OUR KITCHEN

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Oct 23, 2026

   ✕
   2 violations

   • Use effective cooling methods to cool TCS foods.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

2. Oct 9, 2026

   ✕
   4 violations

   • Use effective cooling methods to cool TCS foods.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

3. Oct 17, 2025

   ✕
   2 violations

   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Separate raw animal foods from ready-to-eat foods.

4. Oct 17, 2024

   ✓
   4 violations

   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
   • Keep non-food contact equipment surfaces clean.

5. Oct 20, 2023

   ✕
   9 violations

   • Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.
   • Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
   • Label all containers of food and food ingredients with their common name.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep the physical facilities in good repair.
   • Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.