Comfort Inn Food Service
This restaurant has some health concerns to be aware of.
Recent inspections found issues that may affect food safety. Review the violations below.
SafeScore
74/100
Inspections
2
Last Inspected
Apr 2026
Critical
1
Analysis
Violation Breakdown
48 total
Case History
Inspection Timeline
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Item 5E- Critical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.; Item 8B- In use food dispensing utensils improperly stored; Item 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
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Data sourced from public health inspection records. SafeScore is computed from inspection results, violation severity, trends, and consistency. All data is public record. Last updated based on jurisdiction reporting schedules.