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 8 of 8 graded inspections since 2024.
- Last inspected Apr 1, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Observed pasta at the hot holding area at the cook line at 120 F. Observed 2 large tubs of sauces at 45-48 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Pasta reheated to 165 F and hot holding unit turned up. Sauces were confirmed by chef to have been cooled to 41 F before being transferred to these bins. Sauces moved to thin containers., cited 3 times, plus 2 other repeat issues.
Inspection history 8 visits
- 2026
- Passed Apr 1
Routine Inspection
1 violation
- Minor Observed pasta at the hot holding area at the cook line at 120 F. Observed 2 large tubs of sauces at 45-48 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Pasta reheated to 165 F and hot holding unit turned up. Sauces were confirmed by chef to have been cooled to 41 F before being transferred to these bins. Sauces moved to thin containers.
- 2025
- Passed Sep 17
Routine Inspection
1 violation
- Minor Observed multiple cooling violations. Deep bin of soup, covered, in 2 inches of ice. Chicken cooked at 10 AM for salads at the salad bar at 75 F and in a refrigerator at 75-80 F. 3 deep pans of mashed potatoes and 1 with pasta all cooked and covered immediately. Food must be cooled in thin pans or stirred in an ice bath. Food must go from 135 to 70 F within 2 hours and to 41 F within 4 hours after that. Soup discarded, chicken discarded, mashed potatoes and pasta moved to walk-in.
- Passed May 16
Routine Inspection
1 violation
- Minor Observed employee at dishwashing area handle soiled utensils and cookware and then proceed to put away clean food equipment without washing hands in between. All clean and sanitized equipment shall be put away with washed hands after handling soiled equipment to prevent the possibility of cross contamination. Sink at the utensils and plates side of ware washing area shall be designated as handwashing sink for employees.
- 2024
- Passed Oct 21
Routine Inspection
1 violation
- Minor Water temperature at hand sink near office measured 96 F. Warewashing sinks in kitchen measured 109-110 F. Ensure all handwashing sinks are provided with warm water between 100-108 F and all warewashing sinks are provided with hot water of 120 F. Repair/adjust water heater as necessary. After adjustment, warewashing sinks reached 120 F and hand washing 100 F. Corrected on site.
Nearby
BiteKarma scores around San Domenico School, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.