86
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 Oct 20, 2026: passed with 5 violations.
- Keeps coming up: Health and Safety Code § 114039.4, cited 3 times, plus 3 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Oct 20
Routine Inspection
5 violations
- Minor Health and Safety Code § 114039.4
- Minor Health and Safety Code § 114093
- Minor Health and Safety Code § 114113
- Minor Health and Safety Code § 114047
- Minor Health and Safety Code § 114185.1
- Passed Jan 8
Routine Inspection
5 violations
- Minor Health and Safety Code § 113947.1
- Minor Health and Safety Code § 114193.1
- Minor Health and Safety Code § 114093
- Minor Health and Safety Code § 114185.1
- Minor Health and Safety Code § 114097
- 2025
- Passed Apr 21
Follow-up Inspection
2 violations
- Minor <div><br></div><div>Saute prep refrigerator: open container of heavy cream in insert pan: 48 degrees F. Lower section: cooked rice: 44</div><div>degrees F.</div><div><br></div><div>Grill station prep refrigerator: </div><div>Tartar sauce and sliced tomatoes 40 degrees F in upper unit. Only seasoned frozen fries in drawer section: 29 degrees F.</div><div>Temperatures in compliance in grill station prep refrigerator.</div><div><br></div><div>Maintain potentially hazardous foods at or below 41 degrees F. </div><div><br></div><div>New prep refrigerators are being installed to replace the above prep refrigerators. Submit specification sheets for approval</div><div>All equipment must first be approved by Environmental Health Services. </div><div><br></div>
- Minor Shellfish tags for past 90 days will be provided by the vendor by 4/23/25, per I. Massarweh.
- Passed Apr 17
Routine Inspection
4 violations, 4 critical
- Critical Observed hotel pan with fresh mussels in the prep refrigerator. Observed unopened bag of mussels in the walk-in refrigerator<div> with a tag. This is the only shellfish tag for the past 90 days. Maintain shellfish tags for 90 days in chronological order. Submit</div><div> invoice/tag for mussels without tags by 4/18/25, Invoice available for mussels in hotel pan dated 4/12/25. </div>
- Critical Grill station prep refrigerator:<div> cooked potatoes: 43 degrees F, pork potstickers: 45 degrees F<div>drawer: 6 oz, raw filets: 49 - 52 degrees F (4)</div></div><div>door section: cooked pork: 44 degrees F, raw scallops: 45 degrees F</div><div>P.H.F's in drawer removed. </div><div><br></div><div>Saute station prep refrigerator: </div><div>sour cream: 44 degrees F, ricotta cheese: 43 degrees F heavy cream: 48 degrees F,</div><div>bottom section: cooked rice and risotto: 49 degrees F</div><div>Observed puddle of water on bottom of this unit. Repair this unit. Bottom unit emptied. </div><div><br></div><div>24 oz. of filet mignons voluntarily discarded into the compost container. </div><div><br></div><div>Monitor p.h.f.'s of potentially hazardous foods as frequently as needed. </div><div><br></div><div><br></div>
- Critical Observed broccoli cheddar soup in the walk-in refrigerator at 83 degrees F at 11:45 a.m.. Soup finished cooking at ~<div> 10:40 a.m. today. Broccoli cheddar soup observed at 62 degrees F at 1:23 p.m.. Unknown when soup reached 70 degrees F. </div><div>Utilize rapid cooling logs to ensure potentially hazardous foods are cooled from 135 degrees F to 70 degrees F within two </div><div>hours and from 70 degrees F to 41 degrees F within four hours. </div><div>Observed cooked mushrooms on table at 96 - 101 degrees F at 12:00 p.m. and in the walk-in refrigerator at 67 - 83 degrees F</div><div>in plastic container at 1:24 p.m.. Mushrooms not cooling at rapid enough rate. Reheat to 165 degrees F or hotter.</div><div> Corrected onsite. Approved cooling logs provided in English and Spanish. </div>
- Critical Observed hotel pan with fresh mussels in the prep refrigerator. Observed unopened bag of mussels in the walk-in refrigerator<div> with a tag. This is the only shellfish tag for the past 90 days. Maintain shellfish tags for 90 days in chronological order. Submit</div><div> invoice/tag for mussels without tags by 4/18/25, Invoice available for mussels in hotel pan dated 4/12/25. </div>
Nearby
BiteKarma scores around Speakeasy, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.