Golden City Restaurant, 3615 Tidewater Drive, Norfolk, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Golden City Restaurant
Address: 3615 Tidewater Drive, Norfolk, Virginia
Total inspections: 11
Last inspection: Sep 9, 2009

Restaurant representatives - add corrected or new information about Golden City Restaurant, 3615 Tidewater Drive, Norfolk, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 4-101.111 - Repeat Shelves lined with soiled plastic wrap.
  • 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
September 09, 2009Follow-up02Details / Comments
  • 3-302.11 - Corrected During Inspection Critical Raw animal food stored over vegetables in the refrigeration unit.
  • 3-304.14 - Corrected During Inspection Wiping cloths improperly used.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 3-501.13 - Corrected During Inspection Shrimp thawing in standing water.
  • 4-101.111 - Shleves lined with soiled carboard and plastic wrap.
  • 4-501.12 - Some cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502.13 - Plastic bags, carboard barrel(with open rice in it), and tin cans reused for food storage.
  • 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: shelf above three compartment sink, storage shelves, outside of some plastic container, door gaskets on the prep refrig.
  • 4-601.11 - Corrected During Inspection The following utensils were observed soiled to sight and touch: vegetable peeler, grinder, handles for tongs, steamed rice container.(correcting)
  • 4-901.11 - Pans were found stacked while wet after cleaning and chemical sanitization.
  • 5-501.113 - Outside refuse and grease containers were uncovered.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
September 01, 2009Routine110Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat Food service employees were working in the food service establishment without having a valid food service card.(employees to attend the Chinese food handlers class in Chesapeake on 6/09)
  • 3-302.12 - Repeat Some dry products not labeled in both English and Chinese.
  • 4-502.13 - Repeat Plastic bags reused for storage of food items.
April 13, 2009Routine12Details / Comments
No violation noted during this evaluation. April 07, 2009Follow-up00Details / 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.(employee to attend a class in Chinese in June)
  • 3-302.12 - Unlabeled food containers, label in English and Chinese.
  • 3-304.12 - Dispensing and in use utensils improperly stored. Knife stored between the prep table and the refrig. unit. Containers used as scoops for dry products.
  • 3-305.11 - Boxes of food stored on the floor. Or Food stored less than 6"" above the floor, in the walk-in refrig. and freezer.
  • 3-501.16 - Critical Pork 46'F in prep refrig. and air temp.47'F.(transferred PHF's to another unit and call a refrig. repair tech. Will return tomorrow to recheck refrig. unit.)
  • 4-201.11 - Corrected During Inspection Plastic jug made into a scoop for rice and is very soiled and not easily cleanable.(voluntarily discarded)
  • 4-204.112 - There was no temperature measuring device located in the white refrig. and the one in the prep refrig. is not accurate.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-502.13 - Plastic bags reused for storage of food items.
  • 4-601.11 - The following utensils were observed soiled to sight and touch: meat grinder.
  • 4-903.12 - Utensils stored with non food contact items in a soiled container.
  • 5-205.11 - Corrected During Inspection Critical The handwashing facility located in the back area is blocked, preventing access by employees for easy handwashing, filled with utensils, plastic bags, etc.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 6-303.11 - Lights out in the back storage area.
April 06, 2009Routine311Details / Comments
3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with scoops without handles.(sugar and flour)August 18, 2008Routine10Details / Comments
2-101.11 - Critical Repeat The person in charge is no longer the person in charge at the time of inspection.New ownership(Change of owner).September 24, 2007Follow-up10Details / Comments
  • 2-101.11 - Critical The person in charge is no longer the person in charge at the time of inspection.New ownership(Change of owner).
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  • 3-304.12 - Repeat Bowels used for Dispensing food products.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-602.13 - The nonfood contact surface of the Lowboy cooler(door gaskets) had accumulations of grime and debris.
  • 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen area/3 compartment sink area.
  • 6-301.12 - No continuous towel system that supplies the user with a clean towel has been provided.(restroom also).
September 11, 2007Routine27Details / Comments
  • 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.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the Hand sink area located at front counter area and by the 3-comparment sink area.
  • 6-501.114 - Facility is storing unnecessary items to the operation or maintenance of the establishment.(2x4 wood with sharping stone observed in kitchen area next to 3-comparment sink.)
March 13, 2007Routine04Details / Comments
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  • 3-302.12 - Unlabeled food containers.
  • 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Cleaver stored between sandwich unit and counter.
  • 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between. Rice scoop stored in water of 70 degrees between uses. Soup bowl used as a scoop.
  • 3-304.14 - Wiping cloths improperly stored between use. No bleach bucket available.
  • 3-305.11 - Food stored on the floor in the walk in freezer and second walk in refrigerator.
  • 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: seafood wok area, door gasket of front walk in refrigarator .
  • 4-903.11 - Clean forks and spoons were not observed stored with the food-contact surface facing the same orientation.
  • 7-101.11 - Critical Unlabeled sppray bottle with cleaner
October 18, 2006Routine26Details / Comments
No violation noted during this evaluation. August 16, 2006Pre-Opening00Details / Comments

September 09, 2009 (Follow-up)



Violations:
  • 4-101.111 - Repeat Shelves lined with soiled plastic wrap.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
Comments:
Recommended for annual Health Department permit renewal.

