| Date | Type | Result | Score | Violations |
|---|
| 2026-10-16 | Routine Inspection/Field Review | Conditional pass | 37 | 6- 3200 Insects, rodents, animals not present; entrance controlled
- 4200 Food-contact surfaces maintained, cleaned, sanitized
- 4800 Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
- 1100 Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria critical
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
- 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
|
| 2026-06-10 | Educational Inspection | Not rated | 0 | 0 |
| 2025-07-03 | Routine Inspection/Field Review | Pass | 5 | 1- 3200 Insects, rodents, animals not present; entrance controlled
|
| 2025-01-15 | Routine Inspection/Field Review | Pass | 0 | 0 |
| 2024-01-18 | Routine Inspection/Field Review | Pass | 3 | 1- 3700 In-use utensils properly stored
|
| 2023-06-14 | Routine Inspection/Field Review | Conditional pass | 37 | 4- 4100 Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
- 5000 Posting of permit; mobile establishment name easily visible
- 3200 Insects, rodents, animals not present; entrance controlled
- 1600 Proper cooling procedure critical
|
| 2023-03-08 | Routine Inspection/Field Review | Pass | 5 | 1- 3400 Wiping cloths properly used, stored; sanitizer concentration
|
| 2023-02-07 | Return Inspection | Pass | 0 | 0 |
| 2023-01-24 | Routine Inspection/Field Review | Conditional pass | 40 | 8- 4800 Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
- 4000 Food and nonfood surfaces properly used and constructed; cleanable
- 4300 Nonfood-contact surfaces maintained and clean
- 3300 Potential food contamination prevented during delivery, preparation, storage, display
- 3200 Insects, rodents, animals not present; entrance controlled
- 4200 Food-contact surfaces maintained, cleaned, sanitized
- 0600 Adequate handwashing facilities critical
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
|
| 2023-01-18 | Routine Inspection/Field Review | Conditional pass | 42 | 5- 3300 Potential food contamination prevented during delivery, preparation, storage, display
- 4200 Food-contact surfaces maintained, cleaned, sanitized
- 4800 Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
- 1720 Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C)) critical
- 0500 Proper barriers used to prevent bare hand contact with ready-to-eat foods critical
|
| 2022-06-03 | Return Inspection | Pass | 0 | 0 |
| 2022-05-17 | Return Inspection | Conditional pass | 5 | 1- 1400 Raw meats below and away from ready-to-eat food; species separated critical
|
| 2022-04-29 | Routine Inspection/Field Review | Conditional pass | 72 | 9- 3400 Wiping cloths properly used, stored; sanitizer concentration
- 4400 Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
- 4900 Adequate ventilation; lighting; designated areas used
- 2500 Toxic substances properly identified, stored, used critical
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
- 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
- 2300 Proper consumer advisory posted for raw or undercooked foods critical
- 2200 Accurate thermometer provided and used to evaluate temperature of TCS foods critical
- 1900 No room temperature storage; proper use of time as a control, procedures available critical
|
| 2021-07-22 | Routine Inspection/Field Review | Conditional pass | 48 | 4- 4300 Nonfood-contact surfaces maintained and clean
- 2120 Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C)) critical
- 1900 No room temperature storage; proper use of time as a control, procedures available critical
- 1300 Food contact surfaces cleaned and sanitized; no cross contamination critical
|