OPEN FACE EATERY & CATERING

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Inspection history

1. Jul 16, 2026

   ✓

2. Jan 22, 2026

   ✓

3. Aug 13, 2025

   ✓

4. Jan 8, 2025

   ✓
   2 violations

   • In use food dispensing utensils improperly stored
   • Insects, rodents present

5. Jul 16, 2024

   ✓

6. Jan 9, 2024

   ✓
   1 violation

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

7. Sep 5, 2023

   ✓

8. Aug 17, 2023

   ✕
   1 violation

   • 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.

9. Mar 23, 2023

   ✓
   4 violations

   • Insects, rodents present
   • 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)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

10. Mar 31, 2022

    ✓
    3 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • In use food dispensing utensils improperly stored
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

11. Aug 24, 2021

    ✕
    4 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

12. Sep 10, 2019

    ✕
    3 violations

    • 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.
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

13. Oct 1, 2018

    ✓

14. Dec 1, 2017

    ✓

15. Jun 30, 2016

    ✓
    1 violation

    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

16. Apr 10, 2015

    ✓
    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)

17. Mar 25, 2014

    ✓

18. Feb 19, 2014

    ✕
    7 violations

    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • 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 contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

19. Feb 19, 2013

    ✓
    1 violation

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

20. Jan 17, 2013

    ✕
    9 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • 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
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact 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)
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

21. Jan 10, 2012

    ✕
    1 violation

    • 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.

22. Jan 6, 2011

    ✓

23. Jan 4, 2011

    ✓

24. Jan 14, 2010

    ✓

25. Jan 15, 2009

    ✓