Department of FoodieDepartment of FoodieFrom the Mar 12, 2025 health inspection. Lower-priority items are listed after the serious ones.
Food was left exposed to possible contamination during storage, prep, or serving.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Hot food was held below 140°F, cool enough for bacteria to grow.
Single-use items were reused or left unprotected.
No pest-control contract or extermination records on file.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.