Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
6 inspections
Inspection
Mar 26, 2026
Critical violations found
2 recorded violations
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.
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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 26, 2026 · Original Source
Re-Inspection
Dec 4, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 4, 2025 · Original Source
Inspection
Nov 20, 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, Nov 20, 2025 · Original Source
Inspection
May 15, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, May 15, 2025 · Original Source
Re-Inspection
Oct 8, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 8, 2024 · Original Source
Inspection
Jun 3, 2024
Critical violations found
2 recorded violations
criticalCode 1HContamination
Official wording
Food from unapproved source, spoiled, adulterated on premises.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.