CAVIAR KASPIA AT THE MARK

Order for delivery

Inspection history

1. Jun 17, 2026

   ✕
   3 violations

   • Critical:Hot TCS food item not held at or above 140 °F.
   • Critical:Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
   • 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.

2. Dec 10, 2024

   A
   2 violations

   • Critical:Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
   • Critical:Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

3. Mar 20, 2024

   ✕
   5 violations

   • Critical:Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • 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: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.
   • 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.
   • Critical:Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.