Department of FoodieDepartment of FoodieFrom the Jun 11, 2026 health inspection. Lower-priority items are listed after the serious ones.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Cold food was held above 41°F, warm enough for bacteria to grow.
Shellfish arrived without the required source tags.
Food was left exposed to possible contamination during storage, prep, or serving.
Food came from an unapproved or unknown source.
Hot food was held below 140°F, cool enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.