ANA

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Inspection history

1. Apr 16, 2026

   ✓

2. Mar 18, 2026

   ✕
   4 violations

   • In use food dispensing utensils improperly stored
   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical:Food from unapproved source, spoiled, adulterated on premises.

3. Dec 22, 2025

   ✓

4. Dec 4, 2025

   ✕
   1 violation

   • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

5. Mar 27, 2025

   ✓
   1 violation

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

6. Dec 16, 2024

   ✓

7. Nov 25, 2024

   ✕
   1 violation

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

8. Apr 22, 2024

   ✓
   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)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

9. Nov 13, 2023

   ✓

10. Oct 18, 2023

    ✕
    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 use and storage of clean, sanitized equipment and utensils
    • Critical:Foods or food area/public area contamination by sewage or drippage from waste lines.

11. Apr 10, 2023

    ✕
    6 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • 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:Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
    • 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)