3 NINJA

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Inspection history

1. Jul 19, 2026

   ✓

2. Jun 5, 2026

   ✕
   1 violation

   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

3. May 12, 2026

   ✕
   4 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • 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)
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

4. Apr 7, 2026

   ✓

5. Oct 27, 2025

   ✕
   1 violation

   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

6. Apr 11, 2025

   ✓
   1 violation

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

7. Feb 7, 2025

   ✓

8. Dec 27, 2024

   ✕
   2 violations

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Critical:Foods or food area/public area contamination by sewage or drippage from waste lines.

9. Mar 25, 2024

   ✓

10. Mar 1, 2024

    ✕
    4 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Insects, rodents present
    • In use food dispensing utensils improperly stored
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

11. Oct 18, 2023

    ✓

12. Sep 28, 2023

    ✕
    5 violations

    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Critical:Foods or food area/public area contamination by sewage or drippage from waste lines.
    • Improper thawing procedures used
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

13. Feb 24, 2023

    ✓

14. Feb 15, 2023

    ✕
    7 violations

    • 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)
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Improper thawing procedures used
    • Single service items reused, improperly stored, dispensed, not used when required
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

15. Nov 4, 2022

    ✓

16. Oct 6, 2022

    ✕
    2 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

17. Feb 17, 2022

    ✓
    3 violations

    • 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)
    • Improper thawing procedures used
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

18. Oct 21, 2021

    ✓
    1 violation

    • Insects, rodents present

19. Sep 28, 2021

    ✕
    10 violations

    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • 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.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Single service items reused, improperly stored, dispensed, not used when required
    • Improper thawing procedures used
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Insects, rodents present
    • 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)

20. Feb 5, 2021

    ✓
    2 violations

    • 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)
    • In use food dispensing utensils improperly stored