80
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 Mar 25, 2026: passed with 10 violations.
- Keeps coming up: <div>Food prep sink. : no hot water - corrected onsite. 3-compartment sink reached 120 degrees F. </div>, cited 2 times, plus 1 other repeat issue.
- 3 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Mar 25
Routine Inspection
10 violations
- Minor Health and Safety Code § 114107
- Minor Health and Safety Code § 114157
- Minor Health and Safety Code § 113953.2
- Minor Health and Safety Code § 113947.1
- Minor Health and Safety Code § 114130.5
- Minor Health and Safety Code § 114266
- Minor Health and Safety Code § 114257.1
- Minor Health and Safety Code § 114172
- Minor Health and Safety Code § 114161
- Minor Health and Safety Code § 114099.7
- 2025
- Passed Apr 7
Follow-up Inspection
2 violations
- Minor <div>Food prep sink. : no hot water - corrected onsite. 3-compartment sink reached 120 degrees F. </div>
- Minor <div><br></div><div>Deli sandwich prep refrigerator: Swiss cheese: 48 degrees F, Monterey jack cheese: 43 degrees F ham: 42 degrees F.</div><div>Maintain potentially hazardous foods at or below 41 degrees F. </div><div>Deli case refrigerator: macaroni salad: 41 degrees F, hard boiled eggs: 39 degrees F, - unit in compliance. </div><div>Hot holding unit: tamales: 164 - 168 degrees F - in compliance. </div><div><br></div>
- Passed Apr 2
Routine Inspection
3 violations, 3 critical
- Critical <div>9 door glass refrigerator: string cheese: 43.6 degrees F. Kirkland uncured ham: 43.7 degrees F, Philadelphia cream cheese: </div><div>47.8 degrees F.</div><div>Deli case refrigerator: turkey sandwich made at ~12:00 p.m. today observed at 47 degrees F. <br></div><div>Prep refrigerator: sliced tomatoes: 47 degrees F, sliced pepper jack cheese: 52 degrees F, sliced Monterey jack cheese: </div><div>51 degrees F, cheddar cheese: 50 degrees F, mayonnaise: 50 degrees F, 1 slice Swiss cheese: 55 degrees F. Bottom of </div><div>prep refrigerator: pasta salad: 59 degrees F. All potentially hazardous foods at 50 degrees F and above were voluntarily discarded </div><div>into the garbage. See quantities below: <br></div><div>sliced pepper jack cheese: (~1/2 lb)</div><div>sliced Monterey jack cheese: (~1/2 lb)</div><div>sliced turkey: (~2.25 lbs)</div><div>roast beef: (2 slices)</div><div>cream cheese: ( ~ 4 oz)</div><div>pasta salad: (~2 lbs)</div><div><br></div><div>Tamales in hot holding unit (3) observed at 127 degrees F. 3 tamales voluntarily discarded into the garbage. </div><div> <br></div>
- Critical <div>3 compartment sink reached 114 degrees F and then dropped down. No water coming out of food prep sink.Provide a</div><div> minimum of 120 degrees F water at both sinks. Provide cold water at food prep sink, also . </div>
- Critical <div>Hot water turned off at hand wash sink in restroom by retail area. Turned on hot water from below the sink and water </div><div>reached 100 degrees F. </div>
Nearby
BiteKarma scores around Rossis Blackpoint Station, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.