89
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 2024.
- Last inspected Apr 7, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: <div>Grill station prep refrigerator: sauteed onions: 43 degrees F.<br></div><div>Salad prep refrigerator: sliced cherry tomatoes: 43 degrees F. <br></div><div>Maintain potentially hazardous foods at or below 41 degrees F.</div>, cited 2 times.
Inspection history 3 visits
- 2026
- Passed Apr 7
Routine Inspection
1 violation
- Minor Health and Safety Code § 114113
- 2024
- Passed May 16
Follow-up Inspection
3 violations
- Minor Observed vacuum packaged marinara sauce in the walk-in refrigerator that was prepared and vacuum sealed on 5/14/24. <div>Temperature of marinara sauce: 41 degrees F. Remove marinara sauce from vacuum sealed bags. Sauce removed from </div><div>bags and placed in Cambro container. Facility is discontinuing vacuum packaging and will utilize approved cooling methods, </div><div>such as ice bath and ice wands. New ice wands ordered. </div>
- Minor <div>Grill station prep refrigerator: sauteed onions: 43 degrees F.<br></div><div>Salad prep refrigerator: sliced cherry tomatoes: 43 degrees F. <br></div><div>Maintain potentially hazardous foods at or below 41 degrees F.</div>
- Minor Observed vacuum packaged marinara sauce in the walk-in refrigerator that was prepared and vacuum sealed on 5/14/24. <div>Temperature of marinara sauce: 41 degrees F. Remove marinara sauce from vacuum sealed bags. Sauce removed from </div><div>bags and placed in Cambro container. Facility is discontinuing vacuum packaging and will utilize approved cooling methods, </div><div>such as ice bath and ice wands. New ice wands ordered. </div>
- Passed May 14
Routine Inspection
5 violations, 4 critical
- Critical <div>Pasta prep refrigerator: Cut tomatoes observed at 46, friutana made yesterday observed at 48 - 51 degrees F,</div><div> bolognese: 43 - 51 degrees F . Bolognese sauce voluntarily discarded (~ 8 lbs.) Friulana voluntarily discarded </div><div>(~ 2lbs.) <br></div><div>Grill station prep refrigerator: mushroom sauce: 46 degrees F.</div><div>Pizza prep refrigerator: tomatoes cut yesterday observed at 49 degrees F. <br></div><div>Salad prep refrigerator: goat cheese: 49 degrees F. <br></div><div>Maintain potentially hazardous foods at or below 41 degrees F. Keep covers over tops of prep refrigerators to help maintain proper temperatures. <br></div><div>Monitor potentially hazardous foods as frequently as needed to keep potentially hazardous foods at 41 </div><div>degrees F or colder. <br></div>
- Critical <div>Observed employee prewashing utensils at prewash sink and then took out clean utensils from the </div><div>dishwasher and then touched a clean cutting board and placed it on a shelf. Employee than touched a</div><div> clean hotel pan. Employees shall wash hands after contaminating them with soap and water and</div><div> then dry with paper towels. Chef instructed employee on hand washing. </div>
- Critical Some of the tags have faded, smeared dates, and missing dates. All shellfish tags shall have legible dates.<br>
- Critical Some of the tags have faded, smeared dates, and missing dates. All shellfish tags shall have legible dates.
- Minor Observed shellfish tags that were not in chronological order. All shellfish tags shall be kept in chronological order. <br>
Nearby
BiteKarma scores around Il Fornaio, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.