Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
2 inspections
Follow-Up Inspection
Oct 10, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located on a food prep surface (garlic in oil 70F) and in the reach-in cooler (raw salmon 45F and raw chicken 45F). Per PIC, the items were made/prepped a few hours earlier. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. [COS] PIC relocated PHFs to a different cooler.
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.
Observed potentially hazardous foods located in the reach-in cooler in the dry storage unit (raw pork 46, raw chicken wings 47F). Per employees, the meats were just prepared. Ambient temperature reading in the unit measured at 44F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Fresh clams and mussels did not have tag. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [COS] EMployee recovered tag and put with the shellfish.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC expired; only 2 FHC available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
Observed raw shell eggs stored over ready to eat items such as diced tomatoes. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed employee utilizing dishwasher machine without chlorine sanitizer (0ppm). [CA] Ensure warewash machine provides sufficient chlorine (50ppm). [COS] PIC set up dishwasher with new bucket of chlorine sanitizer and rewashed the dishes.
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.