CHIHIRO TEA

Order for delivery

Inspection history

1. Jan 12, 2026

   A
   4 violations

   • Critical:Live roaches in facility's food or non-food area.
   • 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.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

2. Apr 16, 2024

   A
   2 violations

   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.

3. Apr 4, 2024

   ✕
   11 violations

   • Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
   • Critical:Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
   • Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
   • Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
   • 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.
   • Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away
   • 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:No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
   • 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.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.

4. Sep 25, 2023

   A
   3 violations

   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • 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.
   • 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.

5. Aug 30, 2023

   ✕
   8 violations

   • Critical:Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical:No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.
   • Critical:Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
   • 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.
   • Critical:No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.