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 Jul 14, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Observed 4 chicken verde enchiladas family size at 32 oz. each at 58 - 65 degrees F in 6 door reach-in refrigerator <div>by toaster oven. Chicken was pulled from retail area and was going to be placed into hot holding buffet. Check temperatures</div><div> of potentially hazardous foods when you pull them from retail refrigerators to ensure they are at 41 degrees F or colder and</div><div> either immediately put them in deli refrigerators or rapidly reheat to 165 degrees F and maintain at 135 degrees F or above</div><div>in hot holding unit. Chicken verde enchiladas voluntarily discarded into the compost container. 4 at 32 oz. each. Observed 3</div><div> 15 oz. containers of chicken piccata at 51 degrees F to 57 degrees F. These were also pulled from the retail refrigerator. </div><div>45 oz. chicken picatta voluntarily discarded into compost container. Cheese pizza in this refrigerator: 46 degrees F. </div><div> Albacore tuna salad: 44 degrees F in same refrigerator. Relocate all potentially hazardous foods to other refrigerators. </div><div>Maintenance person arrived at end of inspection.</div><div><br></div><div>Salad buffet:</div><div><br></div><div>feta: 47 degrees F, garbanzo beans: 51 degrees F ( can opened at 10: 30 a.m.). Maintain potentially hazardous foods at </div><div>45 degrees f or colder in salad bar. </div><div><br></div>, cited 3 times.
Inspection history 3 visits
- 2026
- Passed Jul 14
Routine Inspection
1 violation
- Minor Observed 4 chicken verde enchiladas family size at 32 oz. each at 58 - 65 degrees F in 6 door reach-in refrigerator <div>by toaster oven. Chicken was pulled from retail area and was going to be placed into hot holding buffet. Check temperatures</div><div> of potentially hazardous foods when you pull them from retail refrigerators to ensure they are at 41 degrees F or colder and</div><div> either immediately put them in deli refrigerators or rapidly reheat to 165 degrees F and maintain at 135 degrees F or above</div><div>in hot holding unit. Chicken verde enchiladas voluntarily discarded into the compost container. 4 at 32 oz. each. Observed 3</div><div> 15 oz. containers of chicken piccata at 51 degrees F to 57 degrees F. These were also pulled from the retail refrigerator. </div><div>45 oz. chicken picatta voluntarily discarded into compost container. Cheese pizza in this refrigerator: 46 degrees F. </div><div> Albacore tuna salad: 44 degrees F in same refrigerator. Relocate all potentially hazardous foods to other refrigerators. </div><div>Maintenance person arrived at end of inspection.</div><div><br></div><div>Salad buffet:</div><div><br></div><div>feta: 47 degrees F, garbanzo beans: 51 degrees F ( can opened at 10: 30 a.m.). Maintain potentially hazardous foods at </div><div>45 degrees f or colder in salad bar. </div><div><br></div>
- 2024
- Passed Dec 10
Routine Inspection
1 violation
- Minor Refrigeration case for hot dogs in front of meat department recording at 44°F. / Repair or adjust unit to cold hold food at 41°F or below. Do not pack unit so tightly as to block the air vents.<br>
- Passed May 4
Routine Inspection
1 violation
- Minor Clam chowder at buffet line recorded at 127°F. Soup was reheated from packaged bag about an hour ago. / Reheat soup to 165°F to hot hold at 135°F. Adjust hot holding unit to hot hold at 135°F or above.<br>