97
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 Oct 23, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Observed raw salmon, eggs, and ham at 52 F on the counter across from the cook line. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Food surrounded with ice in bin., cited 3 times.
Inspection history 3 visits
- 2026
- Passed Oct 23
Routine Inspection
1 violation
- Minor Observed raw salmon, eggs, and ham at 52 F on the counter across from the cook line. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Food surrounded with ice in bin.
- Passed Jan 23
Routine Inspection
1 violation
- Minor Observed cheese and meat held on melted ice at the cook line at 49 F. Potentially hazardous foods must be cold held at 41 F or below. Lots of ice added to the container. Refill often or discontinue this practice.
- 2024
- Passed Jan 10
Routine Inspection
1 violation
- Minor <ul><li>Observed whole milk at 49F and almond milk at 47F in an inadequately prepared ice bath at front counter. Hold potentially hazardous foods (PHFs) at 41F or below or at 135F or above. If utilizing an ice bath, ensure ice level is at the same level of the product you are trying to keep cold. Milk moved to refrigeration unit to cool. </li><li>Observed quiche at 56F and almond custard dessert at 62F near front counter without temperature control. Quiche was taken out of refrigeration at 9am. Custard was taken out of temp control at 5am. Use time as a public health control (TPHC) or hold at 41F or below. Quiche moved to refrigeration, custard discarded. TPHC logs provided for reference. </li><li>Winter soup (with cooked carrots and potatoes) at 43-44F and chicken thigh at 43F in walk-in. Soft cheese also at 43F in walk-in. Adjust temp of walk-in immediately to ensure PHFs hold at 41F or below. Send receipt in 7 days of service for walk-in to inspector. </li></ul>
Nearby
BiteKarma scores around Amélie Café and Wine Bar, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.