Davenports Family Restaurant
Last inspected: May 1, 2025
100
Score
Public records show four inspections at Davenports Family Restaurant stretching back to 2023. The latest inspection on file is from May 1, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around zero violations, down from roughly nine violations earlier in the record.
When inspectors have written things up, “physical facilities installed, maintained, & clean” has been the most frequent reason, cited three times.
The city-wide average for Cumberland sits at 88, putting Davenports Family Restaurant on the better side of that line. The full picture is one of consistent compliance.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
May 1, 2025
Re-Inspection
No violations found.
100
Apr 23, 2025
Routine
3 critical violations. 4 major violations. 8 minor violations. 7 corrected on site.
View 15 violations
Physical facilities installed, maintained, & clean
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was less than 100 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be between 200-300 ppm. Service was called at the time of inspection. Establishment will wash, rinse, and sanitize in the dishwasher.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: -Pasta and chicken was observed between 47-50 DF in the walk-in cooler. -Stuffies were observed at 48 DF in the pizza prep unit. -Various food items in prep unit #2 were observed at 50 DF. (Lobster, pasta, turkey, beef, cheese sauce, hard boiled eggs) Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All food was voluntarily disposed of at the time of inspection. A warm spot was observed in the walk-in cooler and service was called at the time of inspection. Establishment is not to store any TCS foods in prep unit #2 or pizza prep unit until they are able to hold and ambient temperature of 41 DF or lower.
3-501.16(A)
Hands not washed when required
(corrected on site)
Inspector notes: Dishwasher was observed putting away clean dishes after loading dirty dishes. Hands must be properly cleaned in between tasks that contaminate hands.
2-301.14
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing. Dishes and utensils were removed at the time of inspection.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils slicer and ice machine were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was cleaned and sanitized at the time of inspection. Ice machine was emptied and put out of service at the time of inspection. Establishment is not to use ice machine until it is properly cleaned and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Various food items were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. Dates were added to food items at the time of inspection.
3-501.17
Food-contact surfaces; cleaned & sanitized
Inspector notes: HACCP monitoring logs are not being maintained properly for cook/chill foods. HACCP plan and proper logs must be maintained daily and be available on-site at all times. Establishment is to send logs of next batch of cook/chill foods to inspector.
8-201.14
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Containers of soup were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor. Food was moved at the time of inspection.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of bread crumbs. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. Bowl was removed at the time of inspection.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Salad dressing prep unit was in poor repair holding an ambient temperature of 50 DF. No TCS food was observed in unit. Pizza prep unit door was observed in poor repair with tape covering handle. Multiple prep unit gaskets were observed in poor repair. Equipment must be maintained in good repair.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the prep areas are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the walk-in cooler shelves, and walk-in cooler fans have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
In-use utensils: properly stored
Inspector notes: The dumpster outside is located on dirt/gravel. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain. Establishment is to move dumpster.
5-501.11
Unnecessary items or litter present on premises
Inspector notes: The ceiling vent in the ware washing area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.114
Physical facilities not in good repair
Inspector notes: The grout in the kitchen area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
29
Nov 27, 2023
Re-Inspection
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher at the bar area was <50 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm.
4-501.114
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Knives were store between the preparation table and preparation unit. Knives must be stored on a clean, dry location in between uses. Knives were removed and placed in the sink to be washed, rinsed, and sanitized.
3-305.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen are very scratched and scored. cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
78
Nov 1, 2023
Routine
4 critical violations. 6 minor violations. 3 corrected on site.
View 10 violations
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was <50 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm.
4-501.114
Hot or cold food held at improper temperature
Inspector notes: Salad-preparation unit was observed held at 46 degrees Fahrenheit ambient temperature. Cut lettuce and cheeses were observed at 45-46 degrees F. Per kitchen manager food items were stocked before inspection. All food items were moved to different unit for active cold hold. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Service was call during inspection.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Pasta was observed held at 45 degrees Fahrenheit preparation unit Top line ambient temperature of the unit was 46-48F. Ice bath is allowed temporarily for active cold hold. Bottom ambient temperature was observed at 41 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Service was called during inspection.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Cheeses located in the 2nd walk-in cooler were observed marked with a date that exceeded the 7 days limit for ready to eat foods. Food items were voluntarily disposed of.
3-501.18
Food stored improperly or exposed to contamination
Inspector notes: Take out containers were observed stored on the floor in the dry storage area. Food must be stored at least 6 inches above the floor.
3-305.11
Packaged food in direct contact with water or ice
(corrected on site)
Inspector notes: Knives were store between the preparation table and preparation unit. Knives must be stored on a clean, dry location in between uses. Knives were removed and placed in the sink to be washed, rinsed, and sanitized.
3-303.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Cup is being used as scoops in ice machine.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen are very scratched and scored. cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contacts surface of the top shelve have an accumulation of dust.
4-602.13
Compliance with variance/specialized process/haccp
Inspector notes: Inspector observed rice pilaf vacuum package without an approval for HACCP. Approval is need it for rice pilaf vacuum package. Voluntarily Disposal was observed.
8-201.13
41
Frequently Asked Questions
When was Davenports Family Restaurant last inspected?
The most recent health inspection at Davenports Family Restaurant on file is from May 1, 2025. The public record contains four inspections in total.
What is the most common violation at Davenports Family Restaurant?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited three times, more than any other issue at Davenports Family Restaurant.
How does Davenports Family Restaurant compare to other restaurants in Cumberland?
Davenports Family Restaurant most recently scored 100 out of 100, which is higher than the Cumberland average of 88.
Has Davenports Family Restaurant's inspection record improved over time?
Yes. Recent inspections at Davenports Family Restaurant have averaged around zero violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Davenports Family 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 Davenports Family Restaurant inspected?
Based on the inspection history on file, Davenports Family Restaurant is inspected around three times per year on average.
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