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 2 of 2 graded inspections since 2024.
- Last inspected Feb 11, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Observed a prep cooler across from the cook line holding all food items at 50-51 F. This cooler was stocked 1 hour prior to inspection. Potentially hazardous foods must be cold held at 41 F or below. All items moved to other refrigeration. Refrigeration repair company contacted., cited 2 times.
Inspection history 2 visits
- 2026
- Passed Feb 11
Routine Inspection
1 violation
- Minor Observed a prep cooler across from the cook line holding all food items at 50-51 F. This cooler was stocked 1 hour prior to inspection. Potentially hazardous foods must be cold held at 41 F or below. All items moved to other refrigeration. Refrigeration repair company contacted.
- 2024
- Passed Jan 10
Follow-up Inspection
3 violations
- Minor Observed unapproved vacuum sealer and sous vide equipment in facility. Facility does not have an approved HACCP plan. Vacuum sealed meats in refrigeration lacking labels. / Immediately discard vacuum sealed foods. Apply for a HACCP with CDPH for approval. Facility may vacuum seal food if all criteria from §114057.1(d) CRFC are met: packages are labeled with production date and time. Food is cold held at 41°F or below during storage, and packages are opened in the facilit within 48 hours of packaging. Submit written procedures for approval. Submit spec sheets for vacuum sealer and sous vide setup. Submissions due by next Friday.<br>
- Minor Observed cooked rice noodles left on counter recording at 69°F. / All cooked foods must be cold held at 41°F or below in a refrigerator.<br>
- Minor Observed unapproved vacuum sealer and sous vide equipment in facility. Facility does not have an approved HACCP plan. Vacuum sealed meats in refrigeration lacking labels. / Immediately discard vacuum sealed foods. Apply for a HACCP with CDPH for approval. Facility may vacuum seal food if all criteria from §114057.1(d) CRFC are met: packages are labeled with production date and time. Food is cold held at 41°F or below during storage, and packages are opened in the facilit within 48 hours of packaging. Submit written procedures for approval. Submit spec sheets for vacuum sealer and sous vide setup. Submissions due by next Friday.<br>
Nearby
BiteKarma scores around Bah Mi Ba, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.