221 RESTAURANT

Order for delivery

Inspection history

1. Oct 30, 2026

   !
   13 violations

   • 5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
   • 3.2(M)(2)(a) - Wiping cloths - use limitation
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
   • 4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 6.1(J) - Heating, ventilating, and air conditioning system vents
   • 6.4(N)(1) - Maintaining premises: unnecessary items and litter.
   • 2.1(A) - I. Employee Health - Management and Personnel - Employee Health
   • 6.1(F)(1) - Wall and ceiling - coverings and coatings
   • 2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
   • 3.2(M)(1) - Wiping cloths - use limitation
   • 4.5(J) - Rinsing procedures

2. May 29, 2026

   !
   3 violations

   • 4.5(J) - Rinsing procedures
   • 2.4(C)(3) - IV. Demonstration of Knowledge - Person in charge - duties
   • 2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager

3. May 19, 2026

   ✕
   15 violations

   • 5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
   • 4.5(B)(4)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
   • 5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation
   • 7.1(P) - X. Chemical - Other Personal care items - Storage
   • 2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
   • 3.5(D)(6) - Other Forms of Information
   • 4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
   • 6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage
   • 3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
   • 6.4(B)(1) - Cleaning- Frequency and Restrictions
   • 4.4(I) - Manual warewashing: Wash Solution Temperature
   • 2.2(D) - III. Preventing Contamination by Hands - Hands and arms - Where to Wash
   • 2.2(A) - III. Preventing Contamination by Hands - Hands and Arms - Clean Condition
   • 6.1(C)(1) - Floor and wall junctures - coved, and enclosed or sealed
   • 3.2(M)(1) - Wiping cloths - use limitation

4. May 5, 2026

   ✕
   34 violations

   • 3.2(M)(1) - Wiping cloths - use limitation
   • 6.1(G)(1) - Walls and ceilings - attachments
   • 4.1(O) - Ventilation Hood System
   • 2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency
   • 4.5(B)(3) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
   • 5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities - Numbers and Capacities
   • 4.5(B)(4)(d) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
   • 4.8(E)(1) - Equipment, Utensils, Linens - Storage
   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
   • 4.0(I) - Nonfood-Contact Surfaces - Materials
   • 4.7(B)(4) - Frequency of Laundering - Specifications
   • 3.2(M)(2)(a) - Wiping cloths - use limitation
   • 4.2(G)(1) - Food temperature measuring devices.
   • 4.0(G) - Wood - Use Limitation
   • 4.7(A) - Clean linens.
   • 3.2(K) - In-use utensils - between-use storage
   • 3.2(G)(1)(2) - Washing fruits and vegetables
   • 20.0(B) - Existing Facilities and Equipment-Requirements for Replacement
   • 4.5(B)(4)(a) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
   • 3.2(M)(4) - Wiping cloths - use limitation
   • 4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
   • 4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
   • 3.5(D)(6) - Other Forms of Information
   • 4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations
   • 2.2(B) - III. Preventing Contamination by Hands - Hands and Arms - Cleaning Procedure
   • 2.1(A) - I. Employee Health - Management and Personnel - Employee Health
   • 7.1(P) - X. Chemical - Other Personal care items - Storage
   • 5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
   • 3.3(A)(1) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods - Cooking
   • 4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
   • 3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

5. Apr 27, 2026

   ✕
   45 violations

   • 3.2(K) - In-use utensils - between-use storage
   • 3701-21-27 - Embargo of Food, FSO
   • 4.0(J) - Single-Service and Single-Use Articles - Characteristics
   • 3.2(M)(2)(b) - Wiping cloths - use limitation
   • 3.2(M)(1) - Wiping cloths - use limitation
   • 3.2(M)(2)(a) - Wiping cloths - use limitation
   • 2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties
   • 4.4(F)(2) - Warewashing sinks: Use Limitation
   • 4.4(E) - Warewashing machines: Manufacturer's Operating Instructions
   • 2.4(B)(2)(k) - IV. Demonstration of Knowledge - Demonstration of Knowledge
   • 3.2(Y) - Miscellaneous Sources of Contamination
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 6.4(E) - Cleaning Maintenance Tools- Preventing Contamination
   • 2.2(D) - III. Preventing Contamination by Hands - Hands and arms - Where to Wash
   • 4.4(B) - Cutting surfaces.
   • 6.4(N)(1) - Maintaining premises: unnecessary items and litter.
   • 4.5(J) - Rinsing procedures
   • 4.5(H) - Wet cleaning methods
   • 4.4(D) - Warewashing equipment: Cleaning Frequency
   • 6.4(F) - Drying Mops
   • 4.2(B)(3) - Manual Warewashing - Sink Compartment Requirements
   • 3.2(R)(2) - Food storage - Excluded Locations
   • 2.4(C)(3) - IV. Demonstration of Knowledge - Person in charge - duties
   • 6.1(J) - Heating, ventilating, and air conditioning system vents
   • 4.2(G)(1) - Food temperature measuring devices.
   • 3.2(M)(5) - Wiping cloths - use limitation
   • 4.1(Z) - Temperature Measuring Device - Functionality
   • 6.0(A)(1)(a) - Indoor areas - surface characteristics
   • 6.3(D) - Distressed Merchandise: Segregation and Location
   • 2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
   • 3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 3 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
   • 4.1(AA) - Warewashing Machine - Data Plate Operating Specifications
   • 6.4(A) - Repairing
   • 2.3(D) - Hair restraints, effectiveness
   • 4.8(F) - Storage - Excluded Locations
   • 4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
   • 2.2(A) - III. Preventing Contamination by Hands - Hands and Arms - Clean Condition
   • 2.1(A) - I. Employee Health - Management and Personnel - Employee Health
   • 2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
   • 2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge

6. Feb 24, 2026

   !
   9 violations

   • 4.1(G) - Can Openers - Cleanability
   • 6.4(B)(1) - Cleaning- Frequency and Restrictions
   • 3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager

7. Apr 18, 2025

   !
   9 violations

   • 3.2(M)(2)(a) - Wiping cloths - use limitation
   • 4.2(G)(1) - Food temperature measuring devices.
   • 6.4(A) - Repairing
   • 3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
   • 3.1(A)(3) - V. Food from Approved Source - Sources - Compliance with Food Law
   • 3.4(C) - Thawing TCS
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

8. Jan 15, 2025

   !
   9 violations

   • 4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
   • 3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation
   • 4.8(B) - Wiping cloths - air-drying locations
   • 4.8(E)(3) - Equipment, utensils, linens, single-service articles, and single-use articles - storage
   • 5.4(H) - Toilet room receptacle - covered
   • 3.4(C) - Thawing TCS
   • 3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food

9. May 20, 2024

   ✓
   3 violations

   • 4.4(A)(1) - Equipment
   • 6.4(A) - Facilities: Maintenance: Good repair
   • 4.0(G) - Wood

10. Apr 10, 2024

    ✕
    19 violations

    • 3.2(M)(2)(a) - Wiping cloths
    • 6.4(A) - Facilities: Maintenance: Good repair
    • 4.0(G) - Wood
    • 4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage
    • 4.2(I) - Sanitizing solutions
    • 6.4(F) - Facilities: Mops: Drying
    • 4.4(N) - VII. Protection from Contamination - Warewashing Equipment
    • 4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
    • 7.1(A) - X. Chemical - Poisonous/toxic material
    • 3.2(D) - Food Storage containers
    • 4.4(A)(1) - Equipment
    • 3.5(C) - Food labels
    • 4.8(E)(3) - Equipment, utensils, linens, single-service articles, and single-use articles - storage
    • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
    • 7.1(B) - X. Chemical - Poisonous/toxic material
    • 6.2(C) - III. Preventing Contamination by Hands - Facilities
    • 4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
    • 3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
    • 4.4(F)(2) - Warewashing sinks