Department of FoodieDepartment of FoodieFrom the Apr 23, 2026 health inspection. Lower-priority items are listed after the serious ones.
Food was left exposed to possible contamination during storage, prep, or serving.
Live roaches were found on site.
Evidence of mice was found on site.
Contaminated food was kept instead of being thrown out.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
House-packaged juice was missing required labels or warnings.
Cold food was held above 41°F, warm enough for bacteria to grow.
Dishes and utensils weren't being properly washed and sanitized.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Food surfaces are too worn or badly built to be properly cleaned.
Frozen food was thawed in an unsafe way.