Inspection history

2026-09-23 · Cycle Inspection / Re-inspection · Violations were cited · score 12 A

Code	Description	Critical
04H	Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.	Critical
06B	Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.	Critical

2026-03-10 · Cycle Inspection / Initial Inspection · Violations were cited · score 26

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

2026-03-10 · Administrative Miscellaneous / Initial Inspection · Violations were cited

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

2025-04-21 · Administrative Miscellaneous / Initial Inspection · Violations were cited

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

2024-11-04 · Pre-permit (Operational) / Compliance Inspection · Violations were cited · score 17

Code	Description	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
06D	Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.	Critical
08A	Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.	—

2024-08-28 · Pre-permit (Operational) / Re-inspection · Violations were cited · score 40 C

Code	Description	Critical
02B	Hot TCS food item not held at or above 140 °F.	Critical
04L	Evidence of mice or live mice in establishment's food or non-food areas.	Critical
05H	No approved written standard operating procedure for avoiding contamination by refillable returnable containers.	Critical

2024-06-13 · Pre-permit (Operational) / Initial Inspection · Violations were cited · score 36

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
05D	No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.	Critical
06B	Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.	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

Banhmigos

Inspection history