L&L HAWAIIAN BARBECUE

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Inspection history

1. Jan 9, 2026

   ✓
   5 violations

   • 10 - Adequate handwashing sinks properly supplied and accessible. Observed handwashing sink at front line food prep area lacking paper towels. 6-301.12(A) Hand Drying Provision. Each handwashing sink should be provided with individual, disposable towels Food employee immediately refilled paper towels.
   • 16. Food contact surfaces; cleaned and sanitized 4-602.11 Equipment Food-Contact Surfaces and Utensils, if used with time/temperature for safety food, equipment food contact surfaces like cutting boards and utensils should be cleaned throughout the day at least every 4 hours Provided education.
   • 41. Wiping cloths; properly used and stored 3-304.14 (B) (1) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used.
   • 08. Hands clean & properly washed. Observed food employee using gloved hand to pick up raw chicken and drop into fryer, then changed gloves and began working with clean utensils without washing hands in between tasks. 2 301.14 Food employees should wash their hands after handling raw food, soiled utensils or equipment or changing tasks and before putting on new gloves when changing tasks. Education and demonstration provided.
   • 5. Procedures for responding to vomiting and diarrheal events. No written procedure available upon request. 2-501.11 Clean-up of Vomiting and Diarrheal Events …procedures for employees to follow when responding to vomit or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector provided written procedures via email, education provided.