Inspection history

2026-04-10 · Cycle Inspection / Re-inspection · Violations were cited · score 13 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
06F	Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.	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.	—

2026-02-13 · Cycle Inspection / Initial Inspection · Violations were cited · score 19

Code	Description	Critical
02C	Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.	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
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical
09C	Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.	—

2024-11-19 · Cycle Inspection / Re-inspection · Violations were cited · score 13 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.	—

2024-02-15 · Cycle Inspection / Initial Inspection · Violations were cited · score 15

Code	Description	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
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
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.	—

2023-06-02 · Pre-permit (Operational) / Re-inspection · Violations were cited · score 13 A

Code	Description	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
08C	Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.	—
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.	—
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.	—

2023-05-18 · Smoke-Free Air Act / Initial Inspection · Violations were cited

Code	Description	Critical
15-37	Workplace SFAA policy not prominently posted in workplace.	—

2023-05-18 · Pre-permit (Operational) / Initial Inspection · Violations were cited · score 53

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
04L	Evidence of mice or live mice in establishment's food or non-food areas.	Critical
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical
06F	Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—
09C	Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.	—
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.	—

At this address

No housing grade for this lot (not a graded residential building).

2 Food Establishment complaints to 311 at this address in the last three years (most often: Food Spoiled, Rodents/Insects/Garbage) · complaints filed by the public; DOHMH investigates, outcomes aren't published.

Andy's Restaurant

Inspection history

Mice and rats

At this address

Report a problem to 311