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

Inspection history

1. Jan 13, 2026

   ✕
   2 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

2. Jan 9, 2025

   ✓
   7 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.
   • Keep all outdoor trash, recycling, and organics containers closed.

3. Feb 1, 2024

   –

4. Jan 19, 2024

   ✕
   1 violation

   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

5. Jan 5, 2024

   ✕
   10 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep clean utensils that are unwrapped in trays and holders with their handles up.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Separate raw animal foods from ready-to-eat foods.

6. Jan 20, 2023

   ✓
   2 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

7. Jan 13, 2023

   ✕
   8 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Have hand soap at all handwashing sinks.
   • Have a test kit for the type of sanitizer used.
   • Keep all intake and exhaust air ducts and filters clean.
   • Post the Certified Food Protection Manager certificate.
   • Keep a log to record employee illness symptoms. Have it available upon request.