• Cold food held above 41°F (smoked fish above 38°F) except during necessary preparation.
  • Food item spoiled, adulterated, contaminated or cross-contaminated.
  • Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  • Wiping cloths dirty or not stored in sanitizing solution.
  • Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
  • Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.


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.