Department of FoodieDepartment of FoodieFrom the Oct 29, 2025 health inspection. Lower-priority items are listed after the serious ones.
A worker handled ready-to-eat food with bare hands.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
No one on shift holds the required food-safety certificate.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
Live roaches were found on site.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Hot food was held below 140°F, cool enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.