Department of FoodieDepartment of FoodieFrom the Oct 29, 2025 health inspection. Lower-priority items are listed after the serious ones.
Raw or undercooked items were served without the required written warning.
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.