Department of FoodieDepartment of FoodieFrom the Apr 28, 2026 health inspection. Lower-priority items are listed after the serious ones.
Food surfaces weren't washed and sanitized between uses.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
