77
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 Jun 18, 2026: passed with 9 violations, 1 critical.
- Keeps coming up: Proper hot and cold holding temperatures, cited 2 times, plus 8 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Jun 18
Routine Inspection
9 violations, 1 critical
- Critical Proper hot and cold holding temperatures
- Minor Warewashing facilities: installed/maintained; test strips
- Minor Thermometers provided, accurate
- Minor Food storage: food storage containers identified
- Minor Equipment, utensils: approved, in good repair, adequate capacity
- Minor Signs posted; last inspection report available
- Minor Adequate ventilation/lighting; designated areas, use
- Minor Plan review
- Minor Food separated and protected
- Passed May 18
Routine Inspection
4 violations, 1 critical
- Critical Adequate handwashing facilities supplied, accessible
- Minor Floor, walls, ceilings: built, maintained, clean
- Minor Equipment, utensils: approved, in good repair, adequate capacity
- Minor Plumbing approved, installed, in good repair; proper backflow devices
- 2025
- Passed Dec 22
Follow-Up Inspection
No violations
- Passed Dec 19
Routine Inspection
14 violations, 1 critical
- Critical Proper hot and cold holding temperatures
- Minor No rodents, insects, birds, or animals
- Minor Demonstration of knowledge; food safety certification
- Minor Equipment, utensils: approved, in good repair, adequate capacity
- Minor Food separated and protected
- Minor Approved thawing methods used; frozen food
- Minor Adequate ventilation/lighting; designated areas, use
- Minor Warewashing facilities: installed/maintained; test strips
- Minor Thermometers provided, accurate
- Minor Hands clean, properly washed; gloves used properly
- Minor Floor, walls, ceilings: built, maintained, clean
- Minor Premises clean, in good repair; personal/chemical storage; adequate vermin-proofing
- Minor Consumer self-service does prevent contamination
- Minor Wiping cloths: properly used, stored