Swanson
Last inspected: Apr 13, 2026
82
Score
Inspectors have visited Swanson seven times, with records going back to 2024. The latest inspection on file is from Apr 13, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near one violation per visit.
When inspectors have written things up, “proper hot holding temperatures” has been the most frequent reason, cited two times.
Compared to other Perry restaurants (averaging 96), there's room to close the gap. The record reflects steady performance over time.
7
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 13, 2026
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed pans of baked chicken thighs (123°F) and baked chicken breast (129°F) inside the warmer cabinet. Ambient air temperature of the unit is 127°F. Temperature drop suddenly once the door opens, recommends have the unit serviced. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above, Person in charge removed the chicken in order to be reheated and adjusted the unit's temperature. Ambient air temperature increased to to 139F before leaving.
511-6-1.04(6)(f)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed container of cooked white rice cooling while tightly covered. Food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The container were air vented.
511-6-1.04(6)(e)
82
Nov 3, 2025
Routine
1 major violation.
View 1 violation
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed the hot water from the hand sink in the women's restroom at 78°F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Have the temperature adjusted to 85°F or above.
511-6-1.06(2)(c)
90
Jun 4, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed cooked beef tips (43-47F) inside of the walk-in cooler above 41F. The ambient air temperature of the walk-in cooler at 38F. Possibly, the cooked beef tips were not 41°F or below before being transported to the restaurant from another permitted establishment. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41F or below. Corrected on Site (COS): Beef tips discarded.
511-6-1.04(6)(f)
86
Jan 27, 2025
Routine
1 major violation.
View 1 violation
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed 0 Parts Per Million (ppm) of chlorine sanitizer solution at the dish machine. The chlorine sanitizer solution must be at 50 ppm. The sanitizer solution must be of the proper strength to sanitize equipment and utensils. Use the three-compartment to wash, rinse, and sanitize equipment and utensils until the dish machine is repaired.
511-6-1.05(6)(n)
90
Aug 12, 2024
Routine
No violations found.
100
Jul 8, 2024
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed several containers of beef tips cooked yesterday inside the walk in cooler with temperatures between 44F-47F. Ambient air temperature of the walk in cooler is 41F. Cooked time/temperature control for safety food shall be cooled: Within a total of 6 hours from 135°F to 41°F or less. Food discarded.
511-6-1.04(6)(d)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed heavy condensation on the containers of cooked beef tips inside the walk in cooler and tightly covered while in the cooling stage. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls or loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Food discarded due to time and temperature parameters were not met. Train staff on proper cooling methods.
511-6-1.04(6)(e)
82
Feb 15, 2024
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed an employee dump ice in the handwashing sink in the main kitchen area. A handwashing facility may not be used for purposes other than handwashing. Please use handwashing sinks for handwashing only.
511-6-1.06(2)(o)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed a green stainless steel cup under the prep area in the main kitchen. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Please use single-use cup with a lid and straw.
511-6-1.03(5)(k)
86
Frequently Asked Questions
When was Swanson last inspected?
The most recent health inspection at Swanson on file is from Apr 13, 2026. The public record contains seven inspections in total.
What is the most common violation at Swanson?
Across the inspection record, “proper hot holding temperatures” has been cited two times, more than any other issue at Swanson.
How does Swanson compare to other restaurants in Perry?
Swanson most recently scored 82 out of 100, which is lower than the Perry average of 96.
Has Swanson's inspection record improved over time?
Results have been roughly steady. Inspections at Swanson have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Swanson 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 Swanson inspected?
Based on the inspection history on file, Swanson is inspected around three times per year on average.
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