Restaurant Inspections: District Taco, Pedro & Vinny's, Texas BBQ Factory and More

Health Department officials are constantly inspecting restaurants across Arlington. 

Below are the most recent restaurant inspection reports available.

"Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations," according to Virginia Department of Health's website.

The site continues: "Keep in mind that any inspection report is a 'snapshot' of the day and time of the inspection. On any given day, a restaurant could have fewer or more violations than noted in the report. An inspection conducted on any given day may not be representative of the overall, long term cleanliness of an establishment."

• See health inspection reports from restaurants along the Rosslyn-Ballston corridor here.

Click on "See the full report here" for the complete, most recent inspection reports. Definitions are below the list.

Grand Hunan Restaurant, 5845-N Washington Blvd., July 17
Four critical items (three corrected during inspection). Note: This report does not distinguish between core, priority and foundation items. See the full report here.

District Taco, 5723 Lee Highway, July 16
Nine core items, four priority items. See the full report here.

Monument Restaurant-Comfort Inn, 2480 S. Glebe Road, July 16
One core item (corrected during inspection), two priority items (one corrected during inspection). See the full report here.

Monuments Food Service-Best Western, 2480 S. Glebe Road, July 16
Four core items, four priority items (three corrected during inspection). See the full report here.

Asia Bistro, 1301 S. Joyce St. D-7, July 15
One core item (corrected during inspection), three priority items (corrected during inspection). See the full report here.

Lily Bubble Tea and Smoothie, 251 S. 18th St. #1666, July 15
Two items (corrected during inspection). Note: This report does not distinguish between core, priority and foundation items. See the full report here.

Marriott Crystal Gateway The Atrium Bar (Lobby), 1700 Jefferson Davis Highway, July 15
Three core items (two corrected during inspection), three priority items (two corrected during inspection). See the full report here.

Cafe 59 II, 2461 S. Clark St., July 12
Two priority items (corrected during inspection). See the full report here.

Charlie Chiang's Restaurant, 320 S. 23rd St. #150, July 12
Three priority items (two corrected during inspection). See the full report here.

Hunan Village, 4775 Lee Highway, July 12
No violations found.

McDonald's Pentagon City #20659, 1100 S. Hayes St., July 12
Three core items (one corrected during inspection), three priority items (corrected during inspection), one foundation item. See the full report here.

Santa Ana/Pedro and Vinny's, 2599 Columbia Pike, July 12
One priority item (corrected during inspection). See the full report here.

Texas BBQ Factory, 1100 S. Hayes St. VC07, July 12
Two core items (one corrected during inspection), one priority item (corrected during inspection). See the full report here.

·  A core item "usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance."

·  A priority item is "a provision in this Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard," and "includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, handwashing."

·  A priority foundation item "includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling."