SPARK BY HILTON

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Inspection history

1. Feb 6, 2026

   ✓

2. Dec 2, 2025

   ✓

3. Jan 26, 2024

   ✓
   1 violation

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

4. Apr 11, 2023

   ✓
   1 violation

   • Improper use and storage of clean, sanitized equipment and utensils

5. Apr 8, 2022

   ✓

6. Aug 19, 2021

   ✓
   3 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • 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)

7. Feb 7, 2019

   ✓
   1 violation

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

8. Mar 1, 2018

   ✓

9. Feb 1, 2017

   ✓

10. Jan 11, 2016

    ✓
    1 violation

    • Miscellaneous, Economic Violation, Choking Poster, Training.

11. Feb 18, 2015

    ✓

12. Jan 15, 2014

    ✓
    2 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

13. Jan 8, 2013

    ✓
    1 violation

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

14. Jan 26, 2012

    ✓

15. Feb 22, 2011

    ✓

16. May 26, 2010

    ✕
    3 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Critical:Food from unapproved source, spoiled, adulterated on premises.
    • 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)