61
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 14 of 14 graded inspections since 2024.
- Last inspected Oct 5, 2026: passed with 2 violations, 1 critical.
- Keeps coming up: Proper hot and cold holding temperatures, cited 8 times, plus 16 other repeat issues.
- #22 in Santa Clara's Hall of Shame, among the lowest BiteKarma scores in the city.
- 32 critical violations in the last two years.
Inspection history 14 visits
- 2026
- Passed Oct 5
Follow-Up Inspection
2 violations, 1 critical
- Critical Food in good condition, safe, unadulterated
- Minor Adequate handwashing facilities supplied, accessible
- Passed Sep 24
Routine Inspection
13 violations, 3 critical
- Critical Proper hot and cold holding temperatures
- Critical Hands clean, properly washed; gloves used properly
- Critical Time as a public health control; procedures and records
- Minor Food separated and protected
- Minor Equipment, utensils: approved, in good repair, adequate capacity
- Minor Sewage and wastewater properly disposed
- Minor Food storage: food storage containers identified
- Minor Hot and cold water available
- Minor No rodents, insects, birds, or animals
- Minor Equipment, utensils, linens: proper storage and use
- Minor Approved thawing methods used; frozen food
- Minor Demonstration of knowledge; food safety certification
- Minor Food-contact surfaces clean, sanitized
- Passed Sep 8
Follow-Up Inspection
4 violations, 1 critical
- Critical Proper hot and cold holding temperatures
- Minor Plan review
- Minor Equipment, utensils: approved, in good repair, adequate capacity
- Minor Proper cooling methods
- Passed Sep 3
Routine Inspection
4 violations, 3 critical
- Critical Time as a public health control; procedures and records
- Critical Adequate handwashing facilities supplied, accessible
- Critical Proper hot and cold holding temperatures
- Minor Hands clean, properly washed; gloves used properly