Department of FoodieDepartment of FoodieFrom the Jul 7, 2026 health inspection. Lower-priority items are listed after the serious ones.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
Food was left exposed to possible contamination during storage, prep, or serving.
No written procedure for safely refilling reusable containers.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Dishes and utensils weren't being properly washed and sanitized.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.