97
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 Apr 9, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Observed 37 whole shell eggs sitting on the counter at 58.9 degrees F to 70.3 degrees F. Whole shell eggs were moved<div>to the back kitchen. Maintain whole shell eggs at 45 degrees F or colder. Whole shell eggs voluntarily discarded into the</div><div> compost container. Observed French toast batter double panned at 51 degrees F in 4 drawer refrigerator. Discontinue</div><div> double panning. ~ 2 cups French toast batter discarded into the two-compartment sink. Two door refrigerator on the right</div><div>in the back kitchen: sealed bag of mozzarella: internal temperature of 49 degrees F. Two door refrigerator on the right in the</div><div> back kitchen: prepackaged cheese ranged from 44- 47 degrees F with infrared thermometer. Maintain all potentially</div><div> hazardous foods at or below 41 degrees F. Adjust refrigerators to colder setting. </div>, cited 2 times.
Inspection history 4 visits
- 2026
- Passed Apr 9
Routine Inspection
1 violation
- Minor Observed 37 whole shell eggs sitting on the counter at 58.9 degrees F to 70.3 degrees F. Whole shell eggs were moved<div>to the back kitchen. Maintain whole shell eggs at 45 degrees F or colder. Whole shell eggs voluntarily discarded into the</div><div> compost container. Observed French toast batter double panned at 51 degrees F in 4 drawer refrigerator. Discontinue</div><div> double panning. ~ 2 cups French toast batter discarded into the two-compartment sink. Two door refrigerator on the right</div><div>in the back kitchen: sealed bag of mozzarella: internal temperature of 49 degrees F. Two door refrigerator on the right in the</div><div> back kitchen: prepackaged cheese ranged from 44- 47 degrees F with infrared thermometer. Maintain all potentially</div><div> hazardous foods at or below 41 degrees F. Adjust refrigerators to colder setting. </div>
- 2024
- Passed Sep 26
Routine Inspection
1 violation
- Minor Refrigeration unit left of fryer ambient temperature recorded at 45°F, had sprouts at 46°F, cooked potatoes 46°F and cut tomatoes at 46°F. / Repair unit to cold hold food at 41°F or below.<br>
- Passed Mar 14
Follow-up Inspection
No violations
- Passed Mar 12
Routine Inspection
1 violation, 1 critical
- Critical Observed cook crack raw eggs and return to food preparation without washing hands or changing gloves. Observed employee rinsing single use gloved hands in handwashing sink. Employees shall wash hands when working from raw foods to food preparation or when contamination occurred. Single use gloves may not be re-used, washing only allowed for multi-use gloves only. Employee instructed to dispose of gloves that have been washed and educated on proper glove usage. Re-train staff on proper handwashing and glove use.
Nearby
BiteKarma scores around Fred's Place, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.