Employees claim the restaurant’s jam regularly grew thick layers of mold, which they were instructed to scrape off the preserves before serving to unknowing customers
Sqirl’s Famed Ricotta Toast. Photo: Food Network/Youtube It’s difficult to overstate the influence of Sqirl, a massively popular counter-service café on the edge of Silver Lake. What started as a tiny jam business nearly a decade ago has since evolved into one of Los Angeles’ hippest brunch destinations, regularly drawing crowds of locals and visitors alike who are willing to endure interminable lines for James Beard–nominated chef Jessica Koslow’s “new California” dishes.
And health inspectors were okay with this? Not exactly. Employees claim that Sqirl hid the jams in an “illegal kitchen space” to avoid catching health inspectors’ eyes, and that some employees were locked in said room — which apparently also had a rat problem — during health inspections. Has Sqirl responded? A few hours after the allegations surfaced, the Sqirl Instagram account posted a lengthy response titled “Fungal.” In a series of slides, the company elaborates on how the jam came to be a hotbed for mold. The response explains that Sqirl doesn’t use commercial pectin, sweeteners, or “other stabilizers” when making jam — meaning, in comparison to most commercial jams, it’s quite low in sugar.
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