Inspection history

2025-07-07 · Cycle Inspection / Initial Inspection · Violations were cited · score 2 A

Code	Description	Critical
09B	Thawing procedure improper.	—

2025-04-23 · Cycle Inspection / Re-inspection · Violations were cited · score 18 B

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	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

2025-04-23 · Calorie Posting / Re-inspection · Violations were cited

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.	—
16-04	Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)	—
16-06	Additional nutritional information statement not posted, or additional nutritional information not provided	—

2024-10-28 · Cycle Inspection / Initial Inspection · Violations were cited · score 37

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
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
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
06E	Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.	Critical
10G	Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.	—

2024-10-28 · Calorie Posting / Initial Inspection · Violations were cited

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.	—
16-04	Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)	—
16-06	Additional nutritional information statement not posted, or additional nutritional information not provided	—

2023-07-21 · Pre-permit (Operational) / Initial Inspection · Violations were cited · score 12 A

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
06A	Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.	Critical

Kyuramen & Tbaar

Inspection history