Department of FoodieDepartment of FoodieFrom the Feb 6, 2026 health inspection. Lower-priority items are listed after the serious ones.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
No one on shift holds the required food-safety certificate.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food was left exposed to possible contamination during storage, prep, or serving.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.