Department of FoodieDepartment of FoodieFrom the Jul 30, 2025 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.
Cold food was held above 41°F, warm enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Adulterated or mislabeled food was kept or offered for sale.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.