Post Kitchen & Bar
Last inspected: Feb 18, 2026
74
Score
Post Kitchen & Bar has been inspected eight times since 2022. Post Kitchen & Bar was last inspected on Feb 18, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
“Accumulation of black/green mold-like substance” comes up most often, recorded five times in the inspection record.
That's lower than the typical University Park restaurant, which scores around 86. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a soiled can opener. Operator cleaned it. **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed both ice machines with a mold like substance on the ice drop trays. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl used to scoop ice without a handle inside the machine. Operator moved it. **Corrected On-Site**
14-01-5
Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping clothes used for cleaning the cutting boards on the cook line.
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Observed 3 containers in the kitchen without labels.
02D-01-5
74
Sep 15, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a line cook handling soiled equipment and ready to eat food without a glove change or handwashing.
12A-09-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed ham, turkey, beef not date marked.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a soiled can opener.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cream sauce, Demi, soup not date marked in the walk in cooler.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed both ice machines with a mold like substance on the ice drop trays.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl without a handle used in the bread crumb container.
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee preparing food on the cook line without a hair restraint.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters with a grease build up and dripping on the wall.
23-03-4
52
Feb 25, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Sep 12, 2024
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
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. Observed breaded pork chops stored over seafood in reaching cooler.
08A-17-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Risotto, Quinoa and Bordelaise Sauce in walk in cooler, over 7 days old and ready to eat. Operator discarded. Stop sale, unwholesome.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Risotto, Quinoa and Bordelaise Sauce in walk in cooler, over 7 days old and ready to eat. Operator discarded. Stop sale, unwholesome.
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 pounds of Chilean sea bass thawed in its commercial ROP packaging on the cook line. Employee stated it's been there for a week. Operator discarded. Stop sale issued.
01B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the ice drop tray of both ice machines in kitchen. **Repeat Violation**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees preparing food without hair restraints or beard guards. **Corrective Action Taken**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles on cook line. **Repeat Violation**
10-20-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 3 pounds of Chilean sea bass thawed in its commercial ROP packaging on the cook line. Employee stated it's been there for a week. Operator discarded. Stop sale issued.
06-09-1
45
Apr 24, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over ready to eat beef in walk in cooler. **Corrected On-Site**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. Observed a to go container without a handle used for scooping panko bread crumbs in container on cook line.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal beverages stored on cook line in food preparation area.
12B-07-4
Basic - Food stored on floor. Observed food stored on the floor in walk in cooler. Operator moved items. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles on cook line.
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the ice drop tray of both ice machines in kitchen. **Repeat Violation**
22-20-5
67
Dec 1, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags not in chronological order of last date sold. **Repeat Violation**
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener on prep table. Operator removed and sent to clean. **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the ice drop tray inside the ice machine. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled over small table in back storage area.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees without hair restraints preparing food in prep area and on cooks line. **Corrected On-Site**
13-03-4
Basic - Floor soiled/has accumulation of debris. Observed soiled floors and drains under the server fountain area and under the ice bin at the bar.
36-73-4
67
Jun 8, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
61
Dec 8, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink to the left of the cook line. **Warning** - From follow-up inspection 2022-12-01: **Time Extended** - From follow-up inspection 2022-12-08: **Time Extended**
29-20-5
95
Frequently Asked Questions
When was Post Kitchen & Bar last inspected?
The most recent health inspection at Post Kitchen & Bar on file is from Feb 18, 2026. The public record contains eight inspections in total.
What is the most common violation at Post Kitchen & Bar?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited five times, more than any other issue at Post Kitchen & Bar.
How does Post Kitchen & Bar compare to other restaurants in University Park?
Post Kitchen & Bar most recently scored 74 out of 100, which is lower than the University Park average of 86.
Has Post Kitchen & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Post Kitchen & Bar have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Post Kitchen & Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Post Kitchen & Bar inspected?
Based on the inspection history on file, Post Kitchen & Bar is inspected around three times per year on average.
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