90
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 2025.
- Last inspected Jan 23, 2026: passed with 3 violations.
- Keeps coming up: <div>Hot holding case: General orange boneless chicken: 129 - 132 degrees F, teriyaki wings: 124 - 131 degrees F, bbq wings:</div><div>121 - 130 degrees F, honey bbq boneless chicken: 122 - 130 degrees F. Maintain potentially hazardous foods at or above </div><div>135 degrees F in hot holding unit. 7.5 lbs. teriyaki wings, 2 lbs general chicken, 5.89 lbs bbq wings, 1.5 lbs boneless honey\</div><div> bbq chicken all voluntarily discarded into the compost container. Repeat violation.</div>, cited 3 times, plus 1 other repeat issue.
- 2 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Jan 23
Routine Inspection
3 violations
- Minor Health and Safety Code § 114192
- Minor <div>Hot holding case: General orange boneless chicken: 129 - 132 degrees F, teriyaki wings: 124 - 131 degrees F, bbq wings:</div><div>121 - 130 degrees F, honey bbq boneless chicken: 122 - 130 degrees F. Maintain potentially hazardous foods at or above </div><div>135 degrees F in hot holding unit. 7.5 lbs. teriyaki wings, 2 lbs general chicken, 5.89 lbs bbq wings, 1.5 lbs boneless honey\</div><div> bbq chicken all voluntarily discarded into the compost container. Repeat violation.</div>
- Minor <div>No hot water at hand wash sink at the front bakery. Water reached 65 degrees F maximum . Provide a minimum of 100 degrees F water. <br></div><div>Increase water pressure at this hand wash sink. <br></div>
- 2025
- Passed Mar 3
Follow-up Inspection
1 violation
- Minor <div>Hot holding case: teriyaki wings: 123 degrees F, per employee, these chicken wings were cooked 20 minutes ago, chicken teriyaki <br></div><div>drumsticks observed at 122 - 157 degrees F.Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. Ensure chicken is heated to 165 degrees F prior to placing chicken in hot holding unit. Teriyaki wings and teriyaki chicken drumsticks reheated to 177 - 191 degrees F. <br></div><div><br></div><div><br></div>
- Passed Feb 25
Routine Inspection
2 violations, 2 critical
- Critical <div>No hot water at hand wash sink at the front bakery. Water reached 65 degrees F maximum . Provide a minimum of 100 degrees F water. <br></div><div>Increase water pressure at this hand wash sink. <br></div>
- Critical <div>Hot holding case: General orange boneless chicken: 129 - 132 degrees F, teriyaki wings: 124 - 131 degrees F, bbq wings:</div><div>121 - 130 degrees F, honey bbq boneless chicken: 122 - 130 degrees F. Maintain potentially hazardous foods at or above </div><div>135 degrees F in hot holding unit. 7.5 lbs. teriyaki wings, 2 lbs general chicken, 5.89 lbs bbq wings, 1.5 lbs boneless honey\</div><div> bbq chicken all voluntarily discarded into the compost container. Repeat violation.</div>
Nearby
BiteKarma scores around Safeway, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.