Cap't Loui

What the inspector found on Jan 16, 2026

• 🧼

  A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

  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
• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

  Critical
• 📦

  Food was not stored, covered, labeled, or dated properly.

  Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

  Critical
• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

• 📋

  A paperwork or posting requirement, such as permits, certificates, or required signs.

  Failure to display required signage about plastic straw availability

• 📌

  A general health-code issue noted during the inspection.

  Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)

• 📦

  Food was not stored, covered, labeled, or dated properly.

  Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

Inspection history