89
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 5 of 5 graded inspections since 2024.
- Last inspected May 4, 2026: passed with 1 violation.
- Keeps coming up: <div>Observed food handlers touch garbage cans and then touch utensils without first removing gloves and washing hands.</div><div>One of those food handlers touched personal clothing and apron with gloves and then touched clean utensils.</div><div>Food handlers shall remove gloves, wash hands, and then place new gloves on hands after gloves/hands become </div><div>contaminated before beginning food preparation, or touching utensils, or food equipment. Food handler who touched </div><div>clean utensils with contaminated gloves instructed to wash hands. </div><br>, cited 2 times.
- 3 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed May 4
Follow-up Inspection
1 violation
- Minor <div>Observed food handlers touch garbage cans and then touch utensils without first removing gloves and washing hands.</div><div>One of those food handlers touched personal clothing and apron with gloves and then touched clean utensils.</div><div>Food handlers shall remove gloves, wash hands, and then place new gloves on hands after gloves/hands become </div><div>contaminated before beginning food preparation, or touching utensils, or food equipment. Food handler who touched </div><div>clean utensils with contaminated gloves instructed to wash hands. </div><br>
- Passed Apr 22
Routine Inspection
3 violations, 3 critical
- Critical Water in wash compartment at 3-compartment sink measured 107 degrees F. Sheet pans soaking in this compartment.<div>Provide a minimum of 120 degrees F water. COS</div>
- Critical employee picked glove from floor and then began wiping table with wiping cloth. Anytime something is picked up<div> from the floor, employees shall wash their hands before wiping down equipment or beginning food preparation. COS</div>
- Critical 0 ppm chlorine at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine at the final rinse. COS
- 2025
- Passed Feb 4
Routine Inspection
1 violation
- Minor 1 food handler card has expired. / Provide valid copies within 30 days.
- 2024
- Passed Aug 29
Routine Inspection
1 violation
- Minor Chicken at steam table by to-go station recorded at 130°f and 131°F. / Reheat chicken to 165°F to hot hold at 135°F or above.<br>
Nearby
BiteKarma scores around Sweetgreen, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.