BRIAN'S USA DINER

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Inspection history

1. May 22, 2026

   ✕
   3 violations

   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • 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 cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

2. Mar 13, 2025

   ✓
   2 violations

   • Insects, rodents present
   • 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)

3. Nov 19, 2024

   ✓

4. Mar 15, 2024

   ✓
   1 violation

   • Insects, rodents present

5. Feb 26, 2024

   ✕
   5 violations

   • 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)
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • In use food dispensing utensils improperly stored

6. Jun 21, 2023

   ✓

7. Jun 13, 2023

   ✕
   6 violations

   • In use food dispensing utensils improperly stored
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Insects, rodents present
   • 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 cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

8. Nov 14, 2022

   ✕
   4 violations

   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Insects, rodents present
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

9. Apr 8, 2021

   ✕
   3 violations

   • Improper use and storage of clean, sanitized equipment and utensils
   • 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: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}

10. Sep 23, 2020

    ✓

11. Aug 25, 2020

    ✕
    2 violations

    • Critical: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
    • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

12. Nov 14, 2019

    ✓
    4 violations

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

13. Jul 11, 2019

    ✕
    5 violations

    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • 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 cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • 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