97
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 Aug 19, 2026: passed with no violations.
- No critical violations in the last two years.
- Keeps coming up: Observed shelled eggs and pancake batter on a shelf at the cookline at 71 F. Potentially hazardous foods must be cold held at 41 F or below or 135 F or above. Items moved to refrigeration., cited 2 times.
Inspection history 4 visits
- 2026
- Passed Aug 19
Follow-up Inspection
No violations
- Passed Aug 12
Routine Inspection
1 violation
- Minor Observed shelled eggs and pancake batter on a shelf at the cookline at 71 F. Potentially hazardous foods must be cold held at 41 F or below or 135 F or above. Items moved to refrigeration.
- 2025
- Passed Dec 30
Routine Inspection
1 violation
- Minor Observed whipped butter at 57 F, pancake batter at 55 F, and cut tomatoes at 54 F. Potentially hazardous foods must be cold held at 41 F or below. Items moved to refrigeration. Instructed operator to keep out smaller amounts of butter / batter for use in active prep.
- 2024
- Passed Jul 15
Routine Inspection
1 violation
- Minor Observed cooked rice in a large container covered at 142 F. PIC stated rice finished cooking about 10 minutes ago. Observed cooked beans in large containers covered inside 2-door glass refrigerator at 130 F. PIC stated beans were finished cooking about 10 minutes ago. Observed salsa inside 2-door glass refrigerator at 44 F made about 3 days ago. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and from 70 F to 41 F, within 4 hours using proper methods. Instructed PIC to leave cooked rice and beans uncovered while cooling and place in proper ice baths. Instructed PIC to monitor temperatures of food utilizing a probe thermometer and cooling logs. About 4 quarts of salsa discarded. Ice baths made for beans and rice. Provided PIC with cooling handouts and logs.
Nearby
BiteKarma scores around Lundy's Home Cooking, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.