DARDA SEAFOOD RESTAURANT

Each entry below is one inspection visit. Violations marked critical are public health risks; everything else is a general code citation.

1. Jun 15, 2026
   FOLLOW-UP INSPECTION

   Pass

   • K05

     critical
     Hands clean, properly washed; gloves used properly — Employee working at the cook-line observed putting gloved fingers into his mouth (while eating), then proceeded to continue cooking. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrappe

   1 critical citation this visit
2. May 27, 2026
   ROUTINE INSPECTION

   Conditional Pass

   • K38
     Adequate ventilation/lighting; designated areas, use — Several gaps greater than 1 inch observed in the filters of the ventilation hood above the cook-line. [CA] Close gap to allow for the adequate ventilation of heat/grease.
   • K35
     Equipment, utensils: Approved, in good repair, adequate capacity — Ambient of the left-side preparation unit at the cook-line measured 47F via probe. Ambient of the right-side preparation unit at the cook-line measured 48F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below during all hours of operation.
   • K45
     Floor, walls, ceilings: built,maintained, clean — Deteriorated floor tiles underneath the cook-line. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
   • K05

     critical
     Hands clean, properly washed; gloves used properly — Employee observed taking out the trash, then returned to the cook-line and picked up a takeout box of cooked, ready-to-eat noodles before being stopped and instructed to wash hands. Employee observed handling the insides/outsides of a visibly soiled trash can, then proceeded to use gloved hands to move fried, battered shrimp from a sheet pan in
   • K06
     Adequate handwash facilities supplied, accessible — Soap provided in a pump bottle, and paper towels provided in a roll maintained on the counter at the hand sink at the side service station (near the dining area). [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be subs
   • K39
     Thermometers provided, accurate — Internal thermometers not provided in all refrigeration units throughout the facility. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
   • K27
     Food separated and protected — 1. Basket of raw fish fillets stored on top of cases of vegetables in the walk-in cooler. Raw shell eggs stored over cooked, ready-to eat beef in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2. Pitchers of water and clean pitche
   • K22
     Sewage and wastewater properly disposed — Floor sink underneath the hand sink at the side service area (near the dining area) observed extremely slow draining when the water for the hand sink is turned on. No active overflow observed. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposa
   • K33
     Nonfood contact surfaces clean — Heavy buildup of grease on piping underneath/behind the cook-line. [CA] Maintain clean to prevent the attraction of vermin.
   • K41
     Plumbing approved, installed, in good repair; proper backflow devices — Left-side faucet of three compartment preparation sink, and faucet of one-compartment preparation sink are leaking. [CA] Repair leak and maintain plumbing in good repair to prevent the attraction of vermin.
   • K34
     Warewash facilities: installed/maintained; test strips — Chlorine test strips could not be provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
   • K04
     Proper eating, tasting, drinking, tobacco use — Employees observed eating chow mein from a large platter in the kitchen area. Per staff, it is their breakfast. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from cups with tight fitting lids and straws to prevent contamination.
   • K14

     critical
     Food contact surfaces clean, sanitized — Employee observed skipping the sanitizing step during manual warewashing of several plastic tubs and a table-mounted can opener. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentra
   • K21
     Hot and cold water available — Hand sink at the side service area (near the dining area) is capable of outputting water at a maximum of 73F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
   • K09

     critical
     Proper cooling methods — Cooked beef short ribs measured between 44F and 47F while maintained in 6 plastic-wrap covered hotel pans in the walk-in refrigerator. Condensation observed on the interior of plastic wrap. Per staff, items had been cooked last night, placed into the walk-in refrigerator, then maintained inside overnight to cool down. *Note: Ambient of the walk-in refrigerator measured 3
   • K07

     critical
     Proper hot and cold holding temperatures — Fried, battered shrimp measured 76F while maintained out of temperature control on a shelf near the dishwashing area. Per staff, it had been taken out of refrigeration less than 2 hours prior. Blanched chinese broccoli measured 77F while maintained in a container on a lower prep table across from the cook-line. Per staff, it had been blanched less than
   • K44
     Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Containers of employee personal food stored directly on top of and in contact with scallion bread in the upright refrigerator at the bread production area of the kitchen. [CA] Employee's personal food shall be stored below and away from food intended for customer consumption.
   • K01
     Demonstration of knowledge; food safety certification — Food handler cards could not be provided for any of the employees present. Per the manager, employees are actively working on obtaining food handler certification. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 d
   • K30
     Food storage: food storage containers identified — 1. Tubs and cases of meat stored directly on the floor of the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Containers of food stored uncovered throughout the cook-line. Bag of rice maintained open. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
   • K23
     No rodents, insects, birds, or animals — 1. Rodent droppings observed on top of the partially disassembled mechanical unit that is used to power the fish display tanks that is stored in the side hallway adjacent to the left-side entrance to the kitchen. *No other evidence of rodent activity observed* [CA] Clean and sanitize area of old droppings. Remove equipment that is no longer in use to pre

