Department of FoodieDepartment of FoodieFrom the May 18, 2026 health inspection. Lower-priority items are listed after the serious ones.
Food surfaces weren't washed and sanitized between uses.
Cold food was held above 41°F, warm enough for bacteria to grow.
Contaminated food was kept instead of being thrown out.
Live roaches were found on site.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Evidence of mice was found on site.
No one on shift holds the required food-safety certificate.
Food was left exposed to possible contamination during storage, prep, or serving.
Single-use items were reused or left unprotected.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No pest-control contract or extermination records on file.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
