Carolino's Seafood #2, #A - 6586 Tidewater Drive, Norfolk, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Carolino's Seafood #2
Address: #A - 6586 Tidewater Drive, Norfolk, Virginia
Total inspections: 18
Last inspection: Feb 19, 2009

Restaurant representatives - add corrected or new information about Carolino's Seafood #2, #A - 6586 Tidewater Drive, Norfolk, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.(cook to get card on Monday)
  • 2-402.11 - Employee observed working in the food service area without proper hair restraints.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-501.16 - Critical Fries in a pan at room temperature, 74'F.(put in refrig.)
  • 4-701.10 - Repeat The food-contact surfaces of the following equipment were not observed sanitized: bowls washed but not sanitized.(discussed with manager)
  • 5-203.13 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Mop sink has been removed.(replace within a week)
February 19, 2009Follow-up24Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Food service employees were working in the food service establishment without having a valid food service card.
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a certified food service manager's card and the certified food manager, not there at the time of inspection, has an expired certificate.
  • 2-401.11 - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.11 - Critical Unwrapped or uncovered food in the freezer. Unwrapped lumpia stored on an iced over shelf in the reach-in freezer.
  • 3-303.12 - Unpackaged food stored in direct contact with undrained ice.
  • 3-501.13 - Corrected During Inspection Improper methods used to thaw fish. Thawing in a pan at room temperature.(put in the refrig.)
  • 3-501.16 - Corrected During Inspection Critical Repeat Pans of cooked fried fish 60'F-75'F, setting out at room temperature.(put in refrig.)
  • 4-502.13 - Styrofoam container reused to store shrimp on ice.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: lots of mold up top in ice machine and some on plastic shield.
  • 4-701.10 - The food-contact surfaces of the following equipment were not observed sanitized: bowls washed but not sanitized.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
  • 6-501.11 - Coving coming away from the wall behind the restroom toilet and ceiling vent is soiled. Three compartment sink is draining very slowly.(owner to clean out grease trap)
January 28, 2009Routine47Details / Comments
3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) fish in the refrigferation unit is not properly dated for disposition.December 03, 2007Follow-up10Details / Comments
  • 2-301.14 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 2-401.11 - Critical The PERSONNEL is smoking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 3-302.11 - Critical Unwrapped or uncovered food in the food prep. area.
  • 3-304.12 - In-use utensils improperly stored between use.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 3-501.15 - Repeat The methods used for cooling were not adequate.
  • 3-501.16 - Critical Hush puppies and french fries cold holding at improper temperatures.
  • 3-501.17 - Critical The prepared ready-to-eat (RTE) fish in the refrigferation unit is not properly dated for disposition.
  • 3-701.11 - Critical The cooked hush puppies and french fries is unsafe.
  • 4-501.12 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: all utensils, food containers and eqipment needs to be cleaned.
  • 4-903.11 - Clean single service food trays were not observed stored with the food-contact surface facing upward.
  • 6-501.112 - Dead or trapped roaches was found on the premises
  • 6-501.112 - Dead or trapped roaches was found in the control device
  • 6-501.12 - All floors and walls, bathroom noted in need of cleaning.
  • 7-201.11 - Critical Roach traps are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
November 29, 2007Routine79Details / Comments
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 3-501.15 - The methods used for cooling were not adequate.
  • 4-102.11 - Observed use of grocery bags as a single-use/single-service food contact material.
  • 4-501.11 - Cutting boards were observed in a state of disrepair and damaged.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: dirty walls floors and ceilings.
July 12, 2007Routine06Details / Comments
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 4-302.14 - Repeat The test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions was not accurate.
October 30, 2006Follow-up02Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Employees were working in the food service establishment without having a valid food service card.
  • 2-401.11 - Critical Open drinking container stored in a manner that may contaminate food in the walk-in refrigerator (open drink can over/above cooked crabs).
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-307.11 - Soiled batter container stored on top of steamed crabs in walk-in refrigerator.
  • 4-302.14 - The test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions was not accurate.
  • 4-603.16 - Repeat A distinct, separate sanitizing step after washing and rinsing of utensils and equipment was not observed.
October 20, 2006Routine24Details / Comments
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 4-501.11 - The lid of the ice machine was observed in a state of repair and condition that prevents necessary easy cleaning (duct taped).
  • 4-501.16 - Repeat The compartment(s) of the manual warewashing sink was observed used for handwashing activity.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Clean cookware.
  • 6-303.11 - Repeat Light burned out on cook line.
  • 6-303.11 - Repeat Lights not operational near walk-in refrigerator/storage area.
July 19, 2006Follow-up05Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to explain the proper temperature danger zone, the proper method of calibrating the cook's thermometer, the proper cooking temperature of fish.
  • 3-302.12 - Repeat Unlabeled food containers (flour, sugar, breading, etc).
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Westinghouse freezer.
  • 4-501.11 - Repeat The Westinghouse freezer (in need of defrosting) and the storage racks and shelves (metal and wooden) were observed in a condition that prevents necessary maintenance and easy cleaning. The metal storage shelves were rusty and the wooden ones were not nonabsorbent and/or sealed.
