Department of FoodieDepartment of FoodieFrom Google Maps reviews.
To start I’m not one to write a review or bash a business, but today after after receiving the food I did for the amount of money I did not even worth it. The mac & cheese was bland and dry, when asked how long for new mac & cheese was given a fast answer of they just threw it in and it’s gonna be 45 minutes. I work in the kitchen. I can tell that’s a lie. They close in an hour and a half. They were putting on more mac & cheese. I ordered a Rasta pasta with lamb chops. I don’t mind paying 35 $40
Came in here looking for oxtails but didn’t have, understandable . But I couldn’t leave without at least having some soul food . But will I never ever again come here and buy food. I Expected to receive a decent amount of food for the price I was being charged . I was highly disappointed and they are soo overprice especially for chicken. The server told me I was getting baked chicken instead it was more like chicken stew! Chicken tasted like I was back in school! Mac and cheese was not it! And
EDITED: -I originally left a one-star review due to my disappointing experience, but I’m updating it to four stars because the manager personally reached out to make things right. I truly appreciate the professionalism and accountability shown. The replacement plate I received was much more up to par—better prepared, properly portioned, and overall a significant improvement. Thank you for taking the time to address the issue and ensure a better experience. A damn Disgrace. The salmon meal was v
From the Oct 16, 2025 health inspection. Lower-priority items are listed after the serious ones.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Kitchen equipment was improperly built, placed, or maintained.
Cold food was held above 41°F, warm enough for bacteria to grow.
No food thermometer available to check cooking and holding temperatures.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Flies were present in the space.
Hot food was held below 140°F, cool enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Garbage was kept in open or leaky containers, which attracts pests.
No working thermometer in the fridge or hot-holding unit.