PACKIN HEAT BAR & GRILL

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Inspection history

1. Apr 23, 2026

   ✓
   2 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

2. Nov 21, 2025

   ✕
   5 violations

   • Non food contact surfaces of equipment not clean
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Improper thawing procedures used
   • 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: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.

3. Mar 21, 2025

   ✕
   4 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Improper thawing procedures used
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

4. Feb 8, 2024

   ✕
   6 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)
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Critical: All pork or any food containing pork is not heated to 150�F or above.
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

5. May 17, 2023

   ✕
   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.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • 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

6. Oct 1, 2021

   ✕
   4 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • 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.
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred