THE CUP DINER
1407 13 ST
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup next to stove **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers at dry dish storage
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid for kielbasa at reach in cooler
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (50F - Cold Holding)per operator it was in kitchen for orders.Operator placed in walk in freezer for temperature recovery **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line
Food safety inspection conducted on 4/2/2025 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 7/3/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knife stored in between make tables at cooks line **Corrected On-Site**
- 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. Philly chicken and Philly beef in containers stored over French fries in reach in freezer at cooks line **Corrected On-Site**
Food safety inspection conducted on 7/3/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).