Department of FoodieDepartment of Foodie
Had a take out, my stomach hurts for a day after that.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Food was left exposed to possible contamination during storage, prep, or serving.
Food was left exposed to possible contamination during storage, prep, or serving.
Hot food was held below 140°F, cool enough for bacteria to grow.
No pest-control contract or extermination records on file.
Clean utensils were stored where they could get dirty again.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
No pest-control contract or extermination records on file.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Clean utensils were stored where they could get dirty again.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Food was left exposed to possible contamination during storage, prep, or serving.
Cold food was held above 41°F, warm enough for bacteria to grow.
Pesticides were used or stored improperly, or applied by someone unlicensed.
The restroom was missing basics like toilet paper, a bin, or a self-closing door.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food surfaces weren't washed and sanitized between uses.
Adulterated or mislabeled food was kept or offered for sale.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Contaminated food was kept instead of being thrown out.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Adulterated or mislabeled food was kept or offered for sale.
Food is being prepared in a space someone lives or sleeps in.
Food was left exposed to possible contamination during storage, prep, or serving.
Frozen food was thawed in an unsafe way.
Food came from an unapproved or unknown source.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Hot food was held below 140°F, cool enough for bacteria to grow.
Food surfaces weren't washed and sanitized between uses.
Hot food was held below 140°F, cool enough for bacteria to grow.
Food surfaces are too worn or badly built to be properly cleaned.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Hot food was held below 140°F, cool enough for bacteria to grow.
Food surfaces weren't washed and sanitized between uses.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Clean utensils were stored where they could get dirty again.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
New World Mall is such an amazing place to visit, whether you’re a local or just in the area exploring. It has a really lively atmosphere and always feels like a hidden gem for food lovers. Every time I go, it’s buzzing with people, which just adds to the overall experience. The real highlight is definitely the basement food court. There are so many different stalls offering a wide variety of foods, so there’s something for everyone. From ramen and udon to stir-fry dishes, dumplings, and even b
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food was left exposed to possible contamination during storage, prep, or serving.
Contaminated food was kept instead of being thrown out.
Adulterated or mislabeled food was kept or offered for sale.
This was absolutely an outstanding deep tissue massage experience! I have long suffered from chronic back pain, and this session effectively relieved most of my muscle tension and soreness. The therapist was highly professional and exceptionally skilled—particularly adept at working out the knots deep within my muscles. The environment was clean and comfortable, and the service was warm and friendly—simply impeccable. I give this experience a perfect score and highly recommend it!
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Ventilation can't keep up with the grease, steam, or smoke.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Cold food was held above 41°F, warm enough for bacteria to grow.
Ventilation can't keep up with the grease, steam, or smoke.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Cooked food wasn't cooled down fast enough to be safe.
Single-use items were reused or left unprotected.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food was left exposed to possible contamination during storage, prep, or serving.
No pest-control contract or extermination records on file.
Adulterated or mislabeled food was kept or offered for sale.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Evidence of mice was found on site.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Food surfaces weren't washed and sanitized between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food came from an unapproved or unknown source.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No pest-control contract or extermination records on file.
No one on shift holds the required food-safety certificate.
Food was left exposed to possible contamination during storage, prep, or serving.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food surfaces weren't washed and sanitized between uses.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Ventilation can't keep up with the grease, steam, or smoke.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Food surfaces weren't washed and sanitized between uses.
Frozen food was thawed in an unsafe way.
Food was left exposed to possible contamination during storage, prep, or serving.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food was left exposed to possible contamination during storage, prep, or serving.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Single-use items were reused or left unprotected.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Food surfaces weren't washed and sanitized between uses.
Single-use items were reused or left unprotected.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Brand new seafood restaurant! Great decor and service. I think they must be super busy with wedding events. Staff are friendly and speak Cantonese and Mandarin. Had a great night as the sponsor for this event.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Ventilation can't keep up with the grease, steam, or smoke.
Dishes and utensils weren't being properly washed and sanitized.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Evidence of mice was found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food surfaces weren't washed and sanitized between uses.
Contaminated food was kept instead of being thrown out.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Evidence of rats was found on site.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Food was left exposed to possible contamination during storage, prep, or serving.
Food was left exposed to possible contamination during storage, prep, or serving.
Clean utensils were stored where they could get dirty again.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food was left exposed to possible contamination during storage, prep, or serving.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Single-use items were reused or left unprotected.
Cold food was held above 41°F, warm enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food was left exposed to possible contamination during storage, prep, or serving.
Cold food was held above 41°F, warm enough for bacteria to grow.
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