  • 4-501.11 - Repeat The fan/condenser unit in the walk-in refrigerator is draining water directly onto the floor (food stored nearby is subject to splash) and the walk-in door was observed in a state of disrepair and/or damaged.The ice machine/bin is not operational and is in a state of disrepair and/or damaged.
  • 4-501.16 - Repeat The compartment(s) of the manual warewashing sink was observed used for handwashing activity.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Clean cookware.
  • 4-603.16 - Repeat Improper washing method observed, no sanitizing step noted.
  • 4-903.11 - Repeat Clean single use items (small food containers) were observed stored with the food-contact surface facing upward.
  • 6-303.11 - Repeat Lights not operational near walk-in refrigerator/storage area.
  • 6-303.11 - Repeat Light burned out on cook line.
  • 6-501.111 - Critical Repeat Methods are not being used to control pests; cockroaches and flies are present in the establishment. UNDER ACTION AT THIS TIME A PROFESSIONAL COMPANY HAS BEEN CONTACTED.
  • 6-501.112 - Dead cockroaches were found on the premises
  • 6-501.12 - Repeat The establishment's floor noted in need of cleaning.
  • 7-206.11 - Critical Repeat Unapproved containers of pesticide being stored on premises.
July 14, 2006Follow-up311Details / Comments
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to explain the proper temperature danger zone, the proper method of calibrating the cook's thermometer, the proper cooking temperature of fish.
  • 3-101.11 - Corrected During Inspection Critical Dead cockroach found in crab seasoning and is unsound and/or adulterated. MANAGER VOLUNTARILY DISCARDED THE SEASONING.
  • 3-302.11 - Critical Unwrapped or uncovered food in the Westinghouse freezer.
  • 3-302.12 - Unlabeled food containers (flour, sugar, breading, etc).
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-304.15 - Used single-use gloves not properly discarded after use, being stored on hook/rack near handwashing sink.
  • 3-307.11 - Opened and closed drink containers being stored in the ice which is used for the fish.
  • 4-204.112 - There was no temperature measuring device located in the Westinghouse freezer.
  • 4-501.11 - The fan/condenser unit in the walk-in refrigerator is draining water directly onto the floor (food stored nearby is subject to splash) and the walk-in door was observed in a state of disrepair and/or damaged.The ice machine/bin is not operational and is in a state of disrepair and/or damaged.
  • 4-501.11 - The Westinghouse freezer (in need of defrosting) and the storage racks and shelves (metal and wooden) were observed in a condition that prevents necessary maintenance and easy cleaning. The metal storage shelves were rusty and the wooden ones were not nonabsorbent and/or sealed.
  • 4-501.16 - The compartment(s) of the manual warewashing sink was observed used for handwashing activity.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: Clean cookware.
  • 4-603.16 - Improper washing method observed, no sanitizing step noted.
  • 4-903.11 - Clean single use items (small food containers) were observed stored with the food-contact surface facing upward.
  • 5-402.13 - Critical Mop water is being dumped on the ground surface.
  • 6-303.11 - Light burned out on cook line.
  • 6-303.11 - Lights not operational near walk-in refrigerator/storage area.
  • 6-501.111 - Critical Methods are not being used to control pests; cockroaches and flies are present in the establishment.
  • 6-501.12 - The establishment's floor noted in need of cleaning.
  • 7-206.11 - Critical Unapproved containers of pesticide being stored on premises.
July 11, 2006Routine612Details / Comments
3-304.12 - Dispensing utensils improperly stored between.March 30, 2006Routine01Details / Comments
5-205.15 - Critical Repeat Plumbing is not well maintained so that it does not drain properly.November 13, 2005Follow-up10Details / Comments
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
  • 2-103.11 - Poor handwashing procedures observed.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the shelving inside the walk in and the inside of teh ice machine.
  • 5-205.15 - Critical Plumbing is not well maintained so that it does not drain properly.
  • 7-203.11 - Critical A garbage bag was being used to cover raw crabs.
  • 8-301.11 a 18.1-14 ll - Critical The food establishment is in operation without possessing a valid health department permit.
November 03, 2005Routine42Details / Comments
  • 4-501.12 - Repeat The cutting boards throughout restaurant are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of ice machine.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the kitchen.
  • 6-501.11 - Plumbing for hand wash basin is not maintained in good repair, it drains slowly.
  • 6-501.12 - Floor under fish display noted in need of cleaning.
July 13, 2005Routine05Details / Comments
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk in.
  • 4-501.12 - Repeat The cutting boards throughout the establishment are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-903.12 - Corrected During Inspection Clean equipment/utensils were found stored at the three compartment sink.
  • 5-304.11 - Critical Hand wash sink found draining slowing
February 01, 2005Routine22Details / Comments
  • 4-701.10 - The food-contact surfaces of the following equipment were not observed sanitized: tongs use dfor handling freash fish.
  • 3-306.12 - Food found uncovered in walkin.
  • 6-501.11 - Door to walk in, and adjacent wall inside walk in, found dirty.
  • 4-501.12 - The cutting board in the fresh fish preperation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-602.13 -
October 12, 2004Routine05Details / Comments
  • 3-501.16 - Critical Fried fish holding at improper temperatures.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walk-in shelving.
  • 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive smoke and fumes
  • 5-403.11 - Critical Sewage is discharged improperly into back of alley way.
  • 6-501.11 - Handbasins are not maintained in good repair, they are draining very slowly.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
March 19, 2004Routine25Details / Comments
  • 8-301.11 a 18.1-14 ll - Critical Permit is not posted in a place where it is readily observable by the public.
  • 4-501.11 - Double door glass refrigerator was observed in a state of disrepair and damaged.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the near bathroom.
August 13, 2003Routine12Details / Comments

