Lotus 1: health inspection history

Jan 12, 2026 Cycle Inspection / Initial Inspection

• 10FNot critical 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.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 05DCritical No 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.
• 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 02GCritical 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.

Jan 12, 2026 Administrative Miscellaneous / Initial Inspection

• 19-10Not critical Failure to display required signage about plastic straw availability

Apr 30, 2025 Cycle Inspection / Re-inspection

No violations listed in this record.

Mar 12, 2025 Cycle Inspection / Initial Inspection

• 09CNot critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
• 10FNot critical 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.
• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 02BCritical Hot TCS food item not held at or above 140 °F.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Aug 12, 2024 Cycle Inspection / Re-inspection

• 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 04NCritical 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 flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
• 06ACritical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

Oct 18, 2023 Cycle Inspection / Initial Inspection

• 06CCritical 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 dispensed directly by the vendor.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 10FNot critical 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.
• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• 02GCritical 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.