Department of FoodieDepartment of FoodieFrom the Feb 19, 2026 health inspection. Lower-priority items are listed after the serious ones.
Food was left exposed to possible contamination during storage, prep, or serving.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Cold food was held above 41°F, warm enough for bacteria to grow.
Clean utensils were stored where they could get dirty again.
Hot food was held below 140°F, cool enough for bacteria to grow.
The required wash-your-hands sign wasn't posted.
Dishes and utensils weren't being properly washed and sanitized.