86
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 7 of 7 graded inspections since 2024.
- Last inspected Jun 10, 2026: passed with 1 violation.
- Keeps coming up: Salad prep refrigerator: upper section: garbanzo beans: 44 degrees F, grated feta (6.4 oz): 50 - 51 degrees F,<div> hummus: 48 degrees F</div><div>lower section: hummus (3lbs): 51 degrees F, hummus: 50 degrees F (4lbs.) <div><div><br></div><div>Wrap station prep refrigerator: upper section: tzatziki sauce in individual containers: 49 - 50 degrees F. Containers </div><div>stacked too high in insert pan. Place smaller amounts in insert pan. Other potentially hazardous foods in upper and</div><div> lower sections in compliance. </div><div><br></div><div>Maintain all potentially hazardous foods at or below 41 degrees F. <br></div></div></div><div><br></div><div>Repair/replace salad prep refrigerator. If replacing, submit specification sheet for approval. </div><div><br></div><div>All potentially hazardous foods at or above 50 degrees F were voluntarily discarded into the compost container. </div><div><br></div><div>Monitor internal temperatures of potentially hazardous foods as frequently as necessary to maintain proper </div><div>temperatures. </div>, cited 4 times, plus 1 other repeat issue.
- 5 critical violations in the last two years.
Inspection history 7 visits
- 2026
- Passed Jun 10
Follow-up Inspection
1 violation
- Minor Health and Safety Code § 114175
- Passed Jun 4
Follow-up Inspection
2 violations, 2 critical
- Critical Salad prep refrigerator: upper section: garbanzo beans: 44 degrees F, grated feta (6.4 oz): 50 - 51 degrees F,<div> hummus: 48 degrees F</div><div>lower section: hummus (3lbs): 51 degrees F, hummus: 50 degrees F (4lbs.) <div><div><br></div><div>Wrap station prep refrigerator: upper section: tzatziki sauce in individual containers: 49 - 50 degrees F. Containers </div><div>stacked too high in insert pan. Place smaller amounts in insert pan. Other potentially hazardous foods in upper and</div><div> lower sections in compliance. </div><div><br></div><div>Maintain all potentially hazardous foods at or below 41 degrees F. <br></div></div></div><div><br></div><div>Repair/replace salad prep refrigerator. If replacing, submit specification sheet for approval. </div><div><br></div><div>All potentially hazardous foods at or above 50 degrees F were voluntarily discarded into the compost container. </div><div><br></div><div>Monitor internal temperatures of potentially hazardous foods as frequently as necessary to maintain proper </div><div>temperatures. </div>
- Critical Customer restroom sink reached 79 degrees F. Provide a minimum of 100 degrees F water. Corrected onsite.
- Passed Jun 1
Routine Inspection
3 violations, 3 critical
- Critical Customer restroom hand wash sink: 72 degrees F. Provide a minimum of 100 degrees F water. COS
- Critical Observed food handler touch mat and then touched salt shaker. Remove glove, wash hands and then place new <div>gloves on hands after contaminating gloves. Hand washing and glove handouts provided. </div>
- Critical Salad prep refrigerator: garlic mix: 51 degrees F in upper section of unit. ~ 1 cup of garlic mix voluntarily discarded <div>into the compost container. Garlic mix in lower section of this refrigerator: 43 degrees F. Grated feta cheese in upper</div><div> section: 45 degrees F, hummus: 45 degrees F.</div><div><br></div><div>4 door refrigerator: falafel46 degrees F, raw hamburger patties: 41 - 44 degrees F, raw beef kabobs: 47 degrees F.</div><div><br></div><div>Wrap station prep refrigerator: sliced tomatoes stacked in plastic baskets: 51 - 61 degrees f, Don't stack potentially </div><div>hazardous foods above inserts pans as this leads to temperature violations. Sliced tomatoes above 50 degrees F were </div><div>voluntarily discarded into the compost container. </div><div><br></div><div>Maintain potentially hazardous foods at or below 41 degrees F. </div>
- Passed Jan 6
Routine Inspection
1 violation
- Minor Observed 2 20 lb. vacuum packaged raw beef thawing in food prep sink with cold running water running over meat into a tub. <div>Raw beef had internal temperature of 53 degrees F and 56 degrees F. Raw beef voluntarily discarded into the compost</div><div> container (40 lbs.)</div>
Nearby
BiteKarma scores around Nick The Greek, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.