EARLS KITCHEN AND BAR
4200 CONROY ROAD #246
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/17/2025
High Priority
0
Intermediate
1
Basic
10
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice container and flour container. Operator immediately removed
- 36-36-4:Basic - Ceiling tile missing. At mop sink
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on wait station table next to clean didhes and silver wesr. Operator immediately removed Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons and servers wearing watches. Immediately removed Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. walk in Freezer door not able to completely shut
- 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in Freezer due to door not being able to completely shut
- 29-08-4:Basic - Plumbing system in disrepair. Hand sink in 1st womens restroom is clogged. Operator has repairs scheduled. Operator has Restroom out of order and there are several other restrooms to use
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. At bar
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator removed to be cleaned **Corrective Action Taken**
Food safety inspection conducted on 4/17/2025 revealed 11 total violations (0 high priority, 1 intermediate, 10 basic).
Inspection on 12/12/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted license. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation
Food safety inspection conducted on 12/12/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 6/11/2024
High Priority
7
Intermediate
4
Basic
7
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Deli container of soda on cookline Corrected On-Site - From follow-up inspection 2024-06-11: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Missing door on cookline reach in. Griddle station low boy threshold broken - From follow-up inspection 2024-06-11: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Repeat Violation - From follow-up inspection 2024-06-11: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs 76 at grillq - From follow-up inspection 2024-06-11: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers under microwave on cookline - From follow-up inspection 2024-06-11: **Time Extended**
- 24-18-4:Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Spatulas at sauce/bake - From follow-up inspection 2024-06-11: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Low boy on cookline at salad station - From follow-up inspection 2024-06-11: **Time Extended**
- 01B-01-4:High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Lychee at juicing station. 4 cans - From follow-up inspection 2024-06-11: **Time Extended**
- 09-01-4:High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee chopping chives. Coached employee on proper glove usage Corrected On-Site - From follow-up inspection 2024-06-11: **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects observed in prep area, did not land on any food - From follow-up inspection 2024-06-11: **Time Extended**
- 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw tuna over Shiso leaves in low boy on cookline Corrected On-Site - From follow-up inspection 2024-06-11: **Time Extended**
- 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over ready-to-eat food in a freezer - not all products commercially packaged. Walk-in freezer, raw tuna not commercially wrapped over rolls. Corrected On-Site Repeat Violation - From follow-up inspection 2024-06-11: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2024-06-11: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked broccolini (50F - Cold Holding); truffle butter (50F - Cold Holding); horseradish cream sauce (50F - Cold Holding)in top of make table broiler station, in unit over night. rice (49F - Cold Holding); butter (60F - Cold Holding) top of make table at salad station operator states in unit less then 4 hours, placed on ice to chill Repeat Violation Warning - From follow-up inspection 2024-06-11: Roasted Corn 53°F, hard boiled eggs 50°F at salad station. In unit less then four hours Admin Complaint
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-06-11: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-06-11: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar next to dishwasher - From follow-up inspection 2024-06-11: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar next to dishwasher - From follow-up inspection 2024-06-11: **Time Extended**
Food safety inspection conducted on 6/11/2024 revealed 18 total violations (7 high priority, 4 intermediate, 7 basic).
Inspection on 6/7/2024
High Priority
7
Intermediate
4
Basic
7
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Deli container of soda on cookline Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Missing door on cookline reach in. Griddle station low boy threshold broken
- 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs 76° at grillq
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler drawers under microwave on cookline
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spatulas at sauce/bake
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Low boy on cookline at salad station
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Lychee at juicing station. 4 cans
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee chopping chives. Coached employee on proper glove usage Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects observed in prep area, did not land on any food
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw tuna over Shiso leaves in low boy on cookline Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over ready-to-eat food in a freezer - not all products commercially packaged. Walk-in freezer, raw tuna not commercially wrapped over rolls. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked broccolini (50F - Cold Holding); truffle butter (50F - Cold Holding); horseradish cream sauce (50F - Cold Holding)in top of make table broiler station, in unit over night. rice (49F - Cold Holding); butter (60F - Cold Holding) top of make table at salad station operator states in unit less then 4 hours, placed on ice to chill Repeat Violation Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar next to dishwasher
- 31B-03-4:Intermediate - No soap provided at handwash sink. At bar next to dishwasher
Food safety inspection conducted on 6/7/2024 revealed 18 total violations (7 high priority, 4 intermediate, 7 basic).
Inspection on 12/20/2023
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 29-08-4:Basic - Plumbing system in disrepair. Hand sink in prep area, work order put **Corrective Action Taken**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw steak drawers Raw burger over ready to eat veggie burger Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sautéed onions at 46F, operator rapid chilled **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade left over debris Corrected On-Site
Food safety inspection conducted on 12/20/2023 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).