98
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 2 of 2 graded inspections since 2026.
- Last inspected Sep 23, 2026: passed with 1 violation.
- No critical violations in the last two years.
Inspection history 2 visits
- 2026
- Passed Sep 23
Routine Inspection
1 violation
- Minor Salad prep refrigerator: goat cheese: 47 degrees F, smoked trout: 49 degrees F in upper section of unit. Lower section: <div>feta: 66 degrees F (~ 2cups). sliced tomatoes: 44 degrees F. Feta cheese (~ 2cups) voluntarily discarded into the </div><div>garbage container.</div><div><br></div><div>Grill station prep refrigerator upper insert section: feta: 46 degrees F, cooked pork belly 47 degrees F. </div><div>4 drawer refrigerator:: 1 clam: 48 degrees F. </div><div><br></div><div>Maintain shellfish at 45 degrees F or colder. Maintain other potentially hazardous foods at or below 41 degrees F. </div>
- Passed Feb 25
Routine Inspection
1 violation
- Minor Observed chicken stock in ice bath in the 3-comparmtnet sink at 80 degrees F at 2:20 p.m.. Chicken stock was rechecked<div>at 2:50 p.m. and measured 73 degrees F. Chicken stock isn't cooling at rapid enough rate. Rapidly cool potentially hazardous</div><div>foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Utilize</div><div>rapid cooling logs to help achieve proper rapid cooling. Chicken stock finished coking at 1:20 p.m. today. Rechecked chicken</div><div> stock at 4:22 p.m. and it measured 68 degrees F. Rapidly cool to 41 degrees F within four hours. Minimum rate of cooling</div><div> handout provided.</div><div><br></div><div>Pizza prep refrigerator: Observed sausage at 77 degrees F. Unknown when sausage finished cooking. ~ 2.5 lbs. of sausage</div><div>voluntarily discarded into the compost container. Utilize cooling logs to keep track of potentially hazardous foods going through</div><div>the cooling process. </div>
Nearby
BiteKarma scores around Cultivar Sausalito, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.