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Violations marked as priority contribute directly to the elimination, prevention or reduction in the hazards associated with foodborne illness. Priority violations include prevention of contamination, cooking, reheating, cooling and handwashing.

Priority foundation rules support, facilitate or enable one or more priority items.

Core violations include items that usually relate to general sanitation, operational controls, equipment design or general maintenance.

Only categories in which an establishment was cited are listed.

June 22

La Sirenita

505 Thomas Blvd., Springdale

Priority Violations: The warewashing machine is not dispensing chlorine at 50-100 ppm.

Priority Foundation Violations: The facility does not have a verifiable employee health reporting policy. The facility does not have a bodily fluids cleanup plan.

June 23

City Park Fayetteville

1332 N. Leverett Ave., Fayetteville

Core Violations: The floor covering in the bar area and window seal in the preparation kitchen above the three compartment sink is damaged.

Guisinger

1 E. Mountain St., Fayetteville

Priority Foundation Violations: A food employee filled a container from handwashing sink faucet in food preparation area. The retail food permit expired March 31, 2023.

Core Violations: Coating on the manual lemon press is peeling.

NYC Express Deli

1003 S. Pleasant St., Springdale

Priority Violations: The hands washing sink in the food prep area does not have hot water. The temperature is 75 degrees. They have NY style cheesecake from Uttlerly Buttery Bakery in Springdale, but is in a container without a label. Food employees are wearing gloves for multiple different tasks. Raw eggs were stored above tomatoes in the walk-in cooler.

Priority Foundation Violations: Test strips for chlorine sanitizer are not available. The retail food permit expired May 2026.

Core Violations: The facility does not have a certified food protection manager. A container of food lacked a label with the common name of the food. A cardboard box with food is stored in contact with the floor in walk-in cooler. A wiping cloth was left on food contact surfaces after use. The facility lacked a chemical sanitizer bucket.

Outback Steakhouse

4808 S. Thompson St., Springdale

Priority Foundation Violations: A chemical spray bottle did not have a label with the common name.

Core Violations: The server handwash station was out of soap. The walls of the warewashing area have an accumulation of dark debris. The floor under the back prep area has pooling water and debris.

Spoon K Food

4201 N. Shiloh Drive, Suite 1385, Fayetteville

Priority Violations: Raw eggs are stored above open container with red pepper powder and radishes. On the other shelf, plastic bag with raw chicken is stored above container with ready to eat salsa. Plastic mat and utensils are used all day. Reduced oxygen packaging is used on raw beef, raw chicken, raw pork and cut vegetables.

Priority Foundation Violations: The facility does not have a verifiable employee health reporting policy. Several ready to eat food items with more than 24 hours preparation lack a date marked in walk-in cooler and the prep table. Test strips expired in September.

Core Violations: Raw beef and raw pork are thawing at room temperature. Several containers with food in food preparation area lack label with common name of the food. Containers with food are stored in contact with the floor (vinegar, soy sauce, other sauce) in the food preparation area and walk-in cooler.

The Lords Kitchen

2121 N. Center St., Fayetteville

Core Violations: A food employee is wearing two bracelets.

June 24

The Blessings Golf Clubhouse

5826 Clear Creek Blvd., Fayetteville

Priority Foundation Violations: A package of cooked frankfurters and a container of mushroom sauce are date marked prepared June 7, 2026 and a container of cooked soup without a label.

Core Violations: Three ceiling tiles are not installed in dry food storage areas.

Ella’s Restaurant

465 N. Arkansas Ave., Fayetteville

Priority Violations: An employee and the person in charge were observed to not use a clean barrier to touch the surface of the faucet knob immediately after handwashing. Tomatillos, peppers, pickled onions, apple butter, observed exceeded seven days holding time. The facility uses reduced oxygen packaging for pork, chicken, salmon and possibly other animal proteins held frozen for over 48 hours, as well as dehydrating their own citrus fruits and fruits for garnishes at the bar to be held at room temperature for over seven days, without an approved HACCP plan or variance.

Priority Foundation Violations: No hand cleanser available at the handwashing sink at the bar kitchen area. No paper towels at the handwashing sink for the bar in the kitchen area. Four cans containing 1x pineapple, 2x mushroom cream, 1x crushed tomatoes observed dented at the seals. Guacamole and an unknown food item did not have date mark label in the refrigerator downstairs, upstairs, sauces and cooked orzo did not have date mark labels. At the bar, olive brine in a bottle repackaged also no date mark label. At the bar, whiskey sour and other food items are offered with a raw egg white but did not have a warning on the menu with the required asterisk. The facility lacks an approved variance for the specialized processes they have already implemented.

