Information is from state Health Department records. Restaurants are listed in order of inspection date. All reports are from regular food service food store inspections unless otherwise noted.
Priority violations are defined as items relating directly to factors that lead to food-borne illness and must be corrected immediately.
Priority foundation violations are defined as items relating directly to factors that lead to food-borne illness such as training, equipment plans and documentation and must be corrected immediately.
Core violations are defined as items that relate to maintenance of food operations and cleanliness.
Dec. 3
Flying Fish
109A NW Second St., Bentonville
Priority violations: Employee was washing gloved hand after touching raw fish. Must remove gloves, wash hands before putting on new gloves (corrected). Employee did not wash hands after touching dirty dishes and before handling clean dishes (corrected).
The Station Cafe
111 N. Main Street, Bentonville
Priority violations: Cut leafy greens, sliced tomatoes and sliced onions are at 70 degrees. They must be kept at 41 degrees or below or on time control with policy, procedures and records in place.
Centerton Inn
1064 W. Centerton Blvd., Centerton
Core violations: There is no bulb for light in walk-in cooler. Place shatterproof or shielded bulb in cooler.
Harps Deli/Bakery
110 Commercial Street, Centerton
Priority violations: Items packaged in deli such as sandwiches and deli salads do not have ingredients listed by weight.
Center Point Convenience
1675 W. Centerton Blvd., Centerton
Priority violations: Chicken 119 degrees, pizza 122 degrees in hot boxes by cashier station. Food in hot holding must have an internal temperature of 135 degrees or above as measured by a probe thermometer to prevent bacterial growth. Air temperature in hot holding usually needs to be 155 to 160 degrees to maintain food’s temperature at 135 degrees (corrected).
Core violations: No thermometers found in cooler with hot dogs and lunch meat and none in the pizza display and hot box by the cashier.
Gravette Station
108 S.E. First Street, Gravette
Priority violations: Pepperoni 50 degrees, sausage 50 degrees. Cold holding must be at 41 degrees or below.
Core violations: Prep table at 50 degrees. It needs to be able to maintain food at 41 degrees or below. Employee involved in food prep must wear a hair restraint. Need quaternary ammonia test strips.
El Bohemio
121 Main Street, Gravette
Priority violations: Sour cream 48 degrees, cheese 48 degrees, salsa at 54 degrees. Cold holding must be at 41 degrees or below. Chicken breast 121 degrees. Hot holding must be at 135 degrees or above. Must keep refrigerated medicine separated from food storage. Employees may not use foam cup to dip tea out.
Core violations: Need thermometer in combo refrigerator/freezer. Employees involved in food prep must wear a hair restraint and beard restraint. Prep table temperature 48 degrees. Needs to be able to maintain food at 41 degrees or below.
Dollar General Store
404 First Ave. NE, Gravette
Core violations: Need thermometer in cooler and freezer.
Dec. 4
McDonald’s
3805 N. U.S. 71, Bentonville
Core violations: Replace broken blue plastic ice scoop.
Domino’s Pizza
2800 SW 14th Street Suite 2, Bentonville
Core violations: Do not prep food in the three-compartment sink. Keep food and food related items off the floor.
Beef O’Brady’s
2500 SW14th Street Suite 108, Bentonville
Core violations: Provide soap and towels at all handwashing sinks (corrected). Provide all cold holding units with a functional thermometer. Food service permit was posted in a conspicuous location.
Li’s Home Cooking
1120 S. Walton Blvd. Suite 152, Bentonville
Core violations: Do not store food or food-related items on the floor. Wiping cloth solution must contain sanitizer with 50 to 100 ppm. Cover foods in storage.
Braum’s Ice Cream #221
119 N. Walton Blvd., Bentonville
Priority violations: Cold foods must be held at or below 41 degrees.
Core violations: Keep all foods and food-related items off the floor.
Palm Noodle Bar
200 S. Bloomington Street, Lowell
Core violations: Storing rice scoop in container of water. Water must be constantly filling and draining or water kept at 105 degrees. Scoop can also be kept dry and wash when needed (corrected).
McDonald’s
503 W. Monroe Ave., Lowell
Priority violations: Milk 44 degrees, dressing 45 degrees in the walk-in cooler; must be kept at 41 degrees or below. Walk-in cooler is not keeping foods at 41 degrees or below.
Sabores Mexican Cuisine of Bella Vista
Three Euston Road, Bella Vista
Priority violations: Seafood mix 61 degrees, sour cream 58 degrees, rice 55 degrees, and milk 48 degrees. Cold holding must be at 41 degrees or below (all items were thrown away). Must date mark ready-to-eat potentially hazardous foods that are held more than 24 hours.
Core violations: Prep table thermometer shows 54 degrees and it needs to be maintained at 41 degrees or below.
Hook Line and BBQ
12 Cunningham Court, Bella Vista
Core violations: Ice scoop needs to be stored in a cleanable container.
Pizza Hut
150 S. Curtis Ave., Pea Ridge
Priority violations: Chemical sanitizing dishwasher does not have any chlorine residual. Must have sanitizer that registers 50 to 100 ppm. Temporary correction is to sanitize dishes and utensils in sink with 50 to 100 chlorine solution after washing in dishwasher.
Jim’s Razorback Pizza
141 N. Curtis Ave., Pea Ridge
Priority violations: In pizza making cooler, pepperoni was 51 degrees on top and beef topping in bottom of cooler was 58 degrees. Products must be 41 degrees or below in cooler.
Core violations: Electric cords and outlet boxes behind pizza oven have dusty buildup.
Marvin’s Food Saver
240 N. Curtis, Pea Ridge
Priority violations: Yogurt was 48 degrees, provolone cheese was 48 degrees in the egg/yogurt cooler. Must be kept at 41 degrees or below. Containers of sour cream in egg/yogurt cooler have puffed-up lids. Storing pico mix in produce cooler that is maintaining 52 degrees on produce (corrected).
Core violations: Egg/yogurt cooler air temperature was 46 degrees (provided thermometers were reading 50 degrees). Spray bottle of liquid is sitting on top of Culligan water storage rack in back area (corrected). Thermometer for meat walk-in cooler is reading 20 degrees; the unit is going through defrost mode and current air temperature in cooler was 66 degrees (product temperature is less than 41 degrees).
Marvin’s Food Saver Bakery/Deli
240 N. Curtis Ave., Pea Ridge
Priority violations: Ribs in deli hot holding area were 105 degrees (corrected: ribs placed in oven to re-heat).
Core violations: Pre-packaged consumer self-serve products such as deviled eggs, turkey salad, chicken salad, crab salad and some breads do not have complete list of ingredients.
Kids Academy
211 Lee Town Road, Pea Ridge
Core violations: Thermometer in refrigerator could not be located. The thermometer must be conspicuous.
VFW No. 3031
1160 N. Arkansas Street, Rogers
Priority violations: Cook handled raw hamburger patties then touched cheese sliced (corrected). Cook washed hands and decided to use tongs to put patties on grill.
Dec. 5
Greer Lingle Middle School
901 N. 13th Street, Rogers
Core violations: Dishwasher not making required temperature; 160 degrees for wash and 180 degrees for rinse (using three-compartment sink until fixed).
Johnny Bruso’s New York Style Pizza
700 SE Walton Blvd., Suite 10, Bentonville
Priority violations: Pizza holding on trays at room temperature of 71 degrees; must be kept either at 41 degrees or below or 135 degrees or above after cooking to 165 degrees or keep policy and time control records.
Core violations: Food prep employees were not wearing proper hair restraints.
Dec. 6
McDonald’s
201 S. Walton Blvd., Bentonville
Core violations: Employee involved in food prep may not wear jewelry on hands or wrists except for a plain band (corrected).
Red Robin
4300 W. Walnut Street, Rogers
Priority violations: Items in front salad bar prep were 58 degrees and 55 degrees (blue cheese dressing and coleslaw). Corrected with temperature control and food was discarded.
Core violations: Wet wiping rags for cleaning table were not stored in sanitizing solution. The must either be stored in chlorine or quaternary ammonia solution with approved concentrations.
Lin’s Garden Chinese
2101 SE Walton Blvd., Bentonville
Priority violations: In middle walk-in cooler whole shelled eggs and raw fish are being stored over boxes of lemons and limes (corrected). Food must be stored in such a way that poisonous or toxic materials cannot contaminate food (corrected). Barbecue pork buns were at 115 degrees, Hong chicken on buffet was at 123 degrees. All hot foods on the buffet must be at 135 degrees or above.
Core violations: Storing tubs of shrimp, cut meat and raw chicken in high voltage electrical room. The tubs was stored on the floor and next to weed killer, grill cleaner and fly bait that was also on the floor. Food may not be stored in mechanical rooms. Food also must be stored at least 6 inches above the floor. Handwashing sinks in main kitchen area do not have sign stating employees must was hands. The shrimp meat and chicken that was thawing in the mechanical room must be properly thawed in the refrigerator or under continuous running water or as part of the cooking process. The current food establishment permit was stored in a cash register drawer. The permit must be posted in a location that is conspicuous to consumers. Booster heater for dishwashing machine has a very rusty housing. It needs to either be repaired, replaced or removed from establishment.
