More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Inspection
Mar 23, 2026
Non-critical violations only
1 recorded violation
minorCode 8EFood temperature
Official wording
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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.
Official record from New York State Department of Health, Mar 23, 2026 · Original Source
Inspection
Nov 14, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 14, 2025 · Original Source
Inspection
Apr 1, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Apr 1, 2025 · Original Source
Inspection
Dec 3, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 3, 2024 · Original Source
Inspection
Mar 13, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 13, 2024 · Original Source
Inspection
Oct 30, 2023
Non-critical violations only
1 recorded violation
minorCode 10BCleaning and sanitizing
Official wording
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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.