Department of FoodieDepartment of FoodieFrom the Jun 20, 2026 health inspection. Lower-priority items are listed after the serious ones.
No one on shift holds the required food-safety certificate.
No food thermometer available to check cooking and holding temperatures.
Shellfish arrived without the required source tags.
Cold food was held above 41°F, warm enough for bacteria to grow.
Dishes and utensils weren't being properly washed and sanitized.