94
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 May 28, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Observed cooked meat cooling placed on top of a bin of ice. Cool using approved methods. Meat surrounded by ice., cited 2 times.
Inspection history 3 visits
- 2026
- Passed May 28
Routine Inspection
1 violation
- Minor Observed cooked meat cooling placed on top of a bin of ice. Cool using approved methods. Meat surrounded by ice.
- 2024
- Passed Mar 11
Follow-up Inspection
No violations
- Passed Mar 7
Routine Inspection
2 violations, 2 critical
- Critical Observed the following foods held at unsafe temperatures that were previously cooked and cooled: Chili verde and green sauce measuring 47-48 degrees F, 5 liters of each cooked 2 days ago, 4 qt of tomato sauce measuring 48 degrees F cooked 2 days ago, pinto beans measuring 47-50 degrees F cooked yesterday about 10 lbs, tortilla soup 46-47 degrees F cooked yesterday 10 liters, cooked rice 52-53 degrees F cooked yesterday about 10 lbs, cooked chicken 48-52 degrees F cooked yesterday 12 qts, red sauce 42-52 cooked yesterday 12 quarts. All food items listed above were voluntarily discarded. Ensure to cool all potentially hazardous foods from 135 to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours. Ensure to utilize approved cooling methods such as ice baths and stirring frequently, separate food into thinner smaller portions, using an ice wand. Provided person in charge with cooling handouts.
- Critical Observed raw meat (chicken, beef and pork) and sour cream measuring 48 degrees F in the two door reach in refrigerator. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Instructed employees to not overload the refrigeration unit to ensure all items are held at 41 degrees F or below.
Nearby
BiteKarma scores around Carmens La Hacienda 3, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.