September 01, 2009 (Routine)



Violations:
  • 3-302.11 - Corrected During Inspection Critical Raw animal food stored over vegetables in the refrigeration unit.
    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.
  • 3-304.14 - Corrected During Inspection Wiping cloths improperly used.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 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.
  • 3-501.13 - Corrected During Inspection Shrimp thawing in standing water.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F 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
  • 4-101.111 - Shleves lined with soiled carboard and plastic wrap.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-501.12 - Some cutting boards 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.
  • 4-502.13 - Plastic bags, carboard barrel(with open rice in it), and tin cans reused for food storage.
    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: shelf above three compartment sink, storage shelves, outside of some plastic container, door gaskets on the prep refrig.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11 - Corrected During Inspection The following utensils were observed soiled to sight and touch: vegetable peeler, grinder, handles for tongs, steamed rice container.(correcting)
    Clean and sanitize these surfaces for food contact.
  • 4-901.11 - Pans were found stacked while wet after cleaning and chemical sanitization.
    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.
  • 5-501.113 - Outside refuse and grease containers were uncovered.
    Cover all waste containers when not in continuous use.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
Comments:
Ceiling vent in the restroom is soiled. Maintain daily temperature logs.

April 13, 2009 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat Food service employees were working in the food service establishment without having a valid food service card.(employees to attend the Chinese food handlers class in Chesapeake on 6/09)
    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.
  • 3-302.12 - Repeat Some dry products not labeled in both English and Chinese.
    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.
  • 4-502.13 - Repeat Plastic bags reused for storage of food items.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
Comments:
Other previous violations corrected.

April 07, 2009 (Follow-up)

Comments:
Prep refrig. unit fixed.

April 06, 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.(employee to attend a class in Chinese in June)
    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.
  • 3-302.12 - Unlabeled food containers, label in English and Chinese.
    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.
  • 3-304.12 - Dispensing and in use utensils improperly stored. Knife stored between the prep table and the refrig. unit. Containers used as scoops for dry products.
    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.
  • 3-305.11 - Boxes of food stored on the floor. Or Food stored less than 6"" above the floor, in the walk-in refrig. and freezer.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 3-501.16 - Critical Pork 46'F in prep refrig. and air temp.47'F.(transferred PHF's to another unit and call a refrig. repair tech. Will return tomorrow to recheck refrig. unit.)
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 4-201.11 - Corrected During Inspection Plastic jug made into a scoop for rice and is very soiled and not easily cleanable.(voluntarily discarded)
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 4-204.112 - There was no temperature measuring device located in the white refrig. and the one in the prep refrig. is not accurate.
    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.
  • 4-302.14 - 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.
  • 4-502.13 - Plastic bags reused for storage of food items.
    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 following utensils were observed soiled to sight and touch: meat grinder.
    Clean and sanitize these surfaces for food contact.
  • 4-903.12 - Utensils stored with non food contact items in a soiled container.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 5-205.11 - Corrected During Inspection Critical The handwashing facility located in the back area is blocked, preventing access by employees for easy handwashing, filled with utensils, plastic bags, etc.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 6-303.11 - Lights out in the back 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
Comments:
Maintain daily temperature logs.

August 18, 2008 (Routine)



Violation: 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with scoops without handles.(sugar and flour)
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
Comments:
Permit granted for 2008-2009 year.

September 24, 2007 (Follow-up)



Violation: 2-101.11 - Critical Repeat The person in charge is no longer the person in charge at the time of inspection.New ownership(Change of owner).
The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.

September 11, 2007 (Routine)



Violations:
  • 2-101.11 - Critical The person in charge is no longer the person in charge at the time of inspection.New ownership(Change of owner).
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 2-102.11 a.18.1-17 II - Critical A food service employee was 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.
  • 3-304.12 - Repeat Bowels used for Dispensing food products.
    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 All dispensing food scoops need to have handles on them.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 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.
  • 4-602.13 - The nonfood contact surface of the Lowboy cooler(door gaskets) had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the kitchen area/3 compartment sink area.
    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.
  • 6-301.12 - No continuous towel system that supplies the user with a clean towel has been provided.(restroom also).
    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

March 13, 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 - 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(Also this violation inside of walkin cooler.)
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the Hand sink area located at front counter area and by the 3-comparment sink area.
    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
  • 6-501.114 - Facility is storing unnecessary items to the operation or maintenance of the establishment.(2x4 wood with sharping stone observed in kitchen area next to 3-comparment sink.)
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

October 18, 2006 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical A food service employee was 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.
  • 3-302.12 - Unlabeled food containers.
    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.
  • 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Cleaver stored between sandwich unit and counter.
    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.
  • 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between. Rice scoop stored in water of 70 degrees between uses. Soup bowl used as a scoop.
    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 - Wiping cloths improperly stored between use. No bleach bucket available.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11 - Food stored on the floor in the walk in freezer and second walk in refrigerator.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 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: seafood wok area, door gasket of front walk in refrigarator .
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-903.11 - Clean forks and spoons were not observed stored with the food-contact surface facing the same orientation.
    Store equipment and utensils with the same orientation to prevent contamination.
  • 7-101.11 - Critical Unlabeled sppray bottle with cleaner
    Label all liquids and powders when removedrom original container with manufacures label.

August 16, 2006 (Pre-Opening)

Comments:
Recommended for permit.

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