SPICY FETA LLC

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

Inspection history

1. Oct 1, 2026

   ✕
   11 violations

   • Post the Certified Food Protection Manager certificate.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • The business license must be posted where it can be easily seen.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

2. Sep 17, 2025

   ✕
   9 violations

   • Post the Certified Food Protection Manager certificate.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • The business license must be posted where it can be easily seen.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor

3. Oct 1, 2024

   ✕
   7 violations

   • Post the Certified Food Protection Manager certificate.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the plumbing system in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • The business license must be posted where it can be easily seen.

4. Sep 12, 2024

   ✕
   13 violations

   • Post the Certified Food Protection Manager certificate.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Have hand soap at all handwashing sinks.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Keep the plumbing system in good repair.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use effective cooling methods to cool TCS foods.
   • Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • The business license must be posted where it can be easily seen.
   • Keep a log to record employee illness symptoms. Have it available upon request.

5. Sep 19, 2023

   ✕
   5 violations

   • Post the Certified Food Protection Manager certificate.
   • 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.)
   • 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.
   • Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily