92
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 6 of 6 graded inspections since 2024.
- Last inspected Jun 1, 2026: passed with 2 violations.
- Keeps coming up: <div>Observed partially cooked lobster at 67 degrees F on wood table. Unknown when lobster finished cooking. ~ 1 lb. lobster</div><div> voluntarily discarded into the compost container. </div><div><br></div>Two door under counter refrigerator under the coffee machines: Observed multiple potentially hazardous foods in <div>the temperature danger zone. Thermometer at back of unit: 70 degrees F. Temperatures as follows: </div><div>whole milk: 54 degrees F (~ 7 cups)</div><div>buttermilk: 54 degrees F (~ 2cups)</div><div>buttermilk: 56 degrees F (~ 7 cups)</div><div>heavy cream: (~ 1 cup)</div><div>Calabrian aioli: 5 bottles ranged from 54 - 56 degrees F ( ~ 10 cups)</div><div>aioli: 64 degrees F ( ~ 2 cups) </div><div>Milks and cream discarded down the drain and aiolis discarded into the compost container. </div><div>Remove all items from this refrigerator. Unopened heavy cream was opened to check temperature: 55 degrees F. Heavy cream</div><div>discarded down the drain. Unopened goat cheese has internal temperature 52 degrees F (~ 4lbs.). </div><div>Unopened half gallon buttermilk opened and internal temperature of 55 degrees F.</div><div>5 lbs. of sour cream: 53 degrees F ( unopened container). Internal temperature taken.</div><div>Open sour cream: 55 degrees F ( ~ 3lbs.)</div><div>mayo: 67 degrees F: (~ 1 qt.) </div><div>This unit impounded.</div><div>All potentially hazardous foods 50 degrees F and above voluntarily discarded. </div><div><br></div><div>Walk-in refrigerator: raw chicken: 49 degrees F. </div><div><br></div><div>Maintain all potentially hazardous foods at or below 41 degrees F. </div><div><br></div><div> </div>, cited 2 times.
- 3 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Jun 1
Routine Inspection
2 violations
- Minor Health and Safety Code § 113947.1
- Minor Health and Safety Code § 114130.4
- 2025
- Passed Sep 16
Follow-up Inspection
No violations
- Passed Sep 10
Routine Inspection
3 violations, 3 critical
- Critical Observed cooked pork ribs in the walk-in refrigerator at 71 degrees F and 75 degrees F. Initially unknown by chef when <div>finished cooking. Chef called food handler. Ribs finished cooking at 10:30. Ribs voluntarily discarded. Rapidly cool from </div><div>135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. </div>
- Critical <div>Observed partially cooked lobster at 67 degrees F on wood table. Unknown when lobster finished cooking. ~ 1 lb. lobster</div><div> voluntarily discarded into the compost container. </div><div><br></div>Two door under counter refrigerator under the coffee machines: Observed multiple potentially hazardous foods in <div>the temperature danger zone. Thermometer at back of unit: 70 degrees F. Temperatures as follows: </div><div>whole milk: 54 degrees F (~ 7 cups)</div><div>buttermilk: 54 degrees F (~ 2cups)</div><div>buttermilk: 56 degrees F (~ 7 cups)</div><div>heavy cream: (~ 1 cup)</div><div>Calabrian aioli: 5 bottles ranged from 54 - 56 degrees F ( ~ 10 cups)</div><div>aioli: 64 degrees F ( ~ 2 cups) </div><div>Milks and cream discarded down the drain and aiolis discarded into the compost container. </div><div>Remove all items from this refrigerator. Unopened heavy cream was opened to check temperature: 55 degrees F. Heavy cream</div><div>discarded down the drain. Unopened goat cheese has internal temperature 52 degrees F (~ 4lbs.). </div><div>Unopened half gallon buttermilk opened and internal temperature of 55 degrees F.</div><div>5 lbs. of sour cream: 53 degrees F ( unopened container). Internal temperature taken.</div><div>Open sour cream: 55 degrees F ( ~ 3lbs.)</div><div>mayo: 67 degrees F: (~ 1 qt.) </div><div>This unit impounded.</div><div>All potentially hazardous foods 50 degrees F and above voluntarily discarded. </div><div><br></div><div>Walk-in refrigerator: raw chicken: 49 degrees F. </div><div><br></div><div>Maintain all potentially hazardous foods at or below 41 degrees F. </div><div><br></div><div> </div>
- Critical Shellfish tags missing and not in chronological order. Maintain shellfish tags in chronological order for 90 days.
- 2024
- Passed Dec 17
Routine Inspection
1 violation
- Minor Shell stock tags not stored in chronological order. / Keep tags on file for 90 days in chronological order.<br>
Nearby
BiteKarma scores around Barrel House, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.