Taboo Lounge

No violations were recorded at this inspection.

1. Oct 13, 2026 Closed 100 points (C range)

   Cycle Inspection · Initial Inspection

   The Health Department closed this restaurant at this inspection.

   8 critical7 general Show violations

   • CriticalHygiene & sanitation

     Food or supplies weren’t protected from contamination during storage, prep, or service.

     Official wording (code 06C)

     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.

   • CriticalFacility

     A harmful gas or vapor was detected.

     Official wording (code 05B)

     Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm

   • CriticalPests

     Mice, or signs of mice, were found.

     Official wording (code 04L)

     Evidence of mice or live mice in establishment's food or non-food areas.

   • CriticalFood handling

     No one supervising the kitchen held a Food Protection Certificate.

     Official wording (code 04A)

     Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

   • CriticalFacility

     A hand-washing sink was missing, blocked, or not stocked with soap and towels.

     Official wording (code 05D)

     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.

   • 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.

   • CriticalPests

     Flies or other nuisance pests were found.

     Official wording (code 04N)

     Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

   • CriticalFood handling

     Food was contaminated or cross-contaminated, or wasn’t thrown out when it should have been.

     Official wording (code 04H)

     Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

   • GeneralFacility upkeep

     Ventilation was missing or broken, letting grease, heat, or fumes build up.

     Official wording (code 10D)

     Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.

   • GeneralFacility upkeep

     Non-food surfaces or equipment were poorly built or maintained.

     Official wording (code 10G)

     Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

   • GeneralOther

     No contract with a licensed exterminator, or pest-control records missing.

     Official wording (code 28-06)

     Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

   • GeneralFood handling

     Frozen food was being thawed the wrong way.

     Official wording (code 09B)

     Thawing procedure improper.

   • GeneralPests

     The building wasn’t pest-proofed: gaps, holes, or clutter that let rodents or insects in or give them shelter.

     Official wording (code 08A)

     Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

   • GeneralFacility upkeep

     Plumbing was missing protection against backflow, or floors didn’t drain properly.

     Official wording (code 10B)

     Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

   • GeneralFacility upkeep

     Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

     Official wording (code 10F)

     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.

2. Oct 13, 2026 –

   Administrative Miscellaneous · Initial Inspection · Violations were cited in the following area(s)

   1 paperwork Show violations

   • PaperworkSigns & paperwork

     Letter grade or Grade Pending card not posted.

     Official wording (code 20-06)

     Current letter grade or Grade Pending card not posted

3. Apr 29, 2025 C 30 points (C range)

   Cycle Inspection · Re-inspection

   3 critical2 general Show violations

   • CriticalFood handling

     No one supervising the kitchen held a Food Protection Certificate.

     Official wording (code 04A)

     Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

   • CriticalFood handling

     Workers touched ready-to-eat food with bare hands.

     Official wording (code 04C)

     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.

   • CriticalPests

     Mice, or signs of mice, were found.

     Official wording (code 04L)

     Evidence of mice or live mice in establishment's food or non-food areas.

   • GeneralFacility upkeep

     Plumbing was missing protection against backflow, or floors didn’t drain properly.

     Official wording (code 10B)

     Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

   • GeneralPests

     The building wasn’t pest-proofed: gaps, holes, or clutter that let rodents or insects in or give them shelter.

     Official wording (code 08A)

     Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

4. Apr 29, 2025 –

   Administrative Miscellaneous · Re-inspection · Violations were cited in the following area(s)

   1 paperwork Show violations

   • PaperworkSigns & paperwork

     Letter grade or Grade Pending card not posted.

     Official wording (code 20-06)

     Current letter grade or Grade Pending card not posted

5. Sep 17, 2024 –

   Smoke-Free Air Act · Initial Inspection · Violations were cited in the following area(s)

   1 paperwork Show violations

   • PaperworkSmoke-free rules

     Warning sign re dangers of hookah smoking not posted at or on each public entryway to Non-Tobacco Hookah Establishment (NTHE) patron

6. Sep 17, 2024 24 24 points (B range)

   Cycle Inspection · Initial Inspection

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

   2 critical2 general Show violations

   • CriticalFood temperature

     Food wasn’t cooked to a safe internal temperature.

     Official wording (code 02A)

     Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.

   • CriticalFood handling

     No one supervising the kitchen held a Food Protection Certificate.

     Official wording (code 04A)

     Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

   • GeneralPests

     Pesticides were used or stored improperly, or open bait was used.

     Official wording (code 08C)

     Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

   • GeneralFacility upkeep

     Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

     Official wording (code 10F)

     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.

7. Sep 17, 2024 –

   Administrative Miscellaneous · Initial Inspection · Violations were cited in the following area(s)

   1 paperwork Show violations

   • PaperworkSigns & paperwork

     Letter grade or Grade Pending card not posted.

     Official wording (code 20-06)

     Current letter grade or Grade Pending card not posted