INAY'S KITCHEN
1101 S CLARK RD STE 1097
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 33-16-4:Basic - Open dumpster lid. Operator closed lid. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. By entrance to bathroom. Operator hung mop to dry. Corrected On-Site
Food safety inspection conducted on 3/12/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 11/14/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind and under equipment on cook line.
- 08B-38-4:Basic - Food stored on floor. Rice behind the front counter
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Meats in reach in freezer. Partially frozen. Freezer completely defrosted. Manager states they were waiting for freezer to thaw to remove meats.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked kale (70F - Cold Holding). Held on counter less than 4 hours. Advised to add to time control. Placed back 8n the cooler to cool. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken and vegetables (95F - Hot Holding); chicken and noodles (95F - Hot Holding); foods held on steam table that was off for less than 4 hours. Advised to use time control if this is how they normally operate. **Corrective Action Taken**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork bowl and vegetables bowls Repeat Violation
Food safety inspection conducted on 11/14/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 4/3/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In reach in cooler shrimp and vegetables. Staff dated. Corrected On-Site
Food safety inspection conducted on 4/3/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 10/13/2023
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. verified ownership with operator. Repeat Violation - From follow-up inspection 2023-10-13: **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Corrected On-Site - From follow-up inspection 2023-10-13: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided forms and employees signed Corrected On-Site - From follow-up inspection 2023-10-13: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oxtails - From follow-up inspection 2023-10-13: **Time Extended**
Food safety inspection conducted on 10/13/2023 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 10/12/2023
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. verified ownership with operator. Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases Bottle water in dry storage
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (47F - Cold Holding); oxtails (47F - Cold Holding); mixed and noodles (47F - Cold Holding). Operator states he had the doors open. Less than 4 hours. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided forms and employees signed Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oxtails
Food safety inspection conducted on 10/12/2023 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).