Department of FoodieDepartment of FoodieFrom the Jul 7, 2026 health inspection. Lower-priority items are listed after the serious ones.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
Cold food was held above 41°F, warm enough for bacteria to grow.
Kitchen equipment was improperly built, placed, or maintained.
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.