Inspection history

2026-02-02 · Cycle Inspection / Initial Inspection · Violations were cited · score 13 A

Code	Description	Critical
06E	Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.	Critical
06F	Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.	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.	—

2024-12-24 · Cycle Inspection / Re-inspection · Violations were cited · score 9 A

Code	Description	Critical
04L	Evidence of mice or live mice in establishment's food or non-food areas.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—

2024-09-17 · Cycle Inspection / Initial Inspection · Violations were cited · score 20

Code	Description	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
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
10G	Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.	—

2024-04-01 · Cycle Inspection / Re-inspection · Violations were cited · score 12 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
06F	Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.	Critical

2024-02-21 · Cycle Inspection / Initial Inspection · Violations were cited · score 31

Code	Description	Critical
04C	Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.	Critical
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	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
08C	Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.	—
10B	Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.	—
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.	—

2024-02-21 · Administrative Miscellaneous / Initial Inspection · Violations were cited

Code	Description	Critical
19-06	Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)	—
20-08	Failure to post or conspicuously post healthy eating information	—

2023-02-15 · Cycle Inspection / Initial Inspection · Violations were cited · score 12 A

Code	Description	Critical
04C	Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.	Critical
06C	Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.	Critical

Mr Cake Bakery & Dessert

Inspection history