HILLSIDE ELEMENTARY

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Inspection history

1. May 12, 2026

   ✓

2. Oct 7, 2025

   ✓

3. May 8, 2025

   ✓

4. Oct 1, 2024

   ✓

5. Jun 7, 2024

   ✓

6. Nov 13, 2023

   ✓

7. May 4, 2023

   ✓

8. Nov 16, 2022

   ✓

9. May 3, 2022

   ✕
   2 violations

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

10. Sep 25, 2019

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

11. May 16, 2019

    ✓
    1 violation

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

12. Oct 18, 2018

    ✓
    1 violation

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

13. Apr 20, 2018

    ✓

14. Nov 3, 2017

    ✓
    1 violation

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

15. Jun 7, 2017

    ✓

16. Nov 29, 2016

    ✓

17. Apr 8, 2016

    ✓

18. Sep 25, 2015

    ✓

19. Apr 13, 2015

    ✓

20. Nov 3, 2014

    ✓

21. Feb 26, 2014

    ✓

22. Dec 2, 2013

    ✓

23. Apr 11, 2013

    ✓
    1 violation

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

24. Oct 9, 2012

    ✓

25. May 4, 2012

    ✕
    4 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions