Waffle House #1244, 1162 5th Street SW, Charlottesville, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Waffle House #1244
Address: 1162 5th Street SW, Charlottesville, Virginia
Phone: (434) 296-5010
Total inspections: 22
Last inspection: Jun 9, 2009

Restaurant representatives - add corrected or new information about Waffle House #1244, 1162 5th Street SW, Charlottesville, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  • 3030 - No disposable towels were provided at the hand washing lavatory at the three bay sink in back room.
  • 3220 - Mops not hung up to air dry.
June 09, 2009Routine03Details / Comments
  • 0470 - Corrected During Inspection Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw shell eggs stored above lettuce.
  • 2580 - Repeat Condensate was dripping from ceiling in the of 3-door reach-in refrigerator..
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
February 09, 2009Routine12Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before touching clean dishes, after touching soiled utensils..
  • 0220 - Critical In use open drinking container, milk with ice, located in a manner that may contaminate food, food contact surfaces or utensils.
  • 0450 - Critical Employee observed handling ready-to-eat (RTE) food, toast, with their bare hands.
  • 2310 - Critical The handwashing facility located at the back by the 3-basin sink was blocked, preventing access by employees for easy handwashing.
  • 2350 ii - The sink basin located by the cash register is overflowing.
  • 2580 - A condensate drain line was dripping onto food products in the Delfield 3-door unit.
  • 3180 - Areas underneath the prep units and grill noted in need of cleaning.
  • 3380 - Critical There was no bucket available and being used on food contact surfaces does not meet the requirements of 21 CFR 178.1010
September 26, 2008Routine53Details / Comments
No violation noted during this evaluation. April 16, 2008Follow-up--Details / Comments
0820 A 2 - Critical Repeat Prep unit (on top) cold holding at improper temperatures. Delfield Refrigerator cold holding at improper temperatures.April 11, 2008Follow-up10Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Critical Unwrapped or uncovered food in the walk-in freezer.
  • 0820 A 2 - Critical The following equipment cold holding at improper temperatures:1. Prep Line Refrigeration2. Delfield Refrigerator
  • 1320 - There was no temperature measuring device located in the prep unit and the Delfield refrigerator.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Repeat Area around the cooking line noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
April 08, 2008Routine35Details / Comments
  • 0820 - Corrected During Inspection Critical Food items cold holding at improper temperatures: (1) Raw eggs above the cookline. (2) Items on top of the prep unit.
  • 3180 - Repeat Floor underneath the cookline noted in need of cleaning.
April 11, 2007Routine11Details / Comments
3180 - Floor areas underneath equipment are noted in need of cleaning (along cookline, under ice machine, etc.).August 11, 2006Complaint01Details / Comments
3180 - Floor areas underneath equipment are noted in need of cleaning (along cookline, under ice machine, etc.).August 11, 2006Complaint01Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after handling raw animal products.
  • 0450 - Critical Repeat Employee observed handling ready-to-eat (RTE) food with their bare hands.
  • 0570 - Repeat The bleach sanitizer buckets measured a concentration of +200 parts per million.
  • 1060 - The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: (1) The racks in the 3-door refrigerator are corroded. (2) The milk crates used to store food items in the walk-in cooler are not smooth and easily cleanable - they are not designed for food storage.
  • 1320 - The thermometer to the Delfield 1-door refrigerator is missing.
  • 1800 - The bottom of the raw meat refrigerator is in need of cleaning.
  • 2310 - Corrected During Inspection Critical The handwashing facility located near the 3-compartment sink was blocked, preventing access by employees for easy handwashing - there was a hat and apron stored in the sink.
  • 2890 - Light bulb in the 3-door refrigerator is not shielded, coated, or otherwise shatter-resistent.
  • 2930 - The door sweep in missing from the bottom of the back door - there is a large gap at the bottom. The outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3020 - Soap was not provided at the hand washing lavatory near the 3-compartment sink.
  • 3140 - Employee personal belongings (shoes, shirt) were found stored on the dry storage racks.
  • 3180 - Repeat The floor beneath the cookline and wait station is in need of cleaning.
April 26, 2006Routine39Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after handling raw animal products.
  • 0450 - Critical Repeat Employee observed handling ready-to-eat (RTE) food with their bare hands.
  • 0570 - Repeat The bleach sanitizer buckets measured a concentration of +200 parts per million.
