98
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.
- Last inspected Jan 7, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Observed cooked sausage on the counter at 69 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Moved to refrigeration., cited 2 times.
Inspection history 4 visits
- 2026
- Passed Jan 7
Routine Inspection
1 violation
- Minor Bar dish machine observed not dispensing adequate sanitizer residual after completing multiple cycles. Dish machine not actively in use during visit by facility. Upon further inspection, container for sanitizer connected to dish machine observed empty. Operator replaced container during visit. Upon replacement, sanitizer concentration observed still below limits. Instructed staff to cease use of machine and manually clean and sanitize utensils or use main dish machine in kitchen which was observed dispensing adequate chlorine sanitizer.
- 2025
- Passed Jun 26
Routine Inspection
1 violation
- Minor Consumer advisory on menu is not linked to any items. The advisory must indicate which items it pertains to. Add indication to the menu.
- 2024
- Passed Nov 21
Routine Inspection
1 violation
- Minor Observed cooked sausage on the counter at 69 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Moved to refrigeration.
- Passed Apr 30
Routine Inspection
1 violation
- Minor Observed cooked sausages at 75-85 degrees F on the prep counter. Employee had left to go on break. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. These were moved to refrigeration.