PARM

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Inspection history

1. Apr 27, 2026

   ✓

2. Apr 3, 2026

   ✕
   3 violations

   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • In use food dispensing utensils improperly stored
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

3. Dec 22, 2025

   ✓

4. Mar 26, 2025

   ✓

5. Dec 10, 2024

   ✓

6. Nov 18, 2024

   ✕
   1 violation

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

7. Mar 11, 2024

   ✓
   1 violation

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

8. Nov 22, 2023

   ✓
   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)

9. Apr 12, 2023

   ✓

10. Nov 21, 2022

    ✓

11. Apr 28, 2022

    ✕
    3 violations

    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

12. Mar 2, 2022

    ✕
    6 violations

    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Single service items reused, improperly stored, dispensed, not used when required
    • 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)
    • Wiping cloths dirty, not stored properly in sanitizing solutions

13. Oct 18, 2021

    ✓
    2 violations

    • Non food contact surfaces of equipment not clean
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

14. Apr 29, 2021

    ✕
    2 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).