Emerald Bay Food Hall, Emerald Bay 2
Last inspected: Jul 2, 2025
86
Score
Inspectors have visited Emerald Bay Food Hall, Emerald Bay 2 10 times, with records going back to 2023. The latest inspection on file is from Jul 2, 2025. A low risk tier reflects an inspection that turned up minimal issues.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly six violations earlier in the record.
“Proper hot holding temperatures” comes up most often, recorded seven times in the inspection record.
Emerald Bay Food Hall, Emerald Bay 2's latest score is in line with the Lincoln average of 87. The file should reassure diners considering a visit.
10
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jul 2, 2025
Re-Inspection
1 critical violation. 1 corrected on site.
View 1 violation
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Rice, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Rice was observed at 48DF. Rice was voluntarily disposed of.
3-501.14
86
Jun 25, 2025
Routine
3 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
View 5 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Rice, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Rice was observed at 51 DF. Rice was voluntarily disposed of.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tapioca was observed held at 78 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Tapioca was voluntarily disposed of.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Prep unit on Chinese Prep area was observed held at 47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Beef, chicken, pork, ham, sprouts, shrimp, eggrolls, and dumplings were observed held at 47DF. Food items voluntarily disposed of. Establishment is not to use Prep unit until repair has been made.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils slicer were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of sugar. 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.
3-304.12
55
Jun 6, 2024
Environmental Complaint
No violations found.
100
Feb 8, 2024
Re-Inspection
2 critical violations. 1 major violation. 1 corrected on site.
View 3 violations
Food obtained from unapproved source
(corrected on site)
Inspector notes: Voluntarily disposal for dry, smoke, and ROP fishes from overseas. No Proof of source and properly manufacturing process show to inspector at the time of the inspection.
3-201.11
Hot or cold food held at improper temperature
Inspector notes: Raw meats were observed held over the counter with a ice bath. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Establishment is not allowed to hold cold TCS food items.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: The establishment has been required BY RIDOH/CFP to have a certified food safety manager on at all times food is being prepared. Additional employees have been required to undergo Serve Safe certification. Per owner extra employee is going to take FMC classes on March 4 and 5 2024.
2-103.11
67
Feb 5, 2024
Re-Inspection
1 critical violation. 1 major violation.
View 2 violations
Food obtained from unapproved source
Inspector notes: Inspector observed several items such as ROP dry-salted fish, dried meats re-bagged from establishment without any form of label. Invoices for proof of source for dried meats are present at the time of the inspection. Re-leased embargo. Invoices for fishes were show during inspection. More information requires for ROP products, Fishes still under embargoed until more information will submit to inspectior.
3-201.11
Person in charge not controlling unsafe operations
Inspector notes: The establishment has been required BY RIDOH/CFP to have a certified food safety manager on at all times food is being prepared. Additional employees have been required to undergo Serve Safe certification.
2-103.11
78
Feb 2, 2024
Routine
3 critical violations. 5 major violations. 6 minor violations. 2 corrected on site.
View 14 violations
Food obtained from unapproved source
Inspector notes: Inspector observed several items such as ROP dry-salted fish, dried meats re-bagged from establishment without any form of label. Invoices for proof of source not available at the establishment. Food items were embargoed at the time of the inspection.
3-201.11
Hot or cold food held at improper temperature
Inspector notes: Low boy sushi unit was observed held at 45 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items such as soups. noodles, were voluntarily disposed. - Bean Sprouts were observed over the counter at 61 degrees F. per person in charge food items was hold for 2 hours. Bean Sprouts were move to cooler unit for active cold hold.
3-501.16(A)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm) at the bakery station. A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm.
7-204.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the slicer were observed with an accumulation of food and debris. Ice machine was observed with an accumulation of black residue. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Pork and beef pies were observed held between 101-110 degrees Fahrenheit the hot hold unit in the bakery department. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food items were reheated during time of the inspection.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: No person in charge was present as needed at the time of inspection.
2-103.11
Person in charge lacks food safety knowledge
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Handwashing sink water not at required temperature
Inspector notes: The hand-washing sink in the kitchen was blocked. A hand-washing sink shall be accessible at all times for employee use.
5-202.12
Food storage containers not labeled with contents
Inspector notes: Working containers of spices, flours are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Wiping cloths used or stored improperly
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
In-use utensils stored improperly between uses
Inspector notes: Utensils were observed stored at 67 degrees F in stagnant water between uses at all stations, Proper storage methods were reviewed with employees.
3-304.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the grill station, floor at the walk-in freezer, floor at the walk-in cooler, low boy freezer have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the grill area (Chinese station has an accumulation of soil residue and grease. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
29
Jun 23, 2023
Re-Inspection
No violations found.
100
Jun 1, 2023
Re-Inspection
2 critical violations. 1 major violation.
View 3 violations
Bare hand contact with ready-to-eat food
Inspector notes: An employee was observed touching ready to eat food such us avocados at the sushi area with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Food items were voluntarily disposed of.
3-301.11
Food not cooled to safe temperature within required time
Inspector notes: Beef stew, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Food item was observed held between 54-63 F. All food items were disposed of.
3-501.14
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of person in charge, soup was placed hot in the refrigerator in containers greater than four inches deep. Cooling process reviewed.
3-501.15
67
May 25, 2023
Routine
4 critical violations. 5 major violations. 4 minor violations. 6 corrected on site.
View 13 violations
Food not cooled to safe temperature within required time
Inspector notes: Soup, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Soup was observed at 72 degrees F in containers greater than 4 inches.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken wings were observed held at between 64-98 degrees Fahrenheit at the steam table.Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Steam table was observed by inspector OFF. By person in charge food items were held for less than 2 hours prior inspection. Some Food items were reheated and other were send cooling down at the walk-in unit. Unit was turned On during inspection.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Cheese, Egg butter, bean Sproats were observed held between 72-52 degrees Fahrenheit at the walk-in unit and over the counter. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. food items were voluntarily disposed of.
3-501.16(A)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm) at the bucket at the Chinese area. A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm. -Quaternary ammonium sanitizer solution was in excess of 200 parts per million (ppm) inside bucket at the bakery area. A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label.
7-204.11
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Sushi area are served raw or undercooked to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form.
3-603.11
In-use utensils: properly stored
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-302.13
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of person in charge, soup was placed hot in the refrigerator in containers greater than four inches deep. Cooling process reviewed.
3-501.15
Person in charge lacks food safety knowledge
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of slicer was observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored at 72 degrees F. in stagnant water between uses in the Chinese area. Proper stored methods were reviewed with the person in charge.
3-304.12
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of spices are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: To go containers are not stored inverted on shelfs.
4-903.11(A)
27
Mar 28, 2023
Routine
No violations found.
100
Frequently Asked Questions
When was Emerald Bay Food Hall, Emerald Bay 2 last inspected?
The most recent health inspection at Emerald Bay Food Hall, Emerald Bay 2 on file is from Jul 2, 2025. The public record contains 10 inspections in total.
What is the most common violation at Emerald Bay Food Hall, Emerald Bay 2?
Across the inspection record, “proper hot holding temperatures” has been cited seven times, more than any other issue at Emerald Bay Food Hall, Emerald Bay 2.
How does Emerald Bay Food Hall, Emerald Bay 2 compare to other restaurants in Lincoln?
Emerald Bay Food Hall, Emerald Bay 2 most recently scored 86 out of 100, which is about the same as the Lincoln average of 87.
Has Emerald Bay Food Hall, Emerald Bay 2's inspection record improved over time?
Yes. Recent inspections at Emerald Bay Food Hall, Emerald Bay 2 have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Emerald Bay Food Hall, Emerald Bay 2 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 Emerald Bay Food Hall, Emerald Bay 2 inspected?
Based on the inspection history on file, Emerald Bay Food Hall, Emerald Bay 2 is inspected around four times per year on average.
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