Department of FoodieDepartment of FoodieFrom the Jun 25, 2026 health inspection. Lower-priority items are listed after the serious ones.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food came from an unapproved or unknown source.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Clean utensils were stored where they could get dirty again.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Dishes and utensils weren't being properly washed and sanitized.
Single-use items were reused or left unprotected.