JADE GARDEN
FOOD SERVICE ESTABLISHMENTLatest Score
90
Last Inspected
Jan 30, 2026
Total Violations
42
Critical
31
Recent Inspection History
Most Recent
Jan 30, 2026
Score: 90
2nd Most Recent
Sep 26, 2025
Score: 84
3rd Most Recent
Jan 21, 2025
Score: 97
Detailed Inspection Reports
B February 19, 2026 (FOLLOWUP) Score: 100 0 violations
No violations recorded for this inspection.
C February 12, 2026 (FOLLOWUP) Score: 98 1 violation 1 critical
INSECTS, RODENTS AND ANIMALS NOT PRESENT
Presents of roaches.
C February 6, 2026 (FOLLOWUP) Score: 96 1 violation 1 critical
INSECTS, RODENTS AND ANIMALS NOT PRESENT
One live roach observed underneath the 3-compartment sink.
C January 30, 2026 (REGULAR) Score: 90 3 violations 3 critical
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Improper storage of employee food/drinks. Employee personal drink improperly stored inside of reach-in cooler next to customer food.
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. (Food on the buffet hot holding unit including chicken and potatoes holding internally at 115 to 118 degrees F.) (Quarantined)
INSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects. (Several live roaches observed throughout the facility including in rice.)
A October 3, 2025 (FOLLOWUP) Score: 97 0 violations
No violations recorded for this inspection.
C September 26, 2025 (REGULAR) Score: 84 8 violations 5 critical
In-use utensils, properly stored
In use utensil stored in stagnant water at below 135 degrees F.
Adequate hand washing facilities supplied and accessible
Hand sink being used for purposes other than hand washing. (Storing large container lid on kitchen hand sink.)
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Chicken holding on counter at 66 degrees F.)
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Improper storage of employee food/drinks. (Employee personal drinks stored next to food preparation.)
INSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects. (Live roach observed inside of kitchen.)
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task. (Employee observed emptying dirty water from the 3-compartment sink and then handling produce without washing hands.)
Wiping cloths: properly used and stored
Chemical sanitizing solution containers placed on floor. Cloths in use not stored in sanitizing solution.
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. (Buffet holding chicken, rice, noodles, vegetables and various items at 114 degreees F.)