   4 critical citations this visit
3. Nov 19, 2025
   FOLLOW-UP INSPECTION

   Pass

   No violations cited.
4. Nov 11, 2025
   ROUTINE INSPECTION

   Conditional Pass

   • K01
     Demonstration of knowledge; food safety certification — Food handler cards could not be provided. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
   • K14

     critical
     Food contact surfaces clean, sanitized — Chlorine sanitizer in the mechanical dishwasher measured 0 ppm during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility shall manually wash, rinse, sanitize in the three compartment sink in the dishwashing area until the mechanical dishwasher can be repaired to output chlorine at 50 ppm. Manual sanitizat
   • K05

     critical
     Hands clean, properly washed; gloves used properly — Employee handled raw meat with gloved hands, them immediately handled scallions in a plastic tub that were maintained out of temperature control across from the cook-line. Employee handled soiled dishes from customers, then proceeded to grab parsley and sprinkled it on top of a customer's ready-to-eat order. [CA] Employees must change gloves
   • K30
     Food storage: food storage containers identified — Various containers of food stored on the floor throughout the kitchen, walk-in cooler, and walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
   • K07

     critical
     Proper hot and cold holding temperatures — Numerous potentially hazardous foods measured in the range of 62F-78F while maintained out of temperature control at the cook-line, including beef, shrimp, fish, sliced tomato, bean sprouts, raw shell eggs, and chicken. Per staff, items had been taken out of refrigeration at 11:00 AM (2 hours prior) for lunch preparation. No active preparation of the list
   • K27
     Food separated and protected — Numerous raw animal products stored above cooked and/or ready-to eat products in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
   • K33
     Nonfood contact surfaces clean — Surfaces on the interior of the right-side prep cooler observed to be filthy, and covered with food/grease/black residue. Accumulation of food residue in floor sinks. [CA] Maintain non-food contact surfaces clean to prevent the attraction of vermin.
   • K13

     critical
     Food in good condition, safe, unadulterated — Live fly observed landing directly on cut celery maintained in a plastic container across from the cook-line. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. Eradicate fly presence inside of food facility to prevent insect adul
   • K06

     critical
     Adequate handwash facilities supplied, accessible — Only handwash sink in the kitchen lacked soap. Handwash sink in the men's restroom lacked paper towels. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers at all times; heated-air hand drying device may be substituted for single-use towels. [COS] Pump bo
   • K35
     Equipment, utensils: Approved, in good repair, adequate capacity — Ambient of left-side prep cooler measured 52F via probe. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below.
   • K09

     critical
     Proper cooling methods — Large quantities of cooked beef measured 84F-96F while maintained in a deep container in the right-side prep cooler. Per staff, cooked beef had been cooked 2.5 hours prior, left out for 1.5 hours, and then placed into the unit for the last hour. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours
   • K23
     No rodents, insects, birds, or animals — 20+ live flies observed in the kitchen. [CA] Work with pest control to eliminate the presence of flies in the food facility, as fly presence may lead to the adulteration or contamination of food/food contact surfaces.
   • K36
     Equipment, utensils, linens: Proper storage and use — Employee observed filling pots of water for the purpose of cooking in the handwash sink. [CA] Handwash sink shall be used for no other purpose than handwashing.
   • K44
     Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Both back doors maintained open. [CA] Keep doors closed to prevent the intrusion of pests/vermin.

   6 critical citations this visit
5. Jan 23, 2025
   ROUTINE INSPECTION

   Pass

   • K35
     Equipment, utensils: Approved, in good repair, adequate capacity — Single-use containers (soy sauce) are re-used to store food. [CA] Food containers intended for single use shall not be reused. Plastic "to-go" bags are used in direct contact with food to store meats and vegetables. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities unde
   • K36
     Equipment, utensils, linens: Proper storage and use — Cloth towel used in direct contact with food. [CA] Linen shall not be used in contact with food.
   • K40
     Wiping cloths: properly used, stored — Wiping cloths stored on counters in prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
   • K27
     Food separated and protected — Raw eggs stored above cooked foods in walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
   • K44
     Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Missing mop rack. [CA] Mop rack or other devices shall be made available to hang and store cleaning tools.
6. Nov 7, 2024
   FOLLOW-UP INSPECTION

