MAN OF KENT TAVERN

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Inspection history

1. Oct 23, 2025

   ✕
   4 violations

   • Critical:Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • 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.

2. Dec 18, 2024

   ✓

3. Sep 28, 2023

   ✓

4. Feb 2, 2022

   ✓
   3 violations

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

5. Mar 9, 2021

   ✓
   3 violations

   • 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)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

6. Dec 10, 2019

   ✓

7. Dec 5, 2018

   ✓

8. Dec 12, 2017

   ✕
   2 violations

   • 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.
   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

9. Dec 21, 2016

   ✓

10. Dec 22, 2015

    ✓

11. May 29, 2014

    ✕
    5 violations

    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • 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:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

12. Oct 3, 2013

    ✕
    6 violations

    • Insects, rodents present
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • 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.
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Non food contact surfaces of equipment not clean
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

13. Dec 6, 2012

    ✓

14. Dec 22, 2011

    ✓

15. Dec 8, 2010

    ✕
    2 violations

    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

16. Dec 7, 2009

    ✓

17. Dec 5, 2008

    ✓

18. Jul 19, 2007

    ✓

19. Nov 8, 2006

    ✓

20. Dec 5, 2005

    ✓

21. Sep 29, 2004

    ✓

22. Oct 30, 2003

    ✓

23. Nov 8, 2002

    ✓

24. Jun 15, 2000

    ✓