LITTLE BEET, THE

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Inspection history

1. Apr 27, 2026

   ✓
   1 violation

   • Miscellaneous, Economic Violation, Choking Poster, Training.

2. Apr 14, 2026

   ✕
   4 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Pesticide application not supervised by a certified applicator
   • Miscellaneous, Economic Violation, Choking Poster, Training.

3. Feb 21, 2025

   ✓
   1 violation

   • 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)

4. Jan 9, 2024

   ✓
   2 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Miscellaneous, Economic Violation, Choking Poster, Training.

5. Jan 30, 2023

   ✕
   2 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

6. May 23, 2022

   ✓

7. May 2, 2022

   ✕
   4 violations

   • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • 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)

8. Oct 17, 2019

   ✓
   1 violation

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

9. Oct 8, 2019

   ✕
   3 violations

   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

10. Feb 14, 2018

    ✓

11. Feb 9, 2018

    ✕
    3 violations

    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.

12. Jan 23, 2018

    ✕
    3 violations

    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Non food contact surfaces of equipment not clean

13. May 5, 2017

    ✓
    2 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

14. Mar 11, 2016

    ✓

15. Feb 23, 2016

    ✕
    3 violations

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot 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)
    • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.

16. Mar 9, 2015

    ✓
    1 violation

    • Miscellaneous, Economic Violation, Choking Poster, Training.

17. Feb 18, 2015

    ✕
    4 violations

    • 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.
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing