Department of FoodieDepartment of FoodieFrom the May 30, 2026 health inspection. Lower-priority items are listed after the serious ones.
Food was left exposed to possible contamination during storage, prep, or serving.
No food thermometer available to check cooking and holding temperatures.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Food surfaces weren't washed and sanitized between uses.
No one on shift holds the required food-safety certificate.
Shellfish arrived without the required source tags.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
The required wash-your-hands sign wasn't posted.
No working thermometer in the fridge or hot-holding unit.