Laurens Restaurant
Last inspected: Jul 3, 2025
100
Score
Public records show five inspections at Laurens Restaurant stretching back to 2024. The most recent visit was on Jul 3, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better: the most recent inspection turned up zero violations, compared to six violations previously.
Adequate handwashing sinks properly supplied and accessible accounts for the largest share of issues, appearing three times across the record.
Laurens Restaurant's latest score of 100 sits above the Warren average of 90. The full picture is one of consistent compliance.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jul 3, 2025
Environmental Complaint
No violations found.
100
May 22, 2025
Re-Inspection
1 major violation. 1 minor violation.
View 2 violations
Person in charge not controlling unsafe operations
Inspector notes: Menu is lacking an allergen statement. Stickers with the allergen statement have been ordered to be placed on the menus.
2-103.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Individual cutting boards 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. Cutting boards have been ordered and are expected tomorrow.
4-501.12
86
May 8, 2025
Routine
2 critical violations. 6 major violations. 1 minor violation. 1 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
Inspector notes: Dressing/condiment 1-door reach-in observed with an ambient temperature of 52 degrees Fahrenheit. Product observed with temperatures between 48 - 52 degrees F. Voluntary disposal during inspection. In addition, the 2-door reach-in in the kitchen observed to have an ambient temperature of 43 degrees F. Product in this unit observed with temperatures of 43 degrees F. TCS foods were moved to properly functioning refrigeration unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Service call was placed during inspection. No TCS foods are to be stored in these units until they are maintaining consistent temperatures at/below 41 degrees F.
3-501.16(A)
Food not cooled to safe temperature within required time
Inspector notes: Pot pie filling, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Temperature observed at 44 degrees F. Voluntary disposal during inspection.
3-501.14
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottle used for storing chemical taken from bulk supplies was not marked with the common name of the chemical.
7-102.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken pot pie filling was placed hot in the refrigerator in a covered container greater than four inches deep. Proper cooling methods discussed.
3-501.15
Person in charge not controlling unsafe operations
Inspector notes: Menu is lacking an allergen statement.
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(A)
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Ice observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-203.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: Some of the individual cutting boards 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
39
May 15, 2024
Re-Inspection
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Plastic container and food debris were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets (prep unit at cook/grill line, refrigerator in service area) were observed in poor repair, splitting away from the doors. Gaskets must be replaced. In addition, duct tape observed holding a metal plate on top of the glass lowboy unit at the cook/grill line. Duct tape also observed on the 1-door freezer reach-in on the cook/grill line. Duct tape is not smooth, durable, easily cleanable, and non-absorbent. Duct tape is to be removed and equipment repaired using proper materials.
4-501.11
86
May 7, 2024
Routine
3 critical violations. 4 major violations. 1 minor violation. 1 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
Inspector notes: Ambient temperature of bar glass 2-door lowboy 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. Juices were relocated to properly functioning cold hold unit. No TCS foods are to be stored in this unit until it is serviced and maintaining a consistent temperature at/below 41 degrees F.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Raw turkey observed on the same sheet pan as raw hamburger. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Plumbing system not maintained in good repair
Inspector notes: Water observed leaking onto the bar floor from the kitchen area where handsink is located. Plumbing is to be maintained in good repair.
5-205.15
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Food debris observed in the hand-washing sink. Employee observed using the hand-sink for filling/rinsing a container. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black/brown residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machine must be properly cleaned today.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Uncut portion of ham and turkey observed not marked with the date of preparation/slicing. Ready-to-eat time/temperature control for safety (TCS) foods prepared/sliced in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets (prep unit at cook/grill line, refrigerator in service area) were observed in poor repair, splitting away from the doors. Gaskets must be replaced. In addition, duct tape observed holding a metal plate on top of the glass lowboy unit at the cook/grill line. Duct tape also observed on the 1-door freezer reach-in on the cook/grill line. Duct tape is not smooth, durable, easily cleanable, and non-absorbent. Duct tape is to be removed and equipment repaired using proper materials.
4-501.11
41
Frequently Asked Questions
When was Laurens Restaurant last inspected?
The most recent health inspection at Laurens Restaurant on file is from Jul 3, 2025. The public record contains five inspections in total.
What is the most common violation at Laurens Restaurant?
Across the inspection record, adequate handwashing sinks properly supplied and accessible has been cited three times, more than any other issue at Laurens Restaurant.
How does Laurens Restaurant compare to other restaurants in Warren?
Laurens Restaurant most recently scored 100 out of 100, which is higher than the Warren average of 90.
Has Laurens Restaurant's inspection record improved over time?
Yes. Recent inspections at Laurens Restaurant have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about six previously.
What does a low risk rating mean?
A low risk rating at Laurens 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.
Nearby Restaurants
Explore More
→
All locations in Warren