BANAADIR RESTAURANT
Latest Score
93
Last Inspected
Apr 1, 2026
Violations
16
Critical
9
Inspection History
Apr 1, 2026
Score: 93
Oct 8, 2025
Score: 98
Mar 3, 2025
Score: 96
Inspection Reports
A April 1, 2026 REGULAR Score: 93 0 violations
No violations recorded for this inspection.
A October 8, 2025 REGULAR Score: 98 0 violations
No violations recorded for this inspection.
P August 10, 2023 Score: 88 2 violations 2 critical
PROPER HOT HOLDING TEMPERATURES
foods on steam table not held above 135 F - unit not during inspection
PROPER DATE MARKING AND DISPOSITION
items in fridge not clearly marked with date labeling
P June 14, 2022 Score: 88 1 violation 1 critical
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
No hot water available at the time of the inspection.
P November 22, 2021 Score: 76 13 violations 6 critical
Certified food protection manager
No certified food manager present.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
NO BARE HAND CONTACT WITH READY-TO-EAT FOODS OR APPROVED ALTERNATE METHOD FOLLOWED
Bare hand contact with ready to eat foods.
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand cleaner not provided at lavatory or hand washing sink.
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. Chicken, beef, and lamb at 52 degrees fahrenheit. Fish at 60 degrees fahrenheit.
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. Chicken at 80 degrees fahrenheit.
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded. Chicken, beef, lamb, and fish.
Proper cooling methods used; adequate equipment for temperature control
Lack of properly maintained refrigeration unit for TCS food.
In-use utensils, properly stored
In-use food dispensing utensils not properly stored. Scoop handle in contact with ready to eat foods.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not durable, corrosion resistant and nonabsorbent. Absorbent material lining shelves.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. Shelves unclean.
Physical facilities installed, maintained and clean
Missing ceiling tile. Kitchen