Naty's Fast Food

Year by year

Inspections

1. Jan 7, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Slices of cake and other desserts with potentially hazardous ingredients requiring refrigeration being cold held in the sliding glass door beverage display cooler are not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Empty prep cooler in back food prep area is not operational.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Slices of cake and other desserts in the sliding glass door beverage display cooler are not labeled.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice

     PEST - DEAD/TRAPPED

     Dead cockroaches present on sticky pad traps in establishment.

     Correction: Remove all dead pests frequently enough to prevent accumulation, decomposition, or attraction of other pests.

     Code WFC 6-501.112

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Grease accumulation is present on wires near the wall next to the cookline. Some debris present on floor under equipment on cookline.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the 3 compartment sink is at 10 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Steam table in kitchen: right: refried beans 88 - 97 F; middle: rice 97 - 115 F

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for fries, fried chicken and mayo being held on counters in kitchen at ambient air temperatures for 4 hours before being discarded.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

2. Mar 3, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of pipes above the cookline and hood vents above the cookline are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Stainless steel pans of rice cooling improperly with stainless steel lids placed on products before allowed to finish cooling to 41 F.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Grease buildup is present on the floor under the cookline in the food prep area.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - IMPROPER SET-UP

     Utensil washing sinks are not being properly set-up. Sanitize basin setup in the middle basin of the 3 compartment sink, instead of being set-up on the left hand basin.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths in sanitizer bucket in back food prep area at 0 ppm chlorine.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. Mar 20, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of interior of Exceptional Quality prep cooler doors, hood vent brackets, and the corner of wall where the hood vents and ceiling meet, are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Cardboard on the floor of the kitchen below the deep fryer that is exposed to splash, spillage, or other food soiling is not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw chicken is being stored over ready to eat jalapenos in the Exceptional Quality prep cooler across from the deep fryers.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Sour cream and cups of salsa verde being cold held in the Exceptional Quality prep cooler are not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for Chlorine in the 3 compartment sink is at 10 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for fried chicken and french fries held on the counter and discarded before the 4 hour mark.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored in sanitizer solution of 0 ppm chlorine.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

4. Jun 5, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice Repeat

     LIGHT SHIELDING - Not Corrected

     Lights located by fryer and in back room are not shatter resistant.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code WFC 6-202.11

   • Not serious Good Retail Practice

     VENTILATION - MECHANICAL - Not Corrected

     There is excessive grease build-up on the ventilation filters and fried food odor throughout the establishment.

     Correction: Provide adequate mechanical ventilation of sufficient capacity that would remove excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

     Code WFC 6-304.11

5. May 23, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Rice (46F), beans (50F), cooked chicken (56F) in bus tub, and soft bacon (52F) cooled improperly overnight.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In prep cooler, RTE gyro meat is stored below raw fish.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice Repeat

     LIGHT SHIELDING

     Lights located in the kitchen area, by fryer and in back room are not shatter resistant.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code WFC 6-202.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     In 2-door cooler in back room, milk is held at 46F and peppers at 46F. Cooler may also be warm from items that cooled improperly overnight in this unit.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range). The thermometer present starts at 50F and therefore is not usable for monitoring refrigeration temperatures.

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control. Chicken made 15 mins prior is sitting out at room temperature in bus bin. Chicken container is marked with date but not time. Operator informed chicken is discarded after 3 hours.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice

     VENTILATION - MECHANICAL

     There is excessive grease build-up on the ventilation filters and fried food odor throughout the establishment.

     Correction: Provide adequate mechanical ventilation of sufficient capacity that would remove excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

     Code WFC 6-304.11

6. Feb 19, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

7. Oct 18, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

8. Oct 10, 2018 Routine Inspection · Reinspection Required

   No violations cited.

9. Sep 1, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

10. Aug 23, 2017 Routine Inspection · Reinspection Required

    No violations cited.

11. Jul 25, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

12. Sep 2, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

13. Oct 14, 2014 Pre-inspection · No Reinspection Required

    No violations cited.