94
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 Feb 26, 2026: passed with 1 violation.
- No critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Feb 26
Routine Inspection
1 violation
- Minor Observed a large tub of pork broth cooked the day prior currently at 49 F. Food must be cooled in thin pans or in an ice bath. Cool from 70-41 F within 4 hours. Tub of broth discarded.
- 2024
- Passed Jun 13
Follow-up Inspection
No violations
- Passed Jun 10
Routine Inspection
2 violations, 2 critical
- Critical Observed multiple dead cockroaches in facility. Majority of dead cockroaches observed towards back of facility near prep sink. Ensure facility is kept free of vermin at all times. Submit a copy of most recent pest control report to inspector. Clean all food contact surfaces and sanitize before using. Clean up all dead cockroaches and eliminate all potential for harboring vermin. If there are any live cockroaches, facility must stop operating immediately, exclude cockroaches, and clean and sanitize all food contact surfaces. Remove any food debris and grease from facility. Seal all holes, gaps, cracks and crevices in walls, floors & ceiling to prevent entry/harborage of vermin.
- Critical Observed beef at 51 F in 3-door prep refrigerator. Observed cooked chicken at 47 F in prep refrigerator. Ambient temperature of refrigerator measured 45-46 F. Observed boba on front counter counter adjacent to refrigerator adjacent to register 84 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. About 4 lbs of beef discarded and about 1/4 lb boba discarded. Chicken relocated to walk-in cooler. Per person in charge (PIC) chicken was cooked this morning at about 9:30 AM and is cooling. All other potentially hazardous foods relocated to back walk-in cooler. Immediately service/adjust 3-door prep refrigerator to cold hold at 41 F or below and discontinue holding PHF's in unit until repaired.
Nearby
BiteKarma scores around Chonmage Japanese Restaurant, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.