93
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 3 of 3 graded inspections since 2024.
- Last inspected Jun 24, 2026: passed with 2 violations.
- No critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Jun 24
Routine Inspection
2 violations
- Minor <p class= MsoNormal style= text-align:justify >No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. </p> <p class= MsoNormal >Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. <o:p></o:p></p>
- Minor <p class= MsoNormal style= text-align:justify >No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. </p> <p class= MsoNormal >Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. <o:p></o:p></p>
- 2024
- Passed Apr 8
Follow-up Inspection
No violations
- Passed Apr 4
Routine Inspection
2 violations, 2 critical
- Critical Food facility is using reduced-oxygen packaging for raw meats. According to the person in charge, he uses the packaging machine to maintain food quality. [CA] If packaging potentially hazardous foods using reduced-oxygen packaging, a HACCP plan is required. Or, if approved by the health department, the food facility uses a reduced-oxygen packaging method: the food shall be labeled with the production time and date, the food is held at 41 °F or lower during refrigeration storage, and the food is removed from its package in the food facility within 48 hours after packaging.
- Critical In the cold holding unit, ceviche (raw tuna) internal temperature readings were measured at 51F, and 52F. Several food items were observed to be stored at ambient temperature on the cold holding equipment and cooking equipment: Fried chicken, 54F and 56F, rice cakes, 76F, and 79F, steamed rice container, 65F, garlic with oil and parsley, 75F, pork chop sauce, 79F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
Nearby
BiteKarma scores around Restaurant Picco, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.