100 Murray St E, Hamilton ON
Pass
3 violations were found at the most recent inspection.
Source: City of Hamilton Public Health Services
July 22, 2026
This summary is AI generated and can contain mistakes.
The restaurant's floors, walls, and ceilings need to be cleaned and repaired to maintain proper sanitary conditions.
Food preparation and storage areas must be arranged and designed so they can be kept clean and sanitary.
The restaurant must ensure that pests cannot enter or live in the food preparation areas.
This record comes from City of Hamilton Public Health Services. 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.
THE DISTRICT TAPAS + BARS INC.
This restaurant has been inspected 19 times since June 13, 2023, with 15 passes, 4 conditional outcomes, and 0 closures on record.
3 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Food premise is protected against the entry and harbouring of pests
3 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Food premise is protected against the entry and harbouring of pests
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
5 violations
Food is held at 4°C (40°F) or less
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Food premise is protected against the entry and harbouring of pests
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
1 violation
Food premise is protected against the entry and harbouring of pests
No violations
7 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Food premise is protected against the entry and harbouring of pests
No violations
No violations
3 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Refrigeration and hot-holding equipment maintained
3 violations
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
Hand washing basin with supplies of soap and paper towels in dispensers
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
3 violations
Hand washing basin with supplies of soap and paper towels in dispensers
Testing reagent used to determine concentration of sanitizer
Maintenance of sanitary facilities
No violations
1 violation
Food is held at 4°C (40°F) or less
3 violations
Food is held at 4°C (40°F) or less
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Manual dishwashing: Wash, rinse, sanitize technique
No violations
6 violations
Food protected from contamination or adulteration
Food is held at 4°C (40°F) or less
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
Food premise is protected against the entry and harbouring of pests
4 violations
Food protected from contamination or adulteration
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
Food premise is protected against the entry and harbouring of pests
Certified food handler present in the food service premise
No violations
3 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Food premise is protected against the entry and harbouring of pests
Certified food handler present in the food service premise
Testing reagent used to determine concentration of sanitizer
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Certified food handler present in the food service premise
Manual dishwashing: Wash, rinse, sanitize technique
Maintenance of sanitary facilities