Department of FoodieDepartment of FoodieFrom the Mar 2, 2026 health inspection. Lower-priority items are listed after the serious ones.
Kitchen equipment was improperly built, placed, or maintained.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
No food thermometer available to check cooking and holding temperatures.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
Dishes and utensils weren't being properly washed and sanitized.