Department of FoodieDepartment of FoodieFrom the Apr 1, 2026 health inspection. Lower-priority items are listed after the serious ones.
Food surfaces weren't washed and sanitized between uses.
Evidence of rats was found on site.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
No written procedure for safely refilling reusable containers.
Food was left exposed to possible contamination during storage, prep, or serving.
Sewage or liquid waste got into the food-prep area.
Kitchen equipment was improperly built, placed, or maintained.
No food thermometer available to check cooking and holding temperatures.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
The restroom was missing basics like toilet paper, a bin, or a self-closing door.
Lighting is too dim, or bulbs over food areas aren't shatterproof.
The required wash-your-hands sign wasn't posted.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Dishes and utensils weren't being properly washed and sanitized.
No working thermometer in the fridge or hot-holding unit.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
No pest-control contract or extermination records on file.