Department of FoodieDepartment of FoodieFrom the Jan 21, 2026 health inspection. Lower-priority items are listed after the serious ones.
No one on shift holds the required food-safety certificate.
No food thermometer available to check cooking and holding temperatures.
Food came from an unapproved or unknown source.
Evidence of mice was found on site.
Hot food was held below 140°F, cool enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.