93
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 5 of 5 graded inspections since 2024.
- Last inspected Jun 11, 2026: perfect, no violations.
- Keeps coming up: Observed cooked pasta cooling from the previous night in deep metal tray measured at internal temperature of 50 and 49 *F. All foods must be cooled from 135 - 70 within 2 hours and 70 - 41 within 4 hours. All cooling foods from previous day were voluntarily discarded by operator., cited 4 times, plus 1 other repeat issue.
- 2 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Perfect Jun 11
Routine Inspection
No violations
- 2025
- Passed May 9
Follow-up Inspection
2 violations
- Minor Observed cooked pasta cooling from the previous night in deep metal tray measured at internal temperature of 50 and 49 *F. All foods must be cooled from 135 - 70 within 2 hours and 70 - 41 within 4 hours. All cooling foods from previous day were voluntarily discarded by operator.
- Minor Observed cooked pasta cooling from the previous night in deep metal tray measured at internal temperature of 50 and 49 *F. All foods must be cooled from 135 - 70 within 2 hours and 70 - 41 within 4 hours. All cooling foods from previous day were voluntarily discarded by operator.
- Passed May 8
Routine Inspection
2 violations, 2 critical
- Critical Observed cooked pasta cooling from the previous night in deep metal tray measured at internal temperature of 50 and 49 *F. All foods must be cooled from 135 - 70 within 2 hours and 70 - 41 within 4 hours. All cooling foods from previous day were voluntarily discarded by operator.
- Critical Observed cooked pasta cooling from the previous night in deep metal tray measured at internal temperature of 50 and 49 *F. All foods must be cooled from 135 - 70 within 2 hours and 70 - 41 within 4 hours. All cooling foods from previous day were voluntarily discarded by operator.
- 2024
- Passed Feb 6
Follow-up Inspection
4 violations
- Minor In the walk-in refrigerator, in four containers with cooked pasta, the internal temperature readings were at 46F and 45F, and cooked eggplant at 45F. According to the person in charge, he stated that the food was prepared last night (01/31/2024), and it was cooled around 7:00 p.m. [CA] Food that is cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
- Minor In the walk-in refrigerator, in three containers with cooked pasta, the temperature readings were at 45F and 44F in different parts of the food, and the lasagna internal temperature reading was at 45F. According to the owner, the foods mentioned above were cooked and cooled the night before (02/05/2024). [CA] Food that is cooked and then cooled shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
- Minor The ambient temperature of the walk-in refrigerator was measured at 45F and 44F, and the two-door reach-in unit at 47F and 45F. [CA] Repair or adjust the refrigeration units. Transfer all potentially hazardous foods to a holding unit that can maintain the required tempertures of 41F or below.
- Minor In the cold holding unit, diced chicken internal temperature readings were at 50F and 49F, penne pasta 51F, fetuccine 53F, spaguetti 52F, and cut tomatoes 46F. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
Nearby
BiteKarma scores around The Village Italian Restaurant, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.