93
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 6 of 6 graded inspections since 2024.
- Last inspected Jun 9, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Observed refried beans in the hot holding unit measured at 121-140 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp increased to hold at 135 F., cited 3 times.
Inspection history 6 visits
- 2026
- Passed Jun 9
Routine Inspection
1 violation
- Minor Observed refried beans in the hot holding unit measured at 121-140 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp increased to hold at 135 F.
- 2025
- Passed Apr 18
Routine Inspection
1 violation
- Minor Observed raw beef on a prep counter at 52 F. Prep top with cheese and salsa across from the cook line at 44-45 F. Potentially hazardous foods must be cold held at 41 F or below. Raw beef moved to refrigeration. Prep top closed. Turn down temp of refrigeration unit.
- 2024
- Passed Oct 28
Follow-up Inspection
No violations
- Passed Oct 23
Routine Inspection
3 violations, 3 critical
- Critical Observed pico de gallo 48 F, salsa 45 F, shredded cheese 53 F, cooked steak and cooked chicken 45 F in prep top refrigeration unit. Observed cooked rice, chicken, pinto beans, black beans, and chorizo 45 F in walk-in cooler cooked and cooled from 1-2 days ago. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Per employees, above listed foods have been in prep top refrigerator for about 30 minutes. Ambient temperature of prep top measured 45-48 F. Employees relocated food items from prep top to stand up refrigerator measuring less than 41 F. Repair/adjust prep top refrigerator and discontinue use until cold holding at 41 F or below. Discussed cooling procedures with person in charge (PIC). Recommended that above listed foods in walk-in cooler be discarded as walk-in cooler is cold holding below 41 F and out of temperature foods may be due to improper cooling after discussion with supervisor S. Bell. Provided PIC with educational material and cooling logs for employees to follow.
- Critical Observed cooked beef on steam table at 93 F. Per employee beef has been there for 7 minutes from heating. Ensure all potentially hazardous foods that are cooked, cooled and reheated for hot holding are brought to a temperature of 165 F. Employee reheated beef in microwave to above 165 F.
- Critical Hot water at prep sink and 3-compartment sink measured 101-102 F. Ensure all warewashing sinks are provided with hot water at 120 F. Employee adjusted water heater. Prep sink and 3-comp sink now measured above 120 F. Corrected on site.
Nearby
BiteKarma scores around El Burrito Jalisciense, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.