More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Inspection
Jan 30, 2026
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, Jan 30, 2026 · Original Source
Re-Inspection
Mar 28, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 28, 2025 · Original Source
Inspection
Jan 29, 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.