DINER, THE

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Inspection history

1. Feb 2, 2026

   ✓
   3 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Insects, rodents present
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

2. Jan 30, 2025

   ✓

3. Nov 12, 2024

   ✓

4. Jan 30, 2024

   ✓
   2 violations

   • 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

5. Feb 14, 2023

   ✓

6. Jan 26, 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)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

7. Oct 11, 2022

   ✕
   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 above 140�F during hot holding.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • 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: 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.

8. May 26, 2021

   ✓

9. Feb 27, 2019

   ✕
   1 violation

   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

10. Apr 10, 2018

    ✓

11. Feb 12, 2018

    ✕
    3 violations

    • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non food contact surfaces of equipment not clean

12. Mar 16, 2017

    ✓
    1 violation

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

13. Feb 28, 2017

    ✕
    5 violations

    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • 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)
    • 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.

14. Jun 22, 2016

    ✓
    2 violations

    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Single service items reused, improperly stored, dispensed, not used when required