Department of FoodieDepartment of FoodieFrom the Apr 17, 2026 health inspection. Lower-priority items are listed after the serious ones.
Cooked food wasn't cooled down fast enough to be safe.
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.
Evidence of mice was found on site.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
Hot food was held below 140°F, cool enough for bacteria to grow.
Single-use items were reused or left unprotected.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.