86
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 Sep 1, 2026: passed with 6 violations.
- No critical violations in the last two years.
- Keeps coming up: Equipment/utensils - approved; installed; clean; good repair, capacity, cited 2 times, plus 1 other repeat issue.
Inspection history 3 visits
- 2026
- Passed Sep 1
Routine Inspection
6 violations
- Minor Equipment, utensils and linens: storage and use
- Minor Nonfood-contact surfaces clean
- Minor Equipment/utensils approved: installed; good repair; capacity
- Minor Food separated and protected
- Minor Floors, walls and ceilings properly built, maintained and clean
- Minor Premises; personal/cleaning items; vermin-proofing
- 2025
- Passed May 1
Routine Inspection
9 violations
- Minor Premises; personal/cleaning items; vermin-proofing
- Minor Food separated and protected
- Minor Wiping cloths: properly used and stored
- Minor Nonfood-contact surfaces clean and in good repair
- Minor Equipment/utensils - approved; installed; clean; good repair, capacity
- Minor Adequate ventilation and lighting; designated areas, use
- Minor Proper hot and cold holding temperatures
- Minor Impoundment of unsanitary equipment or food
- Minor Food-contact surfaces: clean and sanitized
- 2024
- Passed Mar 20
Routine Inspection
7 violations
- Minor Permits available
- Minor Proper hot and cold holding temperatures
- Minor Equipment/utensils - approved; installed; clean; good repair, capacity
- Minor Food safety certification
- Minor Approved thawing methods used, frozen food maintained frozen
- Minor Proper cooling methods
- Minor Equipment, utensils and linens: storage and use