93
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 2025.
- Last inspected Nov 18, 2025: perfect, no violations.
- Keeps coming up: <div>Rotisserie and grill prep refrigerator: <br></div><div>Piquilla stuffed peppers with short ribs made last week observed at 43 degrees F,<br></div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div>, cited 2 times, plus 1 other repeat issue.
- 3 critical violations in the last two years.
Inspection history 3 visits
- 2025
- Perfect Nov 18
Routine Inspection
No violations
- Passed Mar 24
Follow-up Inspection
2 violations
- Minor <div>Rotisserie and grill prep refrigerator: <br></div><div>Piquilla stuffed peppers with short ribs made last week observed at 43 degrees F,<br></div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div>
- Minor <div>Walk-in refrigerator: Sauteed onions made yesterday observed at 45 degrees F today. Other foods in walk-in refrigerator at 41 degrees F or colder. ~ 22.5 lbs of sauteed onions voluntarily discarded into the compost container. Observed cooked potatoes in large plastic container that is partially covered at 55 degrees F. Potatoes finished cooking at 8:30 a.m. today. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees within two hours and from 70 degrees F to 41 degrees F within four hours. Approved cooling methods and log in English provided. cooling log in Spanish provided. Utilize rapid cooling logs for all potentially hazardous foods that are cooked and cooled on a daily basis to assist with achieving proper rapid cooling. Potatoes rechecked at 3:18 p.m. and were 44 - 50 degrees F. Chef thinks potatoes finished cooking at 9:30 a.m., Monitor temperature of of potatoes until they reach 41 degrees F. <br></div>
- Passed Mar 18
Routine Inspection
3 violations, 3 critical
- Critical No sanitizer at final rinse of the dishwasher. Provide a minimum of 50 ppm chlorine at the final rinse. COS.
- Critical <div>Observed cooked chicken in covered containers in the walk-in refrigerator, The chicken in the medium sized plastic containers</div><div> were both 53 degrees F and the chicken in the small metal container was 45 degrees F.Chicken was cooked yesterday and </div><div>reheated to day and then partially cooled before shredding. Do not cover potentially hazardous foods while they are going through</div><div> the cooling process. Use shallow metal pans to assist with rapid cooling. <br></div><div><br></div><div>Rechecked chicken at 5:45 p.m. and it was 50 degrees F. Lid had been placed back on the container. Chicken needs to reach </div><div>41 degrees F within 6 hours of entering the danger zone of 135 degrees F. Cooked chicken placed in hotel pan and placed in the freezer. <br></div>
- Critical <div>Saute station prep refrigerator: eggplant cooked yesterday: 47 degrees F, olive artichoke tapenade: 45 degrees F. <br></div><div>Rotisserie and grill prep refrigerator: octopus cooked yesterday: 57 degrees F. 57 degrees F. ~ 8 oz of octopus voluntarily </div><div>discarded into the outside compost container. <br></div><div>Pizza prep refrigerator: romesco cooked two days ago: 43 degrees F.</div>
Nearby
BiteKarma scores around Mijo Jd Spain, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.