1379 UPPER JAMES ST, HAMILTON ON
Pass
2 violations were found at the most recent inspection.
Source: City of Hamilton Public Health Services
February 2, 2026
This summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant's floors, walls, and ceilings need to be cleaned and repaired to maintain proper sanitary conditions.
Food contact surfaces, equipment, and utensils must be properly constructed and maintained in good condition.
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.
East Side Mario's
This restaurant has been inspected 13 times since April 11, 2024, with 10 passes, 3 conditional outcomes, and 0 closures on record.
2 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
No violations
8 violations
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Separate hand washing basin provided for food handlers
Hand washing basin with supplies of soap and paper towels in dispensers
No violations
No violations
4 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
Testing reagent used to determine concentration of sanitizer
Maintenance of sanitary facilities
8 violations
Food protected from contamination or adulteration
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
Separate hand washing basin provided for food handlers
1 violation
Food premise is protected against the entry and harbouring of pests
7 violations
Food protected from contamination or adulteration
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
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
8 violations
The premises is operated and maintained free from potential/immediate health hazards
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
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
No violations
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Food premise is protected against the entry and harbouring of pests
Cloths and towels maintained in clean, good repair and not used for other purposes
Certified food handler present in the food service premise
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Cloths and towels maintained in clean, good repair and not used for other purposes
Testing reagent used to determine concentration of sanitizer
Maintenance of sanitary facilities
Cloths and towels maintained in clean, good repair and not used for other purposes
Testing reagent used to determine concentration of sanitizer
Certified food handler present in the food service premise
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
Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
Cloths and towels maintained in clean, good repair and not used for other purposes