Department of FoodieDepartment of FoodieFrom the Jun 2, 2026 health inspection. Lower-priority items are listed after the serious ones.
Cold food was held above 41°F, warm enough for bacteria to grow.
No one on shift holds the required food-safety certificate.
Contaminated food was kept instead of being thrown out.
Evidence of mice was found on site.
Flies were present in the space.
Cooked food wasn't cooled down fast enough to be safe.
Single-use items were reused or left unprotected.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.