Department of FoodieDepartment of FoodieFrom the Jul 7, 2026 health inspection. Lower-priority items are listed after the serious ones.
No written procedure for safely refilling reusable containers.
Kitchen equipment was improperly built, placed, or maintained.
No food thermometer available to check cooking and holding temperatures.
Food was left exposed to possible contamination during storage, prep, or serving.
No proper toilet for staff or patrons, or it's accessed through the kitchen.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.