Mama Possum's, 118 Arnett Blvd., Danville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Mama Possum's
Address: 118 Arnett Blvd., Danville, Virginia
Total inspections: 20
Last inspection: Feb 2, 2009

Restaurant representatives - add corrected or new information about Mama Possum's, 118 Arnett Blvd., Danville, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0550 - Corrected During Inspection Ice scoop handle on ice inside ice bin; dispensing utensils improperly stored between uses.
  • 0570 - Wiping cloths improperly stored between use.
February 02, 2009Routine02Details / Comments
No violation noted during this evaluation. January 16, 2008Follow-up00Details / Comments
  • 0080 - Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor; two (2) cases of tomatoes on the floor in the dining area & heads of cabbage in the outside storage room.
  • 0690 - The outside storage building's door was standing open and unlocked. The building is separate from the facility and the employees cannot see if anyone enters the building. Food products, single service items, etc. are stored in this building.
  • 0820 1 - Corrected During Inspection Critical Hamburgers, hot dogs, french fries, & chili hot holding at improper temperatures.
  • 0900 - Oatmeal cookies (from a local bakery per the employee) in individual plastic bags offered for retail sale with no labels.
  • 0960 1 - Critical The food contact surface of the white trash can where numerous heads of cabbage is stored in is not safe.
  • 1180 - Corrected During Inspection One food temperature measuring device was not properly working. Another food temperature measuring device (degrees F) located in the grill area is not accurate; I demonstrated to the employees how to calibrate the thermometer..
  • 1320 - There was no temperature measuring device located in the upright refrigerator containing the milk & raw shell eggs.
  • 1780 - Critical Food contact surfaces of the spatulas & tons used on the grill was not being changed or sanitized every 4 hours (employee stated they did not.
  • 1800 - The nonfood contact surface of the flat toaster and burners on the stove have accumulations of grime and debris.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of the dishes & utensils were not being sanitized. The sanitizing compartment of the 3-compartment sink was covered with a cutting board and dishes were not being sanitized. I demonstrated to the employees how to setup the 3-compartment sink and the correct procedure for washing, rinsing, and sanitizing the dishes, utensils, etc.
  • 2000 - Single service cups & clean towels were found stored on the floor in the outside storage room.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the food prep area is blocked by a large trash can, preventing access by employees for easy handwashing.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees; in the food prep area and restrooms.
  • 3180 - The floors in the handsink area and behind the ice machine noted in need of cleaning.
  • 3490 - Corrected During Inspection Employees hand bags, coats, etc. stored on top of the condiments, single service cups, and single service lids.
January 09, 2008Routine512Details / Comments
No violation noted during this evaluation. April 18, 2007Routine00-
No violation noted during this evaluation. January 19, 2007Routine00-
  • 1320 - There was no temperature measuring device located in the two reach-in pepsi coolers.
  • 3180 - Repeat Floor in the hand sink area, under syrup containers, under grill and sandwich unit noted in need of cleaning.
October 05, 2006Routine02Details / Comments
No violation noted during this evaluation. June 26, 2006Routine00Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0580 - Employee working in food prep without a hair restraint.
  • 1100 - The food contact surface of the under counter cooler is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1580 - The cutting board along the sandwich unit heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Inside bottom of both Pepsi coolers
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Filters over grill area.
  • 3180 - Repeat Floor in the outside storage shed and the floor at the deep fryer noted in need of cleaning.
March 17, 2006Routine16Details / Comments
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: gas stove grates
  • 3180 - Repeat Floor under and beside deep fryer noted in need of cleaning.
November 15, 2005Routine02Details / Comments
  • 1320 - There was no temperature measuring device located in the Chest freezer, reacin coolers.
  • 1570 - Unused or non-functioning equipment not removed from the premises. Under counter cooler broken.
August 25, 2005Routine02Details / Comments
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Preparing Hot Dogs without the use of gloves.Bowl or utensil without handle used to dispense food.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Gaskets on both counter coolers .
  • 2310 - Critical The handwashing facility located at the 3 compartment sink area is blocked, preventing access by employees for easy handwashing.
  • 3180 - Repeat Floor under the deep fryer noted in need of cleaning.
June 03, 2005Routine13Details / Comments
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Filters over grill.
  • 3180 - Repeat Floor under the grill/deep fryers noted in need of cleaning.
March 14, 2005Routine02Details / Comments
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Inside bottom sandwich unit and undercounter cooler.
  • 3180 - Repeat Floor under deep fryer noted in need of cleaning. Food residue and grease.
December 02, 2004Routine11Details / Comments
3180 - Repeat Floor under the deep fryer noted in need of cleaning. Abundant food under fryers.September 07, 2004Routine01Details / Comments
  • 1580 - The cutting board(s) along the sandwich unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: sandwich unit shelf is rusty and the bottom of the Pepsi cooler.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Under counter cooler gasket and interior is pitted; also, area under grill and hot dog steamer.
  • 3180 - Repeat Floor under the grill area noted in need of cleaning.
May 13, 2004Routine13Details / Comments
  • 1570 - The door gasket of the under counter is damaged and the inside bottom is very pitted.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3180 - Repeat Floor under the deep fryer/grill noted in need of cleaning.
February 17, 2004Routine03Details / Comments
3180 - Repeat Floor under the deep fryer noted in need of cleaning. Food , etc. on floor.December 02, 2003Routine01Details / Comments
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) Hand Sink is missing and under repair.
  • 3180 - Floors in general noted in need of cleaning.
July 16, 2003Routine11Details / Comments
No violation noted during this evaluation. April 10, 2003Routine00-
  • 1570 - The door gasket of the Under Counter Cooler is damaged beyone repair.
  • 3240 - Handwashing facilities are not maintained. Hand Sink is broken off wall.
January 15, 2003Routine02Details / Comments

