Department of FoodieDepartment of FoodieFrom the Apr 13, 2026 health inspection. Lower-priority items are listed after the serious ones.
The water supply is inadequate or not from an approved source.
No written procedure for safely refilling reusable containers.
The sewage disposal system is inadequate or broken.
No food thermometer available to check cooking and holding temperatures.
Food was left exposed to possible contamination during storage, prep, or serving.
No proper toilet for staff or patrons, or it's accessed through the kitchen.
No one on shift holds the required food-safety certificate.
Contaminated food was kept instead of being thrown out.
Evidence of mice was found on site.
Food surfaces weren't washed and sanitized between uses.
A worker skipped a required handwash or glove change.
Dishes and utensils weren't being properly washed and sanitized.
No pest-control contract or extermination records on file.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Ventilation can't keep up with the grease, steam, or smoke.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.