Nottingham (The)

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Inspection history

1. Sep 29, 2025

   ✕
   2 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

2. Sep 25, 2024

   ✕
   2 violations

   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • 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)

3. Dec 6, 2023

   ✓
   1 violation

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

4. Jun 21, 2023

   ✓

5. Nov 17, 2022

   ✓

6. May 24, 2022

   ✓

7. Oct 11, 2021

   ✓

8. Sep 1, 2021

   ✓
   1 violation

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

9. Oct 8, 2020

   ✓

10. Jan 15, 2020

    ✓

11. Sep 18, 2019

    ✓

12. Feb 4, 2019

    ✓

13. Feb 20, 2018

    ✓
    2 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

14. Sep 7, 2017

    ✓
    3 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
    • 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)

15. Feb 3, 2017

    ✓
    2 violations

    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Non food contact surfaces of equipment not clean

16. Oct 10, 2016

    ✓
    2 violations

    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

17. Mar 16, 2016

    ✕
    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.
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

18. Nov 3, 2015

    ✕
    3 violations

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

19. Apr 10, 2015

    ✕
    6 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Non food contact surfaces of equipment not clean
    • Single service items reused, improperly stored, dispensed, not used when required
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

20. Oct 23, 2014

    ✕
    8 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • 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:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

21. Feb 10, 2014

    ✓

22. Jan 17, 2014

    ✕
    7 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • 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
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • 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:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

23. Jul 16, 2013

    ✓
    6 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Single service items reused, improperly stored, dispensed, not used when required
    • 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
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Insects, rodents present

24. Mar 26, 2013

    ✕
    7 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • 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)
    • 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
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Non food contact surfaces of equipment not clean

25. Feb 23, 2012

    ✕
    7 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Insects, rodents present
    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • In use food dispensing utensils improperly stored
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred