H&M RESTAURANT
2016 S FRENCH AVE
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee clothing stored on top of ice machine, operator removed **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave over handwash sink has a light accumulation of grease and food debris
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage 58F, per operator stored on prep table less than 1 hour, operator relocated to reach-in cooler to rapidly cool **Corrective Action Taken** **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked green beans and macaroni and cheese lacking date marking
Food safety inspection conducted on 4/16/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 9/25/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots and pans, operator inverted **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee speaker stored on top of reach-in cooler, operator removed **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths stored in stainless steel bowl
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs ambient air temperature 71F and pancake mix 79F, per operator less than 2 hours stored on top of prep table, operator placed under Time As Public Health Control **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. -inside of microwave in front service area has a light accumulation of food debris
Food safety inspection conducted on 9/25/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).