No. 1 Chinese Food, F - 1207 North Military Highway, Norfolk, VA - Restaurant inspection findings and violations



Business Info

Restaurant: No. 1 Chinese Food
Address: F - 1207 North Military Highway, Norfolk, Virginia
Phone: (757) 893-9116
Total inspections: 28
Last inspection: Oct 5, 2009

Restaurant representatives - add corrected or new information about No. 1 Chinese Food, F - 1207 North Military Highway, Norfolk, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk-in freezer.
  • 3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 3-304.12 - Repeat In-use utensils improperly stored between use.
  • 3-304.14 - Wiping cloths improperly stored between use.
October 05, 2009Routine12Details / Comments
  • 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: door gaskets.
  • 4-602.13 - Repeat The nonfood contact surface of the storage shelves had accumulations of grime and debris.
  • 6-303.11 - Repeat Less than 10 foot candles of light was noted in the walk-in coolers.
July 06, 2009Follow-up03Details / Comments
  • 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause 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).
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the in all refrigerators and freezers.
  • 3-302.12 - Repeat Unlabeled food containers.
  • 3-304.12 - In-use utensils improperly stored between use.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 3-501.16 - Critical FOOD cold holding at improper temperatures.
  • 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: door gaskets.
  • 4-602.13 - The nonfood contact surface of the storage shelves had accumulations of grime and debris.
  • 6-303.11 - Repeat Less than 10 foot candles of light was noted in the walk-in coolers.
June 29, 2009Routine--Details / Comments
  • 3-302.11 - Critical Unwrapped or uncovered food in the freezer.
  • 3-302.12 - Corrected During Inspection Unlabeled food containers.
  • 3-304.12 - Soiled utensils stored in soiled container.
  • 6-303.11 - Light in the walk in refrigerator and freezer inadequate
  • 6-501.14 - Greasy hood system.
October 28, 2008Routine--Details / Comments
  • 3-304.12 - Scoop for onions w/o handle.
  • 3-501.14 - Critical Repeat No proper cooling of sweet and sour products.
  • 4-202.16 - Use and reuse of carboard boxes.
August 01, 2008Routine12Details / Comments
No violation noted during this evaluation. July 01, 2008Routine00-
  • 3-304.12 - Repeat Clever stored between counter and sandwich unit.
  • 3-501.14 - Critical Repeat Foods for sweet and sour dishes noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 4-203.11 - Food thermometer not accurate.
  • 4-501.11 - Cupboard lining shelf. Soup crakers stored in cupboard box before placed in individual bags.
  • 4-602.13 - Utility shelf in poor condition.
March 12, 2008Routine14Details / 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. Expired cards.
  • 3-304.12 - Scoops without handle.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-501.14 - Corrected During Inspection Critical No adequate cooling of sweet and sour chicken. Wrapped and placed away from blower direction
  • 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: Soiled covers for rice and other powders.
December 13, 2007Routine23Details / Comments
  • 3-304.12 - Repeat Cleaver stored etween SU and counter.
  • 4-205.10 - Corrected During Inspection Unapproved roller for the dumpling dough.
July 30, 2007Routine02Details / Comments
  • 3-307.11 - Nesting of containers in the vault.
  • 4-302.14 - Repeat No color chart for bleach test strips
  • 6-501.14 - Gap between filters in the hood system.
April 30, 2007Routine03Details / Comments
  • 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 3-302.12 - Repeat Unlabeled food containers n English and Chinese.
  • 3-304.12 - In-use utensils improperly stored between use.. Clever stored between Sandwich and counter. Rice scoops stored in room temperature water.
  • 3-501.15 - The methods used for cooling were not adequate.
  • 4-205.10 - The following items are intended for household uses and are not approved for use in a commercial food establishment: fryer utensil.
  • 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 BBQ oven and fan grill of WIR had accumulations of grime and debris.
  • 6-202.15 - Outer opening screen mesh is more than 16 to 1 inches
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned
January 08, 2007Routine18Details / Comments
3-302.12 - Unlabeled food containers.October 24, 2006Routine01Details / Comments
  • 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-307.11 - Uncovered food found in walk in.
  • 4-501.12 - Corrected During Inspection The cutting board on the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
July 13, 2006Routine04Details / Comments
  • 2-301.14 - Critical Repeat 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.
  • 4-601.11 - Corrected During Inspection Repeat Observed accumulations of grime and debris on the following food contact surfaces: cleaver.
  • 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: rolling rack in freezer and the filters in the hood system.
May 23, 2006Routine11Details / Comments
  • 2-301.14 - Critical Repeat 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.
  • 4-601.11 - Corrected During Inspection Repeat Observed accumulations of grime and debris on the following food contact surfaces: cleaver.
  • 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: rolling rack in freezer and the filters in the hood system.
May 23, 2006Routine11Details / Comments
