LATTE LOUNGE

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Jun 18, 2026

   ✕
   8 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non food contact surfaces of equipment not clean
   • 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)
   • In use food dispensing utensils improperly stored
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • 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.

2. Sep 8, 2025

   ✕
   8 violations

   • Non food contact surfaces of equipment not clean
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

3. Jun 10, 2025

   ✕
   4 violations

   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • 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.
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

4. Jan 19, 2024

   ✕
   10 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • 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)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Non food contact surfaces of equipment not clean

5. Oct 5, 2022

   ✕
   16 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • 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)
   • Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
   • Non food contact surfaces of equipment not clean
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

6. Nov 6, 2020

   ✕
   4 violations

   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • 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)
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)