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 May 12, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Observed cooked chicken at 155 F cooling on a counter in a covered container. Col using approved methods. Remove lids during the cooling process. Lids removed., cited 2 times, plus 1 other repeat issue.
Inspection history 4 visits
- 2026
- Passed May 12
Routine Inspection
1 violation
- Minor Observed cooked chicken at 155 F cooling on a counter in a covered container. Col using approved methods. Remove lids during the cooling process. Lids removed.
- 2025
- Passed Mar 18
Routine Inspection
1 violation
- Minor <div>Sandwich prep refrigerator has an air temperature of 58 degrees F. Potentially hazardous foods ranged from 51 - 61 degrees F. Unit was unplugged. All potentially hazardous foods voluntarily discarded into the compost container. 8 lbs ham: 60 degrees F. American cheese: 60 degrees F (1/2 lb), Swiss cheese: 59 degrees F (2.5 lbs), cooked pork: 60 degrees F (3.25 lbs.), sour cream: 50 degrees F (~ 4 cups), queso fresco: 51 degrees F ~3.5 lbs), yogurt: 57 degrees F (~ 4 cups), chicken salad: 60 degrees F (made yesterday): (~ 5.25 lbs.). Yogurt and sour cream voluntarily discarded down the drain. Unit was plugged back in. Check prep refrigerator to ensure it is capable of maintaining potentially hazardous foods at or below 41 degrees F before placing potentially hazardous foods inside. <br></div><div>Rechecked sandwich prep refrigerator at end of inspection. Ham: 45 degrees F, Swiss cheese48 degrees f, and jack cheese: 55 degrees f. ~ 3.5 lbs of jack cheese voluntarily discarded into compost container, Adjust prep refrigerator to colder setting. <br></div>
- 2024
- Passed May 23
Follow-up Inspection
No violations
- Passed May 22
Routine Inspection
2 violations, 2 critical
- Critical Observed cooked chicken in two-door reach in refrigerator at 56 F. PIC stated chicken was cooked yesterday. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. About 90 pieces of cooked chicken were discarded. Discussed cooling process with PIC. Provided cooling handouts. Ensure proper methods and logs are used along with monitoring food temperatures with a probe thermometer.
- Critical Observed sliced ham at 51 F, sliced cheese 57 F, cut tomatoes 58 F in prep top refrigerator unit behind secondary front register. Ambient temperature of unit measured 56 F. Person in charge (PIC) stated food items were placed in prep top refrigerator from back unit about 30 minutes ago. Observed red and green salsa at 46 F in an ice bath adjacent to front hand sink. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. All potentially hazardous foods in prep top unit shall be discarded 4 hours after the time they were placed in unit. Repair/adjust unit to cold hold at 41 F or below immediately.
Nearby
BiteKarma scores around Sol Food 2, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.