78
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 Jul 22, 2025: passed with 7 violations, 1 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Proper hot and cold holding temperatures, cited 2 times, plus 4 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2025
- Passed Jul 22
Routine Inspection
7 violations, 1 critical
- Critical Food-contact surfaces: clean and sanitized
- Minor Adequate ventilation and lighting; designated areas, use
- Minor Nonfood-contact surfaces clean and in good repair
- Minor Floors, walls and ceilings: properly built, maintained in good repair and clean
- Minor Plumbing: plumbing in good repair, proper backflow devices
- Minor Equipment, utensils and linens: storage and use
- Minor Food properly stored; food storage containers identified
- 2024
- Passed Aug 6
Routine Inspection
7 violations, 1 critical
- Critical Proper hot and cold holding temperatures
- Minor Equipment/utensils - approved; installed; clean; good repair, capacity
- Minor Floors, walls and ceilings: properly built, maintained in good repair and clean
- Minor Nonfood-contact surfaces clean and in good repair
- Minor Impoundment of unsanitary equipment or food
- Minor Signs posted; last inspection report available
- Minor Adequate handwashing facilities supplied and accessible
- Passed Jan 29
Routine Inspection
7 violations, 1 critical
- Critical Proper hot and cold holding temperatures
- Minor Floors, walls and ceilings: properly built, maintained in good repair and clean
- Minor Nonfood-contact surfaces clean and in good repair
- Minor Equipment/utensils - approved; installed; clean; good repair, capacity
- Minor Warewashing facilities: adequate, maintained, properly use, test strips available
- Minor Premises; personal/cleaning items; vermin-proofing
- Minor Equipment, utensils and linens: storage and use