CoreLife Eatery

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Inspection history

1. Jun 18, 2026

   ✕
   3 violations

   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • In use food dispensing utensils improperly stored
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

2. Jan 7, 2026

   ✓
   5 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Non food contact surfaces of equipment not clean
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

3. Jun 16, 2025

   ✕
   4 violations

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Single service items reused, improperly stored, dispensed, not used when required
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

4. Jan 28, 2025

   ✓

5. Feb 15, 2024

   ✕
   2 violations

   • Non food contact surfaces of equipment not clean
   • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

6. May 17, 2023

   ✓
   3 violations

   • Improper thawing procedures used
   • 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 of equipment not clean

7. Jan 3, 2023

   ✓

8. Sep 7, 2022

   ✕
   6 violations

   • In use food dispensing utensils improperly stored
   • Hair is improperly restrained
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Insects, rodents present
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

9. Mar 8, 2022

   ✕
   3 violations

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Non food contact surfaces of equipment not clean
   • Insects, rodents present

10. Nov 10, 2021

    ✓
    2 violations

    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Insects, rodents present

11. Oct 19, 2021

    ✕
    5 violations

    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Insects, rodents present
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non food contact surfaces of equipment not clean

12. Apr 12, 2021

    ✕
    3 violations

    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • 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)

13. Nov 5, 2020

    ✓

14. Oct 15, 2020

    ✕
    7 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Single service items reused, improperly stored, dispensed, not used when required
    • 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)
    • 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.
    • Insects, rodents present
    • Hair is improperly restrained

15. Nov 20, 2019

    ✓