MARTINI ITALIAN BISTRO
Latest Score
93
Last Inspected
Apr 7, 2026
Violations
14
Critical
8
Inspection History
Apr 7, 2026
Score: 93
Jul 31, 2025
Score: 95
Sep 24, 2024
Score: 92
Inspection Reports
A April 7, 2026 REGULAR Score: 93 0 violations
No violations recorded for this inspection.
A July 31, 2025 REGULAR Score: 95 0 violations
No violations recorded for this inspection.
P June 22, 2023 Score: 85 4 violations 4 critical
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
The approved sanitizing solution for mechanical ware-washing is not at the proper concentration. Chlorine level at the bar dish machine is not between 50-100 ppm.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. Numerous perishable food items held at 49 - 60 degrees F. All items quarantined and voluntarily discarded.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Sewage and waste water not disposed of in an approved manner. Leak at prep sink in kitchen area.
INSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects. Numerous insects noted in rear kitchen area.
P June 8, 2022 Score: 82 10 violations 4 critical
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is used for other purposes than hand washing. Hand washing sink cannot be used to thaw items.
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized. The approved sanitizing solution for manual/mechanical ware-washing is not at the proper concentration. (Bar dish machine) Mutiple knives/utensils not clean.
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below.
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above.
Proper cooling methods used; adequate equipment for temperature control
Lack of properly maintained refrigeration unit for TCS food.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Equipment is not maintained in good repair or does not allow for proper adjustment. (Reach-in cooler door in disrepair) (Need new gasket for the door) Condensation leak in mutiple units.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. Nonfood-contact surfaces of equipment not cleaned at a frequency to prevent accumulation of soil residue.
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
The hot water generation/distribution system is not sufficient to meet peak hot water demands. Hot water must reach a minimun of 100F at all plumbing fixtures. No hot water at any of the plumbing fixtures.
Physical facilities installed, maintained and clean
Employee clothing/possessions not stored properly. Attached equipment not clean. (Fan vents in walk-in refrigerator) Walls and ceiling not clean.