Quality Inn (Ellicott)

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Inspection history

1. Sep 15, 2025

   ✕
   1 violation

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

2. Aug 5, 2024

   ✕
   3 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

3. Dec 11, 2023

   ✓
   1 violation

   • Miscellaneous, Economic Violation, Choking Poster, Training.

4. Nov 10, 2022

   ✓
   1 violation

   • Raw foods not properly washing prior to serving

5. Sep 1, 2021

   ✓
   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)
   • Single service items reused, improperly stored, dispensed, not used when required
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

6. Aug 29, 2019

   ✕
   6 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • 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

7. Feb 1, 2018

   ✓
   4 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
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

8. Mar 15, 2017

   ✕
   3 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

9. Jan 29, 2016

   ✓
   2 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Miscellaneous, Economic Violation, Choking Poster, Training.

10. Sep 3, 2015

    ✕
    6 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Single service items reused, improperly stored, dispensed, not used when required
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.