HOPLIFE BREWING COMPANY
679 NW ENTERPRISE DR UNIT 101
Overall Food Safety Rating
★★★★☆ (4.2/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 5/2/2025
Inspection #: Visit ID: 8996087
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Inspection Date: 1/2/2025
Inspection #: Visit ID: 10733395
- N/A:No Violations Were Observed
Inspection Date: 12/3/2024
Inspection #: Visit ID: 8995964
- 03G-09-5:Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Operator is cooking smoked pork then vacuum sealing. Provided Operator special process guidance information. Warning - From follow-up inspection 2024-12-03: Per Christal Supervisor on duty, 30 day extension. Provided HACCP plan information and provided special process email via email to Operator per Christal. **Time Extended**
Inspection Date: 10/4/2024
Inspection #: Visit ID: 8733253
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook. Educated and informed Manager.
- 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Operator is cooking smoked pork then vacuum sealing. Provided Operator special process guidance information. Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
Inspection Date: 10/13/2023
Inspection #: Visit ID: 8354780
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 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. Emailed manager