ASADO LIFE
173 SHIPYARD WAY
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/23/2025
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line coolers soiled with food debris.
- 35A-02-7:High Priority - Live, small flying insects found Observed approximately 12 live flying insects around bar floor drains and next to tap cooler. Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with y splitter missing vacuum on green side.
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed non continuous cooking on burgers at cook line. Provided written procedures to person in charge and they filled them out. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple heavily soiled cutting boards on flip-top coolers and prep tables.
Food safety inspection conducted on 4/23/2025 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 10/30/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line coolers soiled with food debris.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip-top cooler by asado grill: cut tomatoes (55F - Cold Holding) left double panned without ice. Person in charge placed ice on tomatoes. **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. Observed onion au jus (120F - Hot Holding) on steamer well turned off due to faulty breaker. Person in charge placed au jus on grill to reheat. **Corrective Action Taken**
Food safety inspection conducted on 10/30/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 4/10/2024
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed market grab n go items missing packaging date.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing food container by hand in dish pit and placing washed food container on green rack to dry without sanitation step. Discussed proper wash, rinse, sanitizing steps with employee. Food container was placed in quat bath to sanitize. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pooled eggs on speed rack above butter, hot fudge, bread. Person in charge placed eggs on bottom shelf. Corrected On-Site
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed seared roasts left on speed rack next to oven for up to two hours per person in charge. Person in charge states they sear roasts less than 60mins and cool until placed in oven for overnight cooking. Provided written procedures to person in charge. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards on flip-top coolers and portable on prep tables are stained with food debris.
Food safety inspection conducted on 4/10/2024 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 11/7/2023
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 11/7/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/26/2023
High Priority
4
Intermediate
1
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed cook take chicken off grill at chicken breast (148F - Cooking). Cook placed back on grill. Retested at (178F - Cooking). Corrected On-Site
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dish machine reach 157F using a min max thermometer. Person in charge will call service. Triple sink set up at 200 ppm. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef burger (60F - Cold Holding) on counter in ice bin. Person in charge placed bag of beef burgers in reach in cooler to cool. **Corrective Action Taken** Repeat Violation Admin Complaint
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed y splitter on hose Bibb at mop sink missing vacuum breaker on green hose side.
- 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. Observed butter, chicken, on time without written plan. Discussed with person in charge and they filled out written plan. Corrected On-Site
Food safety inspection conducted on 10/26/2023 revealed 5 total violations (4 high priority, 1 intermediate, 0 basic).