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit (raw shrimp over vegetables).
  • 3-305.11 - Repeat Food stored in a location where it is subject to splash, dust or other contamination (food next to hand sink).
  • 3-307.11 - Corrected During Inspection Soiled apron lying on top of cooked rice. MANAGER VOLUNTARILY DISCARDED THE FOOD.
  • 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: Exhaust hood filters.
  • 6-404.11 - Corrected During Inspection Repeat Products for credit, redemption, or return is not being stored in a separate designated area; severely dented cans on seal area stored with good cans.
February 13, 2006Routine14Details / Comments
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 3-302.11 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in refrigeration units and on the storage shelf near the prep line.
  • 3-302.12 - Unlabeled food containers.
  • 3-304.12 - Corrected During Inspection Repeat Improper dispensing utensil in food containers being used (bowl) and improperly stored between use (located in walk-in refrigerator).
  • 4-102.11 - Corrected During Inspection Repeat Food stored in non-food grade plastic bags containing dyed designs and/or lettering on them.
  • 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: Exhaust hood filters.
  • 4-603.16 - Improper washing of food containers. A distinct, separate sanitizing step of food containers was not observed.
  • 4-903.11 - Single use items (beverage cups) were observed stored unprotected at the service line.
  • 6-404.11 - Repeat Severely dented cans stored with good cans. Products for credit, redemption, or return is not being stored in a separate designated area
November 15, 2005Routine27Details / Comments
  • 2-301.14 - Critical Repeat A food employee failed to properly wash his or her hands before engaging in food preparation, after cleaning the exhaust hood system parts and/or filters.
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  • 3-302.11 - Critical Raw chicken and oysters stored over vegetables in the walk-in refrigeration unit.
  • 3-304.12 - Repeat Improper dispensing utensils (bowls) being used in the dry goods and in the food containers located in the walk-in refrigerator and are stored between.
  • 3-305.11 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Bag of onions stored below and near hand washing sink.
  • 3-501.16 - Critical Small refrigeration unit in the service area is cold holding at improper temperatures. Ambient air temperature was 51 F. Food temperatures: dressing 44 F, sauce 47 F, egg rolls between 47 - 55 F. Manager voluntarily discarded the food.
  • 4-102.11 - Repeat Food being stored in non-food grade plastic bags which have dyed designs and/or lettering on them.
  • 4-501.11 - The small refrigeration unit near the service line was observed not maintaining proper temperature and in a state of disrepair.
  • 4-501.11 - The door gasket of the walk-in refrigerator is damaged.
  • 4-904.11 - Unwrapped knives, forks, or spoons were not stored at the customer service line with the handles up.
  • 6-303.11 - Lights are burned out and/or very dim in the kitchen prep area.
  • 6-404.11 - Cans which were dented on the seal of the can were stored with good cans on the storage shelf.
  • 6-501.11 - Floor near back door is in a state disrepair and/or damaged and is not maintained in good repair
August 16, 2005Routine38Details / Comments
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 3-304.12 - Repeat Improper dispensing utensils in food (bowls) and dispensing utensils improperly stored between.
  • 3-305.11 - Food stored on the floor or stored less than 6" above the floor.
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Bags of onions, rice, and other food items stored in a manner which may cause contamination by the handwashing sink.
  • 3-307.11 - Containers of food stored on top of unprotected food in the lowboy refrigeration unit on the cook line.
  • 3-501.19 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods. Food (cooked chicken and cooked rice) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 4-102.11 - Repeat Observed use of non-food grade bags (plastic grocery type bags with dyes) as a food storage container for food or food contact material.
  • 4-202.18 - Grease extraction filters in the hood system are not fitted properly allowing air gaps to be present which allows the grease laden vapors to accumulate onto the stack.
  • 4-204.112 - There was no temperature measuring device located in the service area's lowboy refrigeration unit.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grease, dust, dirt, food residue, and/or other debris: Exhaust hood and exhaust hood filters.
  • 5-205.11 - Critical Repeat The handwashing facility located is blocked, preventing access by employees for easy handwashing.
  • 7-201.11 - Critical Containers of cleaning agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
May 11, 2005Routine48Details / Comments
No violation noted during this evaluation. March 02, 2005Follow-up00-
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 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 handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food.
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the freezer and refrigeration units.
  • 3-302.12 - Unlabeled food containers.
  • 3-304.12 - Repeat Improper dispensing utensils being used and proper utensils improperly stored between.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-501.13 - Repeat Improper methods used to thaw shrimp/seafood.
