FAIRFAX, VA — Fairfax County Health Department inspectors cited seven Fairfax-area food establishments for health code violations during inspections conducted between July 19 and Aug. 7, according to public inspection reports.
The reports reflect conditions observed at the time of each visit. Many violations were corrected during the inspections, including food being discarded, moved, reheated or properly labeled.
Among the findings, inspectors reported fruit flies at a food-service operation inside 99 Ranch Market, dishes run through a dishwasher with no detectable chlorine sanitizer at Hamrock's Restaurant, and chemicals or employee medication improperly stored at KPOT Korean BBQ & Hot Pot and &pizza.
Draper's Steak & Seafood
3936 Blenheim Blvd., Fairfax, VA 22030
Inspection date: July 19
Inspectors found crab dip at 126 degrees and spinach dip at 121 degrees in a steam table about an hour after they had been placed there. Cooked onions near the stove measured 88 degrees after about an hour. The dips were moved to the stove to be reheated to 165 degrees, while the onions were moved to a freezer for rapid cooling. The hot-holding violation was a repeat finding.
Raw shell eggs were stored above bread in a cooler. The eggs were moved below the bread during the inspection. Inspectors also found cooked carrots at 60 degrees, cooked vegetables at 45 degrees, tomato sauce at 56 degrees, salsa at 54 degrees and coleslaw at 55 degrees in a preparation cooler where the food had been stored overnight. The improperly held food was discarded. The cold-holding violation also was a repeat finding.
Raw mussels had been removed from their tagged container without a system preserving their source identification. The tag was placed with the mussels during the inspection. The bar handwashing sink was being used as a dump sink and contained a strainer, straws and ice. The strainer was removed, and the person in charge was instructed on proper handwashing-sink use. Both were repeat violations.
The restaurant also had not consistently written the last date shellfish were sold or served on the corresponding tags. In addition, hollandaise sauce, béarnaise sauce and Caesar dressing made with raw shell eggs were listed on menus without the required markings directing customers to a consumer advisory. Both were repeat violations. The restaurant was directed to update the menus by July 29.
BF At 99 Ranch Market
10780 Fairfax Blvd., Fairfax, VA 22030
Inspection date: July 21
Inspectors found boba held at 91 degrees on a counter for about an hour. It was moved to a freezer for rapid cooling. Cut cantaloupe and watermelon measured 50 degrees, while milk measured 46 degrees in a preparation cooler. Those items were discarded.
An employee was observed washing their hands in a food-preparation sink. The person in charge was instructed to use the designated handwashing sink and washed their hands there during the inspection.
The report also cited fruit flies throughout the food-service stall. The establishment was directed to obtain pest-control treatment and submit the service report by July 31.
A two-door preparation cooler measured 53 degrees and was unable to hold food at or below 41 degrees. The establishment was directed not to use the unit for temperature-controlled food until it was repaired or adjusted.
ChoSun Hwaro
10790 Fairgrounds Drive, Fairfax, VA 22030
Inspection date: July 30
Inspectors found employee medication stored with dry food above a preparation counter. The medication was removed from the kitchen during the inspection. Cooked rice held at 108 degrees in a hot cabinet was discarded.
Raw beef was stored above a jalapeño, while raw chicken was stored above pickled cabbage in a walk-in cooler. The raw foods were moved to lower shelves. Raw beef also was stored above raw shell eggs despite the foods' different required cooking temperatures. The beef was moved below the eggs. The first raw-food storage finding was a repeat violation.
The report also said bibimbap that could be ordered with a partially cooked egg was not properly identified with an asterisk directing customers to the consumer advisory. The restaurant was instructed to mark all bibimbap menu items by Aug. 12.
KPOT Korean BBQ & Hot Pot
4000 Gateway Drive, Fairfax, VA 22030
Inspection date: July 31
Inspectors found cooked boba at 125 degrees in a warmer and tom yum soup at 129 degrees on shelving near the cookline. Both had been there for about 30 minutes. The foods were taken to a stove and reheated to 165 degrees.
