MIKE'S ROYAL DINER

GRADE B Jul 9, 2025 - Cycle Inspection / Re-inspection

Score: 20 points

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. Evidence of mice or live mice in establishment's food or non-food areas. Establishment is not free o...

May 23, 2025 - Cycle Inspection / Initial Inspection

Score: 58 points

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

May 23, 2025 - Administrative Miscellaneous / Initial Inspection

Lighting fixture located over, by or within food storage, preparation, service or display facility, and facility where utensils and equipment are cleaned and stored, which may shatter due to extreme heat, temperature changes or accidental contact;...

GRADE A Apr 23, 2024 - Cycle Inspection / Re-inspection

Score: 12 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. Anti-siphonage or back-flow prevention device not provided where requi...

Sep 21, 2023 - Cycle Inspection / Initial Inspection

Score: 29 points

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held a...

GRADE A Apr 12, 2023 - Cycle Inspection / Re-inspection

Score: 13 points

Live animal other than fish in tank or service animal present in facility’s food or non-food area. Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. Non-food contact surface or equipment made of unacceptable mate...

Mar 8, 2023 - Cycle Inspection / Initial Inspection

Score: 43 points

After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. Establish...