BIG D & CHEF T

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Inspection history

1. May 12, 2026

   ✓

2. Feb 24, 2026

   ✕
   3 violations

   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Wiping cloths dirty, not stored properly in sanitizing solutions

3. Dec 5, 2025

   ✓

4. Sep 18, 2025

   ✕
   3 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • 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.

5. Jan 6, 2025

   ✓
   7 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non food contact surfaces of equipment not clean
   • Improper thawing procedures used
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • 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)
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

6. Feb 1, 2024

   ✓

7. Jan 10, 2024

   ✕
   7 violations

   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • In use food dispensing utensils improperly stored
   • 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
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

8. Sep 7, 2023

   ✓

9. Jun 9, 2023

   ✓
   4 violations

   • 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)
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

10. Jan 11, 2023

    ✓
    1 violation

    • Non food contact surfaces of equipment not clean

11. Aug 16, 2022

    ✓
    3 violations

    • In use food dispensing utensils improperly stored
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Single service items reused, improperly stored, dispensed, not used when required

12. Mar 3, 2022

    ✕
    2 violations

    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

13. Jun 29, 2021

    ✓
    7 violations

    • 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)
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • 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
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

14. Dec 1, 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.
    • 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)
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.