Fiya Restaurant
Last inspected: Jan 30, 2026
82
Score
Going back to 2012, Fiya Restaurant has 23 inspections in the public record. Inspectors last stopped by on Jan 30, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly seven violations before.
When inspectors have written things up, “physical facilities installed, maintained & clean” has been the most frequent reason, cited 15 times.
Fiya Restaurant's latest score is in line with the Chicago average of 81. The record reflects steady performance over time.
23
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 30, 2026
Reinspection
4 minor violations.
View 4 violations
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLERS AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
47
Physical facilities installed, maintained & clean
Inspector notes: NOTED HEAVY CLUTTER ON SHELVES, FLOORS UNUSED EQUIPMENT THROUGHOUT THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
55
Physical facilities installed, maintained & clean
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT THE BASEEMENT FOOD/DRY STORAGE AREA AND ALONG WALL BASE OF THE BAR AND COOKING EQUIPMENT AT THE KITCHEN PREP AREA.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE.
56
82
Jan 9, 2026
Complaint
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Sewage & waste water properly disposed
Inspector notes: NOTED WASTE WATER BACKUP (SEWAGE) FROM THE FLOOR DRAIN ONTO THE FLOOR WHEN WATER IS RELEASED FROM THE 3 COMPARTMENT SINK. INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN.PRIORITY VIOLATION#7-38-030(C). CITATION ISSUED.
52
Food separated and protected
Inspector notes: NOTED RAW EGGS STORED ABOVE CONTAINERS OF COOKED AND READY TO EAT FOOD ITEMS INSIDE WALK IN COOLER AT THE BASEMENT FOOD/DRY STORAGE AREAS. INSTRUCTED TO ALWAYS STORE COOKED AND READY TO EAT FOODS ABOVE THE UNCOOKED (RAW) FOODS. FOOD MUST ALSO BE COVERED AND PROTECTED.PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
15
Adequate handwashing sinks properly supplied and accessible
Inspector notes: NOTED NO PAPER TOWELS AT THE BAR AND SERVICE STATION. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10
Personal cleanliness
Inspector notes: NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES
40
In-use utensils: properly stored
Inspector notes: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREAS AND PIZZA STATION NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
43
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLERS AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
47
Physical facilities installed, maintained & clean
Inspector notes: NOTED HEAVY CLUTTER ON SHELVES, FLOORS UNUSED EQUIPMENT THROUGHOUT THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
55
Physical facilities installed, maintained & clean
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT THE BASEEMENT FOOD/DRY STORAGE AREA, DISH WASHING AREA AND ALONG WALL BASE OF THE BAR AND COOKING EQUIPMENT AT THE KITCHEN PREP AREA.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: 4-202.18 NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
56
50
Jul 24, 2025
Reinspection
1 minor violation.
View 1 violation
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED TORN GASKET ON THE BOTTOM OF THREE DOOR REACH-IN COOLER IN THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
47
95
Jul 17, 2025
Complaint
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Proper cold holding temperatures
Inspector notes: OBSERVED TIME & TEMPERATURE CONTROL FOR SAFETY FOODS (EGG YOLK, SOUR CREAM, SALMON, CHICKEN) AT IMPROPER COLD HOLDING TEMPERATURES IN THE OVEN STATION PREP COOLER DURING THE INSPECTION; 15LBS OF RAW SALMON PACKAGES AT 56.3F, 25 LBS OF RAW MARINATED CHICKEN AT 56.1F, 5 LBS OF SOUR CREAM AT 57.6, AND 2 LBS OF EGG YOLK AT 57.7F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. CHEF DISCARDED ALL SAID TCS FOODS, ESTIMATED COST OF ALL FOODS IS APPROX. $300. PRIORITY VIOLATION, 7-38-005, CITATION ISSUED.
22
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: PREP COOLER #2 IN OVEN STATION NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF COOLER TO BE AT 58.0F. UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL RE-INSPECTED AND MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION, 7-38-005. CITATION ISSUED.
33
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED BLACK MOLD-LIKE BUILDUP ON THE INSIDE PANEL OF RESTAURANT ICE MACHINE DRIPPING INTO ICE USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.
16
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED 1 OF THE 2 METERED HANDWASHING SINKS IN THE WOMENS CUSTOMER RESTROOM NOT WORKING. INSTRUCTED TO REPAIR AND MAINTAIN.
10
Adequate handwashing sinks properly supplied and accessible
Inspector notes: MUST PROVIDE HANDWASHING SIGNAGE FOR HANDWASHING SINK IN THE BAR.