  • 4-102.11 - Repeat Observed use of plastic grocery bags and black garbage bags as food storage containers/contact material.
  • 4-501.12 - Repeat The cutting board(s) along the lowboy refrigeration unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502.13 - Repeat Cardboard food containers were observed reused for the storage of food cooling.
  • 4-601.11 - Repeat The following utensils were observed soiled to sight and touch: Dispensing utensils.
  • 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: exhaust hood filters.
  • 4-703.11 - Critical When tested, no sanitizer concentration of chemical sanitizer was found in the sanitize basin.
  • 5-205.11 - Corrected During Inspection Critical Repeat The handwashing stsation is blocked, preventing access by employees for easy handwashing.
  • 6-403.11 - Employees personal items stored on food storage shelves.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
February 08, 2005Routine512Details / Comments
  • 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
  • 3-304.12 - Repeat Improper dispensing utensils (bowls) being used in food and are improperly stored in between use.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-305.11 - Food stored on the floor in walk-in refrigeration units.
  • 4-102.11 - Observed use of plastic grocery bags for food storage.
  • 4-202.18 - Grease extraction filters in the hood system are not fitting properly when hood is in operation. Filters allow air gap to be present which allows grease laden vapors to enter stack.
  • 4-501.12 - Repeat The cutting board along the lowboy unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 6-202.15 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents (back screen door).
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing station in kitchen.
January 10, 2005Routine19Details / Comments
  • 4-501.12 - The cutting board(s) heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 5-205.11 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the kitchen. Corrected.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the the walk-in freezer and refrigeration units. Food unprotected or uncovered on dry storage shelf .
  • 6-501.16 - Mops and brooms not hung up to air dry.
  • 6-404.11 - Products for credit, redemption, or return is not being stored in a separate designated area
  • 4-502.13 - Manufacturer containers were observed reused for the storage and cooling containers of food.
  • 4-502.13 - Single-service items (plastic grocery bags) were observed reused for the storage of food.
  • 4-601.11 - Observed accumulations of mold, and food debris on the following food contact surfaces: Dispensing utensil in dry good bin (sugar), wooden food skewers.
  • 3-501.13 - Improper methods used to thaw meat.
  • 3-501.15 - The methods used for cooling were not adequate.
  • 4-204.112 - The temperature measuring device in the walk-in freezer was not properly located in the warmest part of the unit.
  • 3-304.12 - Repeat Dispensing utensils in dry goods improperly stored between use.
  • 6-501.110 - Employees jacket stored on top of canned goods.
  • 3-501.16 - Critical Egg drop soup hot holding at improper temperatures. Temperature was 129 F.
  • 4-501.11 - Exhaust hood was observed in a state of disrepair. When hood is operational, filters do not fit properly allowing for air gaps to be present.
  • 6-202.15 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
October 19, 2004Routine313Details / Comments
  • 6-202.15 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 6-501.11 - The sheetmetal on upper wall near 3-compartment sink is not maintained in good repair
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
July 13, 2004Follow-up12Details / Comments
  • 3-304.12 - Repeat Dispensing utensils for dry goods improperly stored in between use.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grease, and/or other debris: Exhaust hood.
  • 4-501.11 - The low boy cold cold pantry unit was observed in a state of disrepair.
  • 3-501.16 - Critical Foods in the low boy cold hold pantry unit was cold holding at improper temperatures. Initial temperature readings of the chicken was 53 F, shrimp 53 F. Recheck of the temperatures later in the inspection indicated the chicken at 55 F and the shrimp at 58 F.
July 07, 2004Routine13Details / Comments
  • 5-205.11 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3-304.12 - Repeat Dispensing utensils improperly stored between.
  • 4-501.11 - Exhaust hood filters were observed in a state of disrepair.
  • 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: Exhaust hood filters, handles of food containers.
  • 3-302.11 - Critical Soiled equipment or utensils being stored on top of unprotected food awaiting preparation.
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in.
May 25, 2004Routine24Details / Comments
  • 6-501.16 - Mops not hung up to air dry.
  • 5-205.11 - Critical The handwashing facility located at the cooking area is blocked, preventing access by employees for easy handwashing.
  • 3-304.12 - Dispensing utensils improper or improperly stored between.
  • 4-501.11 - The door gasket/weather guard of the back screen door is damaged. Mr. Winter Freezer in need of repair.
  • 4-202.18 - Grease extraction filters in the hood system are allowing air gaps and in need of cleaning.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 6-501.11 - Rest Room wall is not maintained in good repair
January 27, 2004Routine16Details / Comments
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
July 08, 2003Routine02Details / Comments

