90
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 Apr 30, 2026: passed with 1 violation.
- Keeps coming up: Crab cakes on sheet pan in Alto-Shaam: 130 - 132 degrees F. Reheat to 165 degrees F. Maintain at or above 135 degrees F. <div>Observed cooked penne made yesterday at 59 - 60 degrees F in True two door refrigerator #3. ~ 5 lbs. cooked penne <div>voluntarily discarded into compost containers. Maintain potentially hazardous foods at or below 41 degrees F or at or above </div><div>135 degrees F. </div></div><div><br></div><div>Buffet: </div><div>Mixed vegetables: 123 -130 degrees F, pork: 130 -145 degrees F.</div><div>Maintain potentially hazardous foods at 135 degrees F or hotter in hot holding units. Pork reheated to 165 - 167 degrees F.</div><div>Mixed veggies reheated above 165 degrees F. </div><div> </div>, cited 4 times.
- 3 critical violations in the last two years.
Inspection history 7 visits
- 2026
- Passed Apr 30
Follow-up Inspection
1 violation
- Minor Health and Safety Code § 114175
- Perfect Apr 22
Routine Inspection
No violations
- Passed Apr 21
Routine Inspection
3 violations, 3 critical
- Critical Observed Caesar dressing with egg yolk. Raw eggs are not permitted in licensed care facilities. Serve pasteurized eggs.
- Critical Observed cooked barley made at 10:00 a.m. today at 51 degrees F at 4:03 p.m.. Per cooling log, barley was 40<div> degrees F at 1:30 p.m.. Ensure accurate temperatures are logged on the cooling log. ~ 12 quarts barley voluntarily </div><div>discarded into the compost container.</div>
- Critical Crab cakes on sheet pan in Alto-Shaam: 130 - 132 degrees F. Reheat to 165 degrees F. Maintain at or above 135 degrees F. <div>Observed cooked penne made yesterday at 59 - 60 degrees F in True two door refrigerator #3. ~ 5 lbs. cooked penne <div>voluntarily discarded into compost containers. Maintain potentially hazardous foods at or below 41 degrees F or at or above </div><div>135 degrees F. </div></div><div><br></div><div>Buffet: </div><div>Mixed vegetables: 123 -130 degrees F, pork: 130 -145 degrees F.</div><div>Maintain potentially hazardous foods at 135 degrees F or hotter in hot holding units. Pork reheated to 165 - 167 degrees F.</div><div>Mixed veggies reheated above 165 degrees F. </div><div> </div>
- 2025
- Passed Jan 14
Routine Inspection
1 violation
- Minor Snap peas at buffet line recorded at 120°F at time of inspection. / Reheat peas to 165°F to hot hold at 135°F. <br>
Nearby
BiteKarma scores around The Tamalpais, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.