CORE LIFE EATERY

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Inspection history

1. Jan 16, 2026

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

2. Jul 25, 2025

   ✓
   3 violations

   • Non food contact surfaces of equipment not clean
   • Insects, rodents present
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

3. Mar 26, 2025

   ✓
   5 violations

   • Non food contact surfaces of equipment not clean
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • 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)
   • Improper use and storage of clean, sanitized equipment and utensils

4. Oct 21, 2024

   ✓
   4 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Improper use and storage of clean, sanitized equipment and utensils
   • Non food contact surfaces of equipment not clean

5. Feb 15, 2024

   ✕
   3 violations

   • Critical:Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
   • Non food contact surfaces of equipment not clean
   • Improper use and storage of clean, sanitized equipment and utensils

6. Jan 16, 2024

   ✕
   6 violations

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • 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.
   • Non food contact surfaces of equipment not clean
   • Insects, rodents present
   • Improper use and storage of clean, sanitized equipment and utensils
   • 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.

7. Aug 31, 2023

   ✕
   3 violations

   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • Improper use and storage of clean, sanitized equipment and utensils
   • Non food contact surfaces of equipment not clean

8. Feb 15, 2023

   ✓

9. Feb 7, 2023

   ✕
   5 violations

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • 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.
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Improper use and storage of clean, sanitized equipment and utensils

10. Oct 4, 2022

    ✓
    5 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Non food contact surfaces of equipment not clean
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

11. May 9, 2022

    ✕
    3 violations

    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

12. Feb 10, 2021

    ✓

13. Feb 7, 2020

    ✓
    1 violation

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

14. Jan 30, 2020

    ✕
    3 violations

    • 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 kept at or above 140�F during hot holding.
    • Improper use and storage of clean, sanitized equipment and utensils

15. Sep 3, 2019

    ✓
    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. Jan 4, 2019

    ✓

17. Jul 23, 2018

    ✓
    1 violation

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

18. Jan 9, 2018

    ✓

19. Sep 15, 2017

    ✓
    3 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Hot, cold running water not provided, pressure inadequate
    • In use food dispensing utensils improperly stored

20. May 10, 2017

    ✓
    1 violation

    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained