SPRINGBONE KITCHEN

Each entry below is one inspection visit. Violations marked critical are public health risks; everything else is a general code citation.

1. Apr 2, 2026

   38
   Cycle Inspection / Initial Inspection

   Violations were cited in the following area(s).

   • 02G

     critical
     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.
   • 02C

     critical
     Hot 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.
   • 06E

     critical
     Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
   • 04H

     critical
     Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.

   5 critical citations this visit
2. Aug 31, 2023

   3

   A
   Pre-permit (Operational) / Initial Inspection

   Violations were cited in the following area(s).

   • 10F
     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.