Five Greenwich restaurants racked up serious food safety violations during routine health inspections in April, May and June, with inspectors finding food stored near chemicals, improper temperatures, and cross-contamination risks at establishments along East Putnam Avenue and Greenwich Avenue.

Greenwich health inspectors conducted more than 100 inspections during the second quarter of 2026 and flagged five restaurants for multiple priority item violations, the most serious category under Connecticut state guidelines, according to Greenwich Time. Most violations were corrected on the spot or within hours.

Glory Days Diner, at 69 E. Putnam Ave., drew the most citations: six priority item violations including a moldy bucket of food in a basement walk-in cooler, a sanitizer bucket on the cook line with insufficient sanitizing fluid, chemicals stored with food products on top of a cooler, raw meatballs stored over ready-to-eat foods, eggs stored over baked items in a basement walk-in, and rice holding at 46 degrees, above the 41-degree cold-holding limit. The diner also received three priority foundation violations for a missing date label, an unclean ice machine, and a missing thermometer.

Manager Ted Triantafillou told Greenwich Time the results were "a massive anomaly" for the family-run diner, which has operated in Greenwich for over 40 years. He said every issue was corrected on the spot or within 24 hours.

Happy Monkey, at 376 Greenwich Ave., was cited for beef tips and vegetables holding at 50 degrees and sauces on a prep line at 58 degrees. Inspectors also noted improperly labeled chemicals and missing bodily fluid cleanup procedures. Management did not respond to Greenwich Time's request for comment.

Asiana Cafe, at 68 East Putnam Ave., received three priority item citations for raw salmon stored over leafy greens, eggs stored over cooked noodles, and improperly covered food. Four priority foundation violations included food stored on the floor, medicine found on the cook line, a blocked hand-washing sink, and mold buildup in an ice machine. Management did not respond to Greenwich Time's request for comment.

CFCF, at 118 Greenwich Ave., was cited for three temperature violations: ham and cheese at 50 degrees on a prep table, turkey at 46 degrees in a reach-in unit, and almond milk at 51 degrees at a service counter. Manager Kalina Katz told Greenwich Time everything was fixed right away.

Le Peguin, at 61 Lewis St., was cited for a holding device on the cook line at 59 degrees, shrimp improperly defrosted in water reaching 73 degrees (the shrimp was discarded), and hot water in a bathroom measured at 135 degrees, above the 120-degree limit and a scalding hazard. Priority foundation violations included a missing thermometer and a blocked hand-washing sink. Co-owner Anshu Vidyarthi told Greenwich Time a plumber had already been called for the hot water issue before the inspector arrived, and that a refrigerator malfunction caused some temperature problems that day.

"I run a tight ship. I have a reputation to uphold," Vidyarthi said.

Under Connecticut guidelines, priority item violations must be corrected within 72 hours. Cold foods must be stored at 41 degrees or below; hot foods must be held at 135 degrees or above. The pattern mirrors the first quarter of 2026, when five different Greenwich restaurants were cited for multiple major violations out of roughly 100 inspected.

Residents can access Greenwich food service inspection records through the Connecticut Department of Public Health.