ORIENTAL KITCHEN

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Inspection history

1. Apr 8, 2026

   ✓
   2 violations

   • Improper thawing procedures used
   • 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)

2. Oct 30, 2025

   ✓
   1 violation

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

3. Feb 7, 2025

   ✓
   1 violation

   • Miscellaneous, Economic Violation, Choking Poster, Training.

4. Jan 27, 2025

   ✕
   2 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

5. Jan 29, 2024

   ✓
   2 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)

6. Nov 15, 2023

   ✓
   2 violations

   • Non food contact surfaces of equipment not clean
   • Single service items reused, improperly stored, dispensed, not used when required

7. Aug 21, 2023

   ✓
   1 violation

   • In use food dispensing utensils improperly stored

8. Aug 14, 2023

   ✕
   18 violations

   • Insects, rodents present
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • In use food dispensing utensils improperly stored
   • 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:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • 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 below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non food contact surfaces of equipment not clean
   • Single service items reused, improperly stored, dispensed, not used when required
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Improper thawing procedures used
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

9. Feb 8, 2023

   ✕
   2 violations

   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • 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)

10. Dec 1, 2022

    ✕
    4 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • 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).

11. Oct 3, 2022

    ✓

12. Apr 20, 2022

    ✕
    3 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • 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.
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

13. Sep 14, 2021

    ✓