Core Violations: Handwashing sign not available for the bar area in the kitchen.

Handel’s Ice Cream

2345 N. College Ave., Fayetteville

Core Violations: A food employee had bracelets when preparing the ice cream cones. Sample spoons were stored in disarray where contamination of the lip contact surface can accidentally occur.

KDK’s Soul Kitchen

2505 S. Thompson St., Suite 7, Fayetteville

Core Violations: The facility does not have an certified food protection manager.

Little Bread Company

116 N. Block Ave., Fayetteville

Priority Violations: Raw shelled eggs were stored above beer and sour cream in the refrigerator. Pastries were uncovered and exposed to contamination from the customers at the service counter. Whole milk, oat milk and half and half were marked with the time they were taken out of temperature control, instead of the required time four hours past the point they were taken out.

Priority Foundation Violations: There were no paper towels or approved means of hand drying available at the kitchen sink. Dressing bottles were not date marked in the walk-in cooler. In a cold-hold unit at the drink station, ham, pepperoncini and a sauce lacked date mark labels. A soap bottle lacked the common name of the chemical. Chlorine test strips for the dishwasher expired in 2024.

Core Violations: The facility does not have a certified food protection manager. Dressing bottles did not have the common name of the food. A food employee’s facial hair was unrestrained. Dust and debris were on some of the equipment and shelving. Multiple ceiling tiles in the kitchen area were damaged, missing or displaced. The floor throughout the kitchen was cracked and damaged.

Mamaka Bowls

495 W. Prairie St., Fayetteville

Priority Violations: Raw shelled eggs were stored above tortillas in the back refrigerator. Oat milk, whole milk and coconut milk observed at 54 degrees in three refrigerators for approximately two hours.

Priority Foundation Violations: Facility lacks refrigerator thermometers in some refrigerators and freezers. Facility also lacks an internal food probe thermometer. Granola and coconut coffee packaged in the facility lack the list of ingredients, quantity of the contents, place of business, and any allergen not disclosed as part of the name. Quaternary ammonium sanitizer is used, however, test strips are not available to test the strength of this chemical. The retail food permit is expired.

Core Violations: Back handwashing sink lacks signage. Two garage doors at the front of the food preparation area are maintained open. The side door was also propped open. Three birds were observed to come into the establishment at the time of the inspection. Utensil handles were in direct contact with granola. Three freezer doors are damaged. Facility lacks a covered receptacle for sanitary napkins. Back toilet room has a non-self-closing door.

Wingstop

637 E. Joyce Blvd., Suite 113, Fayetteville

Priority Foundation Violations: The facility does not have a an verifiable employee health reporting policy. The retail food permit is expired.

June 25

Bauhaus Bistro & Biergarten — Mobile

326 Holcomb St., Springdale

Priority Violations: Several food items, including frankfurters, sausages, pickled vegetables made in the facility, and other time/temperature controlled ingredients observed held past seven days in the walk-in cooler. The wastewater tank, of approximately 19.3 gallons, is directly plumbed and permanently attached to another building permitted as a retail food establishment.

Priority Foundation Violations: Facility offers undercooked eggs as part of their breakfast menu, however, the menu lacks the required disclosure and reminder. The freshwater (potable water) tank is of insufficient capacity (approximately 15 gallons) to meet the demand of the business and its menu.

Core Violations: The floor of the unit has patches where it is not smooth and it is absorbent.

Bauhaus Bistro & Biergarten — Bar

326 Holcomb St., Springdale

Priority Violations: Chemical spray bottles stored on the handwashing sink basing with the nozzles over the basin.

Priority Foundation Violations: A bottle of soap did not have a label at the handwashing sink. The facility lacked an irreversible temperature registering device for the dishwasher.

Core Violations: The handwashing sink did not have a sign. Dispensing bottles of water did not have the common name labeled. Water infiltrates at the downstairs storage area.

Hawaiian Bros

4515 W. Sunset Ave., Springdale

Priority Violations: The mixed vegetables were at 120 degrees in hot holding.

Priority Foundation Violations: The facility does not have a verifiable employee health reporting policy.

Pizzeria Ruby

5519 Hackett St., Suite 100, Springdale

Priority Violations: Employee washing dishes did not wash hands between handling dirty dishes and handling clean dishes. Cooked meatballs in the walk-in cooler are 48 degrees. External thermometer on the walk-in cooler is reading 43 degrees. Milk and butter in the gelato cooler are at 47 degrees. Time for foods today have not been documented.

Core Violations: Employee towel drying clean dishes while dishes are still wet.

The Gardens Of Arkanshire Senior Living

5000 Arkanshire Circle, Springdale

Priority Violations: A food employee wearing gloves cracks eggs on the grill and then touched ready to eat food without washing hands and changing gloves. A food employee wearing gloves submerged a bottle into a pot of water and ice and the water touched her bare skin.

Priority Foundation Violations: The facility does not have a verifiable employee health reporting policy. A written procedures for clean up event is not available. The facility lacks paper towels in hand washing sink located in beverage area. Dish washing machine thermometer is not working.

Core Violations: The hand washing sink in beverage area lacks hands washing signage. They are preparing poached eggs (undercook egg) with raw shell eggs. Manual can opener has food debris.

The Meltdown

202 E. Cleveland St., Prairie Grove

Core Violations: There is no screen on the pass through window.

June 26

Baked By Kori

644 W. Dickson St., Suite 114, Fayetteville

Priority Foundation Violations: The facility does not have a verifiable employee health reporting policy. There are gnats in the broken freezer.

Core Violations: The freezer is not working and is dirty.

Big Box Karaoke

115 N. Block Ave., Fayetteville

Priority Violations: Ice for consumer drinks in wells were not covered and not fully covered by the counter.

Priority Foundation Violations: Organic buildup observed inside the ice machine. Sweet toss, buffalo toss and lime observed held past seven days. Vodka infused with time/temperature controlled ingredients, such as lemon, mango, and habanero, was observed held past seven days at room temperature without a variance in 80 proof alcohol. The facility has already implemented specialized processing method of infusion and preservation of time/temperature controlled ingredients in alcohol, without an approved HACCP plan or variance. The facility lacks test strips for quaternary ammonium. The ones in the facility are expired.

C And D Concession 2

1254 Steel Road, Springdale

Core Violations: The facility does not have a certified food protection manager. There were employee drinks in food prep area that did not contain a lid or straw. An employee handled money and then put gloves on to prepare food. The back side of trailer was missing a screen and unable to be closed, allowing flies to enter. There were flies in the facility.

C And D Concession 3

1254 Steele Road, Springdale

Core Violations: The facility does not have a certified food protection manager. The ice cream mix in ice cream machine was at 60 degrees. The back side of trailer was missing a screen and holes under the door allowed for pest entry. There were ants in the facility.

C And D Concession 6

1254 Steele Road, Springdale

Core Violations: The facility does not have a certified food protection manager. Cream was temped at 43 degrees, one group of strawberries at 51 degrees and another group of strawberries at 48 degrees.

C And D Concession 7

1254 Steele Road, Springdale

Core Violations: The facility does not have a certified food protection manager. There were employee drinks in food prep area that did not contain a lid or straw. Peppers sitting out were temped at 86 degrees. There was food build up on counters, floors and walls.

C And D Concession 8

1254 Steele Road, Springdale

Core Violations: The facility does not have a certified food protection manager. There were items stored in hand wash sink. Pork rinds prepared and packaged in facility that were on table in front of unit that were not labeled according to regulations.

Doe’s Eatery

316 W. Dickson St., Fayetteville

Priority Violations: An employee touched their hair and face with hands before touching steaks.

Priority Foundation Violations: The facility does not have a verifiable employee health reporting policy.

Core Violations: A food worker’s hair is unrestrained. There is a hole on the wall by the kitchen.

Khana Indian Grill

2101 N. College Ave., Fayetteville

Priority Foundation Violations: The facility does not have a verifiable employee health reporting policy.

Loafin Joe’s

201 W. Mountain St., Fayetteville

Priority Violations: Container with tuna salad was dated June 16.

Priority Foundation Violations: The facility does not have a verifiable employee health reporting policy. The facility does not have a bodily fluids cleanup plan. Containers with food have incorrect name and date. A container with label provo/dated June 14 food is fresh lettuce, container label rib/dated May 22 food is deli meat. Other foods in walk-in cooler are inaccurately dated. Test strip for chlorine, expiration date Jan. 31, 2026.

