EDUARDO'S RESTAURANT

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Inspection history

1. May 20, 2026

   ✓

2. Jan 30, 2026

   ✓

3. May 5, 2025

   ✓

4. Jan 6, 2025

   ✓

5. Apr 17, 2024

   ✓
   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)

6. Jan 2, 2024

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

7. May 2, 2023

   ✓
   4 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Single service items reused, improperly stored, dispensed, not used when required

8. Jan 4, 2023

   ✓
   1 violation

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

9. May 10, 2022

   ✓
   1 violation

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

10. Jan 4, 2022

    ✓

11. May 17, 2021

    ✓
    2 violations

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

12. Mar 3, 2021

    ✓

13. Jan 20, 2021

    ✕
    1 violation

    • Critical:Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}

14. Oct 2, 2020

    ✓
    2 violations

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

15. Feb 20, 2020

    ✓

16. Jan 15, 2020

    ✕
    4 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)
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

17. Apr 23, 2019

    ✓
    1 violation

    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

18. Jan 16, 2019

    ✓

19. Jul 23, 2018

    ✓

20. Apr 4, 2018

    ✓
    2 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

21. Jan 8, 2018

    ✓

22. Oct 25, 2017

    ✓
    1 violation

    • Wiping cloths dirty, not stored properly in sanitizing solutions

23. Oct 17, 2017

    ✓

24. Aug 17, 2017

    ✓
    1 violation

    • Miscellaneous, Economic Violation, Choking Poster, Training.

25. May 2, 2017

    ✓
    4 violations

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