February 02, 2009 (Routine)



Violations:
  • 0550 - Corrected During Inspection Ice scoop handle on ice inside ice bin; dispensing utensils improperly stored between uses.
    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 135F.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

January 16, 2008 (Follow-up)

Comments:
All the violations from the previous inspection have been corrected.
The following good practices were observed:
1. Time was being used correctly as a public health control.
2. Temperature was being used as a public health control also.
3. The concentration of the sanitizing solution for warewashing was 100ppm.
4. The spatulas/tongs used at the grill was stored in a container of hot water on the grill that was 155 degrees Fahrenheit.
5. A written employee health policy is in place.
6. Employees are wearing single service gloves and washing hands.

January 09, 2008 (Routine)



Violations:
  • 0080 - Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
    Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor; two (2) cases of tomatoes on the floor in the dining area & heads of cabbage in the outside storage room.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0690 - The outside storage building's door was standing open and unlocked. The building is separate from the facility and the employees cannot see if anyone enters the building. Food products, single service items, etc. are stored in this building.
    Protect food from miscellaneous sources of contamination by keeping the separate storage building locked to prevent the public, animals, etc. from entering the building. Food for public consumption shall be safe & unadulterated.
  • 0820 1 - Corrected During Inspection Critical Hamburgers, hot dogs, french fries, & chili hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0900 - Oatmeal cookies (from a local bakery per the employee) in individual plastic bags offered for retail sale with no labels.
    All food products offered for retail sale must have labels with an ingredient statement, an allergen statement, and the manufacturer's name & address.
  • 0960 1 - Critical The food contact surface of the white trash can where numerous heads of cabbage is stored in is not safe.
    Replace the white trash can with a food grade plastic container to the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1180 - Corrected During Inspection One food temperature measuring device was not properly working. Another food temperature measuring device (degrees F) located in the grill area is not accurate; I demonstrated to the employees how to calibrate the thermometer..
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1320 - There was no temperature measuring device located in the upright refrigerator containing the milk & raw shell eggs.
    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.
  • 1780 - Critical Food contact surfaces of the spatulas & tons used on the grill was not being changed or sanitized every 4 hours (employee stated they did not.
    Clean food-contact surfaces of tongs & spatulas used in the grill area no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1800 - The nonfood contact surface of the flat toaster and burners on the stove have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of the dishes & utensils were not being sanitized. The sanitizing compartment of the 3-compartment sink was covered with a cutting board and dishes were not being sanitized. I demonstrated to the employees how to setup the 3-compartment sink and the correct procedure for washing, rinsing, and sanitizing the dishes, utensils, etc.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2000 - Single service cups & clean towels were found stored on the floor in the outside storage room.
    Store single service cups and towels in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the food prep area is blocked by a large trash can, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the large trash can preventing its use.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees; in the food prep area and restrooms.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3180 - The floors in the handsink area and behind the ice machine 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.
  • 3490 - Corrected During Inspection Employees hand bags, coats, etc. stored on top of the condiments, single service cups, and single service lids.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

