Inspection history

2025-12-18 · Cycle Inspection / Initial Inspection · Violations were cited · score 2 A

Code	Description	Critical
09A	Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE	—

2025-07-28 · Cycle Inspection / Reopening Inspection · Establishment re-opened by DOHMH. · score 3 Grade Pending

Code	Description	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.	—

2025-07-22 · Cycle Inspection / Reopening Inspection · Establishment re-closed by DOHMH. · score 23

Code	Description	Critical
04K	Evidence of rats or live rats in establishment's food or non-food areas.	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
05C	Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.	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.	—

2025-07-17 · Cycle Inspection / Initial Inspection · Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. · score 94

Code	Description	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
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	Critical
04K	Evidence of rats or live rats in establishment's food or non-food areas.	Critical
04L	Evidence of mice or live mice in establishment's food or non-food areas.	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
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.	—
28-06	Contract with a pest management professional not in place. Record of extermination activities not kept on premises.	—

2023-11-22 · Cycle Inspection / Initial Inspection · Violations were cited · score 13 A

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
04M	Live roaches in facility's food or non-food area.	Critical

CHF Restaurant

Inspection history

Mice and rats

At this address

Report a problem to 311