97
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 May 13, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Raw steak, roast beef, turkey, raw fish, ground beef patties measured at 54F, 54F, 53F, 53F, 52F Respectively. PHFs indicated to be held in prep table unit in cook's line since night prior. PHFs voluntarily discarded at time of inspection. Maintain all PHFs at acceptable temperatures at all times. Owner shall call for service to investigate refrigerator prep table unit at this time., cited 3 times.
Inspection history 5 visits
- 2026
- Passed May 13
Routine Inspection
1 violation
- Minor Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Raw steak, roast beef, turkey, raw fish, ground beef patties measured at 54F, 54F, 53F, 53F, 52F Respectively. PHFs indicated to be held in prep table unit in cook's line since night prior. PHFs voluntarily discarded at time of inspection. Maintain all PHFs at acceptable temperatures at all times. Owner shall call for service to investigate refrigerator prep table unit at this time.
- 2025
- Passed Nov 20
Routine Inspection
1 violation
- Minor Knives and meat slicer stored at rear side area of kitchen observed accumulated with debris. Items not actively in use at this time. Equipment/utensils which are not currently in use shall be maintained clean to sight and touch. Knives sent to warewash area and meat slicer disassembled during inspection.
- 2024
- Passed May 1
Follow-up Inspection
No violations
- Passed Apr 19
Routine Inspection
1 violation, 1 critical
- Critical Observed cut tomatoes and chicken salad at 46 degrees F in a prep top. Cooked chicken at 46-60 degrees F in a prep top next to a toaster. Walk-in ambient temperature at 43 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Prep tops closed to cool. All chicken over 50 degrees in prep top discarded. Walk-in temperature lowered to 41 degrees F.
Nearby
BiteKarma scores around Toast Restaurant, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.