VERDILES

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Inspection history

1. Oct 9, 2025

   ✓
   1 violation

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

2. Apr 5, 2024

   ✓

3. Apr 13, 2023

   ✓
   2 violations

   • Non food contact surfaces of equipment not clean
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

4. Aug 26, 2022

   ✓
   2 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

5. Apr 8, 2021

   ✓
   4 violations

   • 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
   • Non food contact surfaces of equipment not clean
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

6. Sep 27, 2019

   ✕
   11 violations

   • In use food dispensing utensils improperly stored
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • 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 kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical:Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
   • Non food contact surfaces of equipment not clean

7. Nov 13, 2018

   ✓

8. Nov 8, 2017

   ✓
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non food contact surfaces of equipment not clean

9. Nov 2, 2016

   ✕
   5 violations

   • Non food contact surfaces of equipment not clean
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • 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.

10. Oct 8, 2014

    ✕
    1 violation

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

11. Dec 19, 2013

    ✕
    1 violation

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

12. Nov 19, 2012

    ✕
    1 violation

    • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

13. Dec 12, 2011

    ✕
    1 violation

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

14. Dec 7, 2010

    ✕
    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.

15. Nov 20, 2009

    ✕
    2 violations

    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

16. Nov 17, 2008

    ✕
    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. Nov 13, 2007

    ✓

18. Dec 11, 2006

    ✓

19. Aug 23, 2005

    ✕

20. Jun 24, 2004

    ✓

21. Jun 7, 2004

    ✓

22. Jun 2, 2004

    ✕

23. Mar 14, 2003

    ✓

24. Mar 11, 2003

    ✕

25. Apr 23, 2002

    ✕