Department of FoodieDepartment of FoodieFrom the Feb 13, 2026 health inspection. Lower-priority items are listed after the serious ones.
Food came from an unapproved or unknown source.
Cold food was held above 41°F, warm enough for bacteria to grow.
Hot food was held below 140°F, cool enough for bacteria to grow.
Food surfaces are too worn or badly built to be properly cleaned.