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 3 of 3 graded inspections since 2024.
- Last inspected Jun 4, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Observed tempura batter on a counter at 75 F. Tempura shrimp on a counter at 105 F. A container of pot stickers on a counter at 65 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Butter and pot stickers moved to refrigeration. Tempura was served to a customer. Cook tempura per order or use TPHC similarly to the sushi rice., cited 2 times.
Inspection history 3 visits
- 2026
- Passed Jun 4
Routine Inspection
1 violation
- Minor Observed tempura batter on a counter at 75 F. Tempura shrimp on a counter at 105 F. A container of pot stickers on a counter at 65 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Butter and pot stickers moved to refrigeration. Tempura was served to a customer. Cook tempura per order or use TPHC similarly to the sushi rice.
- 2025
- Passed Oct 30
Routine Inspection
1 violation
- Minor Observed a container of tempura better on a prep counter at 45 F. Potentially hazardous foods must be cold held at 41 F or below. Batter moved to refrigeration.
- 2024
- Passed Jul 17
Routine Inspection
1 violation
- Minor Facility claims to use vinegar for their sushi rice. EHS has no HACCP plan for sushi rice and facility did not have means to test pH of sushi rice or logs. For today, facility may use Time as a Public Health Control (TPHC) and discard the sushi rice after 4 hours (9:00 PM). Ensure to submit a HACCP plan to EHS for review or utilize TPHC for sushi rice submitting standard operating procedures (SOP's) for this to EHS and utilizing logs and labels. Discussed with person in charge (PIC). Provided PIC with TPHC guidelines, written procedures, logs and specialized food processing questionnaire.
Nearby
BiteKarma scores around Kuro Nami, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.