Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Dec 12, 2025
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Several potentially hazardous foods are stored between 50F - 60F inside the prep table across from the stove top. Per PIC, unit is in defrost cycle and unit doors are being opened and closed for orders. Pork broth is stored between 54F - 58F inside the walk-in cooler. Per PIC, broth has been in walk-in cooler since the day before. Ham is between 45F - 46F inside the top well located in the front. Per
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Pork broth was voluntarily discarded by PIC - see VC & D.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Several large pots are stored in front of the hand sink in the back near walk-in cooler.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Time as a public health control; procedures & records
Inspector’s notes
No time stamp/mark is available for beef meat balls using TPHC under heat lamp. Per PIC, food was prepared 2 hours before inspection.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[SA] Discard meatballs in 2 hours and add a time stamp next to food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Lack of self-closing device for the employee restroom. [CA] Install self closing device.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed unapproved equipment on site for making/baking bread on site. Per owner, all bread will be purchased from a company until equipment has been approved and finaled by this Department. No fresh bread will be prepared on site.[CA] All equipment must be approved. Equipment has been submitted to our plan check department for approval. Maintain copy of reciepts/invoices for the bread.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Lack of mop hanger at janitorial sink. [CA] Install a mop hanger above the janitorial sink.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
FOUND THE LIGHT ABOVE THE MOP SINK NOT WORKING. [CA] PROVIDE WORKING LIGHTS.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
FOUND BEEF BEING THAWED AT ROOM TEMPERATURE AT THE FOOD PREPARATION SINK. [CA] FROZEN POTENTIALLY HAZARDOUS FOOD SHALL ONLY BE THAWED IN ONE OF THE FOLLOWING WAYS: 1) UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41°F OR BELOW, 2) COMPLETELY SUBMERGED UNDER POTABLE RUNNING WATER FOR A PERIOD NOT TO EXCEED TWO HOURS AT A WATER TEMPERATURE OF 70°F OR BELOW, AND WITH SUFFICIENT WATER VELOCITY TO AGITATE AND FLUSH OFF LOOSE PARTICLES INTO THE SINK DRAIN, 3) IN A MICROWAVE OVEN, IF IMMEDIATELY FOLLOWED BY IMMEDIATE PREPARATION, 4) AS A PART OF A COOKING PROCESS.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
FOUND A BOTTLE WITH GARLIC WITH THE LABEL "KEEP REFRIGERATED" AT 67F ON THE COUNTER OVERNIGHT. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
FOUND A BOTTLE OF ALCOHOL AND A TRAY INSIDE THE HAND WASH SINK IN THE KITCHEN. FOUND THE PAPER TOWELS STUCK IN THE WALL DISPENSER. [CA] KEEP THE HAND WASH SINK UNOBSTRUCTED AT ALL TIMES. ENSURE THE PAPER TOWEL CAN BE DISPENSED FROM THE WALL DISPENSER AT ALL TIMES. COS
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
FOUND THE SINGLE USE PLASTIC SPOON AND FORKS STORED ON THE SELF SERVICE TABLE WITH THE EATING PART SUBJECT TO OVERHEAD CONTAMINATION. [CA] PROVIDE THE SPOONS AND FORKS WITH THE EATING PART DOWN.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Demonstration of knowledge; food safety certification
Inspector’s notes
FOUND EXPIRED FOOD SAFETY CERTIFICATE FOR MANAGERS AND FOOD HANDLER'S FOR FOOD WORKERS. [CA] PROVIDE FOOD SAFETY CERTIFICATE AND FOOD HANDLER'S CARDS.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
FOUND MOLD LIKE SUBSTANCE/CORRODED WALLS IN THE WALK IN COOLER. [CA] REMOVE THE MOLD/CORROSION.
FOUND SPIDER WEBS ON THE CEILING AND WALLS IN THE WATER HEATER AREA. [CA] REMOVE THE SPIDER WEBS.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Toxic substances properly identified, stored, used
Inspector’s notes
FOUND A BUCKET WITH POWDERED DETERGENT STORED NEAR THE FOOD CONTAINERS IN THE KITCHEN. [CA] STORE CLEANING SUPPLIES SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. LABEL THE CONTAINER.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
FOUND MOLD LIKE SUBSTANCE ON THE ICE MACHINE INTERIOR METAL FLAP. [CA] CLEAN THIS PART MORE OFTEN.
FOUND MOLD LIKE SUBSTANCE ON THE FAN COVERS AND SURROUNDING AREAS IN THE WALK IN COOLER. [CA] CLEAN THESE PARTS MORE OFTEN.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
THE RESTROOM DOOR DOES NOT SELF CLOSE. [CA] PROVIDE A SELF CLOSING DOOR.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
FOUND THE CONSUMER WARNING ON THE MENU, HOWEVER, IT IS NOT REFERENCING WHICH FOODS ARE RAW. [CA] REFERENCE WHICH FOODS ARE RAW.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
FOUND A STAINLESS STEEL BOWL BEING USED AS A SCOOP FOR THE ICE IN THE ICE MACHINE. [CA] USE ONLY FOOD GRADE WASHABLE SCOOPS WITH A HANDLE AND KEEP THE SCOOP OUTSIDE THE ICE MACHINE.
FOUND A CO2 TANK NOT FASTENED TO A RIGID STRUCTURE AT THE SEAFOOD BAR. [CA] FASTEN CO2 TANK. COS
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
FOUND A BAG WITH COINS AND A VASELINE BOTTLE STORED ON THE FOOD PREPARATION TABLE IN THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
FOUND NUMEROUS FRUIT FLIES IN THE BACK OF THE KITCHEN BY THE WATER HEATER. [CA] ENSURE THE FACILITY DOES NOT HAVE ANY FRUIT FLIES.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.