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 3 of 3 graded inspections since 2025.
- Last inspected Sep 24, 2026: passed with 1 violation.
- Keeps coming up: Observed a large deep container of peanut sauce cooked last night measured at 62 F. Foods must be cooled from 135 to 70 F within 2 hours and 70 to 41 F within 4 hours. Peanut sauce discarded., cited 2 times, plus 1 other repeat issue.
- 2 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Sep 24
Routine Inspection
1 violation
- Minor Observed a large deep container of peanut sauce cooked last night measured at 62 F. Foods must be cooled from 135 to 70 F within 2 hours and 70 to 41 F within 4 hours. Peanut sauce discarded.
- Passed Jan 5
Follow-up Inspection
2 violations
- Minor <div>Observed red curry in tall metal containers in the walk-in refrigerator at 44 degrees F and yellow curry in tall metal </div><div>containers at 46 degrees F and 47 degrees F. Curries finished cooking at ~ 9:00 a.m. today and were cooled for </div><div>1 hour on ice bath before placing in the walk-in refrigerator. Thermometer in the walk-in refrigerator is 45 degrees F. </div><div>Adjust walk-in refrigerator to colder setting, so all potentially hazardous foods are maintained at or below 41 degrees F. </div><div> </div><div>Monitor potentially hazardous foods utilizing a probe thermometer to ensure potentially hazardous foods are cooled</div><div> from 135 degrees f to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours. </div><div><br></div><div>Discussed approved cooling methods.</div><div><br></div><div>Provided Approved Cooling Methods/log handout. Log potentially hazardous foods that are cooked and cooled. </div><div><br></div><div><br></div>
- Minor Observed wet rice noodles out on the counter at 54 F. Potentially hazardous foods must be cold held at 41 F or below. Noodles moved to refrigeration.<div><br></div><div>Observed tofu in ice sitting on maketable counter at 44 degrees F. Observed cooked tofu at 44 degrees F inside bottom area of the maketable refrigerator.</div><div>Keep tofu in refrigeration at 41 degrees F or colder. Tofu un refrigerator was cooked yesterday. </div><div><br></div><div>Observed red curry in tall metal containers in the walk-in refrigerator at 44 degrees F and yellow curry in tall metal containers at 46 degrees F and 47</div><div> degrees F. Curries finished cooking at ~ 9:00 a.m. today and were cooled for 1 hour on ice bath before placing in the walk-in refrigerator. Thermometer</div><div> in the walk-in refrigerator is 45 degrees F. Adjust walk-in refrigerator to colder setting, so all potentially hazardous foods are maintained at or below 41 degrees F. </div><div><br></div>
- 2025
- Passed Dec 30
Routine Inspection
2 violations, 2 critical
- Critical Observed 1 dying cockroach under the prep sink in the kitchen. Facility must be kept free of vermin. Get routine pest control to treat facility.
- Critical Observed wet rice noodles out on the counter at 54 F. Potentially hazardous foods must be cold held at 41 F or below. Noodles moved to refrigeration.
Nearby
BiteKarma scores around Laos Kitchen, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.