Department of FoodieDepartment of Foodie
The new girl who works there needs to be re-trained on the sushi roll twice this week I ordered sushi rolls normally they are superb but when other people make them but she doesn’t know how to roll them properly. They just fall apart and are very sloppy
Clean utensils were stored where they could get dirty again.
Dishes and utensils weren't being properly washed and sanitized.
Well-known fast-food chain serving grilled burgers, fries & shakes.
It's definitely one of the nicest Burger King locations. It's nicely lit and relatively clean. The staff were friendly when taking my order but then back to her chat with her coworkers (which is fine as it wasn't busy at all, I was the only customer at around 6pm)
Food surfaces weren't washed and sanitized between uses.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Such a lovely and clean place!!! Suitable not just for babies, toddlers but all ages literally!!! We also enjoyed their food so much!!! The ambience of the cafe area definitely made me fell in love with this place! 100% recommended to all parents who have small kids or whoever just want to have some desserts and tea over here to relax 😍😍😍
Food surfaces weren't washed and sanitized between uses.
Dishes and utensils weren't being properly washed and sanitized.
I had the chance to visit La Criolla – Peruvian Sandwich & Rotisserie Chicken during a short weekend trip to Staten Island, and what a great find! My family and I (7 of us total) stopped by on Sunday before heading home, and as good Peruvians, we all went straight for the Pan con Chicharrón. Every single one of us ordered the same, with just a few extras on the table—yuca frita, sweet potato fries, and in my case, I also asked for a Butifarra. Everything was excellent—the place itself, the atmo
Food came from an unapproved or unknown source.
A worker handled ready-to-eat food with bare hands.
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.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
No one on shift holds the required food-safety certificate.
No proper toilet for staff or patrons, or it's accessed through the kitchen.
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