Inspection history

2026-05-07 · Cycle Inspection / Re-inspection · Violations were cited · score 7 A

Code	Description	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.	—

2026-03-26 · Cycle Inspection / Initial Inspection · Violations were cited · score 24

Code	Description	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
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
06E	Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.	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.	—
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.	—

2025-08-05 · Cycle Inspection / Re-inspection · Violations were cited · score 7 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
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.	—

2025-05-07 · Cycle Inspection / Initial Inspection · Violations were cited · score 18

Code	Description	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
06E	Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.	Critical

2023-10-05 · Cycle Inspection / Initial Inspection · Violations were cited · score 12 A

Code	Description	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.	—

2023-10-05 · Calorie Posting / Initial Inspection · No violations were recorded at the time of this inspection.

Code	Description	Critical
16-03	Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized.	—

Barry's East 86th

Inspection history