Department of FoodieDepartment of FoodieFrom the Apr 1, 2026 health inspection. Lower-priority items are listed after the serious ones.
Cold food was held above 41°F, warm enough for bacteria to grow.
Flies were present in the space.
No one on shift holds the required food-safety certificate.
Food surfaces weren't washed and sanitized between uses.
No food thermometer available to check cooking and holding temperatures.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.