DAMIANO'S EATERY INC

Order for delivery

Inspection history

1. Mar 2, 2026

   ✓
   2 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Single service items reused, improperly stored, dispensed, not used when required

2. Feb 27, 2025

   ✓
   2 violations

   • 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)
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

3. Oct 30, 2024

   ✕
   1 violation

   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.

4. Aug 8, 2023

   ✕
   2 violations

   • 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.
   • 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)

5. Jul 26, 2023

   ✕
   5 violations

   • 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.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Wiping cloths dirty, not stored properly in sanitizing solutions

6. Nov 4, 2022

   ✓

7. Oct 28, 2021

   ✓
   3 violations

   • 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)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

8. Dec 4, 2020

   ✓

9. Dec 5, 2019

   ✓

10. Dec 6, 2018

    ✓

11. Dec 13, 2017

    ✓

12. Dec 6, 2016

    ✓

13. Dec 15, 2015

    ✓
    1 violation

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

14. Dec 16, 2014

    ✓

15. Dec 10, 2013

    ✓

16. Dec 20, 2012

    ✓

17. Dec 15, 2011

    ✓
    5 violations

    • 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)
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed

18. Dec 15, 2010

    ✓

19. Dec 7, 2010

    ✕
    2 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

20. Mar 2, 2010

    ✓

21. Dec 29, 2009

    ✕
    2 violations

    • 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: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.