TURTLE BREAD COMPANY

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

Inspection history

1. Oct 7, 2026

   ✕
   4 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Keep the physical facilities in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

2. Sep 23, 2026

   ✕
   6 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use effective cooling methods to cool TCS foods.
   • 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
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Keep the physical facilities in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

3. Sep 2, 2026

   ✕
   6 violations

   • Keep the physical facilities in good repair.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use effective cooling methods to cool TCS foods.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

4. Sep 2, 2025

   ✓
   5 violations

   • Keep the physical facilities in good repair.
   • 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep all intake and exhaust air ducts and filters clean.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

5. Aug 19, 2025

   ✕
   14 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep the physical facilities in good repair.
   • 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.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Remove dead or trapped birds, insects, rodents, and other pests.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep all intake and exhaust air ducts and filters clean.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor

6. Sep 6, 2024

   ✕
   4 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep the physical facilities in good repair.
   • 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.

7. Aug 8, 2024

   ✕
   10 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Keep the physical facilities in good repair.
   • Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
   • 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.
   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

8. Aug 8, 2023

   ✕
   7 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Use effective cooling methods to cool TCS foods.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • 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
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.