Department of FoodieDepartment of Foodie
Friendly staff and very tasty food. Food is cooked often and the food on heated platters are refreshed constantly. Nice variety and you pack your dish as you wish. I'd compare them to a Chinese-style buffet.
Food was left exposed to possible contamination during storage, prep, or serving.
No proper toilet for staff or patrons, or it's accessed through the kitchen.
Cold food was held above 41°F, warm enough for bacteria to grow.
Contaminated food was kept instead of being thrown out.
No one on shift holds the required food-safety certificate.
Someone was eating, drinking, or vaping in the food-prep area.
Live roaches were found on site.
Food surfaces weren't washed and sanitized between uses.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Awesome little place. The salmon has that creamy melt in your mouth freshness. Both times I've ordered the poke arrived surprizingly fast. After my second visit my wife asked me if I had reviewed this place. The reciept also doesn't have exorbitant tip suggestions. When I checked them out, I was shocked at the low rating. I'm reviewing this place out of a sense of duty. Please come. Please review. My one critism, turn down the pop/house music. My conversation with my with was like an AT&T phone
Cold food was held above 41°F, warm enough for bacteria to grow.
Hot food was held below 140°F, cool enough for bacteria to grow.
Frozen food was thawed in an unsafe way.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Chicken fried rice had a lot of chicken, the chicken itself being cooked well and tasting good although there were a couple really fatty pieces. The fried rice itself didn't have much taste as it tasted pretty bland, much blander than I remember the fried rice at Thriving tasted. That said for $12 it was a good amount of food for the money.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
I stopped in while in town for work. The hot appetizers I ordered were pretty good. I ordered pork gyoza and tempura shrimp. I’d get both again, the entree I ordered DanDan noodles and it tasted like someone threw a huge scoop of jiff peanut butter in there. It was so sweet. The Moche for dessert was also just meh.
Food surfaces weren't washed and sanitized between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Food surfaces are too worn or badly built to be properly cleaned.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Signature dish is the pickle fish soup. The fish is so fresh you can see them cutting it. The soup was good but the cleanliness isn’t good. Place looks really old and dirty. If you order maybe take it to go.
Live roaches were found on site.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
Cold food was held above 41°F, warm enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food surfaces are too worn or badly built to be properly cleaned.
No pest-control contract or extermination records on file.
Sensational! Best falafel I've ever had. The sujok sandwich was 10/10. Fusion cuisine is hard to get right but the Labandu dumplings was the perfect fusion dish of middle eastern and Korean. I wish I lived closer, I'd be here every day.
Evidence of rats was found on site.
No food thermometer available to check cooking and holding temperatures.
Cold food was held above 41°F, warm enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Cooked food wasn't cooled down fast enough to be safe.
Food was left exposed to possible contamination during storage, prep, or serving.
Flies were present in the space.
Clean utensils were stored where they could get dirty again.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
Food surfaces weren't washed and sanitized between uses.
Breezy casual eatery displaying ample hot trays of American, Spanish, Indian & Pakistani dishes.
What to order: Chicken Karahi · Naan · Chicken Tandoori · Chicken BiryaniThe food was ok, they have a lot of items I gotta check out . So this review will change in time . Customer service is excellent. I love the fact that everything here is 100% halal . Can't wait to come back for lunch again .
Live roaches were found on site.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Cracked or unpasteurized eggs were kept or used.
Food was left exposed to possible contamination during storage, prep, or serving.
Cold food was held above 41°F, warm enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
No written procedure for safely refilling reusable containers.
Evidence of rats was found on site.
Contaminated food was kept instead of being thrown out.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Food was left exposed to possible contamination during storage, prep, or serving.
No one on shift holds the required food-safety certificate.
Clean utensils were stored where they could get dirty again.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Lighting is too dim, or bulbs over food areas aren't shatterproof.
No working thermometer in the fridge or hot-holding unit.
Contaminated food was kept instead of being thrown out.
Live roaches were found on site.
Cold food was held above 41°F, warm enough for bacteria to grow.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
No pest-control contract or extermination records on file.
No one on shift holds the required food-safety certificate.
Food was left exposed to possible contamination during storage, prep, or serving.
Live roaches were found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Food was left exposed to possible contamination during storage, prep, or serving.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Hot food was held below 140°F, cool enough for bacteria to grow.
Single-use items were reused or left unprotected.
No pest-control contract or extermination records on file.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food was left exposed to possible contamination during storage, prep, or serving.
Live roaches were found on site.
Cold food was held above 41°F, warm enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Adulterated or mislabeled food was kept or offered for sale.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Raw or undercooked items were served without the required written warning.
Food was left exposed to possible contamination during storage, prep, or serving.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Evidence of mice was found on site.
Food was left exposed to possible contamination during storage, prep, or serving.
Someone was eating, drinking, or vaping in the food-prep area.
Food surfaces weren't washed and sanitized between uses.
Hot food was held below 140°F, cool enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
No one on shift holds the required food-safety certificate.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Food came from an unapproved or unknown source.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Dishes and utensils weren't being properly washed and sanitized.
No one on shift holds the required food-safety certificate.
Evidence of mice was found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Food was left exposed to possible contamination during storage, prep, or serving.
No food thermometer available to check cooking and holding temperatures.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Food surfaces weren't washed and sanitized between uses.
No one on shift holds the required food-safety certificate.
Shellfish arrived without the required source tags.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
The required wash-your-hands sign wasn't posted.
No working thermometer in the fridge or hot-holding unit.
Shellfish arrived without the required source tags.
Cold food was held above 41°F, warm enough for bacteria to grow.
No food thermometer available to check cooking and holding temperatures.
No pest-control contract or extermination records on file.
Frozen food was thawed in an unsafe way.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Food was left exposed to possible contamination during storage, prep, or serving.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Cold food was held above 41°F, warm enough for bacteria to grow.
Clean utensils were stored where they could get dirty again.
Hot food was held below 140°F, cool enough for bacteria to grow.
The required wash-your-hands sign wasn't posted.
Dishes and utensils weren't being properly washed and sanitized.
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