February 19, 2009 (Follow-up)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.(cook to get card on Monday)
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 2-402.11 - Employee observed working in the food service area without proper hair restraints.
    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.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.16 - Critical Fries in a pan at room temperature, 74'F.(put in refrig.)
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 4-701.10 - Repeat The food-contact surfaces of the following equipment were not observed sanitized: bowls washed but not sanitized.(discussed with manager)
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 5-203.13 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Mop sink has been removed.(replace within a week)
    Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
Comments:
Manager to take the March recertification class. Recommended for health department permit renewal.

January 28, 2009 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Food service employees were working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a certified food service manager's card and the certified food manager, not there at the time of inspection, has an expired certificate.
    Register for and uncoming class.
  • 2-401.11 - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 3-302.11 - Critical Unwrapped or uncovered food in the freezer. Unwrapped lumpia stored on an iced over shelf in the reach-in freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-303.12 - Unpackaged food stored in direct contact with undrained ice.
    Store unpackaged food in drained ice.
  • 3-501.13 - Corrected During Inspection Improper methods used to thaw fish. Thawing in a pan at room temperature.(put in the refrig.)
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
  • 3-501.16 - Corrected During Inspection Critical Repeat Pans of cooked fried fish 60'F-75'F, setting out at room temperature.(put in refrig.)
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 4-502.13 - Styrofoam container reused to store shrimp on ice.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: lots of mold up top in ice machine and some on plastic shield.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-701.10 - The food-contact surfaces of the following equipment were not observed sanitized: bowls washed but not sanitized.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
    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.
  • 6-501.11 - Coving coming away from the wall behind the restroom toilet and ceiling vent is soiled. Three compartment sink is draining very slowly.(owner to clean out grease trap)
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 03, 2007 (Follow-up)



