GOOD DEAL ORIENTAL FOODS

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

Inspection history

1. Jun 12, 2026

   ✕
   7 violations

   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

2. Jun 2, 2026

   ✕
   15 violations

   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Equipment food-contact surfaces and utensils must be clean.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Obtain a variance and submit a HACCP plan prior to preparing food by any method that is not in compliance with this Code.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Label all food packages as required by the law.
   • The business needs to submit a HACCP plan to obtain a variance to smoke TCS foods for preservation.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • 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
   • Sanitize food contact surfaces before using and after cleaning.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

3. Jun 23, 2025

   ✕
   8 violations

   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

4. Jun 9, 2025

   ✕
   12 violations

   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • 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
   • 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.
   • The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

5. May 27, 2025

   ✕
   22 violations

   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Have a test kit for the type of sanitizer used.
   • Sanitize food contact surfaces before using and after cleaning.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • 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
   • 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.
   • The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
   • Use effective cooling methods to cool TCS foods.
   • 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.
   • 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
   • Discard or recondition food that is unsafe, adulterated or not honestly presented.
   • Obtain a variance and submit a HACCP plan prior to preparing food by any method that is not in compliance with this Code.
   • The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)

6. Nov 14, 2024

   ✓
   8 violations

   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Label all containers of food and food ingredients with their common name.

7. Nov 1, 2024

   ✕
   11 violations

   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • 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.
   • Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Label all containers of food and food ingredients with their common name.
   • The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

8. Nov 30, 2023

   ✕
   7 violations

   • Keep the physical facilities in good repair.
   • 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

9. Nov 16, 2023

   ✕
   11 violations

   • Keep the physical facilities in good repair.
   • 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Separate raw animal foods from ready-to-eat foods.
   • Only use single-service items one time.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Use approved trapping devices or other means of pest control when pests are found.

10. Nov 6, 2023

    ✕
    18 violations

    • Keep the physical facilities in good repair.
    • 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.
    • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
    • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
    • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
    • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
    • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
    • Clean non-food contact surfaces of equipment. Keep them clean.
    • Keep all intake and exhaust air ducts and filters clean.
    • Equipment food-contact surfaces and utensils must be clean.
    • Separate raw animal foods from ready-to-eat foods.
    • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
    • Keep a log to record employee illness symptoms. Have it available upon request.
    • Only use single-service items one time.
    • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
    • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
    • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
    • Use approved trapping devices or other means of pest control when pests are found.

11. Oct 27, 2023

    ✕
    21 violations

    • Keep the physical facilities in good repair.
    • 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.
    • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
    • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
    • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
    • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
    • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
    • Clean non-food contact surfaces of equipment. Keep them clean.
    • Keep all intake and exhaust air ducts and filters clean.
    • Equipment food-contact surfaces and utensils must be clean.
    • Separate raw animal foods from ready-to-eat foods.
    • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
    • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
    • Keep a log to record employee illness symptoms. Have it available upon request.
    • Only use single-service items one time.
    • Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
    • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
    • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
    • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
    • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
    • Keep the plumbing system in good repair.