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 2 of 2 graded inspections since 2024.
- Last inspected Apr 2, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Observed a 2-door tall refrigerator next to the made-to-order cook line holding various meat and rice dishes between 44-70 F. Potentially hazardous foods must be cold held at 41 F or below. Lowest temperature observed after 20 minutes was 45 F. All items relocated to other refrigeration units. Turn down or repair unit to hold at 41 F., cited 2 times.
Inspection history 2 visits
- 2026
- Passed Apr 2
Routine Inspection
1 violation
- Minor Observed a 2-door tall refrigerator next to the made-to-order cook line holding various meat and rice dishes between 44-70 F. Potentially hazardous foods must be cold held at 41 F or below. Lowest temperature observed after 20 minutes was 45 F. All items relocated to other refrigeration units. Turn down or repair unit to hold at 41 F.
- 2024
- Passed Oct 15
Routine Inspection
1 violation
- Minor Observed prosciutto sandwiches 49 F, chicken parm 49 F, collard greens 48 F in front display cases. Observed chicken oksana in hot holding case at 77 F. Observed half and half in carafe at 48 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Person in charge (PIC) stated food items held in deli display case were made about 30 minutes to 1 hour ago, and the chicken oksana was finished about 20 minutes ago. Bottom portion of deli display case measured lower (41-42 F) than top potion, unit turned down by PIC. Food items in display case listed above and items on upper shelving relocated to walk-in cooler to cool. For today, PIC labeled chicken oksana with a 4 hour discard time (1:30 PM). Hot holding unit was not turned up all the way, instructed PIC hot holding equipment shall be set to 135 F or above. Ensure to monitor food temperatures in display cases with a probe thermometer checking internal temperatures of foods especially on upper shelving, adjust unit as necessary to all food items are cold held at 41 F or below. Half and half in carafe discarded.
Nearby
BiteKarma scores around Comforts, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.