SKYLINE DINER

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Inspection history

1. May 6, 2026

   ✓
   1 violation

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

2. Nov 6, 2025

   ✓

3. Apr 15, 2024

   ✕
   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. May 10, 2023

   ✓

5. May 1, 2023

   ✓
   1 violation

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

6. Jan 19, 2022

   ✕
   3 violations

   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

7. Feb 23, 2021

   ✕
   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)
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • 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.

8. Oct 3, 2019

   ✕
   7 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • 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)
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • 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).
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • 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.

9. Dec 31, 2018

   ✓

10. Dec 18, 2017

    ✓

11. Dec 21, 2016

    ✕
    2 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.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

12. Dec 17, 2015

    ✕
    1 violation

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

13. Dec 10, 2014

    ✓

14. Oct 22, 2013

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

15. Dec 3, 2012

    ✓

16. Dec 18, 2009

    ✕
    1 violation

    • 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.

17. May 6, 2008

    ✓

18. Jun 1, 2007

    ✓

19. Apr 12, 2006

    ✕
    1 violation

    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

20. Feb 2, 2005

    ✕

21. Jan 5, 2004

    ✓

22. Nov 10, 2003

    ✓

23. Dec 17, 2002

    ✕

24. Dec 17, 2001

    ✓

25. Dec 20, 2000

    ✕