Department of FoodieDepartment of FoodieFrom the Feb 17, 2026 health inspection. Lower-priority items are listed after the serious ones.
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.
No pest-control contract or extermination records on file.
Single-use items were reused or left unprotected.