74
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 5 graded inspections since 2024.
- Last inspected Feb 26, 2026: passed with 2 violations.
- Keeps coming up: Glass refrigerator: open container of half and half: 48 degrees F. <div> Maintain open containers of dairy at or below 41 degrees F. </div><div><br></div><div>Walk-in refrigerator: no temperature violations observed. </div><div><br></div><div>White rice in rice cooker: 130 degrees F. Maintain rice at or above 135 degrees F. </div><div><div><br></div><div><br></div></div>, cited 5 times, plus 1 other repeat issue.
- 4 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Feb 26
Follow-up Inspection
2 violations
- Minor Glass refrigerator: open container of half and half: 48 degrees F. <div> Maintain open containers of dairy at or below 41 degrees F. </div><div><br></div><div>Walk-in refrigerator: no temperature violations observed. </div><div><br></div><div>White rice in rice cooker: 130 degrees F. Maintain rice at or above 135 degrees F. </div><div><div><br></div><div><br></div></div>
- Minor Observed food handler wash hands for a few seconds. Wash hands for a minimum of 20 seconds with soap and warm water. <div><br></div><div><br></div><div><br></div><div><div><br></div></div>
- Passed Feb 24
Routine Inspection
4 violations, 4 critical
- Critical Observed food handler pick up two wiping clothes form the floor, placed them in a container for dirty linens, and then<div> touched bowl with food that was on top of the prep refrigerators. All food handlers shall wash hands after contaminating them</div><div>before handling food or touching equipment and utensils. Food handler washed hands and gave bowl to another food handler</div><div> with instructions to wash the bowl. </div><div><br></div><div>Observed owner pick up wiping cloth from the floor and then picked up a knife. Oner instructed to wash hands. Review hand </div><div>wash/sanitizing handout provided to day in English. </div><div><br></div><div><br></div>
- Critical Glass refrigerator: Observed open container of half and half at 45 degrees F. Maintain open containers of dairy at or below 41 <div>degrees F. Observed white rice at 128 degrees F in this refrigerator. Rice finished cooking at 11:00 a.m., per food handler. </div><div>Do not cool potentially hazardous foods in the glass refrigerator. Cool potentially hazardous foods in the walk-in refrigerator. </div><div><br></div><div>Walk-in refrigerator: Observed nine five lb. bags of rice noodles with internal temperatures of 49 degrees F ( 1bag) to 61 degrees F.</div><div>Reviewed invoice dated 2/24/26 with rice noodles. All potentially hazardous foods shall be received at 45 degrees F or colder.</div><div>Check potentially hazardous foods as soon as it is delivered to ensure it is 45 degrees F or colder. Nine bags at 5 lb. each of rice noodles</div><div>voluntarily discarded into the compost container. Maintain potentially hazardous foods at 41 degrees f or colder. </div>
- Critical Observed large stock pot with carrot soup at 59 - 65 degrees F. Lid on pot. Carrot soup made yesterday. Rapidly cool<div>potentially hazardous foods from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F</div><div> within four hours using approved cooling methods, such as shallow metal pans, ice wands, and ice bath. Don't cover</div><div> potentially hazardous foods while it is cooling. Utilize rapid cooling logs to assist with achieving proper rapid cooling</div><div> timeframes. Cooling log provided with approved cooling methods in English. ~ 4 gallons carrot soup voluntarily discarded</div><div> down the 2-compartment sink drain.</div>
- Critical Observed large stock pot with carrot soup at 59 - 65 degrees F. Lid on pot. Carrot soup made yesterday. Rapidly cool<div>potentially hazardous foods from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F</div><div> within four hours using approved cooling methods, such as shallow metal pans, ice wands, and ice bath. Don't cover</div><div> potentially hazardous foods while it is cooling. Utilize rapid cooling logs to assist with achieving proper rapid cooling</div><div> timeframes. Cooling log provided with approved cooling methods in English. ~ 4 gallons carrot soup voluntarily discarded</div><div> down the 2-compartment sink drain.</div>
- 2024
- Passed Oct 3
Follow-up Inspection
1 violation
- Minor Walk-in refrigerator ambient temperature recorded at 61°F at time of inspection. The following foods were recorded at: shrimp 53°F, beef 54°F, raw chicken 52°F, chicken 55°F, minced beef 50°F, wontons 54°F, tofu 53°F, rice noodles cooked 54°F, bean sprouts 54°F, and shelled eggs at 58°F. / Discard all out of temperature foods. Discontinue use of said unit until repaired to cold hold all food at 41°F or below.<br>
- Failed Oct 2
Routine Inspection
1 violation, 1 critical
- Critical Walk-in refrigerator ambient temperature recorded at 61°F at time of inspection. The following foods were recorded at: shrimp 53°F, beef 54°F, raw chicken 52°F, chicken 55°F, minced beef 50°F, wontons 54°F, tofu 53°F, rice noodles cooked 54°F, bean sprouts 54°F, and shelled eggs at 58°F. / Discard all out of temperature foods. Discontinue use of said unit until repaired to cold hold all food at 41°F or below.<br>
Nearby
BiteKarma scores around Kittis Place, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.