Jefferson City’s food code requires food-service establishments to be inspected at least once every six months
Priority violations are items, if in noncompliance, that are more likely to contribute to food contamination, illness or an environmental hazard. Some examples of priority hazards include: improper holding temperatures of foods, inadequate cooking of food items, poor personal hygiene and contaminated equipment
Examples of core items include: cleaning and maintenance of floors, walls and ceilings; open waste receptacles; unshielded light bulbs in food-preparation areas; and missing thermometers in refrigerator units for monitoring temperature
The food code typically requires establishments to correct priority violations at the time of inspection when possible or within a longer time frame, not exceeding 10 days, as agreed upon with the regulatory authority. Establishments are required to correct core violations by a date agreed to with the regulatory authority, not to exceed 90 days from the time of inspection
June 2026 violations reported were:
Veit’s Pub & Grill, 2314 Lorenzo Greene Drive — One priority violation: raw meat found stored with and or above cooked food. One core violation: clean ceiling and walls of Beer Walk in Cooler of debris; clean storeroom ceiling of food debris
Imo’s Pizza, 706 Missouri Blvd. Ste. D — Two core violations: maintenance needed in areas of the food prep area, gaskets in disrepair on the reach in cooler
Jimmy John’s, 3750 W. Truman Blvd. Unit A — One priority violation: reach in cooler not at the proper temperature. One core violation: maintenance needed in the food prep area
Bones Restaurant and Lounge, 210 E. Commercial Way — Two priority violations: kitchen knife and slicer were dirty, salad lowboy food and GE mini cooler food over 41 degrees, at 50 degrees respectively. Four core violations: First floor keg cooler above 41 degrees, at 58 degrees; open ceiling over cooks prep/dress table; intermittent power to dish-machine stopping cycle before completion; second floor ice bins and sinks need cleaning; dressing bottles are dirty; walk in cooler shelves and kitchen shelves need cleaning.
Sapphires Restaurant, 422 Monroe St. — Two core violations: employee observed without proper beard restraint, ice buckets for bulk ice machine cracked
GQT Capital 8, 3550 Country Club Drive — One priority violation: the frequency in which staff members wash their hands is not adequate. Two core violations: debris on food prep equipment, equipment with debris present
Flavor Foods, 2910 Kenborg Hills — One priority violation: no test strips present. One core violation: no protection present on the service window
Bee Line Snack Shop, 2205 Southridge Drive — One priority violation: equipment had debris present
Starbucks, 3721 W. Truman Blvd. — One core violation: debris present in the food prep area
Sonic Drive-In, 314 Ellis Blvd. — One core violation: debris present in the customer area
Pancheros Mexican Grill, 2208 Missouri Blvd. — One core violation: debris present in the restroom
Miracle Whip, 414 Belair Drive — Three core violations: food thermometer for checking food temperatures not present, sanitizer test strips not usable, hand sink not readily accessible
Stir Fry 88, 3600 Country Club Drive — Two core violations: walk-in cooler shelving becoming rusty with food debris present, can opener and holder are dirty
Break Time No. 3043, 810 Stadium Blvd. — One priority violation: foods held on back steam table were below 135 F required
Sonic Drive In, 201 Commerce Drive — One priority violation: cold holding unit not at the proper temperature. One core violation: no paper towels present at the hand sink
Taco Bell No. 377 Southwest, 1905 Southwest Blvd. — Two core violations: FRP wall panels loose by back door, trash/litter present on lot
Towne Grill, 315 Jefferson St. — One priority violation: items not properly date labeled in the reach-in cooler. One core violation: no sanitizer test strips present at the time of inspection
Turkey Creek Golf Center, 1616 Oilwell Road, Suite A — Two core violations: need food product thermometer reading 0-220 degrees, men’s restroom door stays partially open after use
Abelardos Mexican Fresh, 2220 Missouri Blvd. — One core violation: broken coved base tile on wall under triple sink
Taco Bell No. 725 East, 2005 Schotthill Woods Drive — One core violation: fry freezer out of order
Hy-Vee Gas No. 1303, 3723 W. Truman Blvd. — One core violation: debris present in the store
Capitol Plaza Hotel, 415 W. McCarty St. — One priority violation: dish machine not reaching sanitizing temperature on final rinse. One core violation: one condenser bank in walk-in cooler running above temperature, at 48-50 degrees
Hunan Chinese Restaurant, 1416 Missouri Blvd. — Two priority violations: food in flat work top cooler above 41 degrees, at 48-55 degrees; final rinse on dishwasher not 160 degrees at plate surface. Three core violations: dishwasher tank temperature gauge broken; rinse aid dispenser broken too; wash tank temperature below 150 degrees, at 125 degrees; water at handsinks below 100 degrees, at 80 degrees; leak present in kitchen handsink drain line
Chipotle Mexican Grill, 1400 Missouri Blvd. — One priority violation: items in the hot holding area were not at the proper temperature. One priority violation: utensil in disrepair. One core violation: maintenance needed in the food prep area
Target Store No. T752 — Starbucks, 735 W. Stadium Blvd. — Two core violations: dish machine out of dish soap, floors under serving counter have litter present
Freddy’s Frozen Custard, 2103 Missouri Blvd. — Two priority violations: dish machine is not properly sanitizing at the time of inspection, items in the cold holding unit were not at the proper temperature. One core violation: debris present in areas of the food prep area
Hardee’s, 3601 Country Club Drive — One priority violation: item in the cold holding unit was not at the proper temperature. One core violation: plumbing devices not working properly
Das Stein Haus, 1436 Southridge Drive — One priority violation: need menu disclosure for uncooked or undercooked foods on menu. Two core violations: bar handwash sink missing soap and paper towels, light in dishroom burned out