10
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED TORN GASKET ON THE BOTTOM OF THREE DOOR REACH-IN COOLER IN THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
47
Plumbing installed; proper backflow devices
Inspector notes: OBSERVED A LEAK FROM THE PIPING UNDERNEATH HANDWASHING SINK IN THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
51
55
Oct 25, 2024
Routine
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
Food-contact surfaces: cleaned & sanitized
Inspector notes: FOUND LOW TEMPERATURE DISH WASHING MACHINE AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION (DISHMACHINE NOT IN USED AT TIME OF INSPECTION) INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISHMACHINE TAGGED ?HELD FOR INSPECTION?. INSTRUCTED NOT TO USE UNTIL REPAIRED. TECHNICIAN ARRIVED ON SITE (CORRECTED ON SITE) FINAL SANITIZING RINSE NOW AT 100 PPM CHLORINE CONCENTRATION. PRIORITY VIOLATION 7-38-025 CITATION ISSUED
16
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
1
City of chicago food service sanitation certificate
Inspector notes: FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (BEEF,CHICKEN, SOUPS, SALADS ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES THAT TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD ARE BEING HANDLED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
2
All food employees have food handler training
Inspector notes: OBSERVED FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE CURRENT APPROVED FOOD HANDLER TRAINING PROGRAM.
57
Allergen training as required
Inspector notes: SOME CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.
58
Adequate ventilation & lighting; designated areas used
Inspector notes: INSTRUCTED TO REPLACE NON WORKING (MIDDLE) LIGHTBULB OF THE KITCHEN HOOD.
56
Food-contact surfaces: cleaned & sanitized
Inspector notes: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE WITH MINIMAL MINERAL BUILD-UP.
16
Thermometers provided & accurate
Inspector notes: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS INCLUDING THE 2 WALK-IN COOLER IN THE BASEMENT.
36
Garbage & refuse properly disposed; facilities maintained
Inspector notes: OBSERVED LEAVES AND DEBRIS ON GROUND UNDER AND AROUND GARBAGE DUMPSTER IN REAR OUTSIDE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
54
Physical facilities installed, maintained & clean
Inspector notes: INSTRUCTED TO SEAL HOLES ON WALL IN PREP/DISHWASHING AREA.
55
Physical facilities installed, maintained & clean
Inspector notes: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS, UNDER STORAGE RACKS INSIDE WALK-IN COOLER/WALK-IN FREEZER IN THE BASEMENT.
55
Physical facilities installed, maintained & clean
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN LIGHTSHIELDS WITH DEAD INSECTS ABOVE KITCHEN FOOD PREP AREA.
55
45
Jun 14, 2023
Routine
3 minor violations.
View 3 violations
Contamination prevented during food preparation, storage & display
Inspector notes: OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN BASEMENT DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
39
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP STATIONS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.
47
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED CLUTTER STORED ON FLOOR IN BASEMENT. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE AND MAINTAIN.
55
86
Sep 1, 2022
Routine
6 minor violations.
View 6 violations
Insects, rodents, & animals not present
Inspector notes: OBSERVED 1/2 INCH GAP AT FRONT DOORS SWEEPS IN FRONT OF SEATING TABLES. MUST RODENT PROOF SAID DOORS.
38
Non-food/food contact surfaces clean
Inspector notes: OBSERVED ACCUMULATED DUST BUILD-UP ON SOME PREP AREA REACH IN COOLER CONDENSERS. MUST CLEAN ALL COOLERS AND CONDENSERS AND MAINTAIN.
49
Plumbing installed; proper backflow devices
Inspector notes: PIZZA PREP AREA HANDWASH SINK DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN.
51
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED DUST BUILD-UP ON PREP AREA CEILING TILES/CEILING VENTILATION COVERS. MUST CLEAN AND MAINTAIN.
55
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED FOOD SPILLS AND LITTER ON BAR FLOOR UNDER SINKS. MUST DETAIL CLEAN FLOOR AND FLOOR DRAINS AT BAR.
55
Allergen training as required
Inspector notes: OBSERVED MISSING OR EXPIRED FOOD ALLERGEN TRAINING CERTIFICATES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE UPDATED FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
58
74
Jul 14, 2021
Complaint
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Proper cold holding temperatures
Inspector notes: FOUND TCS FOODS AT IMPROPER TEMPERATURE: 3 PANS OF COOKED/OVEN CHARCOAL WHOLE AND HALF CHICKENS AT TEMP OF 44.6F WITH THE COOKING LABELS OF 7-11-21, 3 PACKAGES OF RAW GROUND LAMB AT TEMP OF 44.6F, 1 PAN OF COOKED DICED EGGPLANT AT TEMP OF 45.1F WITH FOOD LABEL OF 7-8-21. COLD FOOD MUST MAINTAIN A TEMP OF 41F AND BELOW. FOOD WAS STORED INSIDE THE WALK-IN COOLER IN THE BASEMENT AREA. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED.
