⚠️ Latest Violations (4)
Critical
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Critical
Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
Critical
Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
Critical
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.