Health inspectors found numerous Multnomah County restaurants with perfect scores of 100 in June, while others fell below<\/p>\n
The county\u2019s public health department conducts unannounced, semiannual inspections of food-service establishments to assess compliance with health codes across three categories:<\/p>\n
Priority items: Violations that pose direct risks related to foodborne illness prevention, such as failing to discard contaminated or spoiled food.
\nPriority foundation items: Issues requiring management action, equipment, or procedures that reduce potential health hazards, such as proper labeling, temperature monitoring, or record-keeping.
\nCore items: Violations typically tied to general sanitation, facility upkeep, and overall maintenance.<\/p>\n
Establishments, including restaurants and food carts, start with 100 points, with 3 to 5 points deducted for high-priority violations. A score of 70 or higher is considered a pass, and results are visible via a placard at the establishment.<\/p>\n
The following restaurants received perfect scores of 100:<\/p>\n
Gresham<\/p>\n
Papa Johns, 1108 N.E. Burnside Road
\nWingstop, 901 S.W. Highland Dr.<\/p>\n
Portland<\/p>\n
Abu Omar Gyros and Shawarma, 1080 S.E. Madison St.
\nBarry\u2019s Bootcamp, 1210 N.W. 10th Ave.
\nBen & Esther\u2019s Vegan Jewish Deli, 1800 N.E. Alberta St.
\nBe Van Sports Bar, 10834 N.E. Sandy Blvd.
\nBole Ethiopian Restaurant, 915 N.E. Alberta St.
\nBurmese Corner, 3829 S.E. Division St.
\nCassidy\u2019s Restaurant, 1331 S.W. Washington St.
\nChili Olive, 228 S.W. Oak St.
\nClassic Billiards, 3636 S.E. 122nd Ave.
\nClassic Shawarma, 3137 N.E. 82nd Ave.
\nCivic Taproom and Bottle Shop, 621 S.W. 19th Ave.
\nCrunchy Sweet, 6545 S.E. Milwaukie Ave.
\nDarcy\u2019s, 4808 N. Lombard St.
\nEastside Coffee Bar & Workspace, 1315 S.E. 20th Ave.
\nEagle, 835 N. Lombard St.
\nEat At Dub\u2019s, 2025 N. Kilpatrick St.
\nEuphoria Food Co., 2210 N.E. Alberta St.
\nFatso\u2019s Cheketos, 1125 S.E. 87th Ave.
\nFocacceria, 1613 S.E. Bybee Blvd.
\nFox Trot, 3244 S.E. Belmont St.
\nKFC, 5721 N.E. Martin Luther King Jr. Blvd.
\nKenton Club, 2025 N. Kilpatrick St.
\nMcDonald\u2019s, 1831 W. Burnside St.
\nMoreland Presbyterian Church, 1814 S.E. Bybee Blvd.
\nPasture PDX, 1413 N.E. Alberta St.
\nPDX Deschutes Brewery, 7000 N.E. Airport Way
\nPDX Starbucks, 7000 N.E. Airport Way
\nPinolo Gelato, 3707 S.E. Division St.
\nPizza Hut, 5024 N.E. Martin Luther King Jr. Blvd.
\nPrincipe Maya, 2056 S.E. 122nd Ave.
\nR-Haan Thai Kitchen, 7151 N.E. Prescott St.
\nRed\u2019s Bar and Grill, 7025 S.E. Foster Road
\nRoake\u2019s on Columbia Inc., 1760 N.E. Lombard Pl.
\nRollin\u2019 Fresh Warehouse, 1080 S.E. Madison St.
\nRounders 162nd, 16353 S.E. Division St.
\nScooter McQuades, 1321 S.W. Washington St.
\nSousol, 227 S.E. Sixth Ave.
\nTa Bueno Ne, 1223 N. Hayden Meadows Dr.
\nTaqueria Mexa PDX, 3139 N.E. 82nd Ave.
\nTomorrow\u2019s Verse Taproom, 4605 N.E. Fremont St.
\nTop Off Espresso, 11324 N.W. St. Helens Road
\nWild Brewz, 3510-3544 S.E. 122nd Ave.
\nYalla Wraps, 458 S.E. 185th Ave.<\/p>\n
Troutdale<\/p>\n
Hyderabab Hub, 151 S.W. 257th Ave.
\nMcMenamins Edgefield Blackberry Hall, 2126 S.W. Halsey St.
