EURASIAN BISTRO
10015 N DAVIS HWY STE 600
Overall Food Safety Rating
★★★★☆ (4.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/27/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for several items throughout restaurant. Operator removed items during inspection. Corrected On-Site
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Per operator, walk-in cooler is currently down for repairs. Operator has left door open to attached walk-in freezer to keep unit cold. Instructed operator to place items in ice bath to keep items cold in addition to cold air from walk-in freezer.
Food safety inspection conducted on 2/27/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/1/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/3/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/12/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/12/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/8/2023
High Priority
5
Intermediate
0
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. One container of noodles on prep table at 71f for 3 hours. See stop sale.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in walk-in freezer over beef. Chicken not in original container.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot holding unit with Cooked chicken at 116f, and cooked pork at 108f. Both items out for more than 2 hours. One container of noodles on prep table at 71f for 3 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 56f for 30 minutes, butter 50f for 1 and a half hours, shell eggs 54f (ambient air) for 3 hours. Manager moved items to walk-in cooler to quickly cool items. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit with Cooked chicken at 116f, and cooked pork at 108f. Both items out for more than 2 hours. See stop sale.
Food safety inspection conducted on 12/8/2023 revealed 5 total violations (5 high priority, 0 intermediate, 0 basic).