Department of FoodieDepartment of FoodieFrom the Apr 27, 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 was left exposed to possible contamination during storage, prep, or serving.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
The required wash-your-hands sign wasn't posted.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.