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GREAT AMERICAN COOKIES

3663 S Las Vegas BLVD #11A 18B, Las Vegas, NV 89109 · Restaurant

Official record from Southern Nevada →

Inspection summary

GREAT AMERICAN COOKIES has been inspected 8 times by Southern Nevada Health District since February 22, 2021. The most recent inspection, on February 25, 2026, recorded 2 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 7 times across 5 separate inspections, most recently on February 25, 2026. For example: Adequate handwashing sinks stocked and accessible.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 5 separate inspections, most recently on January 7, 2025. For example: Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on February 25, 2026. For example: Food protected from potential cross-contamination.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on September 22, 2022. For example: Appropriate sanitizer test kits provided and used. Equipment and ware washing thermometer(s) are required. Wiping cloths and linens stored and used properly.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times on February 22, 2021. For example: Hot and cold running water from approved source as required.

About this data

These results come from Southern Nevada Health District, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Routine Inspection

    2 infractions

    • 8078371: Adequate handwashing sinks stocked and accessible.
      • 3 demerits
    • 8078379: Food protected from potential cross-contamination.
      • 3 demerits
  2. Routine Inspection

    5 infractions

    • 8078371: Adequate handwashing sinks stocked and accessible.
      • 3 demerits
    • 8078376: Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
      • 3 demerits
    • 8078379: Food protected from potential cross-contamination.
      • 3 demerits
    • 8078391: Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
    • 8078394: Personal cleanliness maintained. Personal effects properly stored.
  3. Routine Inspection

    4 infractions

    • 8078379: Food protected from potential cross-contamination.
      • 3 demerits
    • 8078391: Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
    • 8078409: Utensils, equipment, linens, single-service/single-use items properly handled, stored, and dispensed.
    • 8078410: Ware washing facilities maintained. Wiping cloths properly stored; test strips available.
  4. Routine Inspection

    4 infractions

    • 8078376: Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
      • 3 demerits
    • 8078395: Physical facility in sound condition and maintained.
    • 8078410: Ware washing facilities maintained. Wiping cloths properly stored; test strips available.
    • 8080495: Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
      • 3 demerits
  5. Routine Inspection

    3 infractions

    • 76434: Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Equipment for warewashing operated and maintained. Sanitizer solution provided and maintained as required.
      • 3 demerits
    • 76458: Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
      • 3 demerits
    • 93155: Appropriate sanitizer test kits provided and used. Equipment and ware washing thermometer(s) are required. Wiping cloths and linens stored and used properly.
  6. Routine Inspection

    3 infractions

    • 76433: Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
      • 5 demerits
    • 76458: Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
      • 3 demerits
    • 93153: Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
  7. Re-inspection

    0 infractions

  8. Routine Inspection

    6 infractions

    • 76374: Accurate thermometers (stem & hot/cold holding) provided and used.
      • 3 demerits
    • 76410: Hot and cold running water from approved source as required.
      • 5 demerits
    • 76412: No potable water or hot water
    • 76432: Grade card and required signs posted conspicuously. Consumer advisory as required. Records/logs maintained and available when required. NCIAA compliant. PHFs labeled and dated as required. Food sold for offsite consumption labeled properly.
      • 3 demerits
    • 76434: Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Equipment for warewashing operated and maintained. Sanitizer solution provided and maintained as required.
      • 3 demerits
    • 76458: Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
      • 3 demerits

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