CITY LINE DINER

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Inspection history

1. Jan 12, 2026

   ✓
   3 violations

   • Insects, rodents present
   • Non food contact surfaces of equipment not clean
   • Wiping cloths dirty, not stored properly in sanitizing solutions

2. Nov 24, 2025

   ✓

3. Nov 14, 2025

   ✕
   3 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Non food contact surfaces of equipment not clean
   • 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.

4. Jan 13, 2025

   ✓
   2 violations

   • 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)

5. Jan 3, 2025

   ✓

6. Dec 30, 2024

   ✕
   5 violations

   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Insects, rodents present
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Non food contact surfaces of equipment not clean

7. Jul 3, 2024

   ✓

8. Jun 27, 2024

   ✓
   4 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • 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)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • In use food dispensing utensils improperly stored