2026-06-21 · Inter-Agency Task Force / Initial Inspection · No violations were recorded at the time of this inspection. · score 0

2026-06-16 · Trans Fat / Re-inspection · Violations were cited

Code	Description	Critical
16-02	The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.	—

2026-06-16 · Cycle Inspection / Re-inspection · Violations were cited · score 36 C

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
04A	Food Protection Certificate (FPC) not held by manager or supervisor of food operations.	Critical
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	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.	—

2026-06-16 · Administrative Miscellaneous / Re-inspection · Violations were cited

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

2025-10-07 · Cycle Inspection / Initial Inspection · Violations were cited · score 32

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

2025-10-07 · Administrative Miscellaneous / Initial Inspection · Violations were cited

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

2024-05-21 · Pre-permit (Operational) / Re-inspection · Violations were cited · score 14 B

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	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.	—
10G	Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.	—

2024-01-23 · Pre-permit (Operational) / Initial Inspection · Violations were cited · score 38

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
04K	Evidence of rats or live rats 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
06E	Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—
10A	Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.	—
10G	Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.	—

Naks

Inspection history