May 29, 2025 · Grade A · Score 13
Cycle Inspection / Initial Inspection
- 06C — Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (critical)
- 09B — Thawing procedure improper. (critical)
- 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
Oct 17, 2023 · Grade A · Score 12
Cycle Inspection / Re-inspection
- 04N — Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. (critical)
- 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical)
Jan 30, 2023 · Grade N/A · Score 9
Cycle Inspection / Initial Inspection
- 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
- 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
- 10H — Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device. (critical)
- 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)
Jan 23, 2023 · Grade N/A · Score N/A
Administrative Miscellaneous / Initial Inspection
No listed violations.
Sep 20, 2022 · Grade B · Score 18
Cycle Inspection / Re-inspection
- 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)
- 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)