From the Jul 1, 2025 health inspection. Lower-priority items are listed after the serious ones.

No one on shift holds the required food-safety certificate.

Cold food was held above 41°F, warm enough for bacteria to grow.

Food was left exposed to possible contamination during storage, prep, or serving.

Damaged canned food wasn't set aside and marked 'do not use'.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.