Department of FoodieDepartment of FoodieFrom the Jan 21, 2026 health inspection. Lower-priority items are listed after the serious ones.
No written procedure for safely refilling reusable containers.
Food was left exposed to possible contamination during storage, prep, or serving.
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.
Frozen food was thawed in an unsafe way.