Inspection Date: 11/12/2025

Inspection #: Visit ID: 13572470

N/A:No Violations Were Observed

Inspection Date: 10/24/2025

Inspection #: Visit ID: 13551469

N/A:No Violations Were Observed

Inspection Date: 10/16/2025

Inspection #: Visit ID: 10873868

22-16-4:Basic - interior/shelves have accumulation of soil residues. In meat butcher cooler in kitchen
16-03-4:Basic - Accumulation of debris inside warewashing machine. Both dish machines in back dish machine area
16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Both dish machines in dish machine area
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Near mop sink and ice machine in back area
14-11-5:Basic - Equipment in poor repair. Plastic lid in prep area sink torn , manager discarded Corrected On-Site
36-22-4:Basic - Floor area(s) covered with standing water. Throughout kitchen and dish machine area
08B-38-4:Basic - Food stored on floor. Snow crab legs on floor in walk in freezer
14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Wooden plates used for charcuterie items for buffet
27-25-4:Intermediate - Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit. No hot water in establishment 78F 7 day callback Warning
14-69-4:Basic - Ice buildup in reach-in freezer. For ice cream in dessert prep area
35B-02-4:Basic - Insect control device installed over food preparation area. Over prep table area next to handwash sink in kitchen
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles and exterior of reach in coolers throughout kitchen Shelves in meat cooler Butcher cooling racks Trash cans throughout kitchen Outside of glass racks throughout establishment
16-46-4:Basic - Old labels stuck to food containers after cleaning. Throughout clean containers in back area by mop sink
25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service buckets by prep area, manager discarded Corrected On-Site
21-10-4:Basic - Soiled dry wiping cloth in use. Used on meat cooking line
08B-12-5:Basic - Stored food not covered. Snow crab legs In walk in freezer
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in standing water in butcher area Raw meat in standing water on prep line
33-06-4:Basic - Trash receptacles not provided where needed in establishment. No trash can next to handwash sink next to prep area
08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over ready to eat polenta
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen and meat coolers
29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Handwash sink near meat cooking line Underneath sink in dish machine area
01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 6 cans of French style pickles in dry storage area , manager discarded Corrected On-Site
12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up equipment from floor and did not remove gloves and wash hands Employee exited back door and came back in establishment and not washed hands
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans 130F Lentil 104F Less than 4 hours per manager
41-10-4:High Priority - Toxic substance/chemical improperly stored. White chemical bottle stored on floor next to meat cooking line
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Salt block used for wagyu not cleaned Can opener soiled on prep line
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Empty boxes blocking handwash sink next to prep area
27-24-5:Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. No hot water in establishment 78F 7 day callback Warning
27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water temping at 78F near meat cooking line Warning

Inspection Date: 3/26/2025

Inspection #: Visit ID: 8856861

36-36-4:Basic - Ceiling tile missing by ice machine
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen prep area. Repeat Violation
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at prep station Corrected On-Site
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
10-08-5:Basic - Ice scoop handle in contact with ice at beverage station and bar Corrected On-Site
10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl in cheese. Scoop in sugar container at bar. Corrected On-Site
51-18-6:Basic - No copy of latest inspection report available.
16-46-4:Basic - Old labels stuck to food containers after cleaning in prep room
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw lamb thawing in standing water at prep sink. Corrected On-Site
08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and lettuce over prepped eggplant. Corrected On-Site
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw sausage over raw beef in meat prep room. Raw salmon over milk at salad prep station. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours. garlic sauce (70F - Cold Holding) operator placed in walk-in cooler for temperature recovery. After 45 minutes garlic sauce (56F - Cold Holding)
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in prep cooler, on prep line, Corrected On-Site
02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on buffet line. Operator placed raw on placard. Corrected On-Site

