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 Oct 1, 2026: passed with 2 violations.
- No critical violations in the last two years.
- Keeps coming up: Sausage in prep table unit at front cook's line observed/measured at 54F. Per employee, sausage holding in refrigeration unit since night prior. Sausage discarded during visit. All potentially hazardous foods (PHFs) shall be maintained under proper temperatures., cited 2 times.
Inspection history 4 visits
- 2026
- Passed Oct 1
Routine Inspection
2 violations
- Minor Sausage in prep table unit at front cook's line observed/measured at 54F. Per employee, sausage holding in refrigeration unit since night prior. Sausage discarded during visit. All potentially hazardous foods (PHFs) shall be maintained under proper temperatures.
- Minor Prep table unit at cook's line observed at ambient air temperature of 54F. All refrigerators/equipment shall be maintained in good repair. All refrigeration units holding PHFs shall be capable/sufficient of maintaining PHFs at acceptable temperatures. Some PHFs (Potato salad, cut tomato, garlic oil) were just prepared, per employee and were relocated to walk in refrigerator during inspection. Other PHFs (sausage) were holding since night prior and discarded.
- Passed Mar 3
Routine Inspection
1 violation
- Minor Ensure all food handler cards are available on site for review and current at all times. Food handler cards unavailable at this time.
- 2025
- Passed Feb 25
Routine Inspection
1 violation
- Minor Observed a pitcher kept in the front hand sink. Hand sinks are for handwashing only. Pitcher removed.
- 2024
- Passed Mar 20
Routine Inspection
1 violation
- Minor Observed blanched potatoes at 60F on counter. Hold potentially hazardous foods (PHFs) at 135F or above or at 41F or below. Manager stated they typically discard any leftover fries on counter after 2 hours. Use time logs for these items and ensure potatoes are discarded within 4 ours of being blanched. <div>Observed cooked chicken at 129F-140F and beans at 119F on steam table. Observed beef ribs at 116F and mashed potatoes at 106F in back kitchen warmer. Ensure items are reheated to 165F to properly hot hold at 135F. </div>
Nearby
BiteKarma scores around Roadside BBQ, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.