96
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 May 7, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: <div><br></div><div>Bagel station prep refrigerator: </div><div>The following temperatures were observed:</div><div>cheddar cheese: 43 degrees F</div><div>chive cream cheese: 42 degrees F</div><div>smoked salmon and plain cream cheese: 41 degrees F</div><div><br></div><div>Retail area: </div><div>whole milk: 47 degrees F</div><div>half and half: 57 degrees F</div><div>Half and half (~ 2 cups) voluntarily discarded. </div><div>Recommend pre-chilling carafes to help maintain proper temperatures of milk and half and half. </div><div><br></div><div> Retail refrigerator: </div><div>Observed prepackaged cream cheese with external temperatures of 47 - 51 degrees F. Checked internal temperature of one container that had </div><div> temperature of 50 degrees F with infrared thermometer - internal temperature also 50 degrees F. 8 packaged of crema cheese were voluntarily</div><div> discarded into compost container. </div><div>Bottom left side of retail refrigerator is area that is holding cream cheese at 50-51 degrees F. Adjust to colder setting. </div>, cited 3 times.
Inspection history 4 visits
- 2026
- Passed May 7
Routine Inspection
1 violation
- Minor Health and Safety Code § 114099.7
- 2024
- Passed Jan 10
Follow-up Inspection
1 violation, 1 critical
- Critical <div><br></div><div>Bagel station prep refrigerator: </div><div>The following temperatures were observed:</div><div>cheddar cheese: 43 degrees F</div><div>chive cream cheese: 42 degrees F</div><div>smoked salmon and plain cream cheese: 41 degrees F</div><div><br></div><div>Retail area: </div><div>whole milk: 47 degrees F</div><div>half and half: 57 degrees F</div><div>Half and half (~ 2 cups) voluntarily discarded. </div><div>Recommend pre-chilling carafes to help maintain proper temperatures of milk and half and half. </div><div><br></div><div> Retail refrigerator: </div><div>Observed prepackaged cream cheese with external temperatures of 47 - 51 degrees F. Checked internal temperature of one container that had </div><div> temperature of 50 degrees F with infrared thermometer - internal temperature also 50 degrees F. 8 packaged of crema cheese were voluntarily</div><div> discarded into compost container. </div><div>Bottom left side of retail refrigerator is area that is holding cream cheese at 50-51 degrees F. Adjust to colder setting. </div>
- Passed Jan 10
Follow-up Inspection
1 violation
- Minor <div><br></div><div>Half and half in carafe: 43 degrees F</div><div>whole milk in carafe: 45 degrees F</div><div><br></div><div>Submit video showing proper cold holding of potentially hazardous foods in retail refrigerator by 1/11/24. </div>
- Passed Jan 9
Routine Inspection
1 violation, 1 critical
- Critical Observed multiple major temperature violations of potentially hazardous foods in the bagel station prep refrigerator. <div>Temperatures are as follows:</div><div><br></div><div>Plain cream cheese: 63 degrees F: ~ 4.5 lbs.</div><div>chive cream cheese: 57 degrees F: ~ 5 lbs.</div><div>veggie cream cheese: 65 degrees F: ~ 5lbs.</div><div>white fish: 62 degrees F: ~ 1 lb.</div><div>white American cheese: 66 degrees F: ~ 1lb.</div><div>smoked salmon: 64 degrees F: ~ 1 lb.</div><div>chickpea salad: 61 degrees F: ~ 2 lbs.</div><div>chickpea salad: 61 degrees F: 2 lbs. </div><div>veggie cream cheese: 61 - 62 degrees F</div><div>plain cream cheese: 63 degrees F: ~ 5 lbs.</div><div>plain cream cheese: 54-55 degrees F: ~ 5 lbs. </div><div>cooked onion: 60 degrees F: ~ 1 cup</div><div><br></div><div>All potentially hazardous foods at 50 degrees F or above were voluntarily discarded into the compost bin. </div><div>Chef pulled bagel station prep refrigerator away from the wall. The GFI for electrical outlet this refrigerator was plugged into may have tripped. </div><div>Ensure electrical outlet is functioning properly. Make any necessary repairs to the electrical outlet. Place water into insert pan of bagel prep refrigerator </div><div>and monitor the temperature. Do not store any potentially hazardous foods in bagel station prep refrigerator until it is capable of maintaining potentially </div><div>hazardous foods at or below 41 degrees F. Monitor potentially hazardous foods with a probe thermometer as frequently as needed to ensure proper </div><div>cold holding of potentially hazardous foods at or below 41 degrees F. </div><div><br></div><div>Retail refrigerator: prepackaged cream cheese observed at 44 - 46 degrees F with infrared thermometer.</div><div><br></div><div>Whole milk in carafe observed at 45 degrees F.</div><div>Hal and half in carafe observed at 47 degrees F. </div><div><br></div><div>Maintain open containers of milk/half and half, and other potentially hazardous foods at or below 41 degrees F. </div><div> </div>