Department of FoodieDepartment of FoodieFrom the Apr 14, 2026 health inspection. Lower-priority items are listed after the serious ones.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Food was left exposed to possible contamination during storage, prep, or serving.
No one on shift holds the required food-safety certificate.
Food came from an unapproved or unknown source.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.