90
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 4 of 4 graded inspections since 2024.
- Last inspected Feb 2, 2026: passed with 2 violations.
- Keeps coming up: Deli: <div>3 door prep refrigerator: white cheddar cheese and Swiss cheese both 46 degrees F, capicollo: 42 degrees F, chicken </div><div>in lower section: 42 degrees F.</div><div><br></div><div>2 door prep refrigerator: yogurt 41 degrees F.</div><div><br></div><div>Retail self-contained grab and go refrigerator by the front door: Southwest salad and Mediterranean farro salad both </div><div>48 degrees F, Salads prepped at 8:30 a.m..</div><div><br></div><div>Maintain potentially hazardous foods at or below 41 degrees F. </div><div><br></div>, cited 3 times, plus 1 other repeat issue.
- 2 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Feb 2
Follow-up Inspection
2 violations
- Minor Deli: <div>3 door prep refrigerator: white cheddar cheese and Swiss cheese both 46 degrees F, capicollo: 42 degrees F, chicken </div><div>in lower section: 42 degrees F.</div><div><br></div><div>2 door prep refrigerator: yogurt 41 degrees F.</div><div><br></div><div>Retail self-contained grab and go refrigerator by the front door: Southwest salad and Mediterranean farro salad both </div><div>48 degrees F, Salads prepped at 8:30 a.m..</div><div><br></div><div>Maintain potentially hazardous foods at or below 41 degrees F. </div><div><br></div>
- Minor Dishwasher not repaired yet. Submit video showing a minimum of 50 ppm chlorine at the final rinse. Continue utilizing the<div> 3- compartment sink until dishwasher has been repaired. </div>
- Passed Jan 29
Routine Inspection
2 violations, 2 critical
- Critical Deli: <div>3 door prep refrigerator: sliced turkey: 46 - 53 degrees F, sliced white cheddar cheese 41 - 62 degrees F, prosciutto: </div><div>49 degrees F, pastrami: 45 degrees F, sliced Swiss cheese 41 - 53 degrees. Some of the potentially hazardous foods </div><div>are stacked too high in the insert pans causing temperature violations. 13 slices of white cheddar cheese, 4 slices of</div><div> Swiss cheese, and 3 oz. of turkey all observed at 50 degrees F and above were voluntarily discarded into the compost</div><div> container. e</div><div>2 door prep refrigerator: unopened containers of Strauss yogurt observed at 45 degrees F wit infrared thermometer.</div><div><br></div><div>Retail area:</div><div>Open retail refrigerator case by deli: potentially hazardous foods ranged from 38 - 49 degrees F with infrared thermometer.</div><div>Retail open refrigerator case by front entrance: potentially hazardous foods ranged from 46 - 55 degrees F with infrared</div><div> thermometer. Internal temperatures taken for potentially hazardous foods that measured 50 degrees F or above with </div><div>infrared thermometer. Chicken salad wrap: 50 degrees F, chicken chipotle wraps: 54 degrees F. Unknown when these</div><div> wraps were prepared. 1 chicken wrap and 2 chicken chipotle wraps voluntarily discarded into the compost container.</div><div>Internal temperatures as follows: 1 Chinese chicken salad: 50 degrees F, 2 strawberry and goat cheese salads: 54 degrees F, </div><div>1 Caesar chicken salad: 56 degrees F. 1 Caesar salad: 54 degrees F. All potentially hazardous foods at 50 degrees F</div><div> or above were voluntarily discarded into the compost containers. </div>
- Critical No sanitizer at the final rinse of the dishwasher, Provide a minimum of 100 ppm quaternary ammonium. Utilize 3-compartment<div>sink until dishwasher provides 100 ppm quat. ammonium. Submit video of correction.</div>
- 2024
- Passed Sep 24
Routine Inspection
1 violation
- Minor Certified food manager certificate expired. / Obtain certification immediately.<br>
- Passed Mar 13
Routine Inspection
1 violation
- Minor Refrigeration display case at deli ambient temperature recorded at 44°F. Cooked chicken at 44°F, cooked salmon at 45°F and egg salad at 45°F. / Repair or adjust unit to cold hold food at 41°F or below.<br>
Nearby
BiteKarma scores around Driver's Market, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.