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 12, 2026: passed with 11 violations.
- Keeps coming up: Hot line prep refrigerator on the right: cooked duck: 43 degrees F, macaroni and cheese sauce: 44 degrees F, artichoke ravioli:<div> 42 degrees F, Parmesan cheese sauce: 52 degrees F made wo days ago (~2lbs voluntarily discarded into the garbage.), Swiss</div><div> cheese: 46 degrees F. </div><div>Prep refrigerator on the left: sliced tomatoes: 53 degrees F (~1 lb. voluntarily discarded into the compost container), tomato vierte: </div><div>53 degrees F (~ 2lbs. voluntarily discarded into the compost container.)</div><div>Salad prep refrigerator: goat cheese: 44 degrees F, steak tartare in insert in top section: 44 degrees F.) </div><div>Pantry prep refrigerator: cooked Yukon potatoes: 44 degrees F. </div><div>Maintain all potentially hazardous foods at or below 41 degrees F. </div>, cited 2 times, plus 1 other repeat issue.
- 2 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed May 12
Routine Inspection
11 violations
- Minor Health and Safety Code § 114257
- Minor Health and Safety Code § 114185.1
- Minor Health and Safety Code § 114130
- Minor Health and Safety Code § 113984.d
- Minor Health and Safety Code § 114259.1
- Minor Health and Safety Code § 114266
- Minor Health and Safety Code § 114149.3
- Minor Health and Safety Code § 114099.7
- Minor Health and Safety Code § 114039.4
- Minor Health and Safety Code § 113953.2
- Minor Health and Safety Code § 114081
- 2025
- Passed Aug 1
Follow-up Inspection
No violations
- Passed Jul 29
Routine Inspection
2 violations, 2 critical
- Critical Hot line prep refrigerator on the right: cooked duck: 43 degrees F, macaroni and cheese sauce: 44 degrees F, artichoke ravioli:<div> 42 degrees F, Parmesan cheese sauce: 52 degrees F made wo days ago (~2lbs voluntarily discarded into the garbage.), Swiss</div><div> cheese: 46 degrees F. </div><div>Prep refrigerator on the left: sliced tomatoes: 53 degrees F (~1 lb. voluntarily discarded into the compost container), tomato vierte: </div><div>53 degrees F (~ 2lbs. voluntarily discarded into the compost container.)</div><div>Salad prep refrigerator: goat cheese: 44 degrees F, steak tartare in insert in top section: 44 degrees F.) </div><div>Pantry prep refrigerator: cooked Yukon potatoes: 44 degrees F. </div><div>Maintain all potentially hazardous foods at or below 41 degrees F. </div>
- Critical Hand wash sink by entrance to the kitchen: 66 degrees F maximum. Hand wash sink by pantry prep refrigerator: 65 - 81<div> degrees F. Only stayed at 81 degrees F for a second and dropped back down. Maintain hand wash sink hot water at a </div><div>minimum of 100 degrees F. </div><div>Men's restroom hand ash sink reached 71 degrees F. Women's restroom reached 91 degrees F. Provide a minimum of </div><div>100 degrees f at hand wash sinks. </div>
- 2024
- Passed Mar 14
Follow-up Inspection
No violations
Nearby
BiteKarma scores around Left Bank, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.