94
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 3 of 3 graded inspections since 2026.
- Last inspected Oct 29, 2026: passed with 1 violation.
- 2 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Oct 29
Routine Inspection
1 violation
- Minor Health and Safety Code § 114099.6
- Passed Apr 7
Follow-up Inspection
No violations
- Passed Apr 6
Routine Inspection
2 violations, 2 critical
- Critical Observed sweet potatoes on sheet pan on cooling rack at 62 degrees f at 2:00 p.m.. Sweet potatoes observed in<div> the walk-in refrigerator in a covered plastic container at 71 degrees F. Don't cover potentially hazardous foods while </div><div>they are going through the cooling process. Sweet potatoes voluntarily discarded into compost container.</div>
- Critical Observed multiple temperature violations of potentially hazardous foods in maketable refrigerators on the cookline.<div>Maketable refrigerator across from the fryer and griddle isn't working. Only water in this unit. Repair/replace this refrigerator. </div><div>This unit wasn't working at the 2/15/23 follow-up inspection to the 2/8/23 inspection. </div><div>Pantry prep refrigerator: Observed quinoa at 50 - 51 degrees F and hummus at 48 - 49 degrees F - both were voluntarily</div><div> discarded (~ 4cups of quinoa and ~ 2 cups of hummus.) Ambient temperature in bottom of this unit is 65 - 68 degrees F</div><div> - no food in the bottom of this refrigerator. Ice below insert pans isn't touching bottom of insert pans. Inadequate ice around </div><div>potentially hazardous foods. Ice is for emergency use only. Refrigerators haven't been working properly for several days, </div><div>per person in charge. Refrigerator company came to the facility, but weren't able to prepare the repair the pantry prep refrigerator. </div><div>Grill station prep refrigerator: fresco cheese: 45 degrees F, shrimp: 47 degrees F, calamari: 45 degrees F - all voluntarily </div><div>discarded into the compost container. All prepped day and a half ago. </div><div>Fryer station prep refrigerator: sliced cherry tomatoes: 52 - 55 degrees F, cooked cauliflower: 41 - 50 degrees F - made yesterday.</div><div>Cooked chicken (48 degrees F) made on 10/23/23, plantains observed at 53 degrees F - not cooked today - voluntarily discarded</div><div> into compost container. Pozole: 43 - -46 degrees F - made yesterday. Relocated to bottom of the unit. Bottom of this unit is maintaining </div><div>potentially hazardous foods at or below 41 degrees F. Sweet potatoes measured 55 degrees F at 2:58 p.m.. Sweet potatoes finished</div><div> cooking at 12:00 p.m.. Don't use prep refrigerators for rapid cooling. Sweet potatoes relocated to the walk-in refrigerator. </div><div><br></div><div>Observed covered hotel pan of cooked carnitas at 81 degrees F on a shelf below the steam table on the far left of the cookline. </div><div>Carnitas was not made today; it was taken out of the walk-in refrigerator 3 hours ago with intent to reheat. Do not store potentially </div><div>hazardous foods on shelving or table. Pull potentially hazardous foods out of refrigeration and reheat to 165 degrees F or hotter. </div><div>~ 15 pounds of carnitas was voluntarily discarded into the compost container. </div><div><br></div><div><br></div><div><br></div>
Nearby
BiteKarma scores around Flores, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.