Inspection history

2026-01-06 · Cycle Inspection / Initial Inspection · Violations were cited · score 10 A

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

2025-09-05 · Cycle Inspection / Reopening Inspection · Establishment re-opened by DOHMH. · score 0 C

2025-09-03 · Cycle Inspection / Re-inspection · Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. · score 76

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
06B	Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.	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
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.	—
28-06	Contract with a pest management professional not in place. Record of extermination activities not kept on premises.	—

2025-03-28 · Cycle Inspection / Initial Inspection · Violations were cited · score 19

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
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical

2024-07-11 · Cycle Inspection / Reopening Inspection · Establishment re-opened by DOHMH. · score 0 Grade Pending

2024-07-09 · Cycle Inspection / Initial Inspection · Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. · score 83

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
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	Critical
05B	Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm	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
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.	—

2023-02-06 · Pre-permit (Operational) / Re-inspection · Violations were cited · score 5 A

Code	Description	Critical
04K	Evidence of rats or live rats in establishment's food or non-food areas.	Critical

2023-01-19 · Pre-permit (Operational) / Initial Inspection · Violations were cited · score 29

Code	Description	Critical
04A	Food Protection Certificate (FPC) not held by manager or supervisor of food operations.	Critical
04K	Evidence of rats or live rats in establishment's food or non-food areas.	Critical
06A	Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—
08C	Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.	—
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.	—

At this address

GRADE A

9 open HPD violations — 8 class C

1 food-poisoning report to 311 at this address in the last three years (0 with three or more people sick), shared by 3 restaurants
3 Food Establishment complaints to 311 at this address in the last three years (most often: Bare Hands in Contact w/ Food, Rodents/Insects/Garbage), shared by 3 restaurants · complaints filed by the public; DOHMH investigates, outcomes aren't published.

C. Burger

Inspection history

Mice and rats

At this address

Report a problem to 311