Department of FoodieDepartment of FoodieFrom the Jun 4, 2026 health inspection. Lower-priority items are listed after the serious ones.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Cooked food wasn't cooled down fast enough to be safe.
Food surfaces weren't washed and sanitized between uses.
Food came from an unapproved or unknown source.
Food was left exposed to possible contamination during storage, prep, or serving.
Cold food was held above 41°F, warm enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.