91
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 Apr 7, 2026: passed with 3 violations.
- Keeps coming up: Soft shell crab holding at 120F on food prep table top without intervention. Per person in charge, item was prepared approximately 20 minutes prior. Item relocated to refrigerator during inspection. All potentially hazardous foods (PHFs) shall be held under proper temperatures unless under active approved intervention., cited 3 times.
- 2 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Apr 7
Routine Inspection
3 violations
- Minor No written disclosure (e.g. asterisk) for food items of animal origin that are served/sold undercooked, raw on menu. Provide written disclosure. Written reminder observed on menu. Consumer advisory handout provided. Written reminder and disclosure required.
- Minor Soft shell crab holding at 120F on food prep table top without intervention. Per person in charge, item was prepared approximately 20 minutes prior. Item relocated to refrigerator during inspection. All potentially hazardous foods (PHFs) shall be held under proper temperatures unless under active approved intervention.
- Minor Health and Safety Code § 114020
- 2025
- Passed Jun 13
Follow-up Inspection
No violations
- Passed Jun 12
Routine Inspection
2 violations, 2 critical
- Critical Observed hard boiled eggs and tempura batter on the counter at 70 F. Potentially hazardous foods must be cold held at 41 F or below. Items moved to refrigeration.
- Critical No hand soap at the hand sink. Soap is required for handwashing. Kitchen activity was stopped, and employee went to the store to get hand soap. All employees washed hands before continuing.
- 2024
- Passed May 30
Routine Inspection
1 violation
- Minor Tempura batter on counter at 71 degrees F. Potentially hazardous foods must be kept at 41 or below or 135 or above. Batter moved to refrigeration. Take out small bowls of batter for active prep.
Nearby
BiteKarma scores around Ikoi Sushi, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.