  • 1060 - The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: (1) The racks in the 3-door refrigerator are corroded. (2) The milk crates used to store food items in the walk-in cooler are not smooth and easily cleanable - they are not designed for food storage.
  • 1320 - The thermometer to the Delfield 1-door refrigerator is missing.
  • 1800 - The bottom of the raw meat refrigerator is in need of cleaning.
  • 2310 - Corrected During Inspection Critical The handwashing facility located near the 3-compartment sink was blocked, preventing access by employees for easy handwashing - there was a hat and apron stored in the sink.
  • 2890 - Light bulb in the 3-door refrigerator is not shielded, coated, or otherwise shatter-resistent.
  • 2930 - The door sweep in missing from the bottom of the back door - there is a large gap at the bottom. The outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3020 - Soap was not provided at the hand washing lavatory near the 3-compartment sink.
  • 3140 - Employee personal belongings (shoes, shirt) were found stored on the dry storage racks.
  • 3180 - Repeat The floor beneath the cookline and wait station is in need of cleaning.
April 26, 2006Routine39Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching soiled dishes and raw animal products.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical Diced ham at 55 degrees F in cold holding; some ham left over from yesterday.
  • 1200 - Both pressure gauges on the supply line for the hot water sanitizing rinse of the warewashing machine are scaled in 10 psi increments; not approvable.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: table-mounted can opener and spaces inside ice machine.
  • 2000 - Single service items in kitchen and clean linens in dry storage were observed unprotected from contamination.
  • 2260 - Critical Observed prewash hose attached to a faucet fixture, and with no atmospherically vented vacuum breaker; the hose extended below the flood rim level of the sink basin.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front prep area.
  • 3170 - Coving near front handsink and near kitchen door is not maintained in good repair
  • 3180 - The following areas are noted in need of cleaning: 1. Floors under front prep line. 2. Floors under all shelving units in dry storage and in walk-in units. 3. Wall and ceiling areas above Delfield compressor and neaqr ceiling vents.
April 19, 2005Routine57Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching soiled dishes and raw animal products.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical Diced ham at 55 degrees F in cold holding; some ham left over from yesterday.
  • 1200 - Both pressure gauges on the supply line for the hot water sanitizing rinse of the warewashing machine are scaled in 10 psi increments; not approvable.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: table-mounted can opener and spaces inside ice machine.
  • 2000 - Single service items in kitchen and clean linens in dry storage were observed unprotected from contamination.
  • 2260 - Critical Observed prewash hose attached to a faucet fixture, and with no atmospherically vented vacuum breaker; the hose extended below the flood rim level of the sink basin.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front prep area.
  • 3170 - Coving near front handsink and near kitchen door is not maintained in good repair
  • 3180 - The following areas are noted in need of cleaning: 1. Floors under front prep line. 2. Floors under all shelving units in dry storage and in walk-in units. 3. Wall and ceiling areas above Delfield compressor and neaqr ceiling vents.
April 19, 2005Routine57Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching soiled dishes and raw animal products.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical Diced ham at 55 degrees F in cold holding; some ham left over from yesterday.
  • 1200 - Both pressure gauges on the supply line for the hot water sanitizing rinse of the warewashing machine are scaled in 10 psi increments; not approvable.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: table-mounted can opener and spaces inside ice machine.
  • 2000 - Single service items in kitchen and clean linens in dry storage were observed unprotected from contamination.
  • 2260 - Critical Observed prewash hose attached to a faucet fixture, and with no atmospherically vented vacuum breaker; the hose extended below the flood rim level of the sink basin.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front prep area.
  • 3170 - Coving near front handsink and near kitchen door is not maintained in good repair
  • 3180 - The following areas are noted in need of cleaning: 1. Floors under front prep line. 2. Floors under all shelving units in dry storage and in walk-in units. 3. Wall and ceiling areas above Delfield compressor and neaqr ceiling vents.
April 19, 2005Routine57Details / Comments
0470 - Critical Raw beef steaks stored above bacon products (OPERATOR TO CORRECT)October 12, 2004Critical Procedures10Details / Comments
No violation noted during this evaluation. May 24, 2004Follow-up00Details / Comments
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. (CORRECTED)
