XO TASTE

GRADE A May 27, 2025 - Cycle Inspection / Initial Inspection

Score: 13 points

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Non-food c...

GRADE C Jan 23, 2024 - Cycle Inspection / Re-inspection

Score: 54 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. Cold TCS food...

Jun 1, 2023 - Cycle Inspection / Initial Inspection

Score: 26 points

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dis...

GRADE C Sep 15, 2022 - Cycle Inspection / Reopening Inspection

Score: 2 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.

Sep 14, 2022 - Cycle Inspection / Reopening Inspection

Score: 46 points

Evidence of rats or live rats in establishment's food or non-food areas. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Anti-siphonage or back-flow prevention device not provided where requi...

🚫 CLOSURE Sep 8, 2022 - Cycle Inspection / Re-inspection

Score: 60 points

Evidence of rats or live rats in establishment's food or non-food areas. Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service. Live roaches in facil...

Jul 18, 2022 - Cycle Inspection / Initial Inspection

Score: 61 points

Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service. Food contact surface not properly washed, rinsed and sanitized after each use and following any act...