22
Hands clean & properly washed
Inspector notes: OBSERVED EMPLOYEE IN DISH ROOM HANDLING DIRTY UTENSILS BY PUTTING THEM THROUGH THE HIGH TEMP DISH MACHINE, THEN WITHOUT HANDWASHING HANDLING AND STORING CLEAN UTENSILS. ANOTHER EMPLOYEE IN THE KITCHEN PUSHED DOWN PAPER IN THE GARBAGE CONTAINER AND, WITHOUT HANDWASHING, GLOVED HANDS AND RETURNED TO HIS STATION AND CONTINUE TO PREP FOOD. ANOTHER EMPLOYEE PUT A CHAIR AGAINST THE SWING DOOR AND, WITHOUT HANDWASHING, CONTINUE TO PUT CUT FRESH ORANGES THROUGH THE MACHINE TO JUICE. FOOD HANDLERS MUST WASH HANDS AND CHANGE GLOVES AFTER ANY POSSIBLE CONTAMINATION. THE MANAGER DISCUSSED THE ISSUE WITH THE EMPLOYEE. PRIORITY VIOLATION: 7-38-010.CITATION ISSUED
8
Adequate handwashing sinks properly supplied and accessible
Inspector notes: HANDWASHING SINK IN PIZZA PREP AREA NOT ACCESSIBLE FOR HANDWASHING. THE SINK MUST BE ACCESSIBLE FOR HANDWASHING AT ALL TIMES(FOOD PREPARATION IN PROGRESS). OBSERVED A GREEN GARDEN HOSE CONNECTED AT SAID FAUCET, WHICH EMPLOYEE WAS USING HOSE FOR OUTSIDE CLEANING PURPOSE. UPON MY REQUEST HOSE WAS REMOVED. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
10
Variance obtained for specialized processing methods
Inspector notes: MUST OBTAIN VARIANCE APPROVAL BY C.D.P.H. FOR YOGURT MAKING ON-PREMISES. FOOD DISCARDED BY THE MANAGER. POUNDS 1.5, VALUE 10 DOLLARS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION WAS ISSUED.
32
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED EMPLOYEE WASHING RAG AT HANDWASHING SINK BY THE PREP AREA BY THE SWING DOOR, INSTRUCTED TO USE MOP SINK. HANDWASHING SINK MUST BE USED ONLY FOR THE HANDWASHING SINK.
10
Insects, rodents, & animals not present
Inspector notes: OUTER OPENING NOT PROTECTED. OBSERVED A 1/4" AT REAR EXIT BOTTOM DOOR TO PATIO AND SOME FRONT WINDOWS. REPAIR CAUSE TO MINIMIZE INSECTS AND RODENT ENTRY.
38
Personal cleanliness
Inspector notes: NOT EVERYONE WEARS HAIR RESTRAINTS OR EFFECTIVE HAIR RESTRAINTS IN THE PREP AREA.
40
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: SOME CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS, MUST REFINISH OR REPLACE SAID CUTTING BOARDS
47
47
Dec 4, 2020
Routine
1 major violation. 7 minor violations.
View 8 violations
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: NOTED PREMISE USING A HIGH TEMPERATURE WARE WASHER WITH GAUGE READING 187F; HOWEVER NOTED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR. INSTRUCTED TO PROVIDE AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, SUCH AS STRIPS/STICKERS OR THERMOMETER. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
48
Thermometers provided & accurate
Inspector notes: NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.
36
In-use utensils: properly stored
Inspector notes: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES ON SHELVES TO PREVENT DUST ACCUMULATION.
43
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: NOTED TORN RUBBER GASKET INSIDE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
47
Plumbing installed; proper backflow devices
Inspector notes: NOTED LEAKAGE AT JOINT OF THE HOT AND COLD WATER FAUCET AT THE SPRAYER SINK OF THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
51
Physical facilities installed, maintained & clean
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BASEMENT FOOD/DRY STORAGE AREA AND BAR ON THE FIRST FLOOR. MUST ALSO CLEAN AND MAINTAIN FLOOR DRAINS AT THE BAR.
55
Physical facilities installed, maintained & clean
Inspector notes: NOTED CLUTTER AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO CLEAN, REMOVE ALL UNNECESSARY EQUIPMENT TO PREVENT HIDING PLACES FOR PESTS. MUST ALSO ELEVATE ALL EQUIPMENT AND FOOD ITEMS 6" OFF THE FLOOR AND AWAY FROM THE WALL.
55
Physical facilities installed, maintained & clean
Inspector notes: NOTED DUST ACCUMULATION ON WALLS INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
55
64
Aug 28, 2019
Routine
2 major violations. 3 minor violations.
View 5 violations
Consumer advisory provided for raw/undercooked food
Inspector notes: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY AND DISCLOSE SUCH FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED
25
Proper date marking and disposition
Inspector notes: OBSERVED NO DATE MARKING SYSTEM IN PLACE. READY TO EAT AND OR TIME TEMPERATURE CONTROLLED FOODS PREPARED AND HELD IN A RETAIL FOOD ESTABLISHMENT FOR OVER 24 HOURS MUST HAVE A CLEARLY MARKED LABELING SYSTEM IN PLACE TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED ON PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7 DAYS WITH THE DATE OF PREPARATION COUNTING AS DAY 1. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
23
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED SHELVES IN WALK IN COOLER NOT SMOOTH AND EASILY CLEANABLE. MUST RESTORE SHELVES OF WALK IN COOLER TO A SMOOTH EASILY CLEANABLE CONDITION AND MAINTAIN.
47
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED FLOORS UNDER DISH MACHINE AND UNDER ICE MACHINE IN NEED OF CLEANING. CLEAN AND MAINTAIN.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: OBSERVED LIGHT SHIELD MISSING ABOVE COKING AREA. REPLACE AND MAINTAIN LIGHT SHIELDS.
56
70
Nov 28, 2018
Reinspection
No violations found.
100
Nov 20, 2018
Complaint
1 major violation.
View 1 violation
Insects, rodents, & animals not present
Inspector notes: 6-501.111 NOTED OVER 50 FLYING INSECTS AT THE FRONT BAR PREP AREA, MAIN KITCHEN PREP AREA AND AREA WITH ICE MACHINE ON WALLS, CEILING AND SHELVES. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL. PRIORITY FOUNDATION #7-38-020(A)
38
90
Sep 5, 2018
Reinspection
1 minor violation.
View 1 violation
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: 4-201.11 NOTED TORN RUBBER GASKET AT 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
47
95
Aug 27, 2018
Complaint
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Proper cold holding temperatures
Inspector notes: 3-501.16(A)(2)(A) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD TO BE IMPROPER INSIDE SERVICE COOLERS, REFRIGERATION UNITS AND 2 DOOR REFRIGERATION UNITS:-ASSORTED CHEESES 52.1F/55.6FF, HAMBURGER 48.5F, BEEF 48.2F, SHRIMP 45.3F, VEGGIE BURGER 53.1F, CHICKEN 48.2F, SALMON FISH 55.2F, MEATLOAF 57.2F, TUNA 52.4F,TURKEY 50.6F, ROAST BEEF 48.1F, SALADS 55.4F, PASTA 55.4F, PASTA 48.4F, POTATO SALAD 46.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 80 LBS OF PRODUCTS WORTH $950.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
22
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: 4-301.11 NOTED TEMPERATURE OF THE FOLLOWING COOLING EQUIPMENT TO BE IMPROPER:-PREP COOLER 48.2F, 2 DOOR COOLER 57.4F,DESERT PREP COOLER 53.6F AND DRAWER COOLERS 49.2F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT ARE MAINTAINING PROPER TEMPERATURES OF 41F AND BELOW. MANAGER IMMEDIATELY CALLED FOR REPAIRS. PRIORITY VIOLATION #7-38-005
33
Insects, rodents, & animals not present
Inspector notes: 6-501.112(C) NOTED OVER 45 FLYING INSECTS ON WALLS, CEILING, SHELVES AND EQUIPMENT AT THE WAITERS STATION, BAR AND AT THE BASEMENT FOOD DRY STORAGE AREA BY THE SODA DISPENSER MACHINES. INSTRUCTED TO CLEAN AND MAINTAIN AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. PRIORITY FOUNDATION VIOLATION #7-38-020(A)
38
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 2-102.14(A) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THIS TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE A POLICY IN PLACE. PRIORITY FOUNDATION VIOLATIONN #7-38-012(A)
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: 2-501.11 MANAGEMENT UNABLE TO PROVIDE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO HAVE A PROCEDURE IN PLACE INCLUDING THE CHEMICALS REQUIRED FOR THE CLEAN UP. PRIORITY FOUNDATION VIOLATION#7-38-005. NO CITATION ISSUED TODAY
5
Personal cleanliness
Inspector notes: 2-402.11 NOTED EMPLOYEE ON PREMISE WITH LONG BEARDS AND NO BEARD GUARD. INSTRUCTED THAT ALL EMPLOYEES MUST WEAR BEARD GUARDS, HAIR RESTRAIN OR A PROTECTIVE HAIR COVER WHEN EVER AROUND THE FOOD PREP AREA OR FOOD.
40
Wiping cloths: properly used & stored
Inspector notes: 4-901.12 NOTED DIRTY WASHCLOTHS SCATTERED AT THE KITCHEN PREP TABLE AREA. INSTRUCTED TO REMOVE AND PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
41
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: 4-201.11 NOTED TORN RUBBER GASKET AT 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
47
Plumbing installed; proper backflow devices
Inspector notes: 6-304.11 NOTED DUSTY VENTILATIONS INSIDE THE EMPLOYEE/CUSTOMER BATHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN.