Inspection Date: 8/12/2024

Inspection #: Visit ID: 8721104

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler gaskets at the bar.
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen back prep and ware washing areas. Repeat Violation
50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf above prep table Corrected On-Site
10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine Corrected On-Site
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between dump sink and metal trash holder at the bar Corrected On-Site
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On stove and fryer handles in the kitchen Corrected On-Site
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. zephaire ove in kitchen.
36-62-4:Basic - Light not functioning. One light under the hood on cooks line
33-16-4:Basic - Open dumpster lid. Corrected On-Site Repeat Violation
23-01-4:Basic - Vending machine exterior soiled. Corrected On-Site
29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink in kitchen area. Repeat Violation
21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizer improper. 0 ppm rechecked 200
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table Corrected On-Site

Inspection Date: 4/29/2024

Inspection #: Visit ID: 8343146

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -warewashing aarea
10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
33-16-4:Basic - Open dumpster lid.
29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -hand sink near warewashing station
09-03-4:High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. -bar fruit cut by bartender without gloves, manager instructed employee to don gloves
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink inside prep area at walk in cooler Corrected On-Site
03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -provided operator time as public health control written plan. **Corrective Action Taken**

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8538893

10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice machine Corrected On-Site
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the bar Corrected On-Site
21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Floor under hand sink when entering kitchen
08B-02-4:High Priority - Displayed food not properly protected from contamination. Pumpkin seeds, chopped green onions and Romano cheese Manager moved under sneeze guard Corrected On-Site
35A-02-6:High Priority - Three Live, small flying insects in bar area. Repeat Violation

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8468976

Inspection Date: 8/10/2023

Inspection #: Visit ID: 8459069

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishment
24-14-4:Basic - Clean utensils stored between equipment and wall. Knives stored on prep shelf between soiled equipment
24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean serving boards stored next to soiled salt bricks on prep table.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.p throughout establishment
13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food and cutting meat
13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation and cutting meat
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Wooden food contact serving boards no longer smooth and cleanable.
36-27-5:Basic - Fan soiled with accumulated grease, food debris, and/or Dustin walk-in cooler
10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Knives for cutting meats stored on soiled counter in meat cooking area Corrected On-Site
33-10-4:Basic - Inside/outside of dumpster not clean.
36-62-4:Basic - Light not functioning in hood and throughout establishment
38-01-4:Basic - Light shield damaged/in disrepair behind rotisserie
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large dry ingredients container soiled. Exterior of mobile ice containers soiled Gaskets milk container soiled
16-46-4:Basic - Old labels stuck to food containers after cleaning.
36-10-4:Basic - Soiled floors throughout establishment Floor drains soiled throughout establishment
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in prep area Corrected On-Site
08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over ready to eat cooked artichoke in walk in cooler. Corrected On-Site
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface in meat cooler
29-17-4:Basic - Waste line missing at soda gun holster.
29-11-4:Basic - Water leaking from pipe and/or faucet/handle in prep area next to walk in cooler
09-02-5:High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Server touched lemons with bare hands and placed on glass rim with no other processes for service. Bartender touched garnish with bare hands
12A-02-4:High Priority - Change of task no hand wash. Server took skewer of meat out to dining room, returned skewer to fire, touched additional skewers, adding salt to meats, and finally returning with cooked meats to dining room. Educated operator about proper hand washing. **Corrective Action Taken**
35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect in prep area 1 small flying insect in dish area 1 small flying insect in employee restroom area
08A-13-5:High Priority - Raw chicken touching raw pork meat cooler Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours Moved to walk 8n cooler to rapid chill milk (45F - Cold Holding) butter (63°f-Cold Holding) mortadella (66F - Cold Holding) **Corrective Action Taken** Warning
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ovens in prep area soiled. Shelves inside walk in meat cooler for skewers heavily soiled Walls of meat walk in cooler heavily soiled
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Blood in handsink upon entry of kitchen Corrected On-Site
14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Wooden boards steak is served to guest
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located in the bar

FOGO DE CHAO

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