AARON'S DELI ONE

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Inspection history

1. Feb 26, 2026

   ✓

2. Feb 20, 2026

   ✕
   1 violation

   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

3. Feb 6, 2026

   ✕
   1 violation

   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

4. Jan 20, 2026

   ✕
   2 violations

   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

5. Jan 25, 2023

   ✕
   5 violations

   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

6. Sep 18, 2020

   ✕
   4 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Critical:Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

7. Oct 26, 2018

   ✓

8. Oct 15, 2018

   ✓
   2 violations

   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

9. Oct 3, 2018

   ✕
   7 violations

   • Non food contact surfaces of equipment not clean
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

10. Feb 8, 2017

    ✓

11. Feb 6, 2017

    ✕
    9 violations

    • Improper thawing procedures used
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Hot, cold running water not provided, pressure inadequate
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas