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 2025.
- Last inspected Oct 12, 2026: passed with 1 violation.
- Keeps coming up: Health and Safety Code § 113996, cited 3 times.
- 1 critical violation in the last two years.
Inspection history 4 visits
- 2026
- Passed Oct 12
Routine Inspection
1 violation
- Minor Health and Safety Code § 113996
- Passed Mar 9
Routine Inspection
1 violation
- Minor Health and Safety Code § 113996
- 2025
- Passed Jul 30
Follow-up Inspection
1 violation
- Minor See 7/28/25 written report.
- Passed Jul 28
Routine Inspection
1 violation, 1 critical
- Critical Hot holding unit: crispy chicken: 130 - 133 degrees F, fried cauliflower: 130 degrees F. Both in the upper section. Maintain<div>potentially hazardous foods at or above 135 degrees F. Reheat both to 165 degrees F or hotter. Chicken reheated to 170 - </div><div>181 degrees F and cauliflower reheated to 170 degrees F. </div><div>4 drawer refrigerator under the hood: falafel in an open bag: 50 -52 degrees F. Maintain potentially hazardous foods at or</div><div> below 41 degrees F. </div><div><br></div><div>Open refrigerator case behind-the counter: two bottles of Caesar dressing: 45 and 46 degrees F, blue cheese dressing:</div><div> 45 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. </div>
Nearby
BiteKarma scores around Mixt, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.