   Pass

   • K23
     No rodents, insects, birds, or animals — One dead cockroach observed on the upper right side door hinge of the swinging door of the server area in the middle of kitchen between the dining room and kitchen. Pest control reports were provided for review upon request. Facility was serviced the night prior: - Pest control report noted that activity was found during the service. Facility was
7. Oct 22, 2024
   FOLLOW-UP INSPECTION

   Pass

   • K05
     Hands clean, properly washed; gloves used properly
8. Oct 21, 2024
   FOLLOW-UP INSPECTION

   Closed

   • K23

     critical
     No rodents, insects, birds, or animals — Observed live cockroach activity in multiple areas including the following: One nymph in the upper corner of the dry storage wall. One nymph and one large cockroach around the door hinge in the dry storage room. One nymph and one large cockroach in a corner crevice of the shelving above the prep unit. Two large cockroaches underneath wooden prep tables. One

   1 critical citation this visit
9. Oct 18, 2024
   FOLLOW-UP INSPECTION

   Closed

   No violations cited.
10. Oct 17, 2024
    FOLLOW-UP INSPECTION

    Closed

    • K23

      critical
      No rodents, insects, birds, or animals — Evidence of a cockroach infestation is observed at time of inspection. - Dead cockroaches was observed in the following areas: in dry storage room; under prep table and refrigeration units in the kitchen; under three compartment sink and dishwasher; at front beverage prep area. - Two live cockroaches observed at the cook line, one with an egg sac. - One

    1 critical citation this visit
11. Oct 15, 2024
    ROUTINE INSPECTION

    Closed

    • K33
      Nonfood contact surfaces clean — Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations. Accumulation of debris on shelving and exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
    • K35
      Equipment, utensils: Approved, in good repair, adequate capacity — Single-use containers are re-used to store food. [CA] Food containers intended for single use shall not be reused. Plastic "to-go" bags are used in direct contact with food to store meats. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. B
    • K45
      Floor, walls, ceilings: built,maintained, clean — Accumulation of debris and water on floors and walls throughout prep area. [CA] Floors and walls in food preparation area shall be kept clean. Broken and cracked floors tiles through prep area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Gaps in cove basing and FRP
    • K05

      critical
      Hands clean, properly washed; gloves used properly — Employee was wiping the counter with a cloth and proceeded to touch food containers. Employee was about to directly touch food with hands without washing their hands prior to being stopped by inspector. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Employee was directed to wash hands with
    • K40
      Wiping cloths: properly used, stored — Wiping cloths stored on counters in prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
    • K36
      Equipment, utensils, linens: Proper storage and use — Cloth towel used in direct contact with food and dough. [CA] Linen shall not be used in contact with food. Accumulation of debris on equipment in storage. [CA] Clean equipment and utensils shall be covered or inverted to prevent contamination of the food contact surface. Bowls and cups with no handles used as scoops for bulk foods. [CA] Provi
    • K21
      Hot and cold water available — Measured hot water at 84F maximum at three compartment sink near water heater. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
    • K06

      critical
      Adequate handwash facilities supplied, accessible — Soap is not easily accessible to only handwash sink in prep area. Only soap available was in a bowl or a soap dispenser with the top lid open that was not attached. No soap at handwash station in front drink area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
    • K23

      critical
      No rodents, insects, birds, or animals — Several live cockroaches found: three on wall above wok station, two on floor at cook line, and two underneath cook line. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food e
    • K07
      Proper hot and cold holding temperatures — Measure tofu skin at 44F and fish at 46F in middle prep cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
    • K30
      Food storage: food storage containers identified — Open containers of bulk food are stored in prep area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. White containers with several white powders are stored in prep area with no labels. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with th
    • K14

      critical
      Food contact surfaces clean, sanitized — Measured chlorine at 0 ppm in warewash machine during active warewashing. Container of sanitizer attached to warewash machine appeared to be empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Container of sanitizer was replaced. Minor: Clean, wet utensils and containers are stacked directly on top of one another and stored in a w
    • K13

      critical
      Food in good condition, safe, unadulterated — Dead fly present in container of fried tofu with water. [CA] A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food, utensils, or single-use articles. [COS] Food was voluntarily discarded into garbage.
    • K44
      Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Gaps present on all sides of back screen doors. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
    • K27
      Food separated and protected — Food is stored directly on floor throughout prep area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

    5 critical citations this visit