#3B-580 HESPELER RD, CAMBRIDGE ON · INDUSTRIAL PARK
March 11, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers confine hair while handling food
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise / Dispose of liquid waste in a sanitary manner
MARY BROWN'S FRIED CHICKEN & TATERS is in the INDUSTRIAL PARK neighbourhood. INDUSTRIAL PARK, Cambridge has 180 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 8, 2026, there are 91 (51%) that have passed their most recent inspection, with 85 (47%) conditional and no closures.
This restaurant has been inspected 5 times since July 31, 2024, with 2 passes, 3 conditional outcomes, and 0 closures on record.
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers confine hair while handling food
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise / Dispose of liquid waste in a sanitary manner
This record comes from the local public-health unit for Cambridge. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
INDUSTRIAL PARK
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Results of any inspection conducted by a public health inspector are posted in accordance with the inspector's request / Post Check It! We Inspect it. disclosure sign in a location visible by patrons.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent / Ensure walls are kept clean and in good repair
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize food contact surfaces or equipment as often as necessary
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction