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 3 of 3 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 a large bin of shredded cheese at 47 F on ice on a counter next to the cook line. Potentially hazardous foods shall be cold held at 41 F or below. Instructed operator to surround cheese in ice., cited 3 times.
Inspection history 3 visits
- 2026
- Passed May 12
Routine Inspection
1 violation
- Minor Observed a large bin of shredded cheese at 47 F on ice on a counter next to the cook line. Potentially hazardous foods shall be cold held at 41 F or below. Instructed operator to surround cheese in ice.
- 2024
- Passed Aug 29
Routine Inspection
1 violation
- Minor Observed a cooling rack in the walk-in cooler holding several containers of cooked pinto beans at 55 F. Per PIC beans were left out of walk-in cooler for about an hour while they were cleaning. Observed shredded cheese on an inadequate ice bath next to cook line at 44 F. Observed shrimp, cheese, ham, and pork in prep top cooler at cook line at 44-45 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Recommended to PIC that pinto beans in walk-in cooler be discarded. Instructed PIC to relocate cheese to refrigeration and add ice to ice bath to re-make to be even with the level of the food to hold at 41 F or below. Keep prep top lid closed, monitor temperatures and adjust as needed.
- Passed Jan 16
Routine Inspection
1 violation
- Minor <ul><li>Observed ribs at 132-140F and rotisserie chicken at 129F-135F in hot holding case. Observed temp log from roughly 1.5 hours prior that stated the ribs were holding at 132F. Hot hold potentially hazardous foods (PHF) at 135F or above. If you notice a PHF holding at less than 135F, reheat it to 165F to hot hold it again. Facility instructed to reheat items. Ensure temp logs include a corrective action when items are shown to not be holding properly. </li><li>Observed shrimp and steak at 44-45F in prep top. Items in prep fridge were holding at 41F. Unclear why items were holding above required temp (above 41F). Monitor temp of prep top and adjust temp as needed. Keep prep top closed. </li><li>Beans 43-44F, cooked chicken 44.5F, ribs 43F, shrimp 44 all in walk-in. Per cooling logs, these items reached 41F or below in required time. Items were in pans that were covered and stacked. Ass a display thermometer by the door of the walk-in and monitor that the walk-in is keeping temperature. When keeping temp logs, ensure the temp is checked in various parts of the food and that a variety of food is monitored. </li></ul>
Nearby
BiteKarma scores around Sol Food, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.