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 Sep 22, 2026: passed with 1 violation.
- 2 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Sep 22
Routine Inspection
1 violation
- Minor Health and Safety Code § 114113
- 2025
- Passed Dec 5
Routine Inspection
1 violation
- Minor Observed mold debris in the upstairs ice machine and on the side of the ice dispenser in the self-serve soda machine. Observed 0ppm chlorine on first test of dishwasher. Food contact surfaces must be clean and sanitized. Clean and sanitize the ice machine and ice dispenser. Dishwasher reached 50ppm chlorine on the next cycle.
- Passed Mar 3
Follow-up Inspection
1 violation
- Minor <div>Observed to-go containers in open boxes and other items in upstairs room with wood floor and ventilation pipes and</div><div> plumbing pipes above the items. This room isn't approved or food, utensils, wiping clothes, to-go containers. Remove </div><div>all items by 3/25/25 and submit photos. <br></div>
- Passed Feb 26
Routine Inspection
2 violations, 2 critical
- Critical <div>Observed whole shell eggs with internal and external temperature of 53 degrees F. Maintain whole shell eggs at 45 degrees </div><div>For colder one door prep refrigerator. 5 eggs voluntarily discarded into the garbage container. Observed major temperature</div><div> violations of potentially hazardous foods in the one door prep refrigerator on left. 2 containers of Monterey jack cheese 53</div><div> and 54 degrees F, Havarti cheese: 53 degrees f (~1/2 lb.), super sauce: 49 - 53 degrees F. One door prep refrigerator on right: </div><div>sliced tomatoes: 43 degrees F, grated aged cheddar cheese: 50 degrees F (~ 1 lb), ~ 2 cups garlic and oil with cheese made </div><div>yesterday: 61 degrees F,grated cheddar cheese: 47 degrees F. All potentially hazardous foods at 50 degrees F or above were </div><div>voluntarily discarded into the garbage. ~ 5 lbs of Monterey jack cheese noted above was voluntarily discarded and 3 bottle super </div><div>sauce( ~ 96 oz.).Adjust both prep refrigerators to colder setting and recheck in an hour to see if temperature drops. Maintain <br></div><div>potentially hazardous foods at or below 41 degrees F. 4 drawer refrigerator: jack cheese: 44 degrees F. Adjust unit colder. <br></div>
- Critical <div>Observed cooked mushroom at 68 degrees F in small hotel pan covered with plastic wrap at 3:35 p.m.. Cooked mushrooms</div><div> finished cooking at ~ 2:00 p.m.. Observed super sauce in large container in walk-in refrigerator that was prepared at ~ 3:00 p.m..</div><div> with cover on it. Don't cover potentially hazardous foods that are being cooled as this increases the cooling time. Utilize rapid cooling logs to assist with proper cooling. Mushrooms and super sauce not cooling at fast enough rate. Use approved cooling methods. Logs provided. Mushrooms reheated to 186 degrees F. <br></div>
Nearby
BiteKarma scores around Super Duper Burgers, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.