BARBETTE

Order for delivery

Inspection history

1. Dec 15, 2025

   ✕
   4 violations

   • Keep the physical facilities in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Clean non-food contact surfaces of equipment. Keep them clean.

2. Dec 1, 2025

   ✕
   10 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep the physical facilities in good repair.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Protect food from cross-contamination by using packages or covered containers.
   • Clean non-food contact surfaces of equipment. Keep them clean.

3. Dec 19, 2024

   ✓
   3 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep the physical facilities in good repair.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

4. Dec 5, 2024

   ✕
   9 violations

   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the physical facilities in good repair.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

5. Jan 2, 2024

   ✕
   2 violations

   • Food workers must wash their hands before starting food preparation tasks.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.

6. Dec 19, 2023

   ✕
   6 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Food workers must wash their hands before starting food preparation tasks.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.

7. Dec 6, 2023

   ✕
   11 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Equipment food-contact surfaces and utensils must be clean.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Food workers must wash their hands before starting food preparation tasks.
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils