LYON ST BAR & GRILL

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Inspection history

1. Apr 24, 2026

   ✓
   3 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Non food contact surfaces of equipment not clean

2. Sep 13, 2025

   ✓

3. Aug 28, 2025

   ✓
   4 violations

   • Improper thawing procedures used
   • Insects, rodents present
   • Non food contact surfaces of equipment not clean
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

4. Dec 11, 2024

   ✕
   7 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non food contact surfaces of equipment not clean
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • 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)

5. Aug 29, 2024

   ✕
   4 violations

   • Non food contact surfaces of equipment not clean
   • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Insects, rodents present
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.

6. Oct 20, 2023

   ✕
   3 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.
   • 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

7. May 20, 2023

   ✓

8. Feb 2, 2023

   ✓
   1 violation

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred