Chef Stanley's

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Inspection history

1. Mar 16, 2026

   ✓

2. Mar 26, 2021

   ✕
   3 violations

   • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}

3. Feb 11, 2021

   ✕
   8 violations

   • Non food contact surfaces of equipment not clean
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • In use food dispensing utensils improperly stored
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Improper use and storage of clean, sanitized equipment and utensils
   • Critical: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}

4. Feb 3, 2020

   ✕
   12 violations

   • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Non food contact surfaces of equipment not clean
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • 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.
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • 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
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

5. Oct 17, 2019

   ✓
   1 violation

   • Garbage storage areas not properly constructed or maintained, creating a nuisance

6. Feb 28, 2019

   ✕
   13 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • In use food dispensing utensils improperly stored
   • Non food contact surfaces of equipment not clean
   • Single service items reused, improperly stored, dispensed, not used when required
   • 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.
   • 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)
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • 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
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

7. Jan 26, 2018

   ✓
   1 violation

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

8. Dec 8, 2017

   ✓
   6 violations

   • 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
   • 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
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Wiping cloths dirty, not stored properly in sanitizing solutions

9. Nov 13, 2017

   ✓