CEDARS GRILL
6549 54 AVE N
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/14/2025
High Priority
1
Intermediate
4
Basic
12
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas, Throughout kitchen area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed 2-1-2025.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 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 bag on shelf with dry seasonings **Repeat Violation**
- 36-17-5:Basic - Floor tiles in disrepair throughout kitchen.
- 36-73-4:Basic - Floors soiled with heavy grease buildup on cook line.
- 14-69-4:Basic - Ice buildup in reach-in freezer in dining room.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave soiled with food debris.
- 38-01-4:Basic - Light shield damaged/in disrepair. Multiple ceiling lights in kitchen with damaged or missing covers
- 25-32-4:Basic - Reuse of single-service or single-use articles. Pia bread bags used for raw meats.
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezers in dining room not secured. **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen area.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw chicken in reach-in cooler. Employee separated items. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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. Gyro cone on spit in vertical broiler cooking is not continuous. Emailed operator procedures.
- 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. marinated chicken, and marinated beef in coolers has no date marking.
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top vertical broiler for cooking gyro cones on prep table in kitchen with grease laden vapors not located under a hood system **Repeat Violation**
Food safety inspection conducted on 3/14/2025 revealed 18 total violations (1 high priority, 4 intermediate, 12 basic).
Inspection on 9/24/2024
High Priority
3
Intermediate
1
Basic
12
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walls and ceilings soiled in kitchen with accumulation of grease and dust
- 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 bag on shelf with dry seasonings **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in kale salad
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave soiled
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen and and prep room
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on around equipment on cook line. Cooler gaskets soiled **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Heat freezer containing unpackaged foods in dining room not secured **Repeat Violation**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop bucket. Mop sink blocked with soiled cooking equipment **Repeat Violation**
- 08B-27-4:High Priority - Food placed in soiled container/equipment. In use squeeze bottles soiled on cook line Metal dry seasoning containers in prep room soiled
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over whole tomatoes in glass cooler
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in white cooler
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill surface soiled Stained cutting boards on cook line **Repeat Violation**
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top vertical broiler for cooking gyro cones on prep table in kitchen with grease laden vapors not located under a hood system
Food safety inspection conducted on 9/24/2024 revealed 17 total violations (3 high priority, 1 intermediate, 12 basic).