Violation: 3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) fish in the refrigferation unit is not properly dated for disposition.
Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Comments:
This est. was approved for permit.

November 29, 2007 (Routine)



Violations:
  • 2-301.14 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    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.
  • 2-401.11 - Critical The PERSONNEL is smoking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All PERSONNEL who are smoking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-302.11 - Critical Unwrapped or uncovered food in the food prep. area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.12 - In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 3-501.15 - Repeat The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 3-501.16 - Critical Hush puppies and french fries cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 3-501.17 - Critical The prepared ready-to-eat (RTE) fish in the refrigferation unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3-701.11 - Critical The cooked hush puppies and french fries is unsafe.
    Discard or render unusable food that is found to be unsafe or adulterated.
  • 4-501.12 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: all utensils, food containers and eqipment needs to be cleaned.
    Clean and sanitize these surfaces for food contact.
  • 4-903.11 - Clean single service food trays were not observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 6-501.112 - Dead or trapped roaches was found on the premises
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
  • 6-501.112 - Dead or trapped roaches was found in the control device
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
  • 6-501.12 - All floors and walls, bathroom noted in need of cleaning.
    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.
  • 7-201.11 - Critical Roach traps are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Roach traps must be located in an area that is not above food, equipment, utensils, linens or single service items.

July 12, 2007 (Routine)



Violations:
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 3-501.15 - The methods used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 4-102.11 - Observed use of grocery bags as a single-use/single-service food contact material.
    Discontinue use of the grocery bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
  • 4-501.11 - Cutting boards were observed in a state of disrepair and damaged.
    Repair the cutting boards to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cutting boards, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: dirty walls floors and ceilings.
    Maintain nonfood-contact surfaces of equipment clean.

October 30, 2006 (Follow-up)



Violations:
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-302.14 - Repeat The test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions was not accurate.
    Obtain a new test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

October 20, 2006 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Employees were working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 2-401.11 - Critical Open drinking container stored in a manner that may contaminate food in the walk-in refrigerator (open drink can over/above cooked crabs).
    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.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-307.11 - Soiled batter container stored on top of steamed crabs in walk-in refrigerator.
    Protect food from miscellaneous sources of contamination.
  • 4-302.14 - The test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions was not accurate.
    Obtain a new test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-603.16 - Repeat A distinct, separate sanitizing step after washing and rinsing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
Comments:
The walk-in refrigerator's ambient air temperature was increased; the foods that had been stored inside for a period of time were at the correct temperatures, there were numerous trays of foods stored inside to cool (within the time/temperature range). Spoke with the owner about alternative methods of cooling to prevent the refrigerator's ambient air to rise so much.

July 19, 2006 (Follow-up)



Violations:
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-501.11 - The lid of the ice machine was observed in a state of repair and condition that prevents necessary easy cleaning (duct taped).
    Repair the lid of the ice machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the lid of the ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.16 - Repeat The compartment(s) of the manual warewashing sink was observed used for handwashing activity.
    A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Clean cookware.
    Clean and sanitize these surfaces for food contact.
  • 6-303.11 - Repeat Light burned out on cook line.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 6-303.11 - Repeat Lights not operational near walk-in refrigerator/storage area.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.

