98
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 4 of 4 graded inspections since 2024.
- Last inspected Jun 15, 2026: perfect, no violations.
- No critical violations in the last two years.
- Keeps coming up: Hot holding unit:<div><br></div><div>Cauliflower: 113 degrees F, chicken cutlets: 129 degrees f, brussel sprouts: 131 - 133 degrees F </div><div>~ 2 lbs. cauliflower voluntarily discarded into the compost container. Chicken reheated above 165 degrees F.</div><div>Maintain potentially hazardous foods at or below 41 degrees F or 135 degrees F or above. </div><div><br></div>, cited 3 times.
Inspection history 4 visits
- 2026
- Perfect Jun 15
Routine Inspection
No violations
- Passed Jun 11
Routine Inspection
1 violation
- Minor Hot holding unit:<div><br></div><div>Cauliflower: 113 degrees F, chicken cutlets: 129 degrees f, brussel sprouts: 131 - 133 degrees F </div><div>~ 2 lbs. cauliflower voluntarily discarded into the compost container. Chicken reheated above 165 degrees F.</div><div>Maintain potentially hazardous foods at or below 41 degrees F or 135 degrees F or above. </div><div><br></div>
- 2024
- Passed Oct 8
Routine Inspection
1 violation
- Minor Hasbrowns 106°F and roasted meat 85°F at deli hot holding unit for breakfast. Cooked vegetables 117°F, ribs 126°F, cooked cauliflower 98°F, at said unit during lunch. / Reheat all foods to 165°F to hot hold at 135°F or above. Ensure heat lamps are pulled down all the way to be directly over food with more shallow containers to ensure food can be hot held at 135°F or above.<br>
- Passed Apr 3
Routine Inspection
1 violation
- Minor Hot holding unit at deli had the following recorded temperatures: cooked potatoes at 116°F, Spanish rice at 116°F, cooked cauliflower at 127°F, cooked ham at 114°F, tri-tip at 123°F. Said items were heated at set out about an hour ago. Facility's hot holding unit is a hot plate with adjustable heat lamps. / Immediately reheat listed foods to 165°F to hot hold at 135°F or above. <br>
Nearby
BiteKarma scores around Mollie Stone's Markets, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.