Holiday Inn and Suites Restaurant
1563 S. 52nd Street, Rogers
Priority violations: Employees need to follow proper handwashing, date marking and sanitation. Employees must wash hands after touching personal clothing. Provolone cheese in walk-in cooler is molding (cheese was thrown away). Raw chicken stored above raw fish. Raw eggs were stored above the ready-to-eat foods. Must have date mark on ready-to-eat potentially hazardous foods held more than 24 hours. Sanitation bucket tested over 500 ppm and it should be 200 ppm for quaternary ammonia.
Core violations: Must thaw in cooler or under constant running water (corrected). Need food thermometer to take temperatures. Employees involved in food prep must wear a hair restraint and also a beard restraint.
Dollar General
1201 S. Eighth Street, Rogers
Core violations: Missing thermometer in milk cooler.
The Bayou
115 N. Dixieland Road, Rogers
Core violations: Employees’ bathroom door is not self-closing.
Gentry Intermediate School
302 W. Second Street, Gentry
Core violations: Ceiling tile above automatic dishwasher needs repair; must be smooth/cleanable/nonabsorbent.
Dec. 7
E-Z Mart
801 W. Main Street, Gentry
Priority violations: Corn dogs 126 degrees. Hot holding has to be at 135 degrees or above. Must date mark ready-to-eat potentially hazardous foods that are held more than 24 hours. Food prep in non-food prep areas.
Core violations: Must keep handwashing sink accessible at all times. Handwashing sink in back area for bagging ice does not have a handwashing cleanser. Need quaternary ammonia test strips. Need thermometer to take food temperatures.
Ms. Nette’s Childcare
19253 Old Springtown Road, Gentry
Priority violations: Must date mark ready-to-eat potentially hazardous foods that are held more than 24 hours. Need to have sanitizer available (corrected). Roach on counter in kitchen.
Core violations: Need to clean up clutter around kitchen area.
The Wooden Spoon
1000 S. Gentry Blvd., Gentry
Core violations: Chicken salad 50 degrees. Cold holding is at 41 degrees or below. Side by side refrigerator 50 degrees. It needs to maintain foods at 41 degrees or below. Dishwasher at 0 ppm and should be 50 to 100 ppm for chlorine.
Doe’s Eat Place
2806 S. Walton Blvd., Bentonville
Core violations: Employees involved in food prep must wear a hair restraint. Need to remove all nonessential items from kitchen area.
The Bluffs at Hickory Creek
12737 Hickory Creek, Lowell
Priority violations: Sanitizer in automatic dishwasher was at 0 ppm. It must be at 50 to 100 ppm for chlorine. Chlorine sanitizer in spray bottle was over 200 ppm. It must be between 50 to 100 ppm.
La Carrata Mobile
609 Bloomington Street, Lowell
Priority violations: Storing raw beef and raw chicken above salsa and cooked beef in refrigerator. Salsa was 57 degrees and cooked beef was 53 degrees in refrigerator one. Hot dogs 56 degrees and cooked beef 56 degrees in refrigerator two. All these cold stored items must be kept at 41 degrees or below. Beans (refried) 128 degrees in hot well. Need to re-heat to 165 degrees and then hot hold at 135 degrees or above (repeat violation). Refrigerator one and two are not keeping foods at 41 degrees or below.
Core violations: Cut lettuce in water 54 degrees; must be kept at 41 degrees or below.
El Taco Riondo
125 N. Bloomington Street, Lowell
Priority violations: Handwashing sink was not accessible for washing hands (corrected). Hot water not available at time of inspection. Person in charge didn’t know that dishes had to be sanitized after washing and that the counters and prep areas had to be sanitized after washing (corrected). Dishes were not being sanitized (corrected). Leak on faucet of third bay in three-compartment sink. Food establishment permit must be in customer view.
Dec. 8
Sweetie’s Kettle Corn
2300 Promenade Blvd., Rogers
Core violations: Scoops need to be stored handle up. Employees involved in food prep must wear a hair restraint and beard restraint. Hand washing sink must be accessible at all times.
5 Girls BBQ
17690 W. Arkansas 72, Gravette
Core violations: Smoker should be attached to unit and fully enclosed with ceilings and screens. Smoker is in bed of truck and not attached to unit or enclosed.
Dec. 10
Verde Limon Mexican
1707 Forest Hills Blvd., Bella Vista
Core violations: No test strips available at time of inspection. Chlorine should read 50 to 100 ppm on test strips.
McDonald’s
101 E. Centerton Blvd., Centerton
Core violations: Food prep did not have proper hair restraint.
Ken’s Hiwasse Dairy Freeze
13548 W. Arkansas 72, Hiwasse
Priority violations: Gravy 96 degrees and chili 46 degrees in hot holding well. These must be re-heated to 165 degrees or above within two hours before keeping at 135 degrees or above for the hot holding (corrected).
Core violations: Missing paper towels at handwashing sink.