SAMSON'S BAR AND RESTAURANT

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Inspection history

1. Dec 17, 2025

   ✕
   5 violations

   • Improper thawing procedures used
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Pesticide application not supervised by a certified applicator
   • Non food contact surfaces of equipment not clean
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

2. Sep 10, 2024

   ✓
   1 violation

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

3. Oct 24, 2023

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

4. Nov 15, 2022

   ✓

5. Mar 12, 2021

   ✕
   7 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non food contact surfaces of equipment not clean
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • 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)
   • 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.

6. Dec 4, 2019

   ✕
   3 violations

   • Non food contact surfaces of equipment not clean
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

7. Dec 4, 2018

   ✓

8. Nov 6, 2017

   ✕
   3 violations

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

9. Oct 27, 2016

   ✕
   3 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

10. Dec 10, 2015

    ✓
    1 violation

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

11. Jun 13, 2014

    ✓

12. Oct 28, 2013

    ✕
    1 violation

    • Critical:Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.

13. Nov 7, 2012

    ✓

14. Dec 15, 2011

    ✕
    1 violation

    • Critical:Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.

15. Oct 4, 2010

    ✕
    1 violation

    • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.