SERIE 69 BAR & RESTAURANT

GRADE A Aug 22, 2025 - Cycle Inspection / Initial Inspection

Score: 11 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.

Apr 4, 2025 - Cycle Inspection / Reopening Inspection

Score: 6 points

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properl...

Apr 2, 2025 - Cycle Inspection / Reopening Inspection

Score: 10 points

Live roaches in facility's food or non-food area. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

🚫 CLOSURE Mar 28, 2025 - Cycle Inspection / Compliance Inspection

Score: 52 points

Evidence of mice or live mice in establishment's food or non-food areas. Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refi...

GRADE C Jan 31, 2025 - Cycle Inspection / Re-inspection

Score: 38 points

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. Hot TCS food item not held at o...

Jul 16, 2024 - Cycle Inspection / Initial Inspection

Score: 30 points

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. Current letter grade or Grade P...

GRADE B Apr 24, 2023 - Cycle Inspection / Re-inspection

Score: 23 points

Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw ...