Business & Tech

Restaurant Inspections: Goody's, Hard Times, Summer's, Mad Rose and More

The latest restaurant inspections from the Rosslyn-Ballston corridor in Arlington.

Health Department officials are constantly inspecting restaurants across Arlington. 

Below are the most recent restaurant inspection reports available for the Rosslyn-Ballston corridor.

"Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations," according to Virginia Department of Health's website.

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The site continues: "Keep in mind that any inspection report is a 'snapshot' of the day and time of the inspection. On any given day, a restaurant could have fewer or more violations than noted in the report. An inspection conducted on any given day may not be representative of the overall, long term cleanliness of an establishment."

Click on "See the full report here" for the complete, most recent inspection reports. Definitions are below the list.

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Nam Viet Restaurant, 1127 N. Hudson St., July 24
Two core items (one corrected during inspection), four priority items (one corrected during inspection). See the full report here.

Village Bistro Restaurant, 1723 Wilson Blvd., July 24
Two core items (corrected during inspection), two priority items (corrected during inspection), one foundation item (corrected during inspection). See the full report here.

Fireworks, 2350 Clarendon Blvd., July 23
One priority item. See the full report here.

Goody’s Restaurant, 3125 Wilson Blvd., July 23
Ten core items, two priority items. See the full report here.

Oby Lee, 3000 Washington Blvd. D-2, July 23
One priority item (corrected during inspection). See the full report here.

Wilson Tavern, 2403 Wilson Blvd., July 23
Two core items (one corrected during inspection), three priority items (two corrected during inspection). See the full report here.

AllSpice Cafe & Catering, 1401 Wilson Blvd., July 22
No violations found.

Hard Times Cafe, 3028 Wilson Blvd., July 22
One core item (corrected during inspection), three priority items (corrected during inspection). See the full report here.

Il Forno Restaurant, 900 N. Glebe Road, July 22
One core item, three priority items (corrected during inspection). See the full report here.

Kanpai Japanese Restaurant, 1401 Wilson Blvd., July 22
One core item (corrected during inspection), one priority item (corrected during inspection). See the full report here.

Red Hot And Blue, 1600 Wilson Blvd., July 22
Two core items (corrected during inspection), three priority items (one corrected during inspection). See the full report here.

Summers Restaurant, 1520 N. Courthouse Road, July 22
One core item, four priority items (one corrected during inspection). See the full report here.

Westin Arlington Gateway Banquet Kitchen, 801 N. Glebe Road, July 22
Nine core items, three priority items (corrected during inspection), one foundation item. See the full report here.

Amuse Restaurant at Le Meridien Arlington, 1121 N. 19th St., July 19
One core item, three priority items (two corrected during inspection). See the full report here.

Mad Rose Tavern, 3100 Clarendon Blvd. #15, July 18
Four core items, one priority item (corrected during inspection). See the full report here.

·  A core item "usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance."

·  A priority item is "a provision in this Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard," and "includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, handwashing."

·  A priority foundation item "includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling."


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