More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
Inspection
Aug 15, 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, Aug 15, 2026 · Original Source
Inspection
Jul 11, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jul 11, 2026 · Original Source
Inspection
Aug 9, 2025
Non-critical violations only
1 recorded violation
minorCode 11CContamination
Official wording
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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.
Official record from New York State Department of Health, Aug 9, 2025 · Original Source
Inspection
Jul 31, 2025
Non-critical violations only
1 recorded violation
minorCode 15DCleaning and sanitizing
Official wording
Improper storage of cleaning equipment, linens, laundry unacceptable
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, Jul 31, 2025 · Original Source
Inspection
Jul 12, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jul 12, 2025 · Original Source
Inspection
Aug 10, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Aug 10, 2024 · Original Source
Inspection
Jul 13, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jul 13, 2024 · Original Source
Inspection
Jun 28, 2024
Critical violations found
1 recorded violation
criticalCode 2CFood temperature
Official wording
Cooked or prepared foods are subject to cross-contamination from raw foods.
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 28, 2024 · Original Source
Inspection
Oct 7, 2023
Non-critical violations only
1 recorded violation
minorCode 8AContamination
Official wording
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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.