Two Food Establishments Record Zero Violations

Market at Main–Wards and Fajita Grill Lead This Week’s High Inspection Totals

The Central Virginia Health District has released its latest food establishment inspection reports covering inspections conducted January 13–16, 2026, with routine inspections accounting for the vast majority of activity and a smaller number of follow-up and other inspections completed during the period.

Inspection volume picked up slightly following the post-holiday slowdown, with routine inspections ranging from zero violations to nine, and follow-up inspections focused on verifying corrections from prior visits.

Routine Inspections

A total of 20 routine inspections were completed during the reporting period, with violation totals ranging from zero to nine.

Zero Violations (Perfect Inspections)

Establishments in this category met all applicable food safety requirements at the time of inspection.

• Broad St. Deli – Altavista
  (Routine | Jan. 14) — 0 violations
• Lillie’s Kitchen – 50 Eastlake Drive
  (Routine | Jan. 14) — 0 violations

Low Violation Totals (1–2 violations)

Violations in this range are typically minor and are often corrected during or shortly after the inspection.

• Sheetz Store #261 – 12259 E. Lynchburg–Salem Turnpike
  (Routine | Jan. 15) — 1 violation
• Rhema's – 321 Alleghany Avenue 
  (Routine | Jan. 14) — 1 violation
• China 8 – Brookneal
  (Routine | Jan. 16) — 1 violation
• My Dog Duke’s Diner – 1007 Commerce Street
  (Routine | Jan. 14) — 2 violations
• Sonic #6513 – Bedford
  (Routine | Jan. 14) — 2 violations
• The Elms of Lynchburg – 2249 Murrell Road
  (Routine | Jan. 15) — 2 violations

Moderate Violation Totals (3–6 violations)

Several establishments recorded mid-range violation counts during routine inspections.

• The Crown’s Ember – 6120 Fort Avenue
  (Routine | Jan. 15) — 3 violations
• Panera Bread #4005019 – 3901 Old Forest Road
  (Routine | Jan. 16) — 3 violations
• Town Kitchen & Provisions – Bedford
  (Routine | Jan. 15) — 4 violations
• Texas Inn Cornerstone – 110 Cornerstone Street
  (Routine | Jan. 15) — 4 violations
• Edith’s Rt. 60 Diner – Amherst
  (Routine | Jan. 15) — 4 violations
• Lago Pizza Inc. – Moneta
  (Routine | Jan. 16) — 4 violations
• Jersey Mike’s – 3901 Old Forest Road
  (Routine | Jan. 16) — 5 violations
• Chili’s Grill & Bar – 15147 Wards Road
  (Routine | Jan. 13) — 6 violations
• Bella Vita – Moneta
  (Routine | Jan. 16) — 6 violations

Two Highest Violation Totals This Week

Market at Main–Wards Cited for 8 Violations During Routine Inspection

Market at Main–Wards
3920 Wards Road, Lynchburg
Full-Service Restaurant | Routine Inspection
January 14, 2026

Market at Main–Wards recorded the second-highest routine inspection violation total of the week, with eight violations cited during a food safety inspection conducted on January 14. Inspectors documented multiple hand hygiene, food storage, labeling, and sanitation-related issues, many of which were corrected during the inspection.

Management was present and responsive throughout the visit, and several corrective actions were taken immediately.

Key Violations and Observations

Handwashing Practices
Inspectors observed multiple handwashing-related issues. After washing hands, an employee turned off a faucet using bare hands instead of a paper towel, creating a risk of recontamination. In another instance, an employee returned to food preparation after washing utensils without first washing hands and changing gloves. Employees were instructed to rewash hands and review proper hand hygiene procedures.

Hand Sink Accessibility
A handwashing sink near the three-compartment sink was used for dumping ice and storing a bucket containing butter packets. Hand sinks must remain accessible at all times and used only for handwashing. The bucket was removed during the inspection.

Improper Food Storage Order
Egg dispensers were observed stored above cream cheese in a prep cooler near the griddle. The eggs were relocated to the bottom shelf to prevent potential cross-contamination.

Improper Utensil Sanitization
Inspectors observed spatulas being washed and rinsed but not sanitized before being returned to the cook line. In a separate instance, cleaned spatulas were dried using a wiping cloth that had been stored on a cutting board. Staff were instructed to properly wash, rinse, sanitize, and air-dry utensils before use.

Unlabeled Food Containers
Multiple bottles of sauces and liquid cooking ingredients on the cook line were not labeled. Employees labeled the containers during the inspection.

Sanitizer Concentration
A sanitizer bucket at the front service counter tested at 100 ppm for quaternary sanitizer, below the required concentration. Management replaced the sanitizer water using the dispenser at the three-compartment sink, restoring concentrations to acceptable levels.

Additional Inspector Discussions

Environmental Health Specialists also discussed the following topics with staff and management:

• Receiving practices to ensure food arrives in safe, unadulterated condition
• Prohibition of wearing watches or jewelry during food preparation
• Clear and accurate date marking on food containers
• Posting instructions on the dishmachine to ensure cycles reach 120°F or higher
• Food defense practices to restrict food prep and storage areas to employees only
• Proper ice bath use for cooling and cold holding

Inspectors noted good date marking practices, consistent hairnet use, and the presence of a bodily fluid clean-up kit at the front counter. Management was reminded to ensure employee health policies are readily available on site.

Food Temperature Findings

Inspectors recorded food temperatures that were largely within acceptable ranges, including:

• Hot-held grits: 170°F
• Cold-held items: diced tomatoes, pico de gallo, ranch, and chicken salad at compliant temperatures
• Cooling items: hollandaise and chicken salad monitored during active cooling

No temperature-related violations were cited at the conclusion of the inspection.