51
Physical facilities installed, maintained & clean
Inspector notes: 6-201.17(A) NOTED DIRTY AND DUSTY CEILING FANS AT THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO NOTED MOLD LIKE SUBSTANCE ON WALLS AND CEILING OF THE BASEMENT FOOD/DRY STORAGE ESPECIALLY BY THE WALK IN COOLER AND THE SODA DISPENSING MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55
43
Aug 8, 2017
Routine
12 minor violations.
View 12 violations
Facilities to maintain proper temperature
Inspector notes: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. TWO COOKS LINE COOLERS FOUND AT IMPROPER TEMPERATURES OF 50.7F WITH COLE SLAW AT 50F AND THE OTHER COOLER AT 56.7 WITH HUMMUS AT 45.7F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: THE FOLLOWING FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLERS. PORK BELLY AT 42.8F, TURKEY AT 44.6F, CHEESE AT 45.3F, COLE SLAW AT 50F, HUMMUS AT 48.7 AND 45.7 IN OTHER COOLER. ALL FOODS DISCARDED. MANAGEMENTS STATES TO TOTAL ESTIMATED VALUE TO BE $150.00 AND ESTIMATED LBS TO BE 33 LBS. CRITICAL VIOLATION 7-38-005(A).
3
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: OBSERVED POOR HYGIENIC PRACTICES. DISH WASHER OBSERVED HANDLING DIRTY DISHES AT THE DISH MACHINE AREA THEN HANDLE CLEAN DISHES WITH OUT WASHING HANDS BETWEEN TASKS. INSTRUCTED THAT EMPLOYEES MUST WASH HANDS BETWEEN HANDLING DIRTY, THEN CLEAN DISHES TO PREVENT CONTAMINATION. CRITICAL VIOLATION 7-38-010(A).
6
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: BASEMENT BULK FOOD CONTAINERS MUST BE LABELED. ALL PREPARED READY TO EAT FOODS IN THE WALK-IN COOLER MUST BE LABELED AND DATED.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: DIRTY BUS PAN SHELVING IN THE SERVER STATION. DIRTY SHELVING UNDER THE SMALL DEEP FRYERS. MUST CLEAN AND MAINTAIN. TORN RUBBER DOOR GASKET ON THE COOKS LINE COOLER AND THE TWO DOOR SERVER STATION COOLER. MUST REPLACE. EXCESSIVE ICE BUILD UP INSIDE THE BASEMENT WALK-IN FREEZER. MUST REMOVE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE FOLLOWING EQUIPMENT MUST CLEAN AND MAINTAIN: DIRTY PLASTIC BREAD BOXES ON THE COOKS LINE AND DIRTY BULK FOOD CONTAINERS. EXTERIOR OF THE DISH MACHINE.INTERIOR AND EXTERIOR OF THE COOKS LINE TALL REACH-IN FREEZER NEXT TO THE GAS STOVE. EXTERIOR OF THE BASEMENT GREASE TRAP.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS IN THE FOLLOWING AREAS WITH DIRT, DEBRIS AND GREASE: THROUGHOUT THE BAR, UNDER THE COOKS LINE/SMOKER, UNDER THE DISH MACHINE AND DISH THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN. MISSING FLOOR DRAIN AT THE BASEMENT GREASE TRAP. MUST REPLACE. FLOOR AT THE COOKS LINE AREA IN POOR REPAIR WITH MISSING TILE AND EXPOSED RAW FLOORING. MUST REPLACE/REPAIR TO BE SMOOTH AND CLEANABLE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: HOLES IN THE WALL BEHIND THE SODA DISPENSING SYSTEM IN THE SERVER STATION AND IN THE CEILING ABOVE THE BASEMENT WALK-IN COOLERS AND IN THE SERVER STATION. MUST SEAL ALL. MUST MOVE WALL MOUNTED SOAP AND TOWEL DISPENSER TO BE ACCESSIBLE AT THE SERVER STATION EXPOSED HAND SINK. MOLDY WALL CAULKING AT THE DISH AREA THREE COMPARTMENT SINK. MUST REPLACE. DIRTY WALLS AT THE DISH MACHINE, THROUGHOUT THE COOKS LINE WITH GREASE AND DUST. DUST IN THE CEILING VENTS ABOVE THE COOKS LINE. MUST CLEAN AND MAINTAIN ALL.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: DIRTY LIGHT SHIELDS ABOVE THE COOKS LINE. MUST CLEAN AND MAINTAIN.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO MAKE THE EXPOSED HAND WASHING SINK AROUND THE CORNER FROM THE DISH MACHINE AREA ACCESSIBLE FOR USE BY REMOVING DISH STORAGE SHELVING, METAL PREP TABLE, AND ALL OTHER COOKING EQUIPMENT OR INSTRUCTED TO INSTALL AN EXPOSED HAND SINK IN THE DISH MACHINE ROOM.MUST REMOVE PLASTIC AROUND PIPING UNDER THE COOKS LINE EXPOSED HAND SINK AND SINK FOUND EXTREMELY SLOW DRAINING. MUST REPAIR.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST NOT USE PLASTIC MILK CRATES AS SHELVING THROUGHOUT DISH AREA, COOKS LINE AND STORAGE. FLOOR MUST BE ACCESSIBLE FOR CLEANING/MONITORING AND ALL STORED ITEMS THROUGHOUT THE BASEMENT MUST BE ORGANIZED AND ELEVATED FROM THE FLOORS 6" OR ABOVE. EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD STORAGE/CONTACT AREAS OF THE BASEMENT.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: ALL PREP WIPING CLOTHS MUST BE STORED IN CLEAN CONTAINERS WITH A SANITIZING SOLUTION.
43
55
Oct 4, 2016
Reinspection
No violations found.
100
Sep 26, 2016
Complaint
4 minor violations.
View 4 violations
Facilities to maintain proper temperature
Inspector notes: FOUND REACH IN COOLER NOT MAINTAINING PROPER COLD HOLDING TEMPERATURES. AMBIENT TEMPERATURE AT 64.2F. CRITICAL VIOLATION. CITATION ISSUED. 7-38-005. TAGGED COOLER.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPOROPER COLD HOLDING TEMPERATURES INSIDE REACH IN COOLER. 5 POUNDS PASTA SALAD AT 62.3F, 5 POUNDS COLE SLAW AT 64.1F, AND POUNDS POTATO SALAD AT 63.9F. CRITICAL VIOLATION . CITATION ISSUED. 7-38-005. DISPOSED OF APPROXIMATLEY 15 POUNDS OF FOOD. MONETARY VALUE ABOUT 50 DOLLARS.
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: FOUND FRUIT FLY ACTIVITY AT PREMISES. OBSERVED ABOUT 50 FRUIT FLIES AT AT BAR AREAS, DISHWASHING AREAS, AND BASEMENT. SERIOUS VIOLATION. CITATION ISSUED. 7-38-020. MUST NOTIFY PEST CONTROL OPERATOR.
18
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FOUND FLOORS NOT CLEANED AT MAIN KITCHEN, BAR AREAS, AND BASEMENT. MUST CLEAN AND SANITIZE FLOORS MENTIONED.
34
82
Jan 8, 2016
Routine
7 minor violations.
View 7 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL ALL DRY FOOD CONTAINERS IN THE STORAGE AREA IN THE BASEMENT.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: ALL CLEAN UTENSILS, POTS,PANS, FOOD CONTAINERS, MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION AND POSSIBLE CONTAMINATION.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN IN DETAIL AND SANITIZE BEHIND AND UNDER THE FAUCET OF THE EXPOSED HAND SINK IN THE PREP AREA/KITCHEN(WITH BLACK MOLDY LIKE SUBSTANCE) AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN THE FLOOR UNDER AND BEHIND THE ICE BIN IN THE WAIT STATION, FLOOR UNDER AND BEHIND THE ICE BIN BEHIND THE BAR, AND FLOOR UNDERNEATH THE WIRE RACK SHELVINGS WITH DRY MACARONI SHELL IN THE BASEMENT AND MAINTAIN.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: TWO BURNED OUT LIGHT BULBS ON THE HOOD/CANOPY IN THE COOK LINE. MUST REPLACE LIGHT BULBS.
36
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED THE COOK COOKING AND PREPARING FOOD NOT WEARING HAIR RESTRAINT. MUST WEAR HAIR RESTRAINT WHILE PREPARING AND COOKING FOOD.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: WIPING CLOTH USED FOR WIPING THE PREP TABLES, DINING TABLES,CHOPPING BOARDS, TOP OF THE PREP COOLER, ETC, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION,
43
70
Aug 10, 2015
Routine
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: FOUND BOTH COLD-HOLDING UNITS ON THE FOOD LINE UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LOWER AT TIME OF INSPECTION. AMBIENT TEMPERATURE WAS 52F AND 54F BY MY THERMOMETER AND 54F AND 53F BY THEIR INTERNAL THERMOMETER. INSTRUCTED TO HAVE BOTH UNITS SERVICED TO MAINTAIN THE REQUIRED TEMPERATURE. BOTH UNITS WERE TAGGED AND CAN NOT BE USED UNTIL RE-INSPECTED BY CDPH. INITIAL INSPECTION WAS ON AUGUST 10, 2015 WHEN THE UNITS WERE TAGGED; FINISHED THE INSPECTION AND REPORT ON AUGUST 11, 2015, BOTH UNITS WERE SERVICED THE NIGHT BEFORE AND INTERNAL TEMPERATURES OF BOTH COOLERS WERE 37F ON AUGUST 11--TAGS WERE REMOVED. CRITICAL VIOLATION 7-38-005A.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED THE FOLLOWING FOODS INSIDE BOTH COLD-HOLDING REFRIGERATION UNITS ON THE FOOD LINE AT IMPROPER TEMPERATURES: 2 CONTAINERS OF SALMON AT 52.3F, 3 CONTAINERS OF CHICKEN SALAD AT 56.4F, 2 CONTAINERS OF SALMON STEAKS AT 53.6F, MEATLOAF AT 54F, TURKEY MEATLOAF AT 55.4F, 2 CONTAINERS OF ROAST BEEF AT 51.2F, TURKEY BREAST AT 47.1F, 2 CONTAINERS OF PORK 50.8F, 2 CONTAINERS OF COLE SLAW AT 51.7, 2 CONTAINERS OF ASIAN SLAW AT 53F, 4 CONTAINERS OF HOMEADE SALSA AT 53.4F, 2 CONTAINERS OF PICO DE GALLO AT 52.4F, 2 CONTAINERS OF ROASTED CACTUS AT 54.2F, AND 2 CONTAINERS OF ROASTED CORN AT 51F. MANAGEMENT VOLUNTARILY DISCARDED 75# OF FOOD WORTH $1,000. CRTICAL VIOLATION 7-38-005A
3
Food protected during storage, preparation, display, service and transportation
Inspector notes: FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK AND PINK DISCOLORATION IN DIRECT CONTACT WITH WATER AND ICE IN THE UPPER COMPARTMENT. MANAGEMENT VOLUNTARILY TURNED OFF THE MACHINE AND BURNED THE REMAINING ICE. INITIAL INSPECTION WAS ON AUGUST 10, 2015 WHEN THE VIOLATION WAS OBSERVED, MANAGER CONTACTED EMPIRE DURING THE INSPECTION AND EMPIRE CLEANED THE MACHINE LATER THAT NIGHT; AUGUST 11 WHEN THE INSPECTION AND REPORT WERE FINISHED, OBSERVED THE MACHINE WAS SERVICED AND FOUND NO SIGNS OF BUILDUP AND DISCOLORATION. SERIOUS VIOLATION 7-38-005A
16
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: OBSERVED FOOD ON THE FLOOR IN THE WALK-IN FREEZER. MUST STORE FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR AT ALL TIMES.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED OLD OIL IN THE DEEP FRYERS IN THE KITCHEN SOILED WITH HEAVY FOOD DEBRIS. INSTRUCTED TO CHANGE OIL REGULARLY AND MAINTAIN.
33
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE EXTERIOR DOORS AND SURFACE OF THE 3-DOOR AND 2-DOOR REFRIGERATORS TO REMOVE FOOD SPLATTER AND MAINTAIN.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED DUST BUILDUP IN THE CEILING VENT IN THE MEN'S CUSTOMER BATHROOM. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: FOUND UNUSED PREP EQUIPMENT IN THE BASEMENT (NOT A PREP AREA) THAT IS OUT OF SERVICE. INSTRUCTED TO REMOVE UNNECESSARY EQUIPMENT FROM ESTABLISHMENT AND MAINTAIN.
41
67
Jun 11, 2014
Reinspection
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: UTENSILS STORED OUTSIDE MUST BE PROPERLY STORE OR KEEP THEM INSIDE UNTIL IS TIME TO SET UP FOR CUSTOMERS.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DEBRIS ON FLOOR ALONG WALL IN PREP AREA INSTRUCTED TO REMOVE.WATER AND GRIMES ON FLOOR UNDER THE BAR AREA,INSTRUCTED TO CLEAN, KEEP FLOOR DRY AND MAINTAIN
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: : BRICK WALL INSIDE THE SMALL ROOM BY THE HALLWAY SURFACE NOT SMOOTH, BRICKS CRUMBLES TO THE TOUCH,INSTRUCTED TO RESEAL
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: DUST AND DEBRIS INSIDE THE LIGHT SHIELD IN PREP AREA,INSTRUCTED TO CLEAN AND MAINTAIN
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: WATER HANDLES AT EXPOSED HAND SINK IN THE KITCHEN KEEPS ON TURNING,INSTRUCTED TO REPAIR,
38
78
Jun 3, 2014
Routine
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: FOUND DISPLAY PREP COOLER AT PREP TRAY LINE NOT MAINTAINED,TOP PART OF THE COOLER MAINTAINS AIR TEMP OF 46.7F TO 59.9F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:COOKED PORTOBELLO MUSHROOMS,HAM, CHICKEN BREAST ETC. TAGGED UNIT "HELD FOR INSPECTION" INSTRUCTED NOT TO USE TOP PART OF THE UNIT.BOTTOM PART OF THE UNIT MAINTAINS AIR TEMP OF 39.9F.INSTRUCTED TO REPAIR UNIT,MUST MAINTAIN AIR TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED TURKEY BREAST AT TEMP OF 59,9F TO 60F;SLICED COOKED CHICKEN BREAST AT TEMP OF 59F; SLICE HAM AT TEMP OF 56.8F TO 57.9F:CORNED BEEF AT TEMP OF 57.9F; COOKED PORK LOIN AT TEMP OF 59.7F; SLICED TOMATOES AT TEMP OF 50.3F; COOKED ONIONS AT TEMP OF 50.6F,MAYO MIXED WITH OTHER INGREDIENTS AT TEMP OF 57.7F,FOOD WITH TEMPERATURE ABUSED WAS DISCARDED AND DENATURED BY THE MANAGER,POUNDS 12,VALUE 40. CRITICAL VIOLATION:7-38-005(A)
3
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: OUTSIDE WASTE GREASE BOX AND AREA NOT MAINTAINED. WE OBSERVED GREASE ON TOP THE WASTE GREASE BOX, WITH GREASE DANGLING / DRIPPINGS FROM EDGE OF CONTAINER TO THE GROUND,ALSO WHEELS OF THE WASTE GREASE BOX WITH A BUILD UP AND ENCRUSTED GREASE. GROUND AND CARBOARDS( USED TO SAOK WASTE OIL) ARE SATURED WITH WASTE GREASE AND WATER. WASTE GREASE IS SPLASHED ON WALLS AND ON WOOD FENCE,INSTRUCTED TO CLEAN AND MAINTAIN AREA TO MINIMIZE RODENT AND INSECT ACTIVIE. SERIOUS VIOLATION:7-38-020
19
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: UTENSILS STORED OUTSIDE MUST BE PROPERLY STORE OR KEEP THEM INSIDE UNTIL IS TIME TO SET UP FOR CUSTOMERS.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DEBRIS ON FLOOR ALONG WALL IN PREP AREA INSTRUCTED TO REMOVE.WATER AND GRIMES ON FLOOR UNDER THE BAR AREA,INSTRUCTED TO CLEAN, KEEP FLOOR DRY AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: BRICK WALL INSIDE THE SMALL ROOM BY THE HALLWAY SURFACE NOT SMOOTH, BRICKS CRUMBLES TO THE TOUCH,INSTRUCTED TO RESEAL
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: DUST AND DEBRIS INSIDE THE LIGHT SHIELD IN PREP AREA,INSTRUCTED TO CLEAN AND MAINTAIN
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: WATER HANDLES AT EXPOSED HAND SINK IN THE KITCHEN KEEPS ON TURNING,INSTRUCTED TO REPAIR,
38
67
Aug 21, 2013
Routine
7 minor violations.
View 7 violations
Facilities to maintain proper temperature
Inspector notes: OBSERVED BOTH REACH IN COOLERS ALONG PREP COOKLINE NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 46.5 F AND 48.9 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLERS, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. FOUND CHEESE, SHRIMP, TUNA, ETC. HELD INSIDE SAID COOLERS. CRITICAL VIOLATION 7-38-005(A).
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED THE FOLLOWING POTENTIALLY HAZAROUS FOODS HELD AT IMPROPER TEMPERATURE BETWEEN 47.8 F AND 53.9 F- CHEESE, TUNA, SHRIMP, GROUND LAMB, GROUND CHICKEN AND CHICKEN BREAST. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: COOKLINE PREP REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGE DOOR GASKETS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE FOLLOWING NOT CLEAN- OBSERVED FOOD DEBRIS ON PREP AREA SHELVES AND ON EXTERIOR OF EQUIPMENT AT MAIN WAIT STATION, CALCIUM BUILD UP INSIDE ICE MACHINE AND FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAINBOARD. MUST CLEAN ALL EQUIPMENT AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FOOD DEBRIS/DIRT BUILD UP ON FLOOR AT BAR. MUST DETAIL CLEAN FLOOR THROUGHOUT BAR AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED DUST BUILD UP ON WALLS IN PREP AREA AROUND CEILING VENTS. MUST CLEAN WALLS IN PREP AND AT MAIN WAIT STATION.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OFFICE FLOOR CLUTTERED (BOXES). MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE.
41
70
Sep 6, 2012
License
No violations found.
100
Frequently Asked Questions
When was Fiya Restaurant last inspected?
The most recent health inspection at Fiya Restaurant on file is from Jan 30, 2026. The public record contains 23 inspections in total.
What is the most common violation at Fiya Restaurant?
Across the inspection record, “physical facilities installed, maintained & clean” has been cited 15 times, more than any other issue at Fiya Restaurant.
Has Fiya Restaurant's inspection record improved over time?
Yes. Recent inspections at Fiya Restaurant have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Fiya Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Fiya Restaurant inspected?
Based on the inspection history on file, Fiya Restaurant is inspected around two times per year on average.
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