Department of FoodieDepartment of FoodieFrom the Apr 16, 2026 health inspection. Lower-priority items are listed after the serious ones.
No one on shift holds the required food-safety certificate.
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.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Clean utensils were stored where they could get dirty again.
Dishes and utensils weren't being properly washed and sanitized.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
No pest-control contract or extermination records on file.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No working thermometer in the fridge or hot-holding unit.