87
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 Oct 16, 2026: passed with 3 violations.
- No critical violations in the last two years.
- Keeps coming up: Health and Safety Code § 114101.a, cited 2 times, plus 3 other repeat issues.
Inspection history 3 visits
- 2026
- Passed Oct 16
Routine Inspection
3 violations
- Minor Health and Safety Code § 114107
- Minor Health and Safety Code § 114101.a
- Minor Health and Safety Code § 114130
- Passed Mar 19
Routine Inspection
9 violations
- Minor Health and Safety Code § 114115.c
- Minor Health and Safety Code § 114193.1
- Minor Health and Safety Code § 114268
- Minor In the two door reach-in unit, two large containers with mozzarella cheese, the internal temperature readings were at 50F and 49F, chicken wings at 47F and 45F, and heavy cream at 56F. [Corrrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [Corrected on site] The person in charge agreed to use time as a public health control for those food items.
- Minor Health and Safety Code § 114101.a
- Minor In the walk-in refrigerator, chicken wings internal temperature readings were measured at 47F and 45F. According to the person in charge, chicken wings were prepared, cooked, and cooled yesterday (03/25/2024). [Corrective action] Foods that are cooked and then cooled, shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours.
- Minor Health and Safety Code § 113977
- Minor The sanitizing solution in the mechanical dishwasher was at 0 ppm. [Corrective action] Always provide chlorine sanitizing solution at 50 ppm.
- Minor Health and Safety Code § 113984.d
- 2024
- Passed Mar 26
Routine Inspection
3 violations, 3 critical
- Critical In the walk-in refrigerator, chicken wings internal temperature readings were measured at 47F and 45F. According to the person in charge, chicken wings were prepared, cooked, and cooled yesterday (03/25/2024). [Corrective action] Foods that are cooked and then cooled, shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours.
- Critical In the two door reach-in unit, two large containers with mozzarella cheese, the internal temperature readings were at 50F and 49F, chicken wings at 47F and 45F, and heavy cream at 56F. [Corrrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [Corrected on site] The person in charge agreed to use time as a public health control for those food items.
- Critical The sanitizing solution in the mechanical dishwasher was at 0 ppm. [Corrective action] Always provide chlorine sanitizing solution at 50 ppm.