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
Jul 31, 2026
Critical violations found
1 recorded violation
criticalCode 5BFood temperature
Official wording
Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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, Jul 31, 2026 · Original Source
Inspection
Mar 5, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 5, 2026 · Original Source
Inspection
Jul 31, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jul 31, 2025 · Original Source
Inspection
Jan 24, 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.
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.