipment and Utensils, Air-Drying Required
    Observation: Plastic food pans were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
03/07/2013Routine
All temperatures are internal unless otherwise noted.
No violation noted during this evaluation.
12/28/2012Routine
All temperatures are internal unless otherwise noted
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Observed water pooling at the base of the hand sink located behind the ice machine.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
10/05/2012Routine
All temperatures are internal unless otherwise noted.
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
    Observation: Observed food stored in 2 door undercounter freezer stored uncovered.
    Correction: Prevent crosscontamination by storing food in packages, covered containers, or wrappings.
  • Refuse - Covering Receptacles
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Lighting, Intensity
    Observation: Observed light bulbs out underneath the vent hood over the flat top grill, and the biscuit ovens.
    Correction: Replace light bulbs.
06/19/2012Routine
All temperatures are internal unless otherwise noted.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Observed an employee chewing gum while working at drive thru..
    Correction: All employees who are eating, drinking or chewing gum must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
    Observation: Observed uncovered containers of food in walk in freezer.
    Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
  • Utensils - In-Use - Between-Use Storage
    Observation: Paper cup used to dispense bulk grits is stored in the grits.
    Correction: Provided a HANDLED cup or utensil to dispense food and store the handle OUT of the food contents.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Gloves - Use Limitation (corrected on site)
    Observation: Observed employee put on gloves wipe down prep table and then attempt to handle the chicken fryer handle
    Correction: Instructed employee that hands must be washed, and glocves replaced after handling chemicals.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Dairy creamers cold holding at improper temperatures
    Correction: Creamers discarded. Cold hold dairy at or below 41*.
  • Responsibilities of Owner or Proprietor
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Equipment and Utensils - Good Repair and Calibration
    Observation: 2 levered scoops were stored with missing end caps.
    Correction: Discard, replace or repair the the scoops to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
    >>Exterior of food pans
    >>Carbon build-up observed on exterior & food contact surfaces of sheet pans

    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment and Utensils, Air-Drying Required (repeated violation)
    Observation: Pans stored on storage racks were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Soda cup lids were found stored on top of soda dispensing machine.
    >>Boxes of gloves stored on the floor in office.

    Correction: Store lidsand gloves in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • Outer Openings - Protected (corrected on site)
    Observation: Observed drive thru window remained open during food service--the self-closing device was turned off.
    Correction: Corrected. Discontinue turning self-closing device off.
03/20/2012Routine
All food temperatures are internal.
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
    Observation: Food in the 2 door prep freezer was left uncovered..
    Correction: Store food in packages, covered containers, or wrappings.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Observed a wiping cloth bucket stored on the floor.
    Correction: Store buckets above the floor to prevent contamination of food contact surfaces from the bottom of the bucket.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The following equipment are in poor repair:
    - gasket is torn on the biscuit refrigerator
    - Drive thru place mat damaged (corrected)

    Correction: Replace the gasket.
  • Equipment - Cutting Surfaces
    Observation: The cutting board at the make table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Observed in use utensils stored under trays and in other areas that are not considered easily cleaned.
    Correction: Store in use utensils on clean food contact surfaces and wash, rinse, and sanitize every four hours or exchange for clean utensils.
  • Refuse - Using Drain Plugs
    Observation: The refuse container used to store refuse/recyclables has no drain plug.
    Correction: Replace the drain plug to the refuse container.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor has a lime build up under the ice machine.
    Correction: Clean.
12/15/2011Routine
All temperatures are internal unless otherwise noted
  • Non-Food Contact Surfaces
    Observation: The following non food contact surfaces need to be cleaned:
    -Gaskets on all Under Counter refrigerators
    -Tops of biscuit ovens

    Correction: Clean
  • Equipment and Utensils, Air-Drying Required (repeated violation)
    Observation: Food storage pans were found stacked while wet after cleaning and chemical sanitization on racks next to 3 compartment sink.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Physical Facilities in Good Repair
    Observation: Tile in mopsink not maintained in good repair.
    Tile is cracked

    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
09/15/2011Routine
All temperatures are internal unless otherwise noted.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: There is a light out under vent hood at grill. When checked with light meter light is >50fc at surface with light out.
    Correction: Restore light to operational to keep equipment in good working order.
  • Equipment and Utensils, Air-Drying Required
    Observation: Plastic bins and utensils on racks near 3 compartment sink
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
03/23/2011Routine

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