96
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 5 of 5 graded inspections since 2025.
- Last inspected Jul 21, 2026: passed with 1 violation.
- Keeps coming up: Observed cheese slices at 50 *F, sliced tomatoes at 4 *F and burrata cheese at 52*F in top inserts of refrigerated prep table nearest to wall. Ambient temperatures in reach in section measured at 44 *F. All potentially hazardous foods must be held at 41 *F and below. Repair refrigeration immediately to maintain at 41*F or below., cited 3 times.
- 3 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Jul 21
Routine Inspection
1 violation
- Minor OBSERVED PINK MOLD SUBTANCE ACCUMULATED IN ICE DISPENSER ON ROOF OF ICE MACHINE. ALL FOOD CONTACT SURFACES SHALL BE MAINTAINED CLEANED AND SANITIZED AFTER POTENTIAL CONTAMINATION HAS OCCURRED.
- 2025
- Passed Oct 28
Routine Inspection
1 violation
- Minor Observed cheese slices at 50 *F, sliced tomatoes at 4 *F and burrata cheese at 52*F in top inserts of refrigerated prep table nearest to wall. Ambient temperatures in reach in section measured at 44 *F. All potentially hazardous foods must be held at 41 *F and below. Repair refrigeration immediately to maintain at 41*F or below.
- Passed Feb 5
Follow-up Inspection
1 violation
- Minor Parts for salad prep and sandwich prep refrigerators will arrive in 3-5 days. <br>
- Passed Feb 3
Follow-up Inspection
1 violation, 1 critical
- Critical <div>Salad prep refrigerator: upper section: garbanzo beans: 51 degrees F - can opened and put in at 4:10 p.m. ( placed in walk-in ref.), blue cheese: 53 degrees F (1.4 lbs), feta: 53 degrees F (1 lb. 3 oz.), sliced cherry tomatoes: 48 degrees F, cheese and mortadella: 51 degrees F (2lbs., 3 oz.), ham: 58 degrees F, (1lb 7 oz.), hard boiled eggs without shells: 52 - 53 degrees F (in prep refrigerator since ~ 10 a.m. (12), wild rice: 48 degrees F, edamame: 59 degrees F (1.02 lbs)</div><div>lower section: turkey: 46 degrees F (portioned on Sunday), cooked crab: 49 degrees F (portioned on Sunday)</div><div><br></div><div>Sandwich station prep refrigerator: sliced tomatoes: 47 degrees F, Havarti cheese: 58 degrees F (1lb. 14 oz), Swiss cheese: 53 degrees F (2 lbs.), tuna salad: 50 degrees F (3lbs), chicken salad: 51 degrees F (2lbs.) turkey salad: 52 degrees F (~5lbs) chicken: 56 - 58 degrees F ( 9 portions at 3.5 oz each), roast beef: 51 degrees F burrata: 50 degrees F. <br></div><div>lower section: tuna salad: 49 degrees F.</div><div><br></div><div>Observed plastic bags with ice under insert pans in salad prep refrigerator with air gap. Observed bubble packs below insert pans with large air gap at sandwich prep refrigerator. <br></div><div><br></div><div>Pizza prep refrigerator: mozzarella balls: and grated mozzarella cheese: both 41 degrees F. Upper insert plans - in compliance. <br></div><div><br></div><div>Repair/replace salad prep and sandwich prep refrigerators. Maintain all potentially hazardous foods at or below 41 degrees. Don't store any potentially hazardous foods in the salad or sandwich prep refrigerator until units have been repaired. All potentially hazardous foods at or above 50 degrees F voluntarily discarded into the compost container outside .If replacing refrigerators, submit specification sheets for approval. Business card provided. </div><div><br></div><div><br></div>
Nearby
BiteKarma scores around Boudin SF, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.