Department of FoodieDepartment of FoodieFrom the Mar 31, 2026 health inspection. Lower-priority items are listed after the serious ones.
Contaminated food was kept instead of being thrown out.
Evidence of mice was found on site.
A worker skipped a required handwash or glove change.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
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.
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.