EVOLUTION HOSPITALITY LLC

Order for delivery

Inspection history

1. Mar 9, 2026

   ✕
   6 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Protect food from cross-contamination by using packages or covered containers.
   • Keep the physical facilities in good repair.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

2. Feb 7, 2025

   ✓
   8 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have hand soap at all handwashing sinks.
   • 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
   • Protect food from cross-contamination by using packages or covered containers.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Have a covered trash can in toilet rooms.
   • 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

3. Jan 29, 2024

   ✓
   8 violations

   • Label all containers of food and food ingredients with their common name.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Equipment food-contact surfaces and utensils must be clean.
   • Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

4. Feb 7, 2023

   ✕
   3 violations

   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Have a test kit for the type of sanitizer used.