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Inspection history

1. Oct 20, 2025

   C
   5 violations

   • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
   • 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

2. Nov 1, 2024

   C
   3 violations

   • 3000 - Proper thawing methods used
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
   • 1600 - Proper cooling procedure

3. Apr 10, 2023

   C

4. Mar 23, 2023

   C
   8 violations

   • 3400 - Wiping cloths properly used, stored; sanitizer concentration
   • 3200 - Insects, rodents, animals not present; entrance controlled
   • 4200 - Food-contact surfaces maintained, cleaned, sanitized
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
   • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
   • 1900 - No room temperature storage; proper use of time as a control, procedures available
   • 2500 - Toxic substances properly identified, stored, used

5. Nov 3, 2022

   C

6. Oct 26, 2022

   C
   2 violations

   • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
   • 1900 - No room temperature storage; proper use of time as a control, procedures available

7. Oct 13, 2022

   C
   10 violations

   • 3400 - Wiping cloths properly used, stored; sanitizer concentration
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
   • 4200 - Food-contact surfaces maintained, cleaned, sanitized
   • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
   • 4300 - Nonfood-contact surfaces maintained and clean
   • 1200 - Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish
   • 1710 - Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
   • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
   • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
   • 1900 - No room temperature storage; proper use of time as a control, procedures available

8. Dec 15, 2021

   C
   2 violations

   • 3400 - Wiping cloths properly used, stored; sanitizer concentration
   • 3700 - In-use utensils properly stored