Department of FoodieDepartment of FoodieFrom the May 2, 2026 health inspection. Lower-priority items are listed after the serious ones.
Cooked food wasn't cooled down fast enough to be safe.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food surfaces weren't washed and sanitized between uses.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.