Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspections
Inspection
Aug 20, 2026
Critical violations found
1 recorded violation
criticalCode 6AFood temperature
Official wording
Potentially hazardous foods are not kept at or above 140�F during hot holding.
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, Aug 20, 2026 · Original Source
Inspection
Sep 25, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Sep 25, 2025 · Original Source
Inspection
May 21, 2025
Critical violations found
1 recorded violation
criticalCode 6AFood temperature
Official wording
Potentially hazardous foods are not kept at or above 140�F during hot holding.
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, May 21, 2025 · Original Source
Inspection
Aug 29, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Aug 29, 2024 · Original Source
Inspection
Jul 30, 2024
Critical violations found
1 recorded violation
criticalCode 6AFood temperature
Official wording
Potentially hazardous foods are not kept at or above 140�F during hot holding.
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.