Saffron Spice

No violations were recorded at this inspection.

1. Sep 21, 2026 Unsatisfactory 70 points

   Routine Inspection/Field Review

   5 critical2 general Show violations

   • CriticalFood temperature25 pts

     Food was left at room temperature without proper time controls.

     Official wording (code 1900)

     No room temperature storage; proper use of time as a control, procedures available

   • 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))

   • CriticalManagement & training5 pts

     Not every food worker had a current Food Worker Card.

     Official wording (code 0200)

     Food Worker Cards current for all food workers; new food workers trained

   • CriticalFood temperature15 pts

     Food wasn’t reheated properly before hot holding.

     Official wording (code 2000)

     Proper reheating procedures for hot holding

   • CriticalManagement & training5 pts

     No person in charge who knew the food-safety rules, or no certified manager on staff.

     Official wording (code 0100)

     PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt

   • GeneralFood handling5 pts

     Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.

     Official wording (code 3400)

     Wiping cloths properly used, stored; sanitizer concentration

   • 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

2. Jun 8, 2026 Complete 0 points

   Educational Inspection

   No violations

3. Sep 30, 2025 Unsatisfactory 10 points

   Routine Inspection/Field Review

   1 critical Show violations

   • 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))

4. Feb 25, 2025 Unsatisfactory 10 points

   Routine Inspection/Field Review

   1 critical1 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))

   • GeneralFood handling5 pts

     Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.

     Official wording (code 3400)

     Wiping cloths properly used, stored; sanitizer concentration

5. Nov 5, 2024 Satisfactory 15 points

   Routine Inspection/Field Review

   3 general Show violations

   • GeneralFood handling5 pts

     Food wasn’t protected from contamination during delivery, prep, storage, or display.

     Official wording (code 3300)

     Potential food contamination prevented during delivery, preparation, storage, display

   • GeneralFacility upkeep5 pts

     Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.

     Official wording (code 4100)

     Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

   • GeneralFacility upkeep5 pts

     Surfaces or equipment were the wrong material or hard to clean.

     Official wording (code 4000)

     Food and nonfood surfaces properly used and constructed; cleanable

6. Jul 9, 2024 Unsatisfactory 20 points

   Routine Inspection/Field Review

   2 critical Show violations

   • 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))

   • CriticalHygiene & sanitation10 pts

     Hand sinks were missing, blocked, or not stocked.

     Official wording (code 0600)

     Adequate handwashing facilities

7. Mar 7, 2023 Unsatisfactory 35 points

   Routine Inspection/Field Review

   4 critical Show violations

   • 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

   • CriticalHygiene & sanitation10 pts

     Hand sinks were missing, blocked, or not stocked.

     Official wording (code 0600)

     Adequate handwashing facilities

   • 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))

   • CriticalManagement & training5 pts

     No person in charge who knew the food-safety rules, or no certified manager on staff.

     Official wording (code 0100)

     PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt

8. Sep 23, 2022 Unsatisfactory 0 points

   Return Inspection

   No violations

9. Sep 14, 2022 Unsatisfactory 85 points

   Routine Inspection/Field Review

   5 critical4 general Show violations

   • CriticalHygiene & sanitation10 pts

     Hand sinks were missing, blocked, or not stocked.

     Official wording (code 0600)

     Adequate handwashing facilities

   • 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))

   • CriticalFood temperature25 pts

     Cooked food wasn’t cooled properly.

     Official wording (code 1600)

     Proper cooling procedure

   • CriticalFood temperature15 pts

     Food wasn’t reheated properly before hot holding.

     Official wording (code 2000)

     Proper reheating procedures for hot holding

   • CriticalManagement & training5 pts

     Not every food worker had a current Food Worker Card.

     Official wording (code 0200)

     Food Worker Cards current for all food workers; new food workers trained

   • GeneralFacility upkeep5 pts

     Food-contact surfaces weren’t kept clean and sanitized.

     Official wording (code 4200)

     Food-contact surfaces maintained, cleaned, sanitized

   • GeneralFood handling5 pts

     Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.

     Official wording (code 3400)

     Wiping cloths properly used, stored; sanitizer concentration

   • GeneralFacility upkeep5 pts

     Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.

     Official wording (code 4100)

     Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

   • GeneralFood temperature5 pts

     Food was accepted at an unsafe temperature.

     Official wording (code 2800)

     Food received at proper temperature

10. Feb 1, 2022 Satisfactory 0 points

    Return Inspection

    No violations

11. Dec 22, 2021 Unsatisfactory 85 points

    Routine Inspection/Field Review

    5 critical2 general Show violations

    • CriticalHygiene & sanitation10 pts

      Hand sinks were missing, blocked, or not stocked.

      Official wording (code 0600)

      Adequate handwashing facilities

    • CriticalFood handling10 pts

      Fruits and vegetables weren’t washed properly.

      Official wording (code 0900)

      Proper washing of fruits and vegetables

    • CriticalHygiene & sanitation25 pts

      Hands weren’t washed when required.

      Official wording (code 0400)

      Hands washed as required

    • CriticalManagement & training5 pts

      Not every food worker had a current Food Worker Card.

      Official wording (code 0200)

      Food Worker Cards current for all food workers; new food workers trained

    • CriticalFood temperature25 pts

      Cooked food wasn’t cooled properly.

      Official wording (code 1600)

      Proper cooling procedure

    • GeneralFacility upkeep5 pts

      Food-contact surfaces weren’t kept clean and sanitized.

      Official wording (code 4200)

      Food-contact surfaces maintained, cleaned, sanitized

    • GeneralFood handling5 pts

      Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.

      Official wording (code 3400)

      Wiping cloths properly used, stored; sanitizer concentration