MASTRO SEASONINGS AND SPICES - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
90241178
Word Mark
MASTRO SEASONINGS AND SPICES
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
2021-10-25
Filing Date
2020-10-07
Mark Drawing
4000 - Standard character mark
Typeset
Law Office Assigned Location Code
N40
Employee Name
MICHAUD-KING, JILLIAN
Statements
Goods and Services
Seasonings; Spices in the form of powders; Chili seasonings; Curry powder; Food seasonings; Jerk seasoning; Mixed spice powder; Natural spices; Organic spices; Preserved herbs as seasonings; Processed garlic for use as seasoning
Classification Information
International Class
030 - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; ice. - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; ice.
US Class Codes
046
Class Status Code
6 - Active
Class Status Date
2020-11-21
Primary Code
030
First Use Anywhere Date
2020-08-15
First Use In Commerce Date
2020-09-20
Correspondences
Name
MASTRO SEASONINGS AND SPICES
Address
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Trademark Events
| Event Date | Event Description |
| 2020-10-10 | NEW APPLICATION ENTERED IN TRAM |
| 2020-11-21 | NEW APPLICATION OFFICE SUPPLIED DATA ENTERED IN TRAM |
| 2021-03-05 | ASSIGNED TO EXAMINER |
| 2021-04-09 | NON-FINAL ACTION WRITTEN |
| 2021-04-09 | NON-FINAL ACTION E-MAILED |
| 2021-04-09 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| 2021-04-09 | NON-FINAL ACTION WRITTEN |
| 2021-04-09 | NON-FINAL ACTION E-MAILED |
| 2021-04-09 | NOTIFICATION OF NON-FINAL ACTION E-MAILED |
| 2021-10-25 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
| 2021-10-25 | ABANDONMENT NOTICE E-MAILED - FAILURE TO RESPOND |
