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 3 of 3 graded inspections since 2024.
- Last inspected Dec 16, 2025: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Observed mashed potatoes in a container at the hot holding unit above the unit at 115 - 125 F. Potentially hazardous foods must be hot held at 135 F or above. Container moved into the hot holding unit., cited 3 times.
Inspection history 3 visits
- 2025
- Passed Dec 16
Routine Inspection
1 violation
- Minor Observed mashed potatoes in a container at the hot holding unit above the unit at 115 - 125 F. Potentially hazardous foods must be hot held at 135 F or above. Container moved into the hot holding unit.
- 2024
- Passed Oct 23
Routine Inspection
1 violation
- Minor Observed a fruit sauce kept in improper ice bath recording at 49°F. / Provide proper ice bath to cold hold food at 41°F or below. Ice bath must touch all sides of food. Use water to increase contact surface area.<br>
- Passed Feb 8
Routine Inspection
1 violation
- Minor In the kitchen area, chicken wings container, the internal temperature readings were at 94F and 92F in different parts of the food. The chicken wings container was observed at ambient temperature. In the cold holding unit inserts, roasted garlic had an internal temperature reading of 45F, scallops at 44F, potatoes at 44F, shrimp at 45F, raw salmon at 45F, sliced tomatoes at 44F, clams at 45F, and mussels at 45F. In addition, Caesar dressing made with raw shell eggs, internal temperature readings measured at 50F and 51F, and cooked pasta at 45F. Both containers were observed to be stored at ambient temperature on the kitchen counter. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
Nearby
BiteKarma scores around The Spinnaker, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.