Apr 8, 2026 · Grade Pending · Score 22
Cycle Inspection / Re-inspection
- 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical)
- 04M — Live roaches in facility's food or non-food area. (critical)
- 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
- 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
Apr 8, 2026 · Grade N/A · Score N/A
Administrative Miscellaneous / Re-inspection
- 28-01 — Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. (critical)
Aug 26, 2025 · Grade N/A · Score 0
Cycle Inspection / Initial Inspection
No listed violations.
Apr 29, 2024 · Grade A · Score 0
Cycle Inspection / Re-inspection
No listed violations.
Jun 29, 2023 · Grade N/A · Score N/A
Administrative Miscellaneous / Initial Inspection
- 20-08 — Failure to post or conspicuously post healthy eating information (critical)
Jun 29, 2023 · Grade N/A · Score 41
Cycle Inspection / Initial Inspection
- 05D — No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (critical)
- 04M — Live roaches in facility's food or non-food area. (critical)
- 04K — Evidence of rats or live rats in establishment's food or non-food areas. (critical)
- 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)
- 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
- 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)