Department of FoodieDepartment of FoodieFrom the Jun 23, 2026 health inspection. Lower-priority items are listed after the serious ones.
Kitchen equipment was improperly built, placed, or maintained.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food surfaces weren't washed and sanitized between uses.
Adulterated or mislabeled food was kept or offered for sale.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.