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:
DEPARTMENT OF CORRECTIONS (DOC) TUCKER, 2400 State Farm Road, Tucker. Date of inspection June 23. Chicken noodle soup (109 degrees F) and green beans (114 degrees F) in a hot box 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. Manager said that food was placed on line about 30 minutes prior to inspection was pulled to be reheated during the inspection. Food should be reheated to 165 degrees F before placing back on the line. Milk (44 degrees F) in the walk in 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. The milk was moved to the second walk in cooler at 8 a.m. this morning because they noticed that the third walk in cooler that was storing the milk prior was not reaching temperature. The milk was pulled to be discarded during the inspection. The milk in walk in cooler number 2 that had been moved from walk in cooler number 3 was discarded during the inspection. Temperature logs were pulled and it was determined that based on the logs the last time that the walk in cooler was reaching proper temperature was 12 a.m. on 06/22/2025. A maintenance request was put in for walk in cooler number 3. Time/temperature sensitive foods should not be placed in walk in cooler 3 until it can maintain food at 41 degrees F or below.
DEPARTMENT OF CORRECTIONS (DOC) MAX UNIT, 2501 State Farm Road, Tucker. Date of inspection June 23. No paper towels observed at the hand washing sink in the bakery during the inspection. Provide a supply of individual disposable towels or a continuous towel system that supplies the user with a clean towel or a heated-air drying device at each handwashing sink in food preparation, toilet and warewashing areas. Paper towels were provided at the hand washing sink during the inspection. Observed sponges in the hand washing sink in the bakery. A handwashing sink shall be maintained so that it is accessible at all times for employee use, and do not use for purposes other than handwashing. Sponges were moved out of the hand washing sink during the inspection. Beans (99 degrees F) in the hot box and beans (114 degrees F) on the hot line are 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. Manager said that the beans were put in the warmer at 8:30am and will be used by 12:30 p.m. Time was placed on the pans of food on the hot line and in the warmer during the inspection to be discarded after 4 hours during the inspection. Milk (44 degrees F) in the walk in cooler #2 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. Observed several flying insects in the kitchen during the inspection. Maintain the premises free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control and (D) Eliminating harborage conditions.
Independent reporting for Pine Bluff & Jefferson County since 1879.
BAJE CAFE AND CATERING LLC-PINE BLUFF, 5505 Jefferson Parkway, White Hall. Date of inspectin June 23. Observed wiping cloths laying on counter top. Wiping cloths shall be used as intended and in compliance with Regulations pertaining to Retail Food establishment
SAM’S SOUTHERN EATERY, 1704 E Harding Ave. Date of follow-up inspection June 25. All violations pertaining to follow-up visit were corrected.
SAM’S SOUTHERN EATERY, 1704 E Harding Ave. Date of follow-up inspection June 23. Chicken and cut tomatoes (48 degrees F) and cut green tomatoes (53 degrees F) in the prep cooler are 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.
SAM’S SOUTHERN EATERY, 1704 E Harding Ave. Date of follow-up inspection June 19. Shrimp and fish (42 degrees F), chicken (46 degrees F), and Cut tomatoes (47 degrees F) in the prep cooler are 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.