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 4 of 4 graded inspections since 2024.
- Last inspected Oct 1, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Observed noodles and bean sprouts in water at 58 F on a counter at the cook line. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Noodles and bean sprouts moved to refrigeration., cited 4 times.
Inspection history 4 visits
- 2026
- Passed Oct 1
Routine Inspection
1 violation
- Minor Observed noodles and bean sprouts in water at 58 F on a counter at the cook line. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Noodles and bean sprouts moved to refrigeration.
- Passed Feb 4
Routine Inspection
1 violation
- Minor Observed multiple pieces of fried chicken at 70 F on the counter. Observed prep top across from the cook line holding at 44 F. Potentially hazardous foods must be kept at 41 F or below or 135 F or above. Chicken moved to refrigeration. Prep top turned down to hold at 41 F while in use.
- 2024
- Passed Sep 4
Routine Inspection
1 violation
- Minor Observed pooled eggs in an inadequate ice bath at 52 F. PIC stated eggs have been on ice bath for about an hour. Observed milk at 45 F in glass door refrigerator below bar. Ambient temperature of unit measured 45-48 F. Ensure all potentially hazardous foods (PHFs) are cold held at 41 F or below or hot held at 135 F or above. PIC placed pooled eggs in refrigeration unit. Repair/adjust glass door refrigerator to cold hold at 41 F or below and do not store any PHFs in unit until repaired.
- Passed Feb 14
Routine Inspection
1 violation
- Minor Observed whipped butter measuring 69 degrees F and hollandaise sauce at 94 degrees F. Ensure all potentially hazardous foods are held at or below 41 degrees F or at or above 135 degrees F. PIC stated butter had been out for about 1 hour and hollandaise sauce for one and a half hours. Discussed using time as a public health control (TPHC) with PIC. PIC marked the 4-hour discard time on both food items properly. Provided PIC with TPHC guidelines and procedures.
Nearby
BiteKarma scores around TuTu Lounge, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.