Department of FoodieDepartment of FoodieFrom the Apr 23, 2026 health inspection. Lower-priority items are listed after the serious ones.
Food surfaces weren't washed and sanitized between uses.
Hot food was held below 140°F, cool enough for bacteria to grow.
Clean utensils were stored where they could get dirty again.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.