The Arkansas Department of Health regulates the sale of food at establishments that include restaurants, bars, day cares, schools, grocery stores, convenience stores, bed and breakfast facilities, hotels/motels, mobile units and concession stands. Inspections are made unannounced by environmental health specialists.
Electronic copies of retail food inspection reports are available on the Arkansas Food Inspection Portal. To access the portal, visit the food protection page on the Arkansas Department of Health website at www.healthy.arkansas.gov.
Here are recent reports:
SEARK EARLY CHILDHOOD DEVELOPMENT, 2200 S. Hazel St. Date of inspection Jan. 16. Observed an opened container of green beans in the refrigerator with a discard date of 01/14/2026. Food shall be discarded if it has not been used within 7 days. Green beans were removed from the refrigerator to discard during the inspection. Observed an accumulation of dust around the ceiling vent in the kitchen area. Clean the physical facilities as often as necessary to keep them clean.
PIZZA HUT, 2711 S. Hazel St. Ste. B. Date of inspection Jan. 16. Observed trash cans containing food residue being stored uncovered when not in continuous use. Trash cans containing food residue should be kept covered when not in continuous use. Some parts of the floor and the ceiling vents near the front of the store are unclean. Clean the physical facilities as often as necessary to keep them clean.
Independent reporting for Pine Bluff & Jefferson County since 1879.
TOADALLY KIDS, 403 Sybil St., White Hall. Date of inspection Feb. 3. Observed dishes in the hand washing sink. A hand washing sink shall be maintained so that it is accessible at all times for employee use, and do not use for purposes other than hand washing. Dishes were moved from the hand washing sink during the inspection.
TASTY-DONUTS, 8021 Dollarway Road, White Hall. Date of inspection Feb. 3. Sausage (68 degrees F) in the bakery case is out of safe temperature range. Time/Temperature Control for Safety (TCS) Foods shall be kept hot at a temperature of 135.0°F or above, as measured by an internal probe thermometer, to limit bacterial growth. Sausage was discarded during the inspection. Observed a large container of flour not labeled in the dry storage room. Food not in the original packages for use in establishment must be identified with the common name of the Food. Inspector spoke with the person in charge about how the establishment prepares and holds the sausage and other time and temperature sensitive foods that were in the bakery case. He said that they cook them and hold them at room temperature. Inspector told him that they would have to hold the food hot at 135 degrees F or above or cold at 41 degrees F or below or follow the procedures for using time as a public health control. The contents of the bakery case were discarded during the inspection.
PGF PIZZA LLC DBA DOMINO’S, 2300 S. Olive St. Date of inspection Feb. 4. Ham (49 degrees F), cheese (48 degrees F), and pepperoni (49 degrees F) in the prep cooler is out of safe temperature range. Time/Temperature Control for Safety (TCS) Foods shall be kept cold at a temperature of 41.0°F or below, as measured by an internal probe thermometer, to limit bacterial growth.
BUSY BEING ME PREPARATORY, 706 S. Linden St. Date of inspection Feb. 4. At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Observed a package of ham in the refrigerator that the employee was unsure of when it was opened. Food prepared and held for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold or discarded for a maximum of 7 days. The package of ham was discarded. Observed a leak under the wash basin of the three compartment sink. The pipe connected to the sink should be repaired to properly seal so that it does not leak. Observed 0 footcandles of light in the employee restroom. The light intensity shall be at least 20 foot candles at a distance of 30 inches above the floor in restrooms.