Department of FoodieDepartment of FoodieFrom the Jun 24, 2026 health inspection. Lower-priority items are listed after the serious ones.
Food was left exposed to possible contamination during storage, prep, or serving.
Food surfaces weren't washed and sanitized between uses.
Cold food was held above 41°F, warm enough for bacteria to grow.
Clean utensils were stored where they could get dirty again.
Hot food was held below 140°F, cool enough for bacteria to grow.