78
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 2024.
- Last inspected Apr 24, 2026: passed with no violations.
- Keeps coming up: Multiple potentially hazardous foods (PHFs) observed holding at improper temperatures without intervention. Rice at countertop measured at 91F. Cut tomato at cook's line measured at 60F. Per cook, Rice prepared 1 hour prior. Cut tomatoes prepared 20 minutes prior. Items relocated to refrigeration unit during inspection. Ensure all PHFs are maintained under proper temperature at all times., cited 2 times.
- 4 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Apr 24
Follow-up Inspection
No violations
- Passed Apr 23
Routine Inspection
4 violations, 4 critical
- Critical Employee observed washing hands at food preparation sink for less than 10 seconds without liquid hand cleanser. Employee was stopped and instructed to properly wash hands. Ensure hand washing is performed at approved hand sink with warm water, liquid hand cleanser for 10-15 seconds.
- Critical Multiple potentially hazardous foods (PHFs) observed holding at improper temperatures without intervention. Rice at countertop measured at 91F. Cut tomato at cook's line measured at 60F. Per cook, Rice prepared 1 hour prior. Cut tomatoes prepared 20 minutes prior. Items relocated to refrigeration unit during inspection. Ensure all PHFs are maintained under proper temperature at all times.
- Critical Utensils observed with food debris after completing washing/cleaning/sanitizing cycle from dish machine unit. Utensils shall be clean to sight and touch and properly sanitized upon completing cycle from dish machine. Utensils returned to dish machine during inspection. Ensure dish machine removes all food debris.
- Critical Utensils observed with food debris after completing washing/cleaning/sanitizing cycle from dish machine unit. Utensils shall be clean to sight and touch and properly sanitized upon completing cycle from dish machine. Utensils returned to dish machine during inspection. Ensure dish machine removes all food debris.
- 2024
- Passed Mar 22
Routine Inspection
1 violation
- Minor Observed spanakopita wrapped on the counter at 72 degrees F. Operator states this was made 1 hour prior to inspection. Potentially hazardous food must be kept at 41 degrees F or below or 135 degrees F or above. Spanakopita moved to the walk-in.
Nearby
BiteKarma scores around Redwood Cafe, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.