Mar 17, 2026 · Grade N/A · Score 38
Cycle Inspection / Initial Inspection
- 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
- 02B — Hot TCS food item not held at or above 140 °F. (critical)
- 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)
- 05D — No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (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)
Oct 21, 2025 · Grade Pending · Score 0
Pre-permit (Operational) / Reopening Inspection
No listed violations.
Oct 20, 2025 · Grade N/A · Score 41
Pre-permit (Operational) / Reopening Inspection
- 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical)
- 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)
- 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)
- 05A — Sewage disposal system is not provided, improper, inadequate or unapproved. (critical)
Oct 16, 2025 · Grade N/A · Score 63
Pre-permit (Operational) / Initial Inspection
- 02B — Hot TCS food item not held at or above 140 °F. (critical)
- 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical)
- 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
- 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)
- 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)
- 04L — Evidence of mice or live mice in establishment's food or non-food areas. (critical)