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 2 of 2 graded inspections since 2024.
- Last inspected Apr 29, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Observed sliced cheese and tomato in a prep top at 49 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to lower the temperature of the unit or relocate food., cited 2 times.
Inspection history 2 visits
- 2026
- Passed Apr 29
Routine Inspection
1 violation
- Minor Observed sliced cheese and tomato in a prep top at 49 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to lower the temperature of the unit or relocate food.
- 2024
- Passed Jul 18
Routine Inspection
1 violation
- Minor Observed cellulose wet wash mixture for chicken at 77 F on back prep top table since 9 AM per employee. Observed cut tomatoes at 48 F inadequately placed in an ice bath across from ventilation hood and raw breaded chicken adjacent to tomatoes at 53-65 F. Employee stated chicken has been out of refrigeration for only 5 minutes and is about to be fried. Observed chipotle mayo and house sauce at 55 F on Coldline refrigeration unit behind front counter. Ambient temperature of unit measured 44-47 F. Instructed employee to relocate cut tomatoes and breaded chicken to refrigeration unit measuring 41 F or below and sauces to unit below measuring 41 F. Food items relocated to proper refrigeration. Ensure potentially hazardous food are cold held at 41 F or below or hot held at 135 F or above. Repair/adjust Coldline refrigerator behind front counter to cold hold at 41 F or below and discontinue use until repaired. Facility may utilize Time as a Public Health Control (TPHC) for wet wash mixture for today and discard mixture at 2 PM. Provided TPHC guidelines and logs.
Nearby
BiteKarma scores around Tender Tenders, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.