Ruma's Kitchen: health inspection history

Jul 1, 2026 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.
• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 05FCritical Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 05ACritical Sewage disposal system is not provided, improper, inadequate or unapproved.
• 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.
• 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.
• 05DCritical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
• 06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Mar 25, 2026 Cycle Inspection / Reopening 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.

Jan 5, 2026 Cycle Inspection / Re-inspection

• 05ACritical Sewage disposal system is not provided, improper, inadequate or unapproved.
• 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 05DCritical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
• 05HCritical No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• 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.

Jan 5, 2026 Administrative Miscellaneous / Re-inspection

• 28-01Not critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.

Jul 31, 2025 Cycle Inspection / Reopening 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.

Jul 2, 2025 Cycle Inspection / Initial Inspection

• 05FCritical Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 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.
• 04KCritical Evidence of rats or live rats in establishment's food or non-food areas.
• 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 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.
• 04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

May 29, 2025 Administrative Miscellaneous / Initial Inspection

No violations listed in this record.

Dec 17, 2024 Cycle Inspection / Re-inspection

• 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 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.
• 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.
• 09CNot critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
• 08CNot critical Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
• 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.
• 02BCritical Hot TCS food item not held at or above 140 °F.
• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.

Dec 17, 2024 Administrative Miscellaneous / Re-inspection

• 20-06Not critical Current letter grade or Grade Pending card not posted

Jan 31, 2024 Cycle Inspection / Initial Inspection

• 02BCritical Hot TCS food item not held at or above 140 °F.
• 06BCritical Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
• 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 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.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 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.