  • 0160 - Critical A food employee failed to wash his or her hands after handling raw meats and then before handling ready-to-eat foods. Worker did not wash hands between glove exchange. (CORRECTED)
  • 3380 - Critical Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 (Solution rated 0 ppm-verified by test kit) (CORRECTED)
  • 3750 - Repeat The permit is not post in a location that is conspicuous to consumers
  • 3080 - Less than 20 foot candles of light was noted in the back dishwashing area.
  • 1570 - Repeat Hot water sanitizing unit was observed in a state of disrepair. (OPERATOR CONTACTED REPAIR PERSON-CORRECTED-VERIFIED BY HEAT TEST STRIP)
April 20, 2004Follow-up33Details / Comments
  • 3750 - The permit is not post in a location that is conspicuous to consumers
  • 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not functioning.
  • 3080 - Less than 10 foot candles of light was noted in the back storage area. (area across dishwashing area)
  • 2810 - Damaged tiles in dishwashing area need repair.
  • 1570 - Hot water sanitizing unit was observed in a state of disrepair and damaged. Unit was not reaching 180 degrees Farenheit on final rinse (verified by temperature gauges and heat test stip)
April 19, 2004Follow-up05Details / Comments
  • 3750 - The permit is not post in a location that is conspicuous to consumers
  • 0820 - Critical Repeat Diced ham cold holding at improper temperatures. Ham had been out of temperature for more than 4 hours. (OPERATOR VOLUNTARILY DISCARDED)
  • 3020 - Soap was not provided at the hand washing lavatory in the back area
  • 1200 - Repeat The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not functioning.
  • 1880 - Critical Worker rinsing spatula after using. The cooking spatula was not observed sanitized.
  • 3080 - Less than 10 foot candles of light was noted in the back storage area. (area across dishwashing area)
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 2810 - Repeat Damaged tiles in dishwashing area need repair.
  • 1100 - Critical The food contact surface of the plastic food containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 2720 - Dumpster doors are open.
  • 0570 - Wiping cloths improperly stored between use. (CORRECTED)
  • 1960 - Cups were found stacked while wet after cleaning and chemical sanitization.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 1510 - Repeat The food manager could not provide a food temperature measuring device.
  • 1570 - Repeat Hot water sanitizing unit was observed in a state of disrepair and damaged. Unit was not reaching 180 degrees Farenheit on final rinse (verified by temperature gauges and heat test stip)
  • 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1800 - Area inside upright refrigeration unit had accumulations of grime and debris.
April 07, 2004Routine512Details / Comments
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (OPERATOR CORRECTED)
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
June 25, 2003Critical Procedures20Details / Comments
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
May 06, 2003Follow-up20Details / Comments
  • 0820 - Critical Diced ham cold holding at improper temperatures in make table. Product had been there since this morning (out of temperature for more than 4 hours). (Operator voluntarily discarded).
  • 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  • 0830 - Critical The ready-to-eat (RTE) commercially processed vegetables in the refrigeration unit was not properly dated for disposition after opening.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler.
  • 0470 - Raw animal food stored over ready-to-eat (RTE) food in the walk-in cooler
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food:Hot holding and Cold holding.
  • 0550 - In-use utensils improperly stored between use.
  • 2000 - Single service items observed unprotected from contamination in back area. Items stored directly next to cleaning agents.
  • 0680 - Critical The pre-packaged jellies/jams and butter were held or re-served for human consumption after being served to a consumer who returned it.
  • 0570 - Improper use of dry wiping cloths.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 1510 - Repeat The certified food manager could not provide a food temperature measuring device.
  • 3170 - Cracked floor tiles by dishwasher unit are not maintained in good repair
  • 3490 - Toothbrush and alcohol stored in such a way that they could contaminate food items on shelves.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3180 - Floor inside walk-in cooler and celing tiles around vents in dining area are noted in need of cleaning.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 2310 - Critical The handwashing facility located at the front prep area is blocked, preventing access by employees for easy handwashing. Several moist wiping cloths stored directly in sink (operator corrected).
  • 1570 - Hot water dishwashing unit may need repair. Unit is "skipping" cycles in between uses. (on maintenance list)
April 23, 2003Routine614Details / Comments

