DOBYS SUBMARINES

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Inspection history

1. Mar 31, 2026

   ✓
   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

2. Jan 23, 2025

   ✓
   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)

3. May 10, 2023

   ✕
   2 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

4. Nov 29, 2022

   ✓
   1 violation

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

5. Nov 16, 2021

   ✓
   3 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • 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)

6. Mar 2, 2020

   ✓

7. Dec 28, 2017

   ✕
   1 violation

   • 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.

8. Dec 19, 2016

   ✓
   3 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • 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)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

9. Aug 7, 2015

   ✓
   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)
   • Wiping cloths dirty, not stored properly in sanitizing solutions

10. Nov 21, 2013

    ✓
    2 violations

    • 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)

11. Sep 11, 2012

    ✓

12. Nov 10, 2011

    ✓

13. Nov 16, 2010

    ✓
    4 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
    • Single service items reused, improperly stored, dispensed, not used when required
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

14. Oct 20, 2009

    ✕
    5 violations

    • Improper storage of cleaning equipment, linens, laundry unacceptable
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • 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.
    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

15. Feb 11, 2008

    ✓

16. Jan 30, 2007

    ✓

17. Jan 17, 2006

    ✓

18. Feb 17, 2005

    ✓

19. Feb 3, 2004

    ✕

20. Feb 19, 2003

    ✓

21. Feb 26, 2002

    ✕

22. Feb 1, 2002

    ✕

23. Jan 18, 2001

    ✓