Department of FoodieDepartment of Foodie
From the Jul 8, 2026 health inspection. Lower-priority items are listed after the serious ones.
Cold food was held above 41°F, warm enough for bacteria to grow.
Raw or undercooked items were served without the required written warning.
Evidence of mice was found on site.
Food was left exposed to possible contamination during storage, prep, or serving.
Single-use items were reused or left unprotected.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.