Joe's: health inspection history

Jan 22, 2026 Cycle Inspection / Initial Inspection

• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Apr 2, 2025 Administrative Miscellaneous / Initial Inspection

No violations listed in this record.

Jan 15, 2025 Cycle Inspection / Initial Inspection

• 06CCritical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• 02GCritical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Feb 20, 2024 Cycle Inspection / Re-inspection

• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• 06ACritical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
• 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 02GCritical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

Mar 8, 2023 Cycle Inspection / Initial Inspection

• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• 04CCritical Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
• 02BCritical Hot TCS food item not held at or above 140 °F.
• 06ACritical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
• 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 02GCritical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.