Department of FoodieDepartment of FoodieFrom the Feb 3, 2026 health inspection. Lower-priority items are listed after the serious ones.
No one on shift holds the required food-safety certificate.
Cold food was held above 41°F, warm enough for bacteria to grow.
Hot food was held below 140°F, cool enough for bacteria to grow.
Dishes and utensils weren't being properly washed and sanitized.