Department of FoodieDepartment of FoodieFrom the Jun 22, 2026 health inspection. Lower-priority items are listed after the serious ones.
Contaminated food was kept instead of being thrown out.
No one on shift holds the required food-safety certificate.
Cold food was held above 41°F, warm enough for bacteria to grow.
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.