\nYaba Yabaa, 151 S.W. 257th Ave.<\/p>\n
The following restaurants received scores below 90:<\/p>\n
Bamboo Sushi, 404 S.W. 12th Ave., Portland<\/p>\n
Score: 82<\/p>\n
Violations: One employee didn\u2019t wash their hands properly after handling food and ended up touching their face before going back to prep. Shellfish tracking tags weren\u2019t being kept in order the way they\u2019re supposed to be. The ice machine had visible pink buildup inside it.<\/p>\n
They also found food sitting at unsafe temperatures, including cooked rice and garlic butter that had been left out too long and gotten too warm. Inspectors noted that a towel that isn\u2019t meant for food was being used to wrap fish. Some utensils were also being stored in unsafe ways, like bowls left in food and knives left out on the prep area.<\/p>\n
There was also a noticeable buildup of grease on the kitchen hood above the cooking line.<\/p>\n
Country Coffee, 1770 N.E. Columbia Blvd., Portland<\/p>\n
Score: 89<\/p>\n
Violations: Inspectors found that a handwashing sink was being used to store bags and paper instead of being kept clear for washing hands. They also found several refrigerated foods that were too warm, including cream cheese, gravy, milk, and a fruit smoothie mix, along with the refrigerator itself running too warm. The items that were out of temperature were thrown away during the inspection, and inspectors said they will come back within two weeks to make sure the refrigerator has been fixed.<\/p>\n
Ikimono Ramen, 1025 S.W. Harvey Milk St., Portland<\/p>\n
Score: 77<\/p>\n
Violations: Raw chicken was stored above other foods like shrimp and vegetables in freezers, which can lead to cross-contamination. They also found reheating problems, where pre-cooked pork was being warmed up but had not reached a safe temperature yet before being put into a hot-holding unit.<\/p>\n
Temperature issues were also noted in another fridge, where boxes of noodles were sitting too warm and had been stored longer than allowed; those were thrown away during the inspection.<\/p>\n
In addition, some ready-to-eat foods like cooked noodles, fried chicken and pork were missing required date labels showing when they were made, which are needed to track how long food has been stored safely.<\/p>\n
King Tide Fish & Shell, 1510 S. Harbor Way, Portland<\/p>\n
Score: 85<\/p>\n
Violations: A dishwashing machine was not properly sanitizing because it had no detectable chlorine, meaning it wasn\u2019t cleaning dishes the way it should until it was repaired during the inspection.<\/p>\n
They also found temperature problems in a room-service fridge, where items like butter and half-and-half were being held too warm. In a walk-in cooler, some ready-to-eat foods were past their safe storage time limits and had to be thrown away.<\/p>\n
Inspectors also noted that some equipment, including a fan guard in a produce cooler, had built-up dust that could fall onto food over time.<\/p>\n
Sizzle Pie, 7000 N.E. Airport Way, Portland<\/p>\n
Score: 85<\/p>\n
Violations: An employee was seen eating near food prep areas while wearing gloves, then taking out the trash without properly switching tasks. Inspectors also noted that staff were supposed to be eating in a designated area away from the kitchen.<\/p>\n
There was also a problem with the dishwashing equipment, where the hot water sanitizing rinse was not operating within the correct temperature range needed to properly sanitize dishes.<\/p>\n
Inspectors also found that most of the pizzas that were set out and ready to serve were not labeled with the time they were put out. This is required because the restaurant is using a time-based system to decide when food must be thrown away. They noted this was a repeat issue and said the procedure needs to be followed consistently going forward.<\/p>\n
Rollin\u2019 Fresh, 1080 S.E. Madison St., Portland<\/p>\n
Score: 89<\/p>\n
Violations: For raw fish being served in a ready-to-eat form, the cart was missing required paperwork showing that the fish had been properly frozen to kill parasites, which is required for certain species like yellowtail. <\/p>\n
They also found a cleaning cloth that had no sanitizer in it sitting on a prep surface, which is supposed to be kept in a sanitizing solution when not in use.<\/p>\n
In addition, the sushi rice that was being held under a time-based system did not have its required log filled out that day, meaning there was no clear record of when it was prepared or when it needed to be thrown away. The operator said it had been made earlier in the day and updated the log during the inspection.<\/p>\n
Tall Boy, 1080 S.E. Madison St., Portland<\/p>\n
Score: 78<\/p>\n
Violations: Shellstock tags for clams were not being kept in chronological order, and required information showing the last date shellfish were served was missing, which is a repeat violation. <\/p>\n
Inspectors also found problems with cooling cooked food, including large batches of par-cooked fries that were still too warm after several hours and not cooling quickly enough due to limited space in refrigeration. A small prep cooler was not holding food at a safe temperature, which left coleslaw stored in unsafe conditions.<\/p>\n
Inspectors also noted the operation did not have a proper thin-probe thermometer available to accurately check food temperatures, and that issue was also a repeat violation. A follow-up inspection was scheduled within 10 days to ensure corrections are made.<\/p>\n
Via Delizia, 1320 S.W. Broadway, Portland<\/p>\n
Score: 79<\/p>\n
Violations: The dishwasher was not working properly and had no sanitizer level, meaning dishes were not being sanitized correctly, and the facility did not have a proper sink as a backup. Staff were washing and rinsing dishes in a prep sink before running them through the dishwasher.<\/p>\n
Inspectors also found that several cooked foods and open items, including meats, greens and milk, were not labeled with dates, making it unclear how long they had been stored.<\/p>\n
In addition, a sanitizer bucket was found to be mixed too strong, far above the safe range, which can create a chemical hazard.<\/p>\n
Finally, food that had been removed from original packaging was not labeled with what it was, and staff were instructed to label containers properly.<\/p>\n
McMenamins Edgefield Black Rabbit, 2126 S.W. Halsey St., Troutdale<\/p>\n
Score: 87<\/p>\n
Violations: A handwashing sink area was missing proper paper towels in one section of the Black Rabbit bar, which is required for hand drying. They also found a refrigerator in the Black Rabbit bar holding food at temperatures far too warm for safe cold storage. In addition, floors in parts of the facility were noted as dirty along the walls and around equipment, showing that cleaning was not being done often enough in those areas.<\/p>\n