ORVIS SANDANONA

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Inspection history

1. Feb 27, 2026

   ✓

2. Feb 18, 2026

   ✕
   6 violations

   • Critical:Home canned goods, or canned goods from unapproved processor found on premises
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Improper use and storage of clean, sanitized equipment and utensils
   • Non food contact surfaces of equipment not clean
   • In use food dispensing utensils improperly stored
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

3. Jul 23, 2025

   ✕
   1 violation

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

4. Feb 5, 2025

   ✕
   2 violations

   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

5. Oct 10, 2024

   ✓

6. Feb 16, 2024

   ✓
   1 violation

   • 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)

7. Jan 23, 2024

   ✕
   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)

8. Sep 6, 2023

   ✓

9. Sep 1, 2023

   ✕
   1 violation

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

10. Jan 24, 2023

    ✓

11. Sep 9, 2022

    ✓

12. Apr 18, 2022

    ✓
    2 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Wiping cloths dirty, not stored properly in sanitizing solutions

13. Dec 15, 2021

    ✕
    2 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • 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.

14. Jan 10, 2020

    ✓
    3 violations

    • 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
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

15. Apr 26, 2019

    ✓

16. Mar 27, 2019

    ✕
    1 violation

    • 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.

17. Dec 11, 2018

    ✓

18. Apr 5, 2018

    ✓
    1 violation

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

19. Dec 4, 2017

    ✓
    1 violation

    • 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)

20. Mar 8, 2017

    ✓

21. Dec 13, 2016

    ✓

22. Apr 5, 2016

    ✓
    1 violation

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

23. Oct 23, 2015

    ✓

24. Apr 27, 2015

    ✓

25. Apr 14, 2015

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.