June 09, 2009 (Routine)


Violations: Comments:
Facility in substantial compliance with food regulations this date.
Equipment and food temperatures were within acceptable ranges
Facility generally clean and well maintained.
Sanitizer in wiping cloth buckets at appropriate concentration (50 ppm)
Ware washing machine sanitizing effectively (turned tape)

February 09, 2009 (Routine)


Violations: Comments:
Limited food preparation occuring at time of inspection. Equipment and product temperatures satisfactory. Dish machine sanitizing properly.
Person-in-charge with food manager ceritification.

September 26, 2008 (Routine)


Violations: Comments:
Facility will need to be visited again next week to follow up on the five critical violations noted during this inspection.

April 16, 2008 (Follow-up)

Comments:
Delfield refrigerator and Prep Refrigerator were in appropriate ranges. The Charlottesville Health Department is requiring the manager to enroll in Servsafe which is April 21st and April 28th. The manager will fax the Health Department temperature logs once a week for a 4-week duration. All potentially hazardous foods stored above the prep unit will now be stored underneath in cooler.

April 11, 2008 (Follow-up)


Violation: 0820 A 2 - Critical Repeat Prep unit (on top) cold holding at improper temperatures. Delfield Refrigerator cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
Comments:
Follow-up on Tuesday.

April 08, 2008 (Routine)


Violations: Comments:
The prep. refrigerator and Delfield refrigerator needs to be fixed immediately. Recommend starting a temperature log. In addition, recommend that staff receives Serv Safe training. Will follow-up in a couple of days.

April 11, 2007 (Routine)


Violations: Comments:
(1) Handsinks were properly stocked.
(2) Dish machine is sanitizing properly.
(3) Proper raw meat storage was observed.

August 11, 2006 (Complaint)


Violation: 3180 - Floor areas underneath equipment are noted in need of cleaning (along cookline, under ice machine, etc.).
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.
Comments:
Field visit was conducted in regards to complaint received on 8/10/06.
(1) There was no evidence of pests observed during the inspection.
(2) Facility manager indicated that a fly light will be installed to help prevent the presence of flies.
(3) Bathroom facilities appeared in proper order.
(4) Proper food storage was observed.
No further action is deemed necessary at this time.

August 11, 2006 (Complaint)


Violation: 3180 - Floor areas underneath equipment are noted in need of cleaning (along cookline, under ice machine, etc.).
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.
Comments:
Field visit was conducted in regards to complaint received on 8/10/06.
(1) There was no evidence of pests observed during the inspection.
(2) Facility manager indicated that a fly light will be installed to help prevent the presence of flies.
(3) Bathroom facilities appeared in proper order.
(4) Proper food storage was observed.
No further action is deemed necessary at this time.

April 26, 2006 (Routine)


Violations: Comments:
(1) High temperature dish machine is working properly.
(2) Food contact surfaces appeared clean and in good condition.
(3) Food temperatures were appropriate.

April 26, 2006 (Routine)


Violations: Comments:
(1) High temperature dish machine is working properly.
(2) Food contact surfaces appeared clean and in good condition.
(3) Food temperatures were appropriate.

April 19, 2005 (Routine)


Violations: Comments:
Dishwashing machine temperture satisfactory. Location has chemical test strips for checking sanitizing solutions.

April 19, 2005 (Routine)


Violations: Comments:
Dishwashing machine temperture satisfactory. Location has chemical test strips for checking sanitizing solutions.

April 19, 2005 (Routine)


Violations: Comments:
Dishwashing machine temperture satisfactory. Location has chemical test strips for checking sanitizing solutions.

October 12, 2004 (Critical Procedures)


Violation: 0470 - Critical Raw beef steaks stored above bacon products (OPERATOR TO CORRECT)
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
Comments:
Discussed minimum internal cooking temperatures. Temperature logs available. Food thermometer available. Hands washed at appropriate times. Chlorine sanitizing solution available (50-100ppm). Chemical test kit available. Discussed cross contamination issues. Implements used when handling ready-to-eat foods. Heat sanitizing dishwasher unit appears to be functioning-verified by heat test strip.

May 24, 2004 (Follow-up)

Comments:
Improvements have been made since last inspection (4/20/04): Implements available for handling ready-to-eat foods. Hands washed at appropriate times. Chlorine sanitizing solution (50-100ppm). Lighting in back area appears to be adequate-verified by light meter.

April 20, 2004 (Follow-up)


Violations: Comments:
Several critical issues noted on last inspection have been addressed (4/7/04): Good food temperatures. Chef thermometer available. No open drinking containers. Chemical test kit available. Soap and paper towels at all handsinks. Utensils are properly washed, rinsed, and sanitized after use, all food containers are easily cleanable. Floor by dishwashing unit has been repaired.

April 19, 2004 (Follow-up)


Violations:

April 07, 2004 (Routine)


Violations: Comments:
Hands washed at appropriate times today. Facility has a cleaning system in place. Discussed cross-contamination issues. All raw meats properly stored. Chlorine sanitizing solution available (200ppm).

June 25, 2003 (Critical Procedures)


Violations:

May 06, 2003 (Follow-up)


Violations: Comments:
Conducted Demonstration of Knowledge Test--Operator successfully answered questions.

April 23, 2003 (Routine)


Violations: Comments:
Hot water dishwashing machine reaches 180 degrees F on final rinse cycle. Chlorine sanitizing solutions available (50-100ppm). Hands washed at appropriate times today. Much improvements have been made regarding cleaning schedule.

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