Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspections
Re-Inspection
May 7, 2026
Critical violations found
1 recorded violation
criticalCode 6BFood temperature
Official wording
Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
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, May 7, 2026 · Original Source
Inspection
Apr 7, 2026
Critical violations found
1 recorded violation
criticalCode 6BFood temperature
Official wording
Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
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, Apr 7, 2026 · Original Source
Inspection
Oct 15, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 15, 2025 · Original Source
Inspection
Feb 11, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Feb 11, 2025 · Original Source
Inspection
Sep 20, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Sep 20, 2024 · Original Source
Inspection
Feb 5, 2024
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.