SPHERE

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

Inspection history

1. Oct 16, 2025

   ✕
   7 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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
   • 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • 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.
   • 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
   • Post the Certified Food Protection Manager certificate.

2. Oct 17, 2024

   ✓
   10 violations

   • The business license must be posted where it can be easily seen.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • 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
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Have hand soap at all handwashing sinks.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

3. Nov 16, 2023

   ✕
   1 violation

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

4. Nov 1, 2023

   ✕
   11 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Post the Certified Food Protection Manager certificate.
   • Use approved trapping devices or other means of pest control when pests are found.
   • 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.
   • Keep the physical facilities in good repair.
   • 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.