SLAMMIN JAMMIN BBQ - MARKET ST.

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Inspection history

1. May 5, 2026

   ✓
   1 violation

   • Miscellaneous, Economic Violation, Choking Poster, Training.

2. Feb 4, 2026

   ✓
   3 violations

   • 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
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

3. Jan 10, 2025

   ✓
   1 violation

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

4. Jul 28, 2024

   ✓

5. Jul 27, 2024

   ✕
   3 violations

   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • 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)

6. Feb 14, 2024

   ✓
   3 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

7. Jul 8, 2023

   ✓

8. Jan 20, 2023

   ✓
   2 violations

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

9. Jun 29, 2022

   ✓
   1 violation

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

10. Oct 19, 2021

    ✕
    4 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

11. Sep 29, 2020

    ✓
    4 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • 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)

12. Mar 13, 2020

    ✓
    1 violation

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

13. May 29, 2019

    ✓

14. May 17, 2019

    ✕
    7 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: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
    • 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)
    • In use food dispensing utensils improperly stored
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • 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 below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

15. Oct 26, 2018

    ✓

16. Aug 17, 2018

    ✓

17. Aug 4, 2018

    ✕
    1 violation

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

18. Jun 4, 2018

    ✓
    1 violation

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

19. Jun 7, 2017

    ✓

20. Jul 25, 2016

    ✓
    1 violation

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures