EPICUREAN FEAST @ C R BARD

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Inspection history

1. Mar 23, 2026

   ✓
   1 violation

   • Miscellaneous, Economic Violation, Choking Poster, Training.

2. Feb 21, 2025

   ✕
   1 violation

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

3. Jan 10, 2024

   ✓
   2 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

4. Dec 9, 2022

   ✓

5. Dec 15, 2021

   ✕
   3 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • 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.
   • Non food contact surfaces of equipment not clean

6. Dec 9, 2020

   ✕
   1 violation

   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

7. Feb 12, 2019

   ✕
   6 violations

   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • In use food dispensing utensils improperly stored
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

8. Mar 26, 2018

   ✕
   5 violations

   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • 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.
   • 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)
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

9. Apr 20, 2017

   ✕
   6 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 of equipment not clean
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Improperly functioning on-site sewage disposal system, improper
   • 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.

10. Apr 20, 2016

    ✕
    4 violations

    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • 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.

11. Nov 24, 2015

    ✕
    11 violations

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • 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.
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Single service items reused, improperly stored, dispensed, not used when required
    • 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)
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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.
    • Non food contact surfaces of equipment not clean

12. Apr 1, 2014

    ✕
    3 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

13. Apr 9, 2013

    ✓
    1 violation

    • Non food contact surfaces of equipment not clean

14. Apr 17, 2012

    ✕
    4 violations

    • Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Non food contact surfaces of equipment not clean
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained