CAMPESINO DOMINICANO RESTAURANT

GRADE A Feb 13, 2025 - Cycle Inspection / Re-inspection

Score: 12 points

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

Jan 17, 2025 - Cycle Inspection / Initial Inspection

Score: 27 points

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. Dishwashing a...

GRADE B Dec 20, 2023 - Cycle Inspection / Re-inspection

Score: 26 points

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Evidence of mice or live mice in establishment's food or non-food areas. Raw, cooked or prepared food is adulterated, contaminated, cross-conta...

Oct 6, 2023 - Cycle Inspection / Initial Inspection

Score: 18 points

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Evidence of mice or live mice in establishment's food or non-food areas. Food, supplies, or equipment not protected from potential source of co...

GRADE P Jun 21, 2022 - Cycle Inspection / Reopening Inspection

Score: 13 points

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Food not protected from potential source of contamination during storage, preparation, transportation, d...

Jun 16, 2022 - Cycle Inspection / Reopening Inspection

Score: 43 points

Evidence of mice or live mice present in facility's food and/or non-food areas. Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Live roaches present in facility's...

🚫 CLOSURE Jun 14, 2022 - Cycle Inspection / Initial Inspection

Score: 88 points

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin...