Department of FoodieDepartment of FoodieFrom the Jan 22, 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 came from an unapproved or unknown source.
Cold food was held above 41°F, warm enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Single-use items were reused or left unprotected.