October 05, 2009 (Routine)


Violations:

July 06, 2009 (Follow-up)


Violations:

June 29, 2009 (Routine)


Violations: Comments:
Not reccomended for permit, multiple food handling violations.

October 28, 2008 (Routine)


Violations:

August 01, 2008 (Routine)


Violations:

March 12, 2008 (Routine)


Violations:

December 13, 2007 (Routine)


Violations:

July 30, 2007 (Routine)


Violations:

April 30, 2007 (Routine)


Violations: Comments:
Discussed with the manager cooling ways for fast cooling of food items. Rice is cooked fresh every day.

January 08, 2007 (Routine)


Violations:

October 24, 2006 (Routine)


Violation: 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.

July 13, 2006 (Routine)


Violations:

May 23, 2006 (Routine)


Violations:

May 23, 2006 (Routine)


Violations:

February 13, 2006 (Routine)


Violations:

November 15, 2005 (Routine)


Violations:

August 16, 2005 (Routine)


Violations: Comments:
Temperature charts are not being maintained properly.

May 11, 2005 (Routine)


Violations: Comments:
Temperature charts are not being maintained properly.

February 08, 2005 (Routine)


Violations:

January 10, 2005 (Routine)


Violations:

October 19, 2004 (Routine)


Violations:

July 13, 2004 (Follow-up)


Violations:

July 07, 2004 (Routine)


Violations:

May 25, 2004 (Routine)


Violations:

January 27, 2004 (Routine)


Violations:

July 08, 2003 (Routine)


Violations: Comments:
1. Use of garbage bags for food storage-owner to obtain proper food grade container.
2. #1 & #2 Refrigerator/freezer operating at proper temperatures. All sampled food items below 41 degrees.
3. No tracking of refrigeration temperatures. Keep logs of temperatures twice a day.
4. Stacking on refrigeration (cold holding)-remove too walk-in.
5. Cold holding temperatures 41 degrees. Use metal food storage containers to facilitate cooling.
6. Hot holding temperatures greater than 140 degrees.
7. Items placed on metal tray on top of garbage can for prep. Instructed owner to prepare food in proper place.
8. Vent system free from grease buildup.
9. Cooking area clean.

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