Department of FoodieDepartment of FoodieFrom the Jun 16, 2026 health inspection. Lower-priority items are listed after the serious ones.
No written procedure for safely refilling reusable containers.
Food was left exposed to possible contamination during storage, prep, or serving.
No food thermometer available to check cooking and holding temperatures.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Food came from an unapproved or unknown source.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
The restroom was missing basics like toilet paper, a bin, or a self-closing door.
Dishes and utensils weren't being properly washed and sanitized.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.