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
Jan 15, 2026
Critical violations found
1 recorded violation
criticalCode 5BFood temperature
Official wording
Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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, Jan 15, 2026 · Original Source
Inspection
Sep 8, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Sep 8, 2025 · Original Source
Inspection
Jan 14, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jan 14, 2025 · Original Source
Inspection
Sep 12, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Sep 12, 2024 · Original Source
Inspection
Jan 30, 2024
Non-critical violations only
1 recorded violation
minorCode 8FFood temperature
Official wording
Improper thawing procedures used
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, Jan 30, 2024 · Original Source
Inspection
Sep 28, 2023
Non-critical violations only
2 recorded violations
minorCode 11DCleaning and sanitizing
Official wording
Non food contact surfaces of equipment not clean
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.