SALT & PEPPER THE KITCHEN

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Mar 6, 2026

   ✕
   3 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

2. Sep 30, 2025

   ✓
   3 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)
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Wiping cloths dirty, not stored properly in sanitizing solutions

3. Mar 19, 2025

   ✓
   2 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

4. Oct 23, 2024

   ✕
   6 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.
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Insects, rodents present
   • Single service items reused, improperly stored, dispensed, not used when required
   • 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)

5. May 14, 2024

   ✓
   3 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • 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)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

6. Nov 7, 2023

   ✓
   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)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

7. Mar 15, 2023

   ✕
   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)
   • Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.

8. Oct 28, 2022

   ✕
   5 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.
   • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Wiping cloths dirty, not stored properly in sanitizing solutions

9. Dec 17, 2021

   ✓
   2 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

10. Jan 5, 2021

    ✕
    7 violations

    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot 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)

11. Oct 27, 2020

    ✕
    7 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}

12. Jan 28, 2020

    ✕
    4 violations

    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Single service items reused, improperly stored, dispensed, not used when required
    • 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

13. Jan 2, 2020

    ✕
    7 violations

    • Single service items reused, improperly stored, dispensed, not used when required
    • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Non food contact surfaces of equipment not clean
    • Wiping cloths dirty, not stored properly in sanitizing solutions

14. Mar 5, 2019

    ✕
    5 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.
    • Non food contact surfaces of equipment not clean
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

15. Feb 4, 2019

    ✕
    8 violations

    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
    • Non food contact surfaces of equipment not clean
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

16. Feb 6, 2018

    ✕
    7 violations

    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
    • 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.
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

17. Mar 29, 2017

    ✕
    4 violations

    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • 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)
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

18. Dec 2, 2016

    ✓
    6 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Non food contact surfaces of equipment not clean
    • 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)
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • 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)

19. Feb 10, 2016

    ✕
    8 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Single service items reused, improperly stored, dispensed, not used when required
    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Non food contact surfaces of equipment not clean
    • 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.

20. Dec 10, 2015

    ✓
    3 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Non food contact surfaces of equipment not clean
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

21. Nov 2, 2015

    ✕
    7 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Non food contact surfaces of equipment not clean
    • 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)
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Dressing rooms dirty, not provided, improperly located
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

22. Mar 26, 2015

    ✓
    4 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Non food contact surfaces of equipment not clean
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

23. Dec 10, 2014

    ✓
    6 violations

    • 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
    • Non food contact surfaces of equipment not clean
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

24. Nov 17, 2014

    ✕
    11 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)
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • In use food dispensing utensils improperly stored
    • Non food contact surfaces of equipment not clean
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

25. Dec 12, 2013

    ✓
    1 violation

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