Department of FoodieDepartment of FoodieFrom the Jul 8, 2026 health inspection. Lower-priority items are listed after the serious ones.
Live roaches were found on site.
Contaminated food was kept instead of being thrown out.
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.
No one on shift holds the required food-safety certificate.
Evidence of rats was found on site.
Cooked food wasn't cooled down fast enough to be safe.
Hot food was held below 140°F, cool enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.