84
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 Jun 24, 2026: passed with 3 violations.
- No critical violations in the last two years.
- Keeps coming up: In the walk-in refrigerator, observe orange curry at 52F, coconut curry at 51F, yellow curry at 50F, fried tofu at 52F, and soft tofu at 51F. According to the person in charge, the food was prepared and cooled yesterday. [Corrective action] All potentially hazardous foods shall be promptly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. {Corrected on site}, the foods mentioned above were voluntarily discarded., cited 3 times, plus 2 other repeat issues.
Inspection history 4 visits
- 2026
- Passed Jun 24
Routine Inspection
3 violations
- Minor In the walk-in refrigerator, observe orange curry at 52F, coconut curry at 51F, yellow curry at 50F, fried tofu at 52F, and soft tofu at 51F. According to the person in charge, the food was prepared and cooled yesterday. [Corrective action] All potentially hazardous foods shall be promptly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. {Corrected on site}, the foods mentioned above were voluntarily discarded.
- Minor Observed the following potentially hazardous foods outside of safe temperatures: raw shrimps at 67F, fried tofu at 57F, raw eggs at 61F, rice noodles at 99F and 103F, raw pork at 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
- Minor Observed dishes in dishwasher machine. Final cycle chlorine sanitizing solution read 0ppm. [Corrective action] Provide chlorine sanitizing concentration at 50 ppm.
- 2024
- Passed Feb 29
Follow-up Inspection
No violations
- Passed Feb 26
Routine Inspection
3 violations, 3 critical
- Critical In the walk-in refrigerator, observe orange curry at 52F, coconut curry at 51F, yellow curry at 50F, fried tofu at 52F, and soft tofu at 51F. According to the person in charge, the food was prepared and cooled yesterday. [Corrective action] All potentially hazardous foods shall be promptly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. {Corrected on site}, the foods mentioned above were voluntarily discarded.
- Critical Observed the following potentially hazardous foods outside of safe temperatures: raw shrimps at 67F, fried tofu at 57F, raw eggs at 61F, rice noodles at 99F and 103F, raw pork at 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
- Critical Observed dishes in dishwasher machine. Final cycle chlorine sanitizing solution read 0ppm. [Corrective action] Provide chlorine sanitizing concentration at 50 ppm.
- Passed Feb 26
Routine Inspection
3 violations, 3 critical
- Critical Observed the following potentially hazardous foods outside of safe temperatures: raw shrimps at 67F, fried tofu at 57F, raw eggs at 61F, rice noodles at 99F and 103F, and raw pork at 50F. (CA) Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. (COS) All foods mentioned above were stored in the refrigerator.
- Critical In the walk-in refrigerator, observe orange curry at 52F, coconut curry at 51F, yellow curry at 50F, fried tofu at 52F, and soft tofu at 51F. According to the employee, the food was prepared and cooled yesterday. [CA] All potentially hazardous foods shall be rapidly cooled from 135F to 41F within 6 hours, and during this time, the decrease in temperature from 135F to 70F shall occur within 2 hours. (COS) foods mentioned above were voluntarily discarded.
- Critical Observed dishes in the dishwasher machine, and in the final cycle, the chlorine sanitizing solution read 0 ppm. (CA) Sanitizing solution shall always be at 50 ppm for chlorine at all times to properly clean and sanitize utensils. (COS) Mechanical dishwasher provided 50 ppm chlorine sanitizing solution after the autho-Chlor technician fixed the dishwasher.
Nearby
BiteKarma scores around R'Noh Thai Restaurant, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.