July 14, 2006 (Follow-up)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to explain the proper temperature danger zone, the proper method of calibrating the cook's thermometer, the proper cooking temperature of fish.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 3-302.12 - Repeat Unlabeled food containers (flour, sugar, breading, etc).
    Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Westinghouse freezer.
    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.
  • 4-501.11 - Repeat The Westinghouse freezer (in need of defrosting) and the storage racks and shelves (metal and wooden) were observed in a condition that prevents necessary maintenance and easy cleaning. The metal storage shelves were rusty and the wooden ones were not nonabsorbent and/or sealed.
    Repair the above mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above mentioned equipment replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.11 - Repeat The fan/condenser unit in the walk-in refrigerator is draining water directly onto the floor (food stored nearby is subject to splash) and the walk-in door was observed in a state of disrepair and/or damaged.The ice machine/bin is not operational and is in a state of disrepair and/or damaged.
    Repair the above mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.16 - Repeat The compartment(s) of the manual warewashing sink was observed used for handwashing activity.
    A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Clean cookware.
    Clean and sanitize these surfaces for food contact.
  • 4-603.16 - Repeat Improper washing method observed, no sanitizing step noted.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 4-903.11 - Repeat Clean single use items (small food containers) were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 6-303.11 - Repeat Lights not operational near walk-in refrigerator/storage area.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
  • 6-303.11 - Repeat Light burned out on cook line.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 6-501.111 - Critical Repeat Methods are not being used to control pests; cockroaches and flies are present in the establishment. UNDER ACTION AT THIS TIME A PROFESSIONAL COMPANY HAS BEEN CONTACTED.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.112 - Dead cockroaches were found on the premises
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
  • 6-501.12 - Repeat The establishment's floor noted in need of cleaning.
    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.
  • 7-206.11 - Critical Repeat Unapproved containers of pesticide being stored on premises.
    Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides

July 11, 2006 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to explain the proper temperature danger zone, the proper method of calibrating the cook's thermometer, the proper cooking temperature of fish.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 3-101.11 - Corrected During Inspection Critical Dead cockroach found in crab seasoning and is unsound and/or adulterated. MANAGER VOLUNTARILY DISCARDED THE SEASONING.
    Ensure food is safe and unadulterated.
  • 3-302.11 - Critical Unwrapped or uncovered food in the Westinghouse freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Unlabeled food containers (flour, sugar, breading, etc).
    Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-304.15 - Used single-use gloves not properly discarded after use, being stored on hook/rack near handwashing sink.
    Cease reuse and discard gloves when interruptions occur in the operation.
  • 3-307.11 - Opened and closed drink containers being stored in the ice which is used for the fish.
    Protect food from miscellaneous sources of contamination.
  • 4-204.112 - There was no temperature measuring device located in the Westinghouse freezer.
    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.
  • 4-501.11 - The fan/condenser unit in the walk-in refrigerator is draining water directly onto the floor (food stored nearby is subject to splash) and the walk-in door was observed in a state of disrepair and/or damaged.The ice machine/bin is not operational and is in a state of disrepair and/or damaged.
    Repair the above mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.11 - The Westinghouse freezer (in need of defrosting) and the storage racks and shelves (metal and wooden) were observed in a condition that prevents necessary maintenance and easy cleaning. The metal storage shelves were rusty and the wooden ones were not nonabsorbent and/or sealed.
    Repair the above mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above mentioned equipment replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.16 - The compartment(s) of the manual warewashing sink was observed used for handwashing activity.
    A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: Clean cookware.
    Clean and sanitize these surfaces for food contact.
  • 4-603.16 - Improper washing method observed, no sanitizing step noted.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 4-903.11 - Clean single use items (small food containers) were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 5-402.13 - Critical Mop water is being dumped on the ground surface.
    Immediately discontinue operation until waste water/ sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
  • 6-303.11 - Light burned out on cook line.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 6-303.11 - Lights not operational near walk-in refrigerator/storage area.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
  • 6-501.111 - Critical Methods are not being used to control pests; cockroaches and flies are present in the establishment.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.12 - The establishment's floor noted in need of cleaning.
    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.
  • 7-206.11 - Critical Unapproved containers of pesticide being stored on premises.
    Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides

March 30, 2006 (Routine)



Violation: 3-304.12 - Dispensing utensils improperly stored between.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.

