STORMKING BREWPUB AND BARBEQUE

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

Inspection history

1. Oct 22, 2026

   ✕
   3 violations

   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

2. Oct 21, 2025

   ✕
   2 violations

   • 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
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

3. Oct 7, 2025

   ✕
   5 violations

   • Keep a log to record employee illness symptoms. Have it available upon request.
   • 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
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Have hand soap at all handwashing sinks.

4. Sep 18, 2024

   ✕
   4 violations

   • 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.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Bulk food utensils must have their handles out of the food. If there is a cover around the utensil, then the utensil must be on a cord. The cord must be cleanable and can not reach the floor.

5. Oct 4, 2023

   ✓
   2 violations

   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • Use effective cooling methods to cool TCS foods.

6. Sep 20, 2023

   ✕
   7 violations

   • Use effective cooling methods to cool TCS foods.
   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • 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.
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
   • Keep non-food contact equipment surfaces clean.