Department of FoodieDepartment of Foodie39 spots tagged
26 spots tagged
74 spots tagged
10 spots tagged
Hot food was held below 140°F, cool enough for bacteria to grow.
The restroom was missing basics like toilet paper, a bin, or a self-closing door.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Live roaches were found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Contaminated food was kept instead of being thrown out.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Live roaches were found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Damaged canned food wasn't set aside and marked 'do not use'.
Food surfaces are too worn or badly built to be properly cleaned.
Cooked food wasn't cooled down fast enough to be safe.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Cold food was held above 41°F, warm enough for bacteria to grow.
Someone was eating, drinking, or vaping in the food-prep area.
Food was left exposed to possible contamination during storage, prep, or serving.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food was left exposed to possible contamination during storage, prep, or serving.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No working thermometer in the fridge or hot-holding unit.
No one on shift holds the required food-safety certificate.
Hot food was held below 140°F, cool enough for bacteria to grow.
The required wash-your-hands sign wasn't posted.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Hot food was held below 140°F, cool enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Flies were present in the space.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
Cold food was held above 41°F, warm enough for bacteria to grow.
Hot food was held below 140°F, cool enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Dishes and utensils weren't being properly washed and sanitized.
Food was left exposed to possible contamination during storage, prep, or serving.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No one on shift holds the required food-safety certificate.
Single-use items were reused or left unprotected.
Cold food was held above 41°F, warm enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
No one on shift holds the required food-safety certificate.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food was left exposed to possible contamination during storage, prep, or serving.
Live roaches were found on site.
Flies were present in the space.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Cold food was held above 41°F, warm enough for bacteria to grow.
Dishes and utensils weren't being properly washed and sanitized.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
House-packaged juice was missing required labels or warnings.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food surfaces weren't washed and sanitized between uses.
Dishes and utensils weren't being properly washed and sanitized.
No one on shift holds the required food-safety certificate.
Cold food was held above 41°F, warm enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Dishes and utensils weren't being properly washed and sanitized.
No food thermometer available to check cooking and holding temperatures.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No working thermometer in the fridge or hot-holding unit.
Food came from an unapproved or unknown source.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Cooked food wasn't cooled down fast enough to be safe.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Evidence of mice was found on site.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No working thermometer in the fridge or hot-holding unit.
Dishes and utensils weren't being properly washed and sanitized.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Food surfaces weren't washed and sanitized between uses.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Evidence of mice was found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Flies were present in the space.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Ventilation can't keep up with the grease, steam, or smoke.
Food was left exposed to possible contamination during storage, prep, or serving.
Hot food was held below 140°F, cool enough for bacteria to grow.
The required wash-your-hands sign wasn't posted.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No one on shift holds the required food-safety certificate.
Hot food was held below 140°F, cool enough for bacteria to grow.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Dishes and utensils weren't being properly washed and sanitized.
Evidence of rats was found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Flies were present in the space.
Cold food was held above 41°F, warm enough for bacteria to grow.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
Evidence of mice was found on site.
Flies were present in the space.
Cold food was held above 41°F, warm enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
No one on shift holds the required food-safety certificate.
Evidence of mice was found on site.
Hot food was held below 140°F, cool enough for bacteria to grow.
Clean utensils were stored where they could get dirty again.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Cold food was held above 41°F, warm enough for bacteria to grow.
Carbon monoxide was detected above safe limits.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Cold food was held above 41°F, warm enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Flies were present in the space.
Hot food was held below 140°F, cool enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
No food thermometer available to check cooking and holding temperatures.
Ventilation can't keep up with the grease, steam, or smoke.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Cold food was held above 41°F, warm enough for bacteria to grow.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.