Taste Of The City Fresh Grill

January 27, 2026

Cycle Inspection / Initial Inspection

Violations were cited in the following area(s).

NScore: 44

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.

04JProperly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

04KEvidence of rats or live rats in establishment's food or non-food areas.

06CFood, 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 dispensed directly by the vendor.

06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.

09BThawing procedure improper.

10FNon-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.

15-22Original label for smoking products sold or offered for sale.

28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

May 7, 2025

Cycle Inspection / Re-inspection

Violations were cited in the following area(s).

ZScore: 68

02BHot TCS food item not held at or above 140 °F.

02GCold 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.

02HAfter 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.

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

04JProperly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

06CFood, 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 dispensed directly by the vendor.

06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

10FNon-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.

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

March 12, 2025

Cycle Inspection / Initial Inspection

Violations were cited in the following area(s).

NScore: 43

02BHot TCS food item not held at or above 140 °F.

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.

04JProperly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

05DNo hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

06CFood, 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 dispensed directly by the vendor.

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

February 2, 2024

Cycle Inspection / Reopening Inspection

Establishment re-opened by DOHMH.

CScore: 9

04LEvidence of mice or live mice in establishment's food or non-food areas.

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Score Trajectory

Inspection History