TROLL PUB UNDER THE BRIDGE
Latest Score
98
Last Inspected
Mar 3, 2026
Violations
23
Critical
11
Inspection History
Mar 3, 2026
Score: 98
Sep 18, 2025
Score: 95
Feb 24, 2025
Score: 100
Inspection Reports
A March 3, 2026 REGULAR Score: 98 0 violations
No violations recorded for this inspection.
A September 18, 2025 REGULAR Score: 95 0 violations
No violations recorded for this inspection.
P February 17, 2025 Score: 84 10 violations 3 critical
Adequate hand washing facilities supplied and accessible
Hand sink used for other uses than hand washing
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
The approved sanitizing solution for manual/mechanical ware-washing is not at the proper concentration. (machine tested at 0 ppm, corrected)
PROPER REHEATING PROCEDURES FOR HOT HOLDING
TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (cheese sauce on the hot holding line at 49F, had been placed on the line 1hr 15min ago, corrected - removed from hot line and placed under refrigeration)
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. (cheese sauce at 120F, corrected - reheated to 165F, hot holding unit was filled more with boiling water)
Food properly labeled; original container
Containers not properly labeled. (unlabeled spray bottle with water on cook line)
Contamination prevented during food preparation, storage and display
Food stored where exposed to splash, dust, or other contamination. (food stored in front of bar hand sink)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not smooth and easily cleanable. (cutting board on flame grill melted and deep grooves)
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (fan on cook line with accumulation of soil)
Physical facilities installed, maintained and clean
Ceiling not clean.
Adequate ventilation and lighting
Employee personal items not properly stored
P September 3, 2024 Score: 86 3 violations 3 critical
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
The approved sanitizing solution for manual/mechanical ware-washing is not at the proper concentration. (corrected)
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (housemade sauces 50F and cheesecake 50F quarantined and discarded)
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. (cheese sauce 100-120F, corrected, reheated above 165F)
P June 9, 2021 Score: 82 10 violations 5 critical
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Expired Grade A dairy (Expired 6/7-discarded).
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below (Sausage at 57, ham 59, Cheese at 56, meatballs at 49 degrees-discarded).
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above (Chicken at 109 and hamburger at 117-discarded).
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.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Poisonous and toxic materials not labeled. Toxic items not stored away from food or utensils.
Contamination prevented during food preparation, storage and display
Food not stored at least 6 inches above the floor.
Wiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution. Chemical sanitizing solution containers placed on floor.
Physical facilities installed, maintained and clean
Floors not clean. Walls and ceiling and adjacent equipment not clean (hood vents).