CAFFETTO

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Jun 11, 2026

   ✕
   5 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

2. Jun 2, 2026

   ✕
   8 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.

3. May 21, 2024

   ✓
   7 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

4. May 7, 2024

   ✕
   10 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
   • Disassemble, roughly clean, and wash fixed equipment or utensils which are too large to fit in the warewashing machine or three compartment sink.
   • The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.