Positive Findings

Inspectors also documented several areas of compliance:

• A person in charge was present and demonstrated food safety knowledge
• A Certified Food Protection Manager was on site
• Employee health and illness response policies were in place
• No bare-hand contact with ready-to-eat foods was observed
• Proper hot and cold holding temperatures were maintained

Summary

Market at Main–Wards’ inspection identified several procedural and sanitation issues, many of which were corrected during the visit. The inspection reflected strong managerial oversight, with staff responsive to corrective guidance. Continued adherence to handwashing protocols, sanitizer use, and storage practices will be evaluated during future inspections.

Fajita Grill Cited for 9 Violations During Routine Inspection

Fajita Grill
870 E. Main Street, Bedford
Full Service Restaurant | Routine Inspection
January 14, 2026

Fajita Grill recorded the highest routine inspection violation total of the week, with nine violations cited during a food safety inspection conducted on January 14. Inspectors documented several sanitation, food storage, labeling, and temperature-control issues throughout the facility.

While many food temperatures were within acceptable ranges and management demonstrated general food safety knowledge, inspectors identified multiple procedural lapses that required corrective action during and following the inspection.

Key Violations and Observations

Handwashing Sink Misuse
Inspectors observed multiple hand sinks being used for purposes other than handwashing, including a dirty dish in one sink and soiled wiping cloths stored in another. Hand sinks must remain unobstructed and dedicated solely to handwashing to ensure accessibility and prevent contamination. Items were removed during the inspection, and management indicated staff would be re-trained on proper sink use.

Improper Cold Holding
A container of cooked pork was observed sitting on a counter without temperature control. Management stated the pork had been outside of temperature control for less than four hours. The item was relocated to refrigeration, and staff were reminded that all time/temperature-controlled foods must be properly maintained.

Missing or Inaccurate Thermometers
Several refrigeration units lacked functioning thermometers, including glass-front refrigerators in the server area and behind the bar. Inspectors also questioned the accuracy of a thermometer in an under-grill drawer unit. Management stated thermometers will be installed or replaced within 90 days.

Unlabeled Food Containers
Inspectors observed multiple black containers in the back of the facility holding spices and granular ingredients without labels identifying their contents. Management indicated the containers will be labeled within 90 days.

Improper Storage Practices
Wiping cloths were found stored inside containers of cut vegetables in the walk-in cooler. In addition, multiple food items—including shrimp, beef, pineapple, and liquid margarine—were stored uncovered in refrigerators and dry storage areas. Management stated food items will be properly covered and staff retrained on storage requirements.

Wiping Cloth Storage
Wiping cloths were observed stored on counters rather than in sanitizer solution. Inspectors explained that cloths must be kept in sanitizer between uses to prevent microbial growth.

Improper In-Use Utensils
Small bowls were being used as scoops in spice and salt containers. Because bowls lack handles, this practice increases the risk of hand contamination. Management stated appropriate dispensing utensils will be used going forward.

Dumpster Management
Two side doors on the dumpster were observed left open, creating a potential pest attraction. The doors were closed during the inspection, and staff were reminded to keep lids closed when not in active use.

Additional Inspector Discussions

During the inspection, Environmental Health Specialists also reviewed:

• Proper consumer advisory asterisking for undercooked menu items
• Prohibition of storing medicines in food prep areas
• Correct food storage order to prevent cross-contamination
• Use of licensed professionals for pest control
• Proper sanitizer mixing procedures
• Cooling methods for queso dip, including use of ice paddles

Food Temperature Findings

Inspectors documented a mix of compliant and non-compliant temperatures, including:

• Pork on counter: 64°F (corrected during inspection)
• Queso dip cooling: ranged from 86°F to 98°F
• Cold-held items: generally at or below 42°F
• Hot-held items: rice and ground beef maintained at safe temperatures

Items found outside acceptable temperature ranges were addressed during the inspection.

Positive Findings

Inspectors also noted several areas of compliance:

• A person in charge was present and demonstrated food safety knowledge
• A Certified Food Protection Manager was on site
• Employee health policies were in place
• No bare-hand contact with ready-to-eat foods was observed
• Approved food sources were used

Summary

Fajita Grill’s inspection identified multiple operational and sanitation issues, many of which were corrected or addressed during the visit. Several remaining items—including labeling, thermometer installation, and storage practices—are scheduled to be corrected within the next 90 days. Continued compliance will be evaluated during future inspections.

Follow-Up Inspections Conducted

Follow-up inspections are conducted to verify that previously cited violations have been corrected. These visits do not generate new violation totals unless issues remain unresolved.

The following establishments underwent follow-up inspections this week:

• Bunker 42 Bar Bites – 1257 Burnbridge Road (Jan. 14)
• Brauburgers – 1332 Venture Drive (Jan. 15)
• King House – 13955 Wards Road (Jan. 16)
• Yellow Submarine – 3313 Old Forest Road (Jan. 16)
• Bentley’s On Bedford – 2302 Bedford Avenue (Jan. 16)

Other and Additional Inspections

• Bella’s Burgers-N-Shake – 1277 Thompson Lane
  (Other | Jan. 16)
• Rhema’s – 321 Alleghany Avenue
  (Routine | Jan. 14)

Summary

Food establishment inspections across Greater Lynchburg this week showed a broad range of compliance levels, from two perfect inspections to routine inspections reaching nine violations. Most activity involved routine inspections, while follow-up visits focused on confirming compliance from earlier findings.

As January continues, inspection volume is expected to increase, offering a clearer picture of food safety compliance across the region.