SPRING BUFFET

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Inspection history

1. Mar 27, 2026

   ✓

2. Jan 23, 2026

   ✕
   6 violations

   • 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)
   • 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 above 140�F during hot holding.
   • Improper thawing procedures used
   • Critical:Food from unapproved source, spoiled, adulterated on premises.

3. Jul 10, 2025

   ✓

4. Jan 15, 2025

   ✓
   2 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

5. Jul 16, 2024

   ✓
   2 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Improper thawing procedures used

6. Jan 10, 2024

   ✓
   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)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Wiping cloths dirty, not stored properly in sanitizing solutions

7. Sep 8, 2023

   ✓

8. Jul 7, 2023

   ✓

9. May 11, 2023

   ✕
   2 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.