Department of FoodieDepartment of FoodieFrom the Jan 22, 2025 health inspection. Lower-priority items are listed after the serious ones.
Evidence of rats was found on site.
Food was left exposed to possible contamination during storage, prep, or serving.
Hot food was held below 140°F, cool enough for bacteria to grow.
Clean utensils were stored where they could get dirty again.
Gaps, cracks, or clutter make it easy for pests to get in and nest.