BULLY HILL RESTAURANT

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Inspection history

1. Jul 6, 2026

   ✓
   1 violation

   • Wiping cloths dirty, not stored properly in sanitizing solutions

2. Sep 4, 2025

   ✓

3. Jun 9, 2025

   ✕
   6 violations

   • Improper use and storage of clean, sanitized equipment and utensils
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Home canned goods, or canned goods from unapproved processor found on premises
   • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

4. Nov 7, 2024

   ✓

5. Aug 27, 2024

   ✕
   5 violations

   • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Pesticide application not supervised by a certified applicator
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Insects, rodents present

6. Feb 22, 2024

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

7. Jun 2, 2023

   ✓

8. May 4, 2023

   ✕
   3 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Non food contact surfaces of equipment not clean
   • Critical: Food from unapproved source, spoiled, adulterated on premises.

9. Apr 26, 2022

   ✓
   3 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • 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)
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

10. Oct 18, 2021

    ✕
    2 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

11. Jun 29, 2021

    ✕
    6 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • 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.
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot 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)

12. Oct 2, 2020

    ✓

13. Aug 24, 2020

    ✕
    3 violations

    • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • 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: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}

14. Sep 4, 2019

    ✓

15. Jul 8, 2019

    ✕
    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.
    • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

16. Sep 5, 2018

    ✓
    3 violations

    • Insects, rodents present
    • Pesticide application not supervised by a certified applicator
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

17. Oct 5, 2017

    ✓

18. May 10, 2017

    ✓

19. Sep 20, 2016

    ✕
    1 violation

    • 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.

20. May 12, 2016

    ✓
    1 violation

    • Improperly functioning on-site sewage disposal system, improper

21. Aug 11, 2015

    ✓
    1 violation

    • 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)

22. Nov 6, 2014

    ✓

23. Sep 9, 2014

    ✕
    2 violations

    • Critical: Meat and meat products not from approved plants.
    • 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)

24. May 15, 2014

    ✓

25. Jul 23, 2013

    ✕
    4 violations

    • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • 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.
    • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.