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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 2 of 2 graded inspections since 2026.
- Last inspected Feb 2, 2026: passed with 2 violations.
- Keeps coming up: 3-compartment sink: sanitizer compartment: 50 ppm chlorine. Provide a minimum of 100 ppm chlorine. COS. <div><br></div><div><br></div><div> </div>, cited 2 times, plus 1 other repeat issue.
- 6 critical violations in the last two years.
Inspection history 2 visits
- 2026
- Passed Feb 2
Follow-up Inspection
2 violations
- Minor 3-compartment sink: sanitizer compartment: 50 ppm chlorine. Provide a minimum of 100 ppm chlorine. COS. <div><br></div><div><br></div><div> </div>
- Minor <div> Saute station prep refrigerator: pooled eggs stacked on top of other insert pans in upper section of unit observed</div><div> at 48 degrees F. Don't double stack pans as this leads to potentially hazardous foods being in the danger zone. </div><div>Pooled eggs moved to bottom of unit. Raw chicken in upper section: 42 - 44 degrees F. Maintain potentially hazardous </div><div>foods at or below 41 degrees F. Heavy cream in bottom of unit: 47 degrees F (container open). </div>
- Passed Jan 29
Routine Inspection
6 violations, 6 critical
- Critical Observed cooked chicken plated at 145 degrees F, Cook chicken to a minimum of 165 degrees F. COS.
- Critical One door true refrigerator in back kitchen: tiramisu: 43 degrees F. Maintain potentially hazardous foods at 41 degrees F or below. <div><br><div>Cookline:</div><div><br></div><div>Open container of heavy cream on table: 72 degrees F: ~ 1 cup heavy cream discarded into the garbage.</div><div>Observed pooled eggs at 65 degrees F double stacked above other insert pans in saute station prep refrigerator. Other</div><div> potentially hazardous foods in saute prep refrigerator insert pans: mozzarella: 48 degrees F, provolone cheese: 49 degrees F,</div><div> raw pork: 43 degrees F, garlic in oil: 45 degrees F. Lower section: lasagna: 43 degrees F. ~ 2 cups pooled eggs voluntarily </div><div>discarded into the garbage.</div></div>
- Critical Water at men's restroom handwash sink reached a maximum of 76 degrees F. Provide a minimum of 100 degrees F water.
- Critical No sanitizer at final rinse of the dishwasher. Sanitizer container is empty. Provide a minimum of 50 ppm chlorine. No container<div>of sanitizer hooked up. Dishwasher retested multiple times - no chlorine final rinse. Discontinue using dishwasher until it has </div><div>been repaired and provide a minimum of 50 ppm chlorine at the final rinse. </div><div><br></div><div>Dishwasher rechecked multiple times. Dishwash had 50 ppm chlorine at final rinse towards end of the inspection.</div><div>Sanitizer/handwashing hand out provided in Spanish. </div>
- Critical 3-compartment sink not properly set up. Wash water is in the right compartment and drainboard to the right has dirty utensils.<div>Clean dishes come out onto drainboard adjacent to the right utensil washing sink drainboard. This can lead to contamination </div><div>of utensils. Set up sink as follows: </div><div>1. dirty utensils on left drainboard</div><div>2. soap and hot water in left compartment</div><div>3. rinse with hot water in middle compartment </div><div>4. sanitize with 200 ppm quaternary ammonium in right compartment</div><div>5. air dry utensils on right drainboard</div><div><br></div><div>Wash, rinse, and sanitize utensil washing sink and set up properly. </div><div> </div>
- Critical 3-compartment sink not properly set up. Wash water is in the right compartment and drainboard to the right has dirty utensils.<div>Clean dishes come out onto drainboard adjacent to the right utensil washing sink drainboard. This can lead to contamination </div><div>of utensils. Set up sink as follows: </div><div>1. dirty utensils on left drainboard</div><div>2. soap and hot water in left compartment</div><div>3. rinse with hot water in middle compartment </div><div>4. sanitize with 200 ppm quaternary ammonium in right compartment</div><div>5. air dry utensils on right drainboard</div><div><br></div><div>Wash, rinse, and sanitize utensil washing sink and set up properly. </div><div> </div>
Nearby
BiteKarma scores around Chianti Cucina, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.