GREAT ESCAPE, THE- FSE

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Inspection history

1. Aug 18, 2026

   ✓

2. Aug 6, 2025

   ✓

3. Aug 6, 2024

   ✓
   2 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

4. Aug 17, 2023

   ✓
   2 violations

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

5. Aug 18, 2022

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

6. Aug 12, 2021

   ✓
   3 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • 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

7. Aug 9, 2019

   ✓
   1 violation

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

8. Aug 30, 2018

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

9. Aug 17, 2017

   ✓

10. Aug 11, 2016

    ✕
    1 violation

    • 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.

11. Jul 9, 2015

    ✕
    1 violation

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

12. Aug 29, 2013

    ✓

13. Aug 16, 2012

    ✕
    1 violation

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

14. Aug 22, 2011

    ✓
    1 violation

    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

15. Aug 17, 2010

    ✕
    8 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Non food contact surfaces of equipment not clean
    • Insects, rodents present
    • Improper use and storage of clean, sanitized equipment and utensils
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • 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)
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

16. Aug 12, 2009

    ✕
    10 violations

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical: Food from unapproved source, spoiled, adulterated on premises.
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Non food contact surfaces of equipment not clean
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • 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
    • 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.
    • Insects, rodents present
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

17. Jul 22, 2008

    ✓
    5 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)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Single service items reused, improperly stored, dispensed, not used when required
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans