Department of FoodieDepartment of FoodieFrom the Feb 12, 2026 health inspection. Lower-priority items are listed after the serious ones.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Cold food was held above 41°F, warm enough for bacteria to grow.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
No one on shift holds the required food-safety certificate.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
No food thermometer available to check cooking and holding temperatures.
Hot food was held below 140°F, cool enough for bacteria to grow.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.