Kashkaval Garden

No violations were recorded at this inspection.

1. Dec 30, 2025 A 12 points (A range)

   Cycle Inspection · Initial Inspection

   2 critical Show violations

   • CriticalHygiene & sanitation

     Surfaces that touch food weren’t properly washed and sanitized.

     Official wording (code 06D)

     Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

   • CriticalFood temperature

     Cold food was kept warmer than 41°F, where bacteria can grow.

     Official wording (code 02G)

     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.

2. Aug 13, 2024 A 10 points (A range)

   Cycle Inspection · Re-inspection

   1 critical Show violations

   • CriticalFood temperature

     Hot food was being held below 140°F, where bacteria can grow.

     Official wording (code 02B)

     Hot TCS food item not held at or above 140 °F.

3. May 18, 2024 0 0 points (A range)

   Inter-Agency Task Force · Initial Inspection

   No violations

4. Dec 11, 2023 32 32 points (C range)

   Cycle Inspection · Initial Inspection

   Scored in the C range on an initial inspection, so no grade is given yet. A re-inspection follows.

   4 critical1 general Show violations

   • CriticalFood temperature

     Cold food was kept warmer than 41°F, where bacteria can grow.

     Official wording (code 02G)

     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.

   • CriticalFood source

     Unpasteurized milk or milk products were served.

     Official wording (code 03F)

     Unpasteurized milk or milk product (except certain aged cheese) served.

   • CriticalFood temperature

     Hot food was being held below 140°F, where bacteria can grow.

     Official wording (code 02B)

     Hot TCS food item not held at or above 140 °F.

   • CriticalHygiene & sanitation

     Wiping cloths were dirty or not kept in sanitizing solution.

     Official wording (code 06F)

     Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

   • GeneralFood handling

     Frozen food was being thawed the wrong way.

     Official wording (code 09B)

     Thawing procedure improper.