2026-08-20 · Administrative Miscellaneous / Initial Inspection · No violations were recorded at the time of this inspection.

2026-05-21 · Cycle Inspection / Compliance Inspection · Violations were cited · score 23

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
04L	Evidence of mice or live mice in establishment's food or non-food areas.	Critical
06C	Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—
10F	Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.	—

2026-05-11 · Cycle Inspection / Re-inspection · Violations were cited · score 25 B

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
04M	Live roaches in facility's food or non-food area.	Critical
06C	Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—
09E	Wash hands sign not posted near or above hand washing sink.	—
10H	Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.	—

2026-05-09 · Inter-Agency Task Force / Initial Inspection · No violations were recorded at the time of this inspection. · score 0

2026-01-08 · Cycle Inspection / Initial Inspection · Violations were cited · score 57

Code	Description	Critical
02A	Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
02G	Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.	Critical
04L	Evidence of mice or live mice in establishment's food or non-food areas.	Critical
05D	No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.	Critical
06C	Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.	Critical
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—
08C	Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.	—
10F	Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.	—

2024-08-20 · Cycle Inspection / Initial Inspection · Violations were cited · score 13 A

Code	Description	Critical
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical
06E	Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.	Critical
10F	Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.	—

2024-08-20 · Administrative Miscellaneous / Initial Inspection · Violations were cited

Code	Description	Critical
20-04	“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.	—

2024-05-11 · Inter-Agency Task Force / Initial Inspection · No violations were recorded at the time of this inspection. · score 0

Sobaya

Inspection history

Mice and rats

At this address

Report a problem to 311