RACALTO'S

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Inspection history

1. Mar 12, 2026

   ✕
   8 violations

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

2. Dec 30, 2025

   ✓

3. Oct 14, 2025

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

4. Sep 3, 2025

   ✕
   4 violations

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Non food contact surfaces of equipment not clean
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

5. May 28, 2025

   ✕
   8 violations

   • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Non food contact surfaces of equipment not clean
   • 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)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

6. Sep 30, 2024

   ✓

7. Jul 29, 2024

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

8. Jun 20, 2024

   ✕
   6 violations

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