Core Violations: A food employee is drinking from an uncovered cup in the food preparation area. Several squeeze bottles lack label with the common name of the food. Buckets of pickles and plastic bag with onions were stored on the floor in the walk-in cooler. Facility is using mayonnaise jars for cut vegetables (tomatoes, green peppers) in the walk-in cooler. Frying equipment is dirty with grease buildup. Shelf in walk-in cooler, storage room food prep area, drain in dish washing machine and vent/fan on the wall where they prepare the dough were all not clean, dusty or had food debris. Some tiles in ceiling are not in good condition.

Slim Chickens

1855 W. Martin Luther King Blvd., Suite 2, Fayetteville

Priority Foundation Violations: Facility could not produce a signed employee reporting and illness form.

Core Violations: The condenser in the walk-in cooler is dripping condensation onto packaged juice boxes and butter. There is moisture and food debris on the floor under the back tables. There is a build up of grease and food debris by the wheels of the fryers and on the sauce prep table. The panel covering the temperature read out is missing, creating a cavity that is accumulating crumbs.

Spice Road Kitchen

514 W. Martin Luther King Jr. Blvd., Fayetteville

Priority Violations: The employee used the same single use gloves when changing tasks such as when accepting payments and then continued preparing foods. The employee was unable to mix the chemical sanitizing solution. Cooked meat temped at 80 degrees on a table and cooked chicken at 110 degrees over the flat top. In a small refrigerator, a water bottle was reused to hold sauce at 49 degrees. The liquid wastewater discharge system is a hose connected to the wastewater tank in the facility, which has drained onto the grass area behind the truck. The facility does not keep a log or records for when they drain and sanitize the fresh water tank and water hose. One of the owners or person in charge arrived briefly at the time of the inspection and stated the tank is cleaned monthly.

Priority Foundation Violations: None of the food items in both refrigerators, including sauces and cooked meats, had date mark labels. Several flies observed inside the facility flying and on the floor underneath the three-compartment sink. Quaternary ammonium sanitizer is available in the facility, however, the test strips for the chemical are expired. A big wastewater holding tank is on the grass area behind the truck. The owner or person in charge who arrived briefly during the inspection stated the liquid waste is emptied into this tank, held there, and then pumped into a transport tank, which is then emptied into a wastewater inlet at the back of the gas station, which also does not have a grease trap.

Core Violations: Multiple sauces and stew did not have the common name of the foods. Rice was stored on the floor. A food employee lacked hair restraint. A food employee wearing a watch. Single service cups were stored on the floor, as well as a blender. Milk jugs, juice jugs, and 16-ounce water bottles were reused to store foods. Food debris and organic buildup observed inside both refrigerators and on the floor, around equipment. Grease accumulation observed on the vent hood and behind the grill. Food debris observed on the floors and underneath the three-compartment sink. The faucet at the three-compartment sink leaks. The right and left-hand side basins cannot be filled with water due to the faucet not being long enough to deposit the water into the basins.

Torchy’s Tacos

1541 W. Martin Luther King Jr. Blvd., Fayetteville

Priority Violations: Onions were adulterated in a tub. Both dishwashers in the kitchen and bar area had chlorine sanitizer containers empty, measuring 0 ppm chlorine, and in use. Limes, grapefruit, lemon, and olives observed at 60 degrees at the bar.

Priority Foundation Violations: Two ice scoops and the ice scoop holder had debris buildup.

Core Violations: Sauces not in original containers lacked labels with the common name. One food employee prepared food without a beard restraint.

Wood Stone Craft Pizza

557 S. School Ave., Suite 101, Fayetteville

Priority Violations: The small reach-in cooler is holding foods at 46 degrees. May, hot sauce mix and other sauces made in facility had a month long date for use.

Priority Foundation Violations: The facility does not have a verifiable employee health reporting policy.

Core Violations: The shelf holding the plates has a buildup of lint on the racks.

The following establishments had no violations this reporting period:

June 23: Chug’s Chow, 14945 Fisher Road, Fayetteville.

June 25: NWA Food Bank, 821 E. Emma Ave., Springdale; Prairie Grove Junior High School, 806 N. Mock St., Prairie Grove; Sabor Del Campo — Mobile, 2246 E. Robinson Ave., Springdale; Tropical Sno NWA, 720 Rupple Road, Fayetteville.

June 26: Emelia’s Kitchen, 309 W. Dickson St., Fayetteville.