Inspection history

2026-03-24 · Cycle Inspection / Initial Inspection · Violations were cited · score 12 A

Code	Description	Critical
05H	No approved written standard operating procedure for avoiding contamination by refillable returnable containers.	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.	—

2025-06-09 · Cycle Inspection / Initial Inspection · Violations were cited · score 34

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
04A	Food Protection Certificate (FPC) not held by manager or supervisor of food operations.	Critical
05F	Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures	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
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.	—

2025-02-04 · Cycle Inspection / Re-inspection · Violations were cited · score 20

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
04A	Food Protection Certificate (FPC) not held by manager or supervisor of food operations.	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.	—

2024-07-29 · Cycle Inspection / Initial Inspection · Violations were cited · score 48

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
02H	After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.	Critical
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	Critical
04J	Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.	Critical
04L	Evidence of mice or live mice in establishment's food or non-food areas.	Critical
04M	Live roaches in facility's food or non-food area.	Critical
04N	Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.	Critical
06C	Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—
09B	Thawing procedure improper.	—

2024-07-29 · Administrative Miscellaneous / Initial Inspection · Violations were cited

Code	Description	Critical
28-01	Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.	—

2024-03-11 · Administrative Miscellaneous / Initial Inspection · No violations were recorded at the time of this inspection.

Dabakh Kine Restaurant

Inspection history