OLIVE GARDEN RESTAURANT #1875, THE

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Inspection history

1. Feb 18, 2026

   ✓
   1 violation

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

2. Aug 29, 2025

   ✓
   1 violation

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

3. Feb 19, 2025

   ✓
   2 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

4. Sep 20, 2024

   ✓
   1 violation

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

5. Feb 12, 2024

   ✓

6. Feb 5, 2024

   ✕
   3 violations

   • 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.
   • 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

7. Sep 19, 2023

   ✓

8. Sep 6, 2023

   ✕
   6 violations

   • 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
   • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • 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.
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Non food contact surfaces of equipment not clean

9. Feb 10, 2023

   ✓

10. Nov 9, 2022

    ✓

11. Sep 12, 2022

    ✕
    1 violation

    • 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.

12. Feb 3, 2022

    ✓

13. Sep 3, 2021

    ✓
    2 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Non food contact surfaces of equipment not clean

14. Sep 25, 2020

    ✓

15. Sep 24, 2020

    ✕
    3 violations

    • Critical:All ground meat and foods containing ground meat are not heated to 158�F or above except by consumer request.
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

16. Feb 11, 2020

    ✓
    1 violation

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

17. Sep 24, 2019

    ✓
    1 violation

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

18. Sep 27, 2018

    ✓
    1 violation

    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

19. Feb 15, 2018

    ✓
    1 violation

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

20. Sep 8, 2017

    ✓
    2 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Improper use and storage of clean, sanitized equipment and utensils

21. Mar 2, 2017

    ✓

22. Feb 15, 2017

    ✕
    7 violations

    • Non food contact surfaces of equipment not clean
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Improper use and storage of clean, sanitized equipment and utensils
    • 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.
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

23. Sep 1, 2016

    ✓
    1 violation

    • Wiping cloths dirty, not stored properly in sanitizing solutions

24. Feb 9, 2016

    ✓

25. Feb 5, 2016

    ✕
    6 violations

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