95
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 Aug 18, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Observed cold foods placed directly onto the warmer for reheating and hot holding. Ensure to reheat potentially hazardous foods to a minimum of 165 degrees F or above within 2 hours prior to hot holding. Do not used hot holding equipment to reheat potentially hazardous foods., cited 2 times, plus 1 other repeat issue.
Inspection history 3 visits
- 2026
- Passed Aug 18
Routine Inspection
1 violation
- Minor Front prep fridge holding foods at 54-55 F such as cheeses and salsa. Potentially hazardous foods must be cold held at 41 F or below. Potentially hazardous foods discarded. Repair refrigerator to hold at 41 F or below within 48 hours and email proof to inspector.
- 2024
- Passed Jan 4
Follow-up Inspection
2 violations
- Minor Observed cold foods placed directly onto the warmer for reheating and hot holding. Ensure to reheat potentially hazardous foods to a minimum of 165 degrees F or above within 2 hours prior to hot holding. Do not used hot holding equipment to reheat potentially hazardous foods.
- Minor Observed cold foods placed directly onto the warmer for reheating and hot holding. Ensure to reheat potentially hazardous foods to a minimum of 165 degrees F or above within 2 hours prior to hot holding. Do not used hot holding equipment to reheat potentially hazardous foods.
- Passed Jan 3
Routine Inspection
2 violations, 2 critical
- Critical Observed cold foods placed directly onto the warmer for reheating and hot holding. Ensure to reheat potentially hazardous foods to a minimum of 165 degrees F or above within 2 hours prior to hot holding. Do not used hot holding equipment to reheat potentially hazardous foods.
- Critical Observed cold foods placed directly onto the warmer for reheating and hot holding. Ensure to reheat potentially hazardous foods to a minimum of 165 degrees F or above within 2 hours prior to hot holding. Do not used hot holding equipment to reheat potentially hazardous foods.
Nearby
BiteKarma scores around Voyage, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.