Westfield Main Diner

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Inspection history

1. Jan 22, 2026

   ✕
   1 violation

   • 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.

2. Jan 27, 2025

   ✓
   2 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • In use food dispensing utensils improperly stored

3. Mar 7, 2024

   ✕
   6 violations

   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • In use food dispensing utensils improperly stored
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

4. Mar 3, 2023

   ✓

5. May 4, 2022

   ✕
   1 violation

   • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

6. Mar 5, 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)
   • In use food dispensing utensils improperly stored
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

7. Jan 16, 2020

   ✓
   1 violation

   • Wiping cloths dirty, not stored properly in sanitizing solutions

8. Mar 6, 2019

   ✓

9. Jan 8, 2018

   ✓
   2 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Hair is improperly restrained

10. Feb 3, 2017

    ✕
    4 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • 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

11. Feb 11, 2016

    ✕
    3 violations

    • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
    • Non food contact surfaces of equipment not clean
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

12. Jan 16, 2015

    ✕
    4 violations

    • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Non food contact surfaces of equipment not clean
    • In use food dispensing utensils improperly stored

13. Jan 9, 2014

    ✓
    2 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

14. Jan 25, 2013

    ✓
    5 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • 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)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

15. Apr 24, 2012

    ✕
    3 violations

    • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Critical: Water/ice: unsafe, unapproved sources, cross connections
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

16. Mar 1, 2011

    ✓
    2 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Non food contact surfaces of equipment not clean

17. Nov 29, 2010

    ✓

18. Jul 8, 2010

    ✓

19. Jan 15, 2010

    ✕
    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.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non food contact surfaces of equipment not clean
    • 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

20. May 21, 2009

    ✓
    2 violations

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

21. Nov 13, 2008

    ✕
    5 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Hair is improperly restrained
    • Non food contact surfaces of equipment not clean

22. Oct 4, 2007

    ✓
    2 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Hair is improperly restrained