Department of FoodieDepartment of FoodieFrom the Apr 14, 2026 health inspection. Lower-priority items are listed after the serious ones.
A worker skipped a required handwash or glove change.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Contaminated food was kept instead of being thrown out.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Food was left exposed to possible contamination during storage, prep, or serving.
Single-use items were reused or left unprotected.