91
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 Jun 16, 2026: passed with 2 violations.
- Keeps coming up: Employee observed handling raw chicken with gloved hands then removed gloves and washed hands with only cold water at dish washing station. Employees are required to properly wash hands at designated handwashing stations only, using warm water, liquid hand soap and dry paper towels prior to donning new gloves or whenever contamination occurs. Instructed employee to properly wash hands., cited 2 times, plus 2 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Jun 16
Routine Inspection
2 violations
- Minor Strawberries and blueberries in prep table next to cash register and steam table observed with mold-like substance. All food shall be maintained in good condition, safe, unadulterated. Items discarded. Strawberries and blueberries not in active preparation/use at time of inspection.
- Minor Mussels in drawer unit observed lacking tag. Tag was discarded on accident, per operator. Tag shall always remain with shellstock. Mussels discarded. Shellstock tags not held in chronological order/not date marked to final date sold/served/discarded. Maintain tags in chronological order of final date sold/served/discarded.
- 2025
- Passed Nov 4
Follow-up Inspection
3 violations
- Minor Employee observed handling raw chicken with gloved hands then removed gloves and washed hands with only cold water at dish washing station. Employees are required to properly wash hands at designated handwashing stations only, using warm water, liquid hand soap and dry paper towels prior to donning new gloves or whenever contamination occurs. Instructed employee to properly wash hands.
- Minor Observed miscellaneous items stored inside back handwashing station basin. Back handwashing station also lacked paper towels and liquid hand soap. Hand washing stations are required to be supplied with liquid hand soap and paper towels from a mounted dispenser and shall be unobstructed. Instructed employee to remove items and restock handwashing station.
- Minor Observed breading used for oysters held without time or temperature control on shelf underneath fryer - not in active use. Employee stated the breading ingredients are replaced every 2 weeks. Potentially hazardous foods (PHFs) such as ingredients used for breading raw oysters are required to be maintained under time or temperature control. Maintain breading ingredients at 41F or utilize time as a public health control (TPHC). Use of TPHC requires date/time stamps and written procedures. Breading ingredients voluntarily discarded.
- Passed Oct 30
Routine Inspection
3 violations, 3 critical
- Critical Employee observed handling raw chicken with gloved hands then removed gloves and washed hands with only cold water at dish washing station. Employees are required to properly wash hands at designated handwashing stations only, using warm water, liquid hand soap and dry paper towels prior to donning new gloves or whenever contamination occurs. Instructed employee to properly wash hands.
- Critical Observed miscellaneous items stored inside back handwashing station basin. Back handwashing station also lacked paper towels and liquid hand soap. Hand washing stations are required to be supplied with liquid hand soap and paper towels from a mounted dispenser and shall be unobstructed. Instructed employee to remove items and restock handwashing station.
- Critical Observed breading used for oysters held without time or temperature control on shelf underneath fryer - not in active use. Employee stated the breading ingredients are replaced every 2 weeks. Potentially hazardous foods (PHFs) such as ingredients used for breading raw oysters are required to be maintained under time or temperature control. Maintain breading ingredients at 41F or utilize time as a public health control (TPHC). Use of TPHC requires date/time stamps and written procedures. Breading ingredients voluntarily discarded.
Nearby
BiteKarma scores around Beso Bistro and Wine Bar, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.