CHLOE'S

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

Inspection history

1. Mar 27, 2026

   ✕
   6 violations

   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • The business license must be posted where it can be easily seen.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

2. Mar 13, 2026

   ✕
   9 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Have hand soap at all handwashing sinks.
   • The business license must be posted where it can be easily seen.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

3. Mar 19, 2025

   ✓
   7 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have a test kit for the type of sanitizer used.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

4. Apr 10, 2024

   ✕
   1 violation

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

5. Mar 21, 2024

   ✕
   12 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • 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.
   • Keep all intake and exhaust air ducts and filters clean.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Protect food from cross-contamination by using packages or covered containers.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

6. Apr 10, 2023

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7. Apr 3, 2023

   ✓
   2 violations

   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Have a test kit for the type of sanitizer used.

8. Mar 30, 2023

   ✕
   3 violations

   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Have a test kit for the type of sanitizer used.

9. Mar 22, 2023

   ✕
   5 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a test kit for the type of sanitizer used.