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 20, 2026
Non-critical violations only
1 recorded violation
minorCode 14BPests
Official wording
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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.
Official record from New York State Department of Health, Mar 20, 2026 · Original Source
Inspection
May 27, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, May 27, 2025 · Original Source
Inspection
Mar 13, 2025
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.
Official record from New York State Department of Health, Oct 21, 2024 · Original Source
Inspection
Mar 27, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 27, 2024 · Original Source
Inspection
Nov 24, 2023
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.