Retreat

Order for delivery

Inspection history

1. Jan 31, 2026

   ✓

2. Feb 8, 2025

   ✓

3. Feb 17, 2024

   ✓

4. Feb 17, 2023

   ✓

5. Mar 4, 2022

   ✓
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • In use food dispensing utensils improperly stored

6. Feb 26, 2021

   ✕
   4 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • In use food dispensing utensils improperly stored

7. Jan 27, 2020

   ✓
   1 violation

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

8. Feb 22, 2019

   ✓
   4 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • In use food dispensing utensils improperly stored
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

9. Feb 2, 2017

   ✕
   5 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.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • 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)

10. Jan 15, 2016

    ✓
    1 violation

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

11. Feb 12, 2015

    ✓
    1 violation

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

12. Feb 13, 2014

    ✓
    4 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • 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)
    • Improper use and storage of clean, sanitized equipment and utensils

13. Jan 10, 2013

    ✕
    6 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non food contact surfaces of equipment not clean
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

14. Jan 31, 2012

    ✓
    4 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Hair is improperly restrained
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions