BLACK OLIVE DELI

Order for delivery

Inspection history

1. Jun 11, 2026

   C
   7 violations

   • Critical:Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • Critical:Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
   • Critical:Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • Critical:Evidence of rats or live rats in establishment's food or non-food areas.
   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

2. Apr 10, 2026

   ✕
   4 violations

   • Critical:Evidence of rats or live rats in establishment's food or non-food areas.
   • Critical:Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

3. Jan 27, 2026

   ✓

4. Jan 20, 2026

   ✕
   5 violations

   • Critical:Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • Critical:Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
   • Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
   • Critical:Sewage disposal system is not provided, improper, inadequate or unapproved.
   • Critical:Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.