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 5 of 5 graded inspections since 2024.
- Last inspected Apr 8, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Observed Mizithra grated cheese at 48 degrees F in one door refrigerator., cited 3 times.
Inspection history 5 visits
- 2026
- Passed Apr 8
Routine Inspection
1 violation
- Minor Health and Safety Code § 113953.3
- 2025
- Passed May 5
Routine Inspection
1 violation
- Minor Observed Mizithra grated cheese at 48 degrees F in one door refrigerator.
- 2024
- Passed Nov 6
Follow-up Inspection
1 violation
- Minor <div>No potentially hazardous foods sitting out. Spanakopita in top of double decker oven above 135 degrees F - in compliance.</div><div>Cooked marinated chopped chicken being hot held in top section of double decker oven observed at 131 - 137 degrees F.</div><div>Reheat chicken to 165 degrees F. Maintain potentially hazardous foods at or above 135 degrees F for hot holding. Chicken</div><div> reheated to 104 - 204 degrees F. Corrected onsite.</div><div>Juicy potatoes in bain marie above 135 degrees F - in compliance. Sweet potatoes in top of double decker oven above </div><div>135 degrees F - in compliance.</div><div><br></div><br><div><br></div><div><br></div><div><br></div><div><div><br></div></div>
- Passed Nov 4
Routine Inspection
2 violations, 2 critical
- Critical Observed employee with gloves utilizing 3-compartment sink to wash, rinse, and sanitize dirty utensils. This employee<div> began to remove clean utensils from dish rack by the dishwasher. Once gloves are contaminated, remove gloves and </div><div>wash hands before donning new gloves Corrected at inspection. </div>
- Critical observed new potatoes in deep metal pan covered with aluminum foil sitting on shelf below the steam table at <div>122 - 126 degrees F. Potatoes sitting on shelf for 20 minutes, per chef. Reheat potatoes to 165 degrees F or hotter. </div><div>Potatoes reheated above 165 degrees F. observed 6 rotisserie whole chickens in two deep metal hotel pans on top </div><div>of the oven in the kitchen. Chicken ranged from 103 - 124 degrees F. Maintain potentially hazardous foods at or above</div><div> 135 degrees F or 41 degrees F or colder. Whole chickens are sold for to-go orders. Keep chicken in oven or bain marie </div><div>for proper hot holding. </div><div>Observed 8 spanakopita sitting on top of cooking equipment (4 burner unit) at 112 - 117 degrees F. Spanakopita voluntarily </div><div>discarded. Maintain spanakopita at or above 135 degrees F in th oven or in a bain marie. </div>