LAS VEGAS CUE CLUB
953 E SAHARA, LAS VEGAS, NV 89104 · Restaurant
Inspection summary
LAS VEGAS CUE CLUB has been inspected once by Southern Nevada Health District, on June 17, 2026. The most recent inspection, on June 17, 2026, recorded 6 infractions.
In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.
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.
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 2 times on June 17, 2026. For example:
Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on June 17, 2026. For example:
Chemicals properly identified, stored, and used.
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 once on June 17, 2026. For example:
TCS food labeled and dated as required. Food sold for offsite consumption labeled properly. Records, logs, policies, and procedures maintained and available when required.
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on June 17, 2026. For example:
Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded once on June 17, 2026. For example:
Physical facility in sound condition and maintained.
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.
1 inspection
- Routine Inspection
6 infractions
- 92114: Chemicals properly identified, stored, and used.
- 3 demerits
- 92126: TCS food labeled and dated as required. Food sold for offsite consumption labeled properly. Records, logs, policies, and procedures maintained and available when required.
- 3 demerits
- 92128: Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- 3 demerits
- 92131: Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
- 92136: Ware washing facilities maintained. Wiping cloths properly stored; test strips available.
- 92138: Physical facility in sound condition and maintained.
- 92114: Chemicals properly identified, stored, and used.