Department of FoodieDepartment of FoodieFrom the Jun 11, 2026 health inspection. Lower-priority items are listed after the serious ones.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Cold food was held above 41°F, warm enough for bacteria to grow.
No food thermometer available to check cooking and holding temperatures.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
The required wash-your-hands sign wasn't posted.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.