Bottles of a filter chemical were stored on boxes of cane sugar syrup, while employee medication was stored on top of soup base. The chemical and medication were moved during the inspection. The medication finding was a repeat violation.
Cut cabbage and lettuce being held without temperature control were not marked with their four-hour discard times. The foods were labeled during the inspection.
Raw animal foods offered for hot pot were not marked with asterisks on the restaurant's paper or online menus, and the menus lacked the required disclosure about consuming raw or undercooked food. The repeat violation was required to be corrected by Aug. 10.
&pizza Pickett
9476 Main St., Fairfax, VA 22031
Inspection date: Aug. 5
Inspectors found meatballs held at 56 and 57 degrees in an overfilled container. The meatballs were discarded, and the restaurant was directed not to fill containers above their food lines.
A bottle of all-purpose cleaner and a bottle of degreaser were stored on top of cardboard food-carryout boxes. The chemicals were relocated during the inspection.
The front serving-station handwashing sink lacked soap, and the restaurant had no additional soap available for a refill. Inspectors also found that a manual food thermometer was inaccurate and could not be adjusted, while an electronic thermometer was not working. The restaurant was directed to provide a working, accurate food thermometer.
Bulk containers of flour and semolina were not labeled, and wet wiping cloths were stored on a counter instead of in sanitizer solution. The containers were labeled and the cloths were placed in sanitizer during the inspection.
Brightview Northfax
10575 Northfax St., Fairfax, VA 22030
Inspection date: Aug. 6
Inspectors found sautéed lemons at 50 degrees and cooked mushrooms at 47 degrees after being stored overnight in a cooler. Deep-fried onions had been left overnight on a counter at 75 degrees, while unsalted butter had been left overnight on another counter at 69 degrees. All the items were discarded.
The person in charge could not provide the facility's employee health policies. Blank policies were provided and reviewed during the inspection.
An unapproved splitter was installed on a mop sink, creating a potential backflow issue. It was removed during the inspection, and the facility was directed to install an approved device.
Menus for independent-living residents offered marinated flank steak, a burger and marinated raw tuna without the required consumer advisory. The facility was directed to add the advisory by Aug. 16.
A hot-water sanitizing dishwashing machine reached only 158 degrees after five cycles, below the required 160 degrees. The machine was taken out of service, repairs were requested and the person in charge was instructed to sanitize dishes in the three-compartment sink until the machine was operating properly.
Hamrock's Restaurant
3950 Chain Bridge Road, Fairfax, VA 22030
Inspection date: Aug. 7
Inspectors found plates and bowls being run through a dishwasher that measured 0 parts per million of chlorine sanitizer. The dishes were properly sanitized in the three-compartment sink during the inspection.
Italian sausage measured between 38 and 44 degrees, cooked pasta between 42 and 46 degrees and cooked Brussels sprouts 47 degrees in refrigeration units. Temperature-controlled foods above 43 degrees were discarded.
Raw shell eggs were stored above cooked meatloaf, a repeat violation. The eggs were moved to the bottom of the cooler. A bar handwashing sink lacked paper towels, which were provided during the inspection.
The date when the last shellfish from a container was served or sold had not been recorded on its tag. Shellfish also had been removed from a tagged container without preserving the source identification, a repeat violation. The certified food manager placed the tag back with the shellfish, and staff received instruction on shellfish-tag requirements.
A paper menu lacked a consumer-advisory statement, and eggs available cooked to order on the brunch menu were not marked with an asterisk. The paper menu was corrected during the inspection. The restaurant was directed to correct and print the brunch menu, or mark each existing menu, and provide proof by Aug. 17.
Restaurant inspections are conducted by Fairfax County public health officials to help ensure compliance with Virginia food safety regulations. Inspection reports reflect conditions observed at the time of the inspection. Many violations are corrected before the inspection concludes and do not necessarily represent ongoing conditions.
This report includes only Fairfax-area establishments inspected between July 19 and Aug. 7, 2026, that were cited for one or more health code violations. Establishments with no violations and duplicate inspection reports were omitted.
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