LALO

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Inspection history

1. Jun 1, 2026

   ✕
   16 violations

   • 3.2(Q) - Food Storage: Preventing Contamination from the Premises
   • 6.4(B)(1) - Cleaning- Frequency and Restrictions
   • 3.2(M)(2)(a) - Wiping cloths - use limitation
   • 4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
   • 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)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
   • 3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
   • 6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
   • 5.1(S)(2) - Plumbing System- Maintained in Good Repair
   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 6.1(M) - Outer Openings - Protected
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 6.4(F) - Drying Mops
   • 4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
   • 6.1(A) - Floors, walls, and ceilings

2. Feb 12, 2026

   !
   18 violations

   • 3.2(K) - In-use utensils - between-use storage
   • 4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
   • 4.2(J) - Sanitizing solutions - Testing Devices
   • 5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
   • 4.1(LL) - Food equipment - certification and classification
   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 5.1(S)(2) - Plumbing System- Maintained in Good Repair
   • 6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
   • 3.3(I)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
   • 3.2(Q) - Food Storage: Preventing Contamination from the Premises
   • 4.2(G)(2) - Food temperature measuring devices for thin foods.
   • 4.8(E)(1) - Equipment, Utensils, Linens - Storage

3. Dec 29, 2025

   !
   13 violations

   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 6.4(B)(1) - Cleaning- Frequency and Restrictions
   • 3.2(K) - In-use utensils - between-use storage
   • 3701-21-25 (K) - Person in Charge Certification in Food Protection FSO
   • 4.1(LL) - Food equipment - certification and classification
   • 3.2(Q) - Food Storage: Preventing Contamination from the Premises
   • 6.4(F) - Drying Mops
   • 4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
   • 4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
   • 5.1(S)(2) - Plumbing System- Maintained in Good Repair
   • 3.4(C) - Thawing TCS

4. Jan 7, 2025

   !
   20 violations

   • 6.4(M) - Facilities: Storing maintenance tools
   • 6.2(I)(3) - Facilities: Lighting - intensity
   • 4.2(G)(1) - Food temperature measuring devices.
   • 3.2(K) - In-use utensils - between-use storage
   • 3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food
   • 3.2(D) - Food Storage containers
   • 4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
   • 2.2(D) - III. Preventing Contamination by Hands - Hands and arms
   • 2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
   • 2.4(A)(1) - IV. Demonstration of Knowledge
   • 7.0(B) - X. Chemical - Poisonous/toxic material
   • 2.4(C)(16) - I. Employee Health - PIC Duties
   • 5.1(O)(1) - III. Preventing Contamination by Hands
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
   • 3.3(H)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
   • 4.5(B)(4)(e) - VII. Protection from Contamination - Cleaning frequency
   • 3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
   • 3.2(M)(2)(a) - Wiping cloths

5. Jun 10, 2024

   !
   2 violations

   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food