November 13, 2005 (Follow-up)



Violation: 5-205.15 - Critical Repeat Plumbing is not well maintained so that it does not drain properly.
Repair the water drainage within the restaurant so that it drains properly.
Comments:
The property owner has been made aware of the plumping problem and has been out to take a look at the plumbing problem. The owner did not fix it at that time, but he told the restaurant owner theat he would be back out to fix it. The property owner has not returned. The restaurant owner will contact him to follow up and finish repairing the plumbing so that it drains properly.

November 03, 2005 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
    Obtain a valid food service managers card.
  • 2-103.11 - Poor handwashing procedures observed.
    Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the shelving inside the walk in and the inside of teh ice machine.
    Maintain nonfood-contact surfaces of equipment clean.
  • 5-205.15 - Critical Plumbing is not well maintained so that it does not drain properly.
    Repair the water drainage within the restaurant so that it drains properly.
  • 7-203.11 - Critical A garbage bag was being used to cover raw crabs.
    Use food grade materials to cover food.
  • 8-301.11 a 18.1-14 ll - Critical The food establishment is in operation without possessing a valid health department permit.
    Obtain a valid health department permit prior to operating as a food establishment.

July 13, 2005 (Routine)



Violations:
  • 4-501.12 - Repeat The cutting boards throughout restaurant are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of ice machine.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the kitchen.
    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
  • 6-501.11 - Plumbing for hand wash basin is not maintained in good repair, it drains slowly.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Floor under fish display noted in need of cleaning.
    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.

February 01, 2005 (Routine)



Violations:
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 4-501.12 - Repeat The cutting boards throughout the establishment are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 4-903.12 - Corrected During Inspection Clean equipment/utensils were found stored at the three compartment sink.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 5-304.11 - Critical Hand wash sink found draining slowing
    Repare plumbing system so that water flows.

October 12, 2004 (Routine)



Violations:
  • 4-701.10 - The food-contact surfaces of the following equipment were not observed sanitized: tongs use dfor handling freash fish.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 3-306.12 - Food found uncovered in walkin.
    Cover food in walk in to protect it from contamination.
  • 6-501.11 - Door to walk in, and adjacent wall inside walk in, found dirty.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 4-501.12 - The cutting board in the fresh fish preperation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 4-602.13 -

March 19, 2004 (Routine)



Violations:
  • 3-501.16 - Critical Fried fish holding at improper temperatures.
    Ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walk-in shelving.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive smoke and fumes
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 5-403.11 - Critical Sewage is discharged improperly into back of alley way.
    All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
  • 6-501.11 - Handbasins are not maintained in good repair, they are draining very slowly.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

August 13, 2003 (Routine)



Violations:
  • 8-301.11 a 18.1-14 ll - Critical Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
  • 4-501.11 - Double door glass refrigerator was observed in a state of disrepair and damaged.
    Repair the double door glass refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the double door glass refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the near bathroom.
    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

Do you have any questions you'd like to ask about Carolino's Seafood #2? Post them here so others can see them and respond.

×
Carolino's Seafood #2 respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

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 Carolino's Seafood #2 to others? (optional)
  
Add photo of Carolino's Seafood #2 (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)

Sign in with Twitter
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»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Recently added reviews

Name

City

Users' Rating

Taco Bell #22868Norfolk, VA
Norview Community CenterNorfolk, VA
****
Plaza Del SolNorfolk, VA
*****
Pizza Hut #4511Chesterfield, VA
**
Temple Farms CateringHampton, VA
****
Crazy Joe's HotdogsRichmond, VA
*****
Waffle HouseNewport News, VA
**
CHINA GARDENChristiansburg, VA
*
Pizza Hut #23609Herndon, VA
*
Rappahannock Juvenile CenterStafford, VA
*

Restaurants in neighborhood

Name

Carolino Seafood
Lindy's Famous Hot Dogs
Community Services Board
Norview Shell
Greenhill Farms Christian Academy
Wing Zone
Philly Pretzel Factory
Philly Style Steaks & Subs


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.