95
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 2024.
- Last inspected Aug 26, 2026: passed with 1 violation.
- Keeps coming up: Observed cooked chicken held in alto sham warming cabinet measured at internal temperature of 106 *F. All PHF must be hot held at 135 *F and above or 41*F and below. Cooked chicken was reheated in over to 165*F before being returned to altosham warming cabinet. Ensure cooked chicken is reheated properly to 165*F after being rested and moved to warming cabinet,, cited 4 times.
- 3 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Aug 26
Routine Inspection
1 violation
- Minor Health and Safety Code § 114099.7
- 2025
- Passed Dec 17
Routine Inspection
1 violation
- Minor Observed cooked chicken held in alto sham warming cabinet measured at internal temperature of 106 *F. All PHF must be hot held at 135 *F and above or 41*F and below. Cooked chicken was reheated in over to 165*F before being returned to altosham warming cabinet. Ensure cooked chicken is reheated properly to 165*F after being rested and moved to warming cabinet,
- Passed Jan 30
Follow-up Inspection
1 violation
- Minor <div>One door Continental refrigerator: delice cheese: 43 - 44 degrees f, rosemary aioli: 41 degrees f - ok. Maintain potentially</div><div> hazardous foods at or below 41 degrees F in refrigeration.</div><div>Alto-Shaam: roasted chicken: 132 degrees F, chicken breasts: 135 degrees F - ok. Maintain potentially hazardous foods at or </div><div>above 135 degrees F in hot holding unit. <br></div>
- Passed Jan 29
Routine Inspection
3 violations, 3 critical
- Critical Observed hamburger cooked to 139-140 degrees F. Cook hamburger to 155 degrees F for 15 seconds. Hamburger discarded voluntarily. New hamburger cooked to 160 degrees F. <br>
- Critical <div>Observed cooked chicken at 126 - 127 degrees F in Alto-Shaam hot holding unit. Maintain hot potentially</div><div> hazardous foods at or above 135 degrees F. Chicken was reheated above 165 degrees F and placed back</div><div> in the hot holding unit. Observed cooked potatoes made on Monday at 49 degrees F in one door Continental</div><div> refrigerator in the main kitchen. Maintain potentially hazardous foods in refrigeration at or below 41 degrees F.</div><div><br></div>
- Critical <div>Observed hand wash sink water at 64 degrees F in prep kitchen by cooking equipment. Provide a range of 100 - 108 </div><div>degrees F for the hand wash sink.COS</div>
Nearby
BiteKarma scores around Restoration Hardware, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.