Department of FoodieDepartment of FoodieFrom the Mar 27, 2026 health inspection. Lower-priority items are listed after the serious ones.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food was left exposed to possible contamination during storage, prep, or serving.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.