WEST ISLAND GRILL

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Inspection history

1. Mar 11, 2026

   ✓
   1 violation

   • Single service items reused, improperly stored, dispensed, not used when required

2. Feb 24, 2026

   ✕
   3 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

3. Feb 6, 2026

   ✕
   5 violations

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • 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)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Single service items reused, improperly stored, dispensed, not used when required

4. Jul 7, 2025

   ✓
   2 violations

   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

5. Apr 22, 2025

   ✕
   4 violations

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

6. Apr 2, 2025

   ✕
   5 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 above 140�F during hot holding.
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Garbage storage areas not properly constructed or maintained, creating a nuisance