[Patty55]

Originally Posted by Bill32

Being around the restaurant business in a previous life it was known you couldn't wait for a roach to be seen you had to have ongoing pest control.
That cost money and if you aren't making any the business will cut corners.
A CC owner that I'm friends with said any eating establishment in Fl. can have "a" roach from time to time but if you let it get to the infestation stage than it can put you out of business.
Also at my friends CC all of the wait staff has to pass a food handling certification and the kitchen staff have a more stringent certification to meet.
I think the lack of these were also mentioned in Havana's report.

I have to say we ate there the first week they opened and the menu sounded great but the food had very little flavor. We went back numerous times throughout the years each time we were told it has changed but were disappointed to find that it hasn't.
I believe most of the restaurant owners, managers read these blogs so they're not oblivious to how the patrons feel about their establishment.

It seems obvious to me that the owners just don't care. How many times do you have to be told there is mold in the ice maker before you clean it? How many times do you have to be told to get a new cutting board? How about cross-contamination of food? It's easy to blame the staff, but IMO the owner needs to step up to the plate and do what needs to be done.