Department of FoodieDepartment of FoodieFrom the Jun 22, 2026 health inspection. Lower-priority items are listed after the serious ones.
Food was left exposed to possible contamination during storage, prep, or serving.
Live roaches were found on site.
No food thermometer available to check cooking and holding temperatures.
No one on shift holds the required food-safety certificate.
Cold food was held above 41°F, warm enough for bacteria to grow.
Evidence of mice was found on site.
Hot food was held below 140°F, cool enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Frozen food was thawed in an unsafe way.
Gaps, cracks, or clutter make it easy for pests to get in and nest.