Tasty Time LLC

No violations were recorded at this inspection.

1. Mar 20, 2026 Complete 0 points

   Educational Inspection

   No violations

2. Jan 21, 2026 Satisfactory 0 points

   Routine Inspection/Field Review

   1 paperwork Show violations

   • PaperworkSigns & paperwork0 pts

     Food safety rating placard not posted or visible.

     Official wording (code 5100)

     Food safety rating placard is not posted or visible

3. Jul 22, 2025 Unsatisfactory 5 points

   Routine Inspection/Field Review

   1 critical Show violations

   • CriticalFood source5 pts

     Shellfish tags, wild mushroom IDs, or fish parasite-destruction steps were missing.

     Official wording (code 1200)

     Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish

4. Jun 2, 2025 Satisfactory 0 points

   Return Inspection

   No violations

5. May 19, 2025 Unsatisfactory 50 points

   Routine Inspection/Field Review

   4 critical Show violations

   • CriticalFood source5 pts

     Shellfish tags, wild mushroom IDs, or fish parasite-destruction steps were missing.

     Official wording (code 1200)

     Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish

   • CriticalManagement & training10 pts

     Permit or required written food-safety procedures weren’t in order.

     Official wording (code 2600)

     Compliance with valid permit; operating and risk control plans, and required written procedures

   • CriticalFood temperature25 pts

     Cooked food wasn’t cooled properly.

     Official wording (code 1600)

     Proper cooling procedure

   • CriticalFood temperature10 pts

     Cold food was held above 45°F.

     Official wording (code 2110)

     Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

6. Nov 6, 2024 Unsatisfactory 35 points

   Routine Inspection/Field Review

   3 critical2 general Show violations

   • CriticalFood temperature5 pts

     Cold food was held slightly too warm (42–45°F).

     Official wording (code 2120)

     Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

   • CriticalFood handling5 pts

     Raw meat was stored above or next to ready-to-eat food.

     Official wording (code 1400)

     Raw meats below and away from ready-to-eat food; species separated

   • CriticalFood temperature15 pts

     Food wasn’t reheated properly before hot holding.

     Official wording (code 2000)

     Proper reheating procedures for hot holding

   • GeneralFood handling5 pts

     Food wasn’t labeled or date-marked properly.

     Official wording (code 3100)

     Food properly labeled; proper date marking

   • GeneralFacility upkeep5 pts

     Plumbing problems, or missing protection against backflow.

     Official wording (code 4400)

     Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections