• Cold food held above 41°F (smoked fish above 38°F) except during necessary preparation.
  • Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
  • Evidence of mice or live mice present in facility's food and/or non-food areas.
  • Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  • Facility not vermin proof. Harborage or conditions conducive to vermin exist.
  • Milk or milk product undated, improperly dated or expired.


Disclaimer The scores presented for recent inspections may not be final. Restaurants are entitled to a hearing to challenge citations issued by the Department, and successful challenges may result in a change to the score and/or grade issued at the time of the inspection. Some of the scores presented here may reflect inspection results that are being challenged but have not yet been adjudicated; the Department will update the information if it changes. Because of revisions to the inspection scoring system, inspections before July 27, 2010 cannot be converted into letter grades.