CONDITIONAL
Larry Flint's Gets Conditional Pass on Health Inspection
November 13, 2025
7:00 PM - 7:45 PM
Routine Inspection
6
Total Violations
1
Critical
4
Major
1
Minor
1
Corrected On Site
Inspector's Report
Routine inspection revealed multiple health code violations including mouse droppings found in kitchen areas, improper food holding temperatures with pepperoni stored at 48°F, and inadequate hot water at handwash sinks. Additional issues included missing hand towels, zero sanitizer in dishwasher, and mold in bar equipment requiring follow-up inspection.
Violations Cited
6
#23
CRITICAL
No Insects, Rodents, Birds or Nonservice Animals
Why This Matters
Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.
What Was Observed
Observed mouse dropping in a few locations in the upstairs kitchen: on the floor to the left of the Kintera 2-door upright cooler, behind the utensil rack located to the right of the hood, and behind/beneath the dishwash machine. Clean the mouse droppings, sanitize the affected areas, and continue regular pest control at the facility.
CA Retail Food Code: Section 114259, 114259.1, 114259.3
#14
MAJOR
Food Contact Surfaces: Clean and Sanitized
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
Measured 0 ppm of chlorine during the sanitize cycle at the dishwash machine in the bar. Provide 50 ppm of chlorine during the sanitize cycle.
CA Retail Food Code: Section 114099, 114099.6, 114117
#21
MAJOR
Hot and Cold Running Water Available
Why This Matters
Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.
What Was Observed
Measured warm water at 73F at the handwash sink in the bar. Provide warm water adjustable to between 100F and 108F to the sink. The handwash sink in the restroom upstairs by the kitchen does not provide adequate flow to wash hands. Provide hot and cold running water under pressure to the sink.
CA Retail Food Code: Section 114192
#6
MAJOR
Adequate Hand Washing Facilities
Why This Matters
Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.
What Was Observed
Observed a lack of towels at the handwash sink across from the walk-in cooler in the upstairs kitchen. Provide soap and towels to all handwash stations at all times.
CA Retail Food Code: Section 113953, 113953.1, 113953.2
#7
CORRECTED
MAJOR
Proper Hot and Cold Holding Temperatures
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
Measured pepperoni at 48F on the top portion of the left side food preparation cooler in the upstairs kitchen. The pepperoni had been there for one hour. The pepperoni was moved to the walk-in cooler to bring it to 41F.
CA Retail Food Code: Section 113996, 114037
#7
CORRECTED
MAJOR
Proper Hot and Cold Holding Temperatures
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
Measured pepperoni at 48F on the top portion of the left side food preparation cooler in the upstairs kitchen. The pepperoni had been there for one hour. The pepperoni was moved to the walk-in cooler to bring it to 41F.
CA Retail Food Code: Section 113996, 114037