May 28, 2026

Cycle Inspection / Initial Inspection

Violations were cited in the following area(s).

NScore: 67

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.

03BShellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.

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.

05FInsufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures

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.

09EWash hands sign not posted near or above hand washing sink.

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.

10HSingle service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

August 19, 2024

Cycle Inspection / Re-inspection

Violations were cited in the following area(s).

BScore: 20

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.

06BTobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

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

May 13, 2024

Cycle Inspection / Initial Inspection

Violations were cited in the following area(s).

NScore: 46

02CHot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.

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.

04LEvidence of mice or live mice 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.

10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

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.

December 8, 2022

Cycle Inspection / Re-inspection

Violations were cited in the following area(s).

BScore: 22

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

04BFood worker or vendor working or is knowingly or negligently permitted to work in FSE while afflicted with infected wound or reportable communicable disease. No spitting allowed. Spitting anywhere in the establishment is prohibited.

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

March 18, 2022

Cycle Inspection / Initial Inspection

Violations were cited in the following area(s).

NScore: 22

04LEvidence of mice or live mice present in facility's food and/or non-food areas.

06CFood not protected from potential source of contamination during storage, preparation, transportation, display or service.

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

08AFacility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

O'neill's Restaurant & Bar

Score Trajectory

Inspection History