96
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 Mar 3, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Multiple potentially hazardous foods (PHFs) observed in drawer unit at cook's line holding at improper temperatures. Carne asada observed/measured at 56F. Chicken measured at 56F. Shrimp measured at 53F. Per employee, all items in drawer unit were taken from walk-in and placed into drawer units approximately 30 minutes prior. Items were removed from drawer units and returned back to walk-in during inspection. All PHFs shall be maintained under proper time and/or temperature control at all times. Owner of facility called for service for drawer refrigeration units during inspection., cited 2 times.
Inspection history 4 visits
- 2026
- Passed Mar 3
Routine Inspection
1 violation
- Minor Multiple potentially hazardous foods (PHFs) observed in drawer unit at cook's line holding at improper temperatures. Carne asada observed/measured at 56F. Chicken measured at 56F. Shrimp measured at 53F. Per employee, all items in drawer unit were taken from walk-in and placed into drawer units approximately 30 minutes prior. Items were removed from drawer units and returned back to walk-in during inspection. All PHFs shall be maintained under proper time and/or temperature control at all times. Owner of facility called for service for drawer refrigeration units during inspection.
- 2025
- Passed Apr 10
Routine Inspection
1 violation
- Minor Observed 2 containers of shredded chicken cooked at 75-78 F. Observed 3 containers of other meats at 45-54 F that were cooked around the same time per the chef. Foods were observed cooling in the 3-comp sink in ice baths with ice wands. Potentially hazardous foods must be cooked using approved methods. 2 containers of shredded chicken discarded. 3 containers lids removed. Cool foods in thin open pans in the walk-in or using ice baths and wand in the prep sink.
- 2024
- Passed Apr 10
Follow-up Inspection
No violations
- Passed Apr 9
Routine Inspection
2 violations, 2 critical
- Critical Shredded cheese at 116 degrees F and cheese at 48 degrees F at the cook line. Both were stored above fill lines. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Chicken and cheese moved to below the fill lines where food was holding at correct temperatures. Corrected on site.
- Critical Observed black mold in the ice machine with liquid droplets dripping onto the ice. Food contact surfaces must be clean and sanitized. Clean and sanitize the ice machine. Discard contaminated ice. Process began on site.
Nearby
BiteKarma scores around Mi Pueblo Marin, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.