BETTER BITE, A

Order for delivery

This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Jul 10, 2026

   ✕
   4 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • In use food dispensing utensils improperly stored

2. Sep 23, 2025

   ✓
   4 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Miscellaneous, Economic Violation, Choking Poster, Training.

3. Feb 15, 2024

   ✓
   1 violation

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

4. Jan 18, 2024

   ✕
   5 violations

   • In use food dispensing utensils improperly stored
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

5. Apr 18, 2023

   ✓
   3 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

6. Aug 8, 2022

   ✓
   7 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Pesticide application not supervised by a certified applicator

7. Nov 10, 2021

   ✓
   3 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Wiping cloths dirty, not stored properly in sanitizing solutions

8. May 30, 2019

   ✓
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

9. Mar 5, 2019

   ✕
   8 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Non food contact surfaces of equipment not clean
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

10. Nov 7, 2018

    ✕
    6 violations

    • Insects, rodents present
    • Improper use and storage of clean, sanitized equipment and utensils
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

11. Oct 3, 2018

    ✕
    7 violations

    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Improper use and storage of clean, sanitized equipment and utensils
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Insects, rodents present
    • Improper thawing procedures used
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

12. Aug 31, 2018

    ✕
    6 violations

    • Insects, rodents present
    • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Improper use and storage of clean, sanitized equipment and utensils

13. Aug 27, 2018

    ✕
    9 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical: Food from unapproved source, spoiled, adulterated on premises.
    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Insects, rodents present
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • In use food dispensing utensils improperly stored
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Single service items reused, improperly stored, dispensed, not used when required
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

14. Jul 19, 2017

    ✕
    4 violations

    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

15. Jul 11, 2016

    ✓
    1 violation

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

16. Jun 17, 2016

    ✕
    4 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
    • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

17. Jun 22, 2015

    ✕
    4 violations

    • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

18. Jun 16, 2015

    ✕
    4 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.

19. Dec 17, 2014

    ✕
    5 violations

    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

20. Dec 8, 2014

    ✕
    6 violations

    • Insects, rodents present
    • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
    • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

21. Mar 27, 2013

    ✕
    3 violations

    • Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165�F or above.
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Improper thawing procedures used

22. Mar 15, 2013

    ✕
    9 violations

    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Pesticide application not supervised by a certified applicator
    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Insects, rodents present
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

23. Jan 18, 2012

    ✓
    3 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Improper thawing procedures used
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

24. May 6, 2011

    ✓
    3 violations

    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Hair is improperly restrained

25. May 20, 2010

    ✕
    3 violations

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)