FRYING FISH

Order for delivery

Inspection history

1. Jun 10, 2026

   B

2. Jan 12, 2026

   B
   3 violations

   • 3400 - Wiping cloths properly used, stored; sanitizer concentration
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
   • 4300 - Nonfood-contact surfaces maintained and clean

3. Oct 31, 2025

   B
   4 violations

   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
   • 0900 - Proper washing of fruits and vegetables
   • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
   • 0600 - Adequate handwashing facilities

4. Feb 11, 2025

   B
   5 violations

   • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
   • 3400 - Wiping cloths properly used, stored; sanitizer concentration
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
   • 3000 - Proper thawing methods used
   • 0900 - Proper washing of fruits and vegetables

5. Feb 28, 2024

   B
   4 violations

   • 3400 - Wiping cloths properly used, stored; sanitizer concentration
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
   • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
   • 0600 - Adequate handwashing facilities

6. Nov 8, 2023

   B
   2 violations

   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
   • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

7. Aug 30, 2022

   B
   1 violation

   • 3000 - Proper thawing methods used

8. Aug 3, 2021

   B
   6 violations

   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
   • 3400 - Wiping cloths properly used, stored; sanitizer concentration
   • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
   • 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
   • 0600 - Adequate handwashing facilities
   • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods