Pete's Fresh Market #18

No violations were recorded at this inspection.

1. Jun 10, 2026 Fail

   Complaint · Fail

   1 general Show violations

   • GeneralFacility upkeep

     Sewage or wastewater wasn’t disposed of properly.

     Inspector’s note: Observed floor drain only in the beef prep walk in cooler not properly draining, noted water backing up. Manager voluntarily cease operation in said cooler until the issue is resolved. Instructed manager to detail clean and sanizite prior to reopening this area(prep cooler) premises has other 3 compartment sink onsite without issues. Priority citation issued #7-38-030(c).

     Official wording (code 52)

     Sewage & waste water properly disposed

2. Feb 9, 2026 Pass

   Canvass · Pass

   2 general Show violations

   • GeneralPests

     Insects, rodents, or animals were present, or the building wasn’t sealed against them.

     Inspector’s note: Observed the rear dock doors with 1/4" gaps at the bottom. Must provide better weather strippings to prevent possible entry points for pests.

     Official wording (code 38)

     Insects, rodents, & animals not present

   • GeneralFacility upkeep

     Plumbing problems, or missing protection against backflow.

     Inspector’s note: Observed the hand sink in the beef prep room with a slow drain and the hand sink in the chicken prep room with a leaky pipe underneath the sink. Must repair hand sinks and maintain.

     Official wording (code 51)

     Plumbing installed; proper backflow devices

3. Feb 5, 2025 Pass

   Complaint · Pass

   1 critical3 general Show violations

   • CriticalHygiene & sanitation

     Hand sinks were missing, blocked, or not stocked with soap and towels.

     Inspector’s note: Handwashing sign needed at juice bar sink. Instructed to provide and maintain.

     Official wording (code 10)

     Adequate handwashing sinks properly supplied and accessible

   • GeneralFood temperature

     Frozen food was thawed the wrong way.

     Inspector’s note: Observed previously frozen fish thawing in its own crayovac packaging. Instructed to remove from crayovac packing during the thawing period.

     Official wording (code 35)

     Approved thawing methods used

   • GeneralFood handling

     Food wasn’t labeled or wasn’t in its original container.

     Inspector’s note: Large bakery bulk containers in need of labeling with commodity name. Instructed to correct and maintain.

     Official wording (code 37)

     Food properly labeled; original container

   • GeneralFacility upkeep

     Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

     Inspector’s note: New cutting boards needed in sushi/sandwich station area. Boards are discolored with deep cuts. Instructed to repair or replace

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

4. May 8, 2024 Pass

   License Re-Inspection · Pass

   No violations

5. Apr 30, 2024 Fail

   License · Fail

   2 critical Show violations

   • CriticalHygiene & sanitation

     Hand sinks were missing, blocked, or not stocked with soap and towels.

     Inspector’s note: Observed front juicing food preparation area missing handwashing sink. Instructed to provide at least one handwashing sink with hot/cold running water under city plumbing for convenient use by employees in all food preparation areas and maintain. Priority foundation violation. 7-38-030(c).

     Official wording (code 10)

     Adequate handwashing sinks properly supplied and accessible

   • CriticalFood temperature

     Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

     Inspector’s note: Observed line cold-holding unit at sushi food prep area at 48.0f internal ambient air temperature. Unable to verify temperature of customer self-service hot-holding line unit--equipment not on-site. Instructed to provide all necessary equipment for cold- and hot-holding tcs foods on-site and maintain cold-holding equipment at or below 41.0f/hot holding equipment at or above 135.0f. Priority violation. 7-38-005.

     Official wording (code 33)

     Proper cooling methods used; adequate equipment for temperature control