More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
Inspection
Sep 12, 2026
Critical violations found
1 recorded violation
criticalCode 2CFood temperature
Official wording
Cooked or prepared foods are subject to cross-contamination from raw foods.
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, Sep 12, 2026 · Original Source
Inspection
Mar 10, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 10, 2026 · Original Source
Inspection
Sep 30, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Sep 30, 2025 · Original Source
Inspection
Mar 12, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 12, 2025 · Original Source
Inspection
Nov 7, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 7, 2024 · Original Source
Re-Inspection
Apr 5, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Apr 5, 2024 · Original Source
Inspection
Mar 20, 2024
Critical violations found
1 recorded violation
criticalCode 2CFood temperature
Official wording
Cooked or prepared foods are subject to cross-contamination from raw foods.
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 20, 2024 · Original Source
Inspection
Dec 12, 2023
Critical violations found
2 recorded violations
criticalCode 2CFood temperature
Official wording
Cooked or prepared foods are subject to cross-contamination from raw foods.
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.
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.