DISH

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Inspection history

1. Apr 30, 2026

   A
   6 violations

   • Food contact surfaces: clean and sanitized
   • No rodents, insects, birds, or animals
   • Nonfood-contact surfaces clean
   • Equipment/Utensils - approved installed clean g
   • Toilet facilities: properly constructed, supplied,
   • Floors, walls and ceilings: built, maintained, and

2. Apr 23, 2026

   !
   9 violations

   • Hands clean and properly washed gloves used prope
   • Time as a public health control procedures & reco
   • Food contact surfaces: clean and sanitized
   • Food storage food storage containers identified
   • Nonfood-contact surfaces clean
   • Equipment/Utensils - approved installed clean g
   • Adequate ventilation and lighting designated area
   • Premises personal/cleaning items vermin-proofing
   • Floors, walls and ceilings: built, maintained, and

3. Apr 15, 2026

   –
   9 violations

   • Proper hot and cold holding temperatures
   • Time as a public health control procedures & reco
   • Food contact surfaces: clean and sanitized
   • Sewage and wastewater properly disposed
   • No rodents, insects, birds, or animals
   • Equipment/Utensils - approved installed clean g
   • Wiping cloths: properly used and stored
   • Premises personal/cleaning items vermin-proofing
   • Floors, walls and ceilings: built, maintained, and

4. Apr 9, 2026

   ✕
   8 violations

   • Proper hot and cold holding temperatures
   • Proper cooling methods
   • Food contact surfaces: clean and sanitized
   • Sewage and wastewater properly disposed
   • No rodents, insects, birds, or animals
   • Food separated and protected
   • Premises personal/cleaning items vermin-proofing
   • Floors, walls and ceilings: built, maintained, and

5. Apr 7, 2026

   ✕
   12 violations

   • Demonstration of knowledge food manager certifica
   • Hands clean and properly washed gloves used prope
   • Adequate handwashing facilities supplied & accessi
   • Proper hot and cold holding temperatures
   • Time as a public health control procedures & reco
   • Proper cooling methods
   • Food contact surfaces: clean and sanitized
   • Sewage and wastewater properly disposed
   • No rodents, insects, birds, or animals
   • Food storage food storage containers identified
   • Adequate ventilation and lighting designated area
   • Floors, walls and ceilings: built, maintained, and