82
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 23, 2026: passed with 2 violations.
- Keeps coming up: Observed employee handling dirty utensils at the 3-compartment sink and then touching clean utensils without washing hands.<div>All employees shall wash their hands after contaminating them prior to touching clean utensils and equipment, or preparing foods.</div><div>Person in charge instructed employee on handwashing at dishwash area. Employee washed hands at hand wash sink and used </div><div>towel to wipe hands at hand wash sink. Employee instructed to dry hands with paper towels. Handwashing/sanitizing handout </div><div>provided in Spanish. </div><div><br></div>, cited 2 times, plus 2 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Feb 23
Follow-up Inspection
2 violations
- Minor Pantry station prep refrigerator: link cod: 49 degrees F (prepped at 10:30 - 10:45 a.m.) Place smaller portions in unit. <div>All other potentially hazardous food checked in this unit in compliance. <div><br></div><div><div>Grill station prep refrigerator: spicy mayo: 47 degrees F, tartar sauce: 43 degrees F.</div><div><br></div><div>Saute station prep refrigerator: top section: cheddar cheese slices: 47 degrees F, tuna salad: 44 degrees F</div><div> Drawer: rock fish: 43 degrees F.</div><div><br></div><div>Maintain all potentially hazardous foods at or below 41 degrees F. </div><div><br></div><div>Polenta on bain-marie: 167 degrees F - - in compliance. </div><div><br></div></div></div>
- Minor <div>Plumbers onsite at beginning of inspection. No water at hand wash sink by warewashing room. Water 65 degrees F </div><div>at kitchen hand wash sink to right of the hood - corrected. One compartment food prep sink with spray nozzle reached </div><div>103 degrees F and began dropping down immediately. provide a minimum of 100 degrees F at all hand wash sinks. Provide</div><div>a minimum of 120 degrees F at all other sinks. Hand wash sink by dishwasher: hot water restored. </div><div><br><div>Adjust women's restroom hand wash sink: so water stays on for a minimum of 10 seconds. Water only stays on for a second. </div><div><br></div></div>
- Passed Feb 9
Routine Inspection
4 violations, 4 critical
- Critical Cutting board at grill station prep refrigerator has heavy accumulation of black material. Wash, rinse, and sanitize <div>the cutting board.</div><div><br></div><div>Observed black material on left inside wall of the ice machine and accumulation of white and gray material on the</div><div> pump area where water is located. Wash, rinse, and sanitize the ice machine. Drain ice first. </div>
- Critical Observed employee handling dirty utensils at the 3-compartment sink and then touching clean utensils without washing hands.<div>All employees shall wash their hands after contaminating them prior to touching clean utensils and equipment, or preparing foods.</div><div>Person in charge instructed employee on handwashing at dishwash area. Employee washed hands at hand wash sink and used </div><div>towel to wipe hands at hand wash sink. Employee instructed to dry hands with paper towels. Handwashing/sanitizing handout </div><div>provided in Spanish. </div><div><br></div>
- Critical Pantry station prep refrigerator: upper section: blue cheese dressing: 55 degrees F. Hardboiled eggs without shells: 46 degrees F,<div>bambolini beans: 44 degrees F. </div><div><br></div><div>Grill station prep refrigerator: cheddar cheese in drawer: 44 degrees F, heavy cream in drawer: 45 degrees F</div><div><br></div><div>Saute station prep refrigerator: tuna salad: 43 degrees F</div><div><br></div><div>Butter and heavy cream on gas burner without flame observed at 95 degrees F. Maintain potentially hazardous foods at or above</div><div>135 degrees F on cooking equipment. ` 2.5 quarts heavy cream and butter voluntarily discarded into 3-compartment sink. </div>
- Critical Employee restroom hand wash sink reached a maximum of 68 degrees F. Provide a minimum of 100 degrees F water.<div><br><div>Women's restroom hand wash sink: 68 degrees F.</div><div>Men's restroom hand wash sink: 60 degrees F.</div></div><div>Provide a minimum of 100 degrees F water. Correct immediately.</div><div>Water shall stay on a minimum of 10 seconds. </div>
- 2024
- Passed Sep 26
Routine Inspection
1 violation
- Minor Observed 2 large tubs of white soup in walk-in refrigerator recorded at 57°F internally and were prepared yesterday. / Discard improperly cooled food. Utilize ice wands and ice baths to rapidly cool food from 135-70°F in 2 hours then 70-41°F thereafter. Record cooling temperatures on cooling log and submit for review every Friday.<br>
- Passed Mar 13
Routine Inspection
1 violation
- Minor Observed employee crack raw egg to fry and did not wash hands before resuming other food preparation. Observed employee use gloved hands to grab raw fish to fry then wiped hands on apron before resuming other food preparation without changing gloves and washing hands. / Hands must be washed after touching raw foods and after switching gloves.<br>
Nearby
BiteKarma scores around Fish, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.