Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
6 inspections
Inspection
Jun 16, 2026
Report filed
1 recorded violation
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Dust build up on ceiling tiles in prep area of kitchen. Clean to remove.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
The tuna sandwich packaged in the grab and go containers was 46F. Provide proper cold holding of 41F or below. (The sandwiches were assembled earlier in the morning and chilled in the walk-in. Verify that items are chilled properly before being placed in the grab and go cooler)
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
There is some food debris buildup under the cooking equipment on the front line. Clean to remove. There is cardboard lining the shelf of the coffee refrigerator and some spills along the gaskets. Clean to remove. There is some dust buildup on the filters of the hood vent. Clean to remove.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
There was one dead cockroach found in the finishing kitchen that does not get much use. Provide pest reports showing the treament of this area.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
The tuna sandwich packaged in the grab and go containers was 46F. Provide proper cold holding of 41F or below. (The sandwiches were assembled earlier in the morning and chilled in the walk-in. Verify that items are chilled properly before being placed in the grab and go cooler)
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
There is some food debris buildup under the cooking equipment on the front line. Clean to remove. There is cardboard lining the shelf of the coffee refrigerator and some spills along the gaskets. Clean to remove. There is some dust buildup on the filters of the hood vent. Clean to remove.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
There was one dead cockroach found in the finishing kitchen that does not get much use. Provide pest reports showing the treament of this area.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.