94
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 5 graded inspections since 2025.
- Last inspected May 27, 2026: passed with 1 violation.
- Keeps coming up: Water at customers restroom hand wash sink reached 98 degrees F and immediately began dropping down. Maintain water at a 100 degrees F or above at hand wash sinks., cited 2 times, plus 2 other repeat issues.
- 6 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed May 27
Routine Inspection
1 violation
- Minor Observed 4 stacks of cheese on a prep top at 58 F. Potentially hazardous foods must be cold held at 41 F or below. Cheese moved to refrigeration.
- 2025
- Passed Sep 24
Routine Inspection
1 violation
- Minor Batter near cook line at 81 F, prep top across cookline at 45 F, cut tomatoes in prep area at 79 F, rice on a counter at 100 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Batter moved to cold holding, prep fridge temp lowered to hold at 41 F, tomatoes moved to cold holding, and rice labeled for discard time of 1300.
- Passed Mar 19
Follow-up Inspection
1 violation
- Minor <br><div>Caldo de gallina in large plastic container in two door refrigerator across from the 3 compartment sink observed at 45 degrees F. Caldo de gallina was made yesterday. Per cooling log, it finished cooking yesterday and was 40 degrees f at 4:00. Per PIC and cook, caldo de gallina was cooled yesterday in ice bath in metal containers and then transferred to large plastic container. Other potentially hazardous foods in the refrigerator observed at 41 degrees F. Continue logging all potentially hazardous foods that go through the cooling process. <br></div>
- Passed Mar 17
Follow-up Inspection
3 violations, 3 critical
- Critical <br><div> Observed refried black beans at 122 degrees F in hot holding unit. Black beans reheated above 165 degrees F and placed back into hot holdlng unit. <br></div><br><div>Observed home fries in pan on griddle at 82 degrees F. Unknown when home fries were made. Home fries voluntarily discarded into the compost container (~1/2 cup). Maintain potentially hazaro8ds foods at 41 degrees F or colder or 135 degrees F or hotter. Cooked potatoes can be kept in a bain marie (water bath) at 135 degrees F or hotter. <br></div>
- Critical Water at customers restroom hand wash sink reached 98 degrees F and immediately began dropping down. Maintain water at a 100 degrees F or above at hand wash sinks.
- Critical <div>Observed multiple containers of potentially hazardous foods sitting on table in the temperature danger zone (42-134 degrees F.)</div><div>No foods logged on the rapid cooling log sheets. <br></div><div>Observed chocitos (92 degrees F) and tamales (101 degrees F) in a bowl on a table. These were made yesterday. Per owner, </div><div>they were reheated to 135 degrees F this morning. Person who reheated these has left for the day. When reheating potentially</div><div> hazardous foods, reheat to a minimum of 165 degrees F. 6 chocitos and 8 tamales voluntarily discarded into the compost container. <br></div><div>Observed the following potentially hazardous foods on the back kitchen table: cal de res ( 90 - 95 degrees F) in one pot and pot </div><div>with larger quantity observed at 121 degrees F. This soup finished cooking around 12:00 p.m. today, Soup isn't cooling at rapid </div><div>enough rate. Cal de res in large pot observed at 113 - 114 degrees F at 3:45 p.m. and small pot was 85 - 88 degrees F.<br></div><div>Observed pot of black beans that finished cooking around 12:00 p.m. at 80 degrees F at 3:08 p.m. and temperature was 80 degrees </div><div>F at 4:05 p.m.. No change in temperature. Observed gallina at 80 degrees F at 3:08 p.m. and 75 degrees f at 4:05 p.m. Gallina finished </div><div>cooking at ~ 12:00 p.m.. today. Reheat potentially hazardous foods to 165 degrees F or hotter and then begin the proper rapid cooling.</div><div>Utilize rapid cooling log. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from</div><div> 70 degrees f to 41 degrees F within four hours. <br></div><div>Observed large pot with red potatoes ~ 12 high in pot at 87- 117 degrees F at 3:23 p.m. and 84 - 11 degrees F at 4:27 p.m.. Red potatoes not</div><div>cooling at rapid enough rate. Red potatoes finished cooking at ~ 2:00 p.m.. Owner call ed cook to determine time, Rapidly cool potatoes</div><div> within required time frames noted above. Black beans, cal de res, and gallina reheated to 165 degrees F and above. These foods were</div><div> then placed on ice baths. Red potatoes: 79 - 87 degrees F at 5:04 p.m.. ~ 20 lbs red potatoes voluntarily discarded into the compost container.</div><div><br></div><div>Submit rapid cooling log by 3/19/25. <br></div>
Nearby
BiteKarma scores around Theresa And Johnnys Cafe, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.