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 5 of 6 graded inspections since 2025.
- Last inspected Aug 26, 2026: passed with no violations. That was a follow-up after failing on Aug 11, 2026.
- Keeps coming up: Observed chicken in a drop-in unit on a prep top at 52 F. Observed curry in a drop-in unit on a counter at 51 F. Cold holding buffet holding potentially hazardous foods at 51-53 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Chicken and curry moved to cold holding. Cold holding buffet items moved to cold holding. Repair unit., cited 2 times.
- 4 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Aug 26
Follow-up Inspection
No violations
- Failed Aug 11
Routine Inspection
1 violation, 1 critical
- Critical Observed 4 adult cockroaches and 1 infant juvenile cockroach in facility. Live activity in the front kitchen, dishwashing area, and dry storage. Dead cockroaches throughout facility. Facility must be kept free of insects. To open, clean and sanitize all food contact surfaces. Discard any potentially contaminated food. Have licensed pest control treat facility. 24 hours after pest control treatment and once no activity is observed, contact environmental health services for a reinspection.
- 2025
- Passed May 20
Follow-up Inspection
No violations
- Passed May 13
Routine Inspection
2 violations, 2 critical
- Critical Observed chicken in a drop-in unit on a prep top at 52 F. Observed curry in a drop-in unit on a counter at 51 F. Cold holding buffet holding potentially hazardous foods at 51-53 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Chicken and curry moved to cold holding. Cold holding buffet items moved to cold holding. Repair unit.
- Critical Dishwasher in active use with sanitizer reaching 0ppm chlorine. Dishwasher must have 50 ppm sanitizer. 3-comp sink setup for dishwashing. repair within 24 hours.
Nearby
BiteKarma scores around Suvai, taste of India, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.