Spike Dailey's

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Inspection history

1. Apr 21, 2025

   ✓

2. Aug 2, 2024

   ✓

3. Jul 13, 2023

   ✕
   2 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.

4. May 16, 2022

   ✓

5. Aug 10, 2020

   ✕
   5 violations

   • Insects, rodents present
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Non food contact surfaces of equipment not clean
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

6. Sep 18, 2019

   ✓
   1 violation

   • 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)

7. Aug 29, 2018

   ✓
   2 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

8. Aug 14, 2017

   ✓
   2 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Non food contact surfaces of equipment not clean

9. May 31, 2016

   ✓
   2 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Single service items reused, improperly stored, dispensed, not used when required

10. May 27, 2015

    ✕
    3 violations

    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

11. Jun 9, 2014

    ✓
    4 violations

    • In use food dispensing utensils improperly stored
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

12. May 17, 2013

    ✕
    3 violations

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot 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)
    • In use food dispensing utensils improperly stored

13. Jul 28, 2011

    ✓
    1 violation

    • Non food contact surfaces of equipment not clean

14. Jul 30, 2010

    ✓

15. Jun 12, 2009

    ✕
    1 violation

    • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.