SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspections
Inspection
Sep 4, 2026
Non-critical violations only
1 recorded violation
minorCode 8EFood temperature
Official wording
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 4, 2026 · Original Source
Inspection
Jun 27, 2025
Non-critical violations only
1 recorded violation
minorCode 8EFood temperature
Official wording
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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, Jun 27, 2025 · Original Source
Inspection
May 15, 2024
Non-critical violations only
1 recorded violation
minorCode 11BCleaning and sanitizing
Official wording
Wiping cloths dirty, not stored properly in sanitizing solutions
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, May 15, 2024 · Original Source
Re-Inspection
Dec 22, 2023
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 22, 2023 · Original Source
Inspection
Oct 25, 2023
Critical violations found
1 recorded violation
criticalCode 2EFood temperature
Official wording
Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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.