NELLY RESTAURANT

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Inspection history

1. May 22, 2026

   ✓

2. Apr 24, 2026

   ✕
   1 violation

   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

3. May 8, 2025

   ✓

4. Dec 3, 2024

   ✓
   1 violation

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

5. Apr 18, 2024

   ✓
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Insects, rodents present

6. Jan 5, 2024

   ✓

7. Dec 20, 2023

   ✕
   1 violation

   • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.

8. Dec 1, 2023

   ✕
   2 violations

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

9. May 9, 2023

   ✓

10. Apr 12, 2023

    ✕
    3 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • 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.

11. Dec 16, 2022

    ✓

12. Nov 29, 2022

    ✕
    3 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.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

13. May 17, 2022

    ✓

14. Apr 22, 2022

    ✕
    4 violations

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

15. Dec 3, 2021

    ✓

16. Apr 30, 2021

    ✓
    2 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)
    • 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)

17. Apr 6, 2021

    ✕
    6 violations

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

18. Dec 30, 2020

    ✓

19. Nov 4, 2020

    ✕
    3 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical:Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}

20. Oct 26, 2020

    ✕
    8 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)
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
    • 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Wiping cloths dirty, not stored properly in sanitizing solutions