90
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 4 of 4 graded inspections since 2024.
- No critical violations in the last two years.
- Last inspected Feb 27, 2025: passed with 1 violation. That was over a year ago, so things may have changed.
- Keeps coming up: Observed batter for frying fish stored next to the fryer on shelf with no temperature control measured at 51.4 *F. Observed Balsamic Vinaigrette at salad prep station measured at 67.1 *F. All potentially hazardous foods shall be maintained at 41 *F or below. Store noted items in ice bath or return to refrigeration unit when not in use., cited 3 times.
Inspection history 4 visits
- 2025
- Passed Feb 27
Routine Inspection
1 violation
- Minor Observed batter for frying fish stored next to the fryer on shelf with no temperature control measured at 51.4 *F. Observed Balsamic Vinaigrette at salad prep station measured at 67.1 *F. All potentially hazardous foods shall be maintained at 41 *F or below. Store noted items in ice bath or return to refrigeration unit when not in use.
- 2024
- Passed Jul 11
Follow-up Inspection
No violations
- Passed Jul 9
Routine Inspection
3 violations, 3 critical
- Critical No cold water dispensing out of hand sink adjacent to dishwasher. Ensure hot and cold water is provided at all sinks at all times. Cold water turned on by end of inspection. Corrected on site.
- Critical Observed two employees wash hands at cook's line without using soap. Ensure employees wash hands using soap and warm water. Instructed employees to wash hands using soap. Hands washed again.
- Critical Observed marinara sauce and black beans on stove at 99-109 F since 7 am. Observed cut tomatoes, feta cheese, sliced ham in right prep top refrigerator at 43-44 F. Observed chipotle sauce at 50 F inside right prep top refrigerator. Ambient temperature of right prep top refrigerator measured 43-45 F. Observed marinara sauce near walk-in cooler door at 45 F. PIC stated marinara sauce is already pre-made and place in container this morning. Front of walk-in cooler measured 43-45 F but back of cooler measured 41 F or below. About 3 lbs of marinara sauce and about half a pound of black beans on stove discarded. About 1/3 of a squeeze bottle of chipotle sauce prepared a few days ago discarded. Instructed person in charge to tell employees to relocate potentially hazardous food items in right prep top cooler to a unit measuring 41 F or below. Instructed PIC to relocate food items toward back in cooler where temperature is holding 41 F or below. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Repair/adjust right prep top refrigerator to cold hold at 41 F or below and discontinue use until repaired. Service walk-in cooler to ensure entire cooler cold holds at 41 F or below.
- Passed Feb 13
Routine Inspection
1 violation
- Minor Observed hollandaise sauce at 109F without temperature control. Hold potentially hazardous foods below or above 135F. Facility typically uses time as a public health control logs (TPHC logs) for this time, but logs were not available today. Item was cooked about 2 hours prior and will be discarded within 4 hours. TPHC logs will be used today.
Nearby
BiteKarma scores around Crepevine Restaurant, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.