October 05, 2006 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the two reach-in pepsi coolers.
    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.
  • 3180 - Repeat Floor in the hand sink area, under syrup containers, under grill and sandwich unit 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.

June 26, 2006 (Routine)

Comments:
Restaurant looks good - new equipment is great!!!!

March 17, 2006 (Routine)



Violations:
  • 0240 - Employees 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.
  • 0580 - Employee working in food prep without a hair restraint.
    Must wear a proper hair restraint when preparing food.
  • 1100 - The food contact surface of the under counter cooler is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the cooler to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1580 - The cutting board along the sandwich unit 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Inside bottom of both Pepsi coolers
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Filters over grill area.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat Floor in the outside storage shed and the floor at the deep fryer 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.

November 15, 2005 (Routine)



Violations:
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: gas stove grates
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat Floor under and beside deep fryer 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.

August 25, 2005 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the Chest freezer, reacin coolers.
    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.
  • 1570 - Unused or non-functioning equipment not removed from the premises. Under counter cooler broken.
    Remove any unused or non-functioning equipment from the premises.

June 03, 2005 (Routine)



Violations:
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Preparing Hot Dogs without the use of gloves.Bowl or utensil without handle used to dispense food.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Gaskets on both counter coolers .
    Maintain nonfood-contact surfaces of equipment clean.
  • 2310 - Critical The handwashing facility located at the 3 compartment sink area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
  • 3180 - Repeat Floor under the deep fryer 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.

March 14, 2005 (Routine)



Violations:
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Filters over grill.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat Floor under the grill/deep fryers 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.

December 02, 2004 (Routine)



Violations:
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Inside bottom sandwich unit and undercounter cooler.
    Clean and sanitize these surfaces for food contact.
  • 3180 - Repeat Floor under deep fryer noted in need of cleaning. Food residue and grease.
    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.

September 07, 2004 (Routine)



Violation: 3180 - Repeat Floor under the deep fryer noted in need of cleaning. Abundant food under fryers.
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.

May 13, 2004 (Routine)



Violations:
  • 1580 - The cutting board(s) along the sandwich unit 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: sandwich unit shelf is rusty and the bottom of the Pepsi cooler.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Under counter cooler gasket and interior is pitted; also, area under grill and hot dog steamer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat Floor under the grill area 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 17, 2004 (Routine)



Violations:
  • 1570 - The door gasket of the under counter is damaged and the inside bottom is very pitted.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3180 - Repeat Floor under the deep fryer/grill 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.

December 02, 2003 (Routine)



Violation: 3180 - Repeat Floor under the deep fryer noted in need of cleaning. Food , etc. on floor.
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.

July 16, 2003 (Routine)



Violations:
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) Hand Sink is missing and under repair.
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 3180 - Floors in general 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.

January 15, 2003 (Routine)



Violations:
  • 1570 - The door gasket of the Under Counter Cooler is damaged beyone repair.
    Repair or replace the Under Counter Door door gasket in accordance with the manufacturer's specifications.
  • 3240 - Handwashing facilities are not maintained. Hand Sink is broken off wall.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

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