Department of FoodieDepartment of FoodieFrom the Mar 30, 2026 health inspection. Lower-priority items are listed after the serious ones.
No one on shift holds the required food-safety certificate.
Food was left exposed to possible contamination during storage, prep, or serving.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Frozen food was thawed in an unsafe way.
