Food Consultants @ Bryant & Stratton

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Inspection history

1. Mar 23, 2026

   ✓
   3 violations

   • 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
   • Non food contact surfaces of equipment not clean

2. Sep 24, 2025

   ✓

3. Apr 16, 2024

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

4. Oct 23, 2023

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

5. Apr 5, 2023

   ✓

6. Sep 8, 2022

   ✕
   2 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

7. Sep 22, 2021

   ✓
   2 violations

   • Non food contact surfaces of equipment not clean
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

8. Oct 6, 2020

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

9. Nov 1, 2019

   ✕
   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)
   • 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.

10. Jan 23, 2019

    ✓

11. Feb 2, 2018

    ✓

12. Aug 22, 2017

    ✓

13. Jul 11, 2016

    ✕
    3 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • 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)