MURRAY'S

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

Inspection history

1. Jan 14, 2026

   ✕
   7 violations

   • Keep the physical facilities in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Protect food from cross-contamination by using packages or covered containers.
   • 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 hand soap at all handwashing sinks.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

2. Dec 10, 2024

   ✕
   7 violations

   • Keep the physical facilities in good repair.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • 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.
   • 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

3. Jan 31, 2024

   ✓
   1 violation

   • Keep the physical facilities in good repair.

4. Dec 6, 2023

   ✕
   16 violations

   • 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 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
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Discontinue removing shellstock tag or labels from original container until the container is empty.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • 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.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • 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
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep a log to record employee illness symptoms. Have it available upon request.