Department of FoodieDepartment of FoodieFrom the Jun 22, 2026 health inspection. Lower-priority items are listed after the serious ones.
No one on shift holds the required food-safety certificate.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
No food thermometer available to check cooking and holding temperatures.
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.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.