GU & KING TRADITIONAL & LOCAL FOOD

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Inspection history

1. Jul 17, 2026

   ✓

2. Jul 16, 2026

   ✕
   3 violations

   • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • 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:Potentially hazardous foods are not kept at or above 140�F during hot holding.

3. Nov 23, 2025

   ✓

4. Nov 2, 2025

   ✕
   1 violation

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

5. Jul 20, 2025

   ✕
   4 violations

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Improper thawing procedures used

6. Dec 14, 2024

   ✓