Merrill Gardens at Woodstock
Last inspected: Apr 20, 2026
64
Score
Inspectors have visited Merrill Gardens at Woodstock four times, with records going back to 2024. Merrill Gardens at Woodstock was last inspected on Apr 20, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
The most common issue across all inspections has been “proper hot holding temperatures”, showing up nine times.
Merrill Gardens at Woodstock's latest score of 64 falls below the Woodstock average of 83. Nothing in the record is alarming, but there's room to improve.
4
Inspections
3
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 20, 2026
Routine
3 critical violations. 3 corrected on site.
View 3 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed TCS food items in warmer cabinet being hot held below 135°F in main kitchen. Ambient temperature of unit was initially around 127°F then rose to 136°F after being closed for a few minutes. Temperature of several TCS food items ranged between 118-130°F. TCS foods must be hot held at 135°F or above. COS by reheating.
511-6-1.04(6)(f)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed employee handling raw shrimp with gloved hands and failing to change gloves prior to switching tasks. Employee went on to contaminate several food contact surfaces such as cutting boards cutting and clean dishes as well as plating food. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS by remaking plated food, washing contaminated surfaces, and instructing employee to change gloves.
511-6-1.04(4)(n)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control for safety (TCS) foods in open prep top of salad bar being cold held above 41°F. Also observed butter packets and cheese on ice in expo area being cold held above 41°F. TCS foods must be cold held at below 41°F. COS by correcting ice bath. Kitchen manager/CFSM plans on implementing a time as a public health control procedure for some TCS food items at salad bar.
511-6-1.04(6)(f)
64
Oct 22, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control for safety (TCS) foods, yogurt and milk, holding above 41 F inside the reach-in cooler in the salad bar area. Corrected on site: Discarded
511-6-1.04(6)(f)
86
Mar 31, 2025
Routine
3 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed sliced cheese, sliced ham, and sliced bologna, holding above 41F in the sandwich prep top cooler. Corrected on site: discarded
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed cream of vegetable soup hot holding at 117 F in the steam well located in the Garden House kitchen. Corrected on site: discarded.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed gravy cooling in the walk-in cooler, holding at 53.5 F at 3:15 PM, and 50.9 F at 3:48 PM. It was prepared around 10:00 AM. Gravy was not cooled to 41 F within 6 hours of reaching 135 F. A cooling log was not provided for the gravy to verify when the product reached 135 F after preparation and to track the cooling process from 135 F to 70 F and from 70 F to 41 F. Corrected on site: gravy was discarded.
511-6-1.04(6)(d)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed multiple opened gallons of milk in the main kitchen and in the Garden House refrigerator without a date mark. Observed large open package of shredded cheese in the walk-in cooler, opened packages of sliced ham and bologna in the sandwich prep top cooler in the main kitchen, without a date mark. Items were opened and held longer than 24 hours. Corrected on site: food was discarded.
511-6-1.04(6)(g)
11C - approved thawing methods used
Inspector notes: Observed multiple sealed packages of frozen salmon thawing in the reach-in cooler in the main kitchen. The instructions printed on the package stated "Keep frozen. Remove from packaging. Thaw under refrigeration immediately prior to use."
511-6-1.04(6)(c)
55
Sep 23, 2024
Routine
5 critical violations. 2 major violations. 1 minor violation. 8 corrected on site.
View 8 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed grilled chicken hot held in warmer cabinet at temperatures below 135°F. All TCS items must be hot held at 135°F or above. COS by reheating chicken until it got to 165°F.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed cottage cheese opened on 9/7/24 and pimento cheese opened on 9/5/24 not discarded after 7 days. All prepackaged TCS items must be discarded 7 days after opened (with the date of prep counting as day 1) OR before the use by date; which ever comes first. COS by discarding.
511-6-1.04(6)(h)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several time/temperature control for safety (TCS) items cold held at temperatures above 41°F in salad bar next to the dining room. All TCS foods must be cold held at 41°F or below. COS by moving to freezer to rapidly cool back down to 41°F.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS items prepped days before cold held in prep top unit in main kitchen at temperatures above 41°F. All TCS items must be cold held at 41°F or below. These items were in plastic bags within the prep top unit. The air temperature of the kitchen at the time was hot as well. Both of these things may have contributed to these items being out of temperature. Health Authority suggests lowering the AC of the kitchen and placing these TCS items directly within the metal containers in the prep top unit. COS by discarding.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed packets of butter cold held at salad bar at 63°F. All TCS items must be cold held at 41°F or below. The ice bath these packets of butter were sitting in was not sufficient for cold holding. Ice baths must be about 80% ice, 20% water, and completely submerge the product. COS by making proper ice bath.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed containers of milk not date marked after being held for more than 24 hours. All prepackaged TCS items must be date marked when opened and must be used within 7 days (date opened is day 1). COS by adding date.
511-6-1.04(6)(g)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed cheese prepped more than 24 hours ago not date marked. All TCS items held for more than 24 hours need to be date marked, and used within 7 days (day of prep is day 1). COS by adding date.
511-6-1.04(6)(g)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed plates and bowls stored face up with no cover. Food shall be protected from miscellaneous sources of contamination. COS by inverting plates and bowls.
511-6-1.04(4)(z)
37
Frequently Asked Questions
When was Merrill Gardens at Woodstock last inspected?
The most recent health inspection at Merrill Gardens at Woodstock on file is from Apr 20, 2026. The public record contains four inspections in total.
What is the most common violation at Merrill Gardens at Woodstock?
Across the inspection record, “proper hot holding temperatures” has been cited nine times, more than any other issue at Merrill Gardens at Woodstock.
How does Merrill Gardens at Woodstock compare to other restaurants in Woodstock?
Merrill Gardens at Woodstock most recently scored 64 out of 100, which is lower than the Woodstock average of 83.
Has Merrill Gardens at Woodstock's inspection record improved over time?
Results have been roughly steady. Inspections at Merrill Gardens at Woodstock have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Merrill Gardens at Woodstock 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 Merrill Gardens at Woodstock inspected?
Based on the inspection history on file, Merrill Gardens at Woodstock is inspected around three times per year on average.
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