Department of FoodieDepartment of FoodieFrom the Apr 7, 2026 health inspection. Lower-priority items are listed after the serious ones.
Food surfaces weren't washed and sanitized between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
Food came from an unapproved or unknown source.
Evidence of mice was found on site.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Cold food was held above 41°F, warm enough for bacteria to grow.
Frozen food was thawed in an unsafe way.
Dishes and utensils weren't being properly washed and sanitized.
Single-use items were reused or left unprotected.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
