DRIFTWOOD

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Inspection history

1. Jul 17, 2026

   ✓
   1 violation

   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

2. Jul 1, 2026

   ✕
   7 violations

   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • 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.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Sanitize food contact surfaces before using and after cleaning.

3. Jul 11, 2025

   ✓
   3 violations

   • Have a covered trash can in toilet rooms.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

4. Jun 27, 2025

   ✕
   7 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a covered trash can in toilet rooms.
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

5. Jun 26, 2024

   ✓
   4 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Have a covered trash can in toilet rooms.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

6. Jun 29, 2023

   ✓
   6 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have a covered trash can in toilet rooms.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • The business license must be posted where it can be easily seen.