Inspection history

2025-12-17 · Cycle Inspection / Initial Inspection · Violations were cited · score 11 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.	—
10D	Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.	—

2025-08-13 · Cycle Inspection / Re-inspection · Violations were cited · score 27 B

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
03C	Unclean or cracked whole eggs or unpasteurized liquid, frozen or powdered eggs kept or used.	Critical
04M	Live roaches in facility's food or non-food area.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—
09B	Thawing procedure improper.	—
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.	—

2025-01-13 · Cycle Inspection / Initial Inspection · Violations were cited · score 19

Code	Description	Critical
04L	Evidence of mice or live mice in establishment's food or non-food areas.	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.	—
10D	Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.	—
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.	—

2025-01-13 · Administrative Miscellaneous / Initial Inspection · Violations were cited

Code	Description	Critical
20-06	Current letter grade or Grade Pending card not posted	—

2024-03-14 · Cycle Inspection / Re-inspection · Violations were cited · score 16 B

Code	Description	Critical
05B	Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm	Critical
06E	Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.	Critical

2023-05-15 · Cycle Inspection / Initial Inspection · Violations were cited · score 22

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

Yozi

Inspection history