Vivibowl

Inspection history

1. A

   2026-06-03

   Violations were cited in the following area(s). · Pre-permit (Operational) / Re-inspection

   Score 13
   • minor Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
   • minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • CRITICAL Evidence of mice or live mice in establishment's food or non-food areas.
2. C

   2026-04-21

   Violations were cited in the following area(s). · Pre-permit (Operational) / Initial Inspection

   Score 90
   • CRITICAL Hot TCS food item not held at or above 140 °F.
   • CRITICAL HACCP plan not approved or approved HACCP plan not maintained on premises.
   • CRITICAL Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
   • 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.
   • minor Equipment used for ROP not approved by the Department
   • CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
   • CRITICAL Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.