89
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 5 of 5 graded inspections since 2024.
- Last inspected Mar 5, 2026: passed with 2 violations.
- Keeps coming up: Prep refrigerator across from cookline: Root vegetable soup made on 3/3: 46 degrees F, raw bass: 44 degrees F - <div>both on bottom of unit. Upper section: sliced tomatoes: 42 degrees F. Salad prep refrigerator: upper section: sliced cantaloupe:</div><div> 36 degrees F -in compliance. Lower section: lobster: 41 degrees F in compliance. <div>Two door Kintera refrigerator: pooled eggs labeled 3/3: 43 degrees F. </div><div><div><br></div><div>Maintain all potentially hazardous foods at or below 41 degrees F. </div><div><br></div></div></div>, cited 3 times, plus 1 other repeat issue.
- 2 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Mar 5
Follow-up Inspection
2 violations
- Minor Prep refrigerator across from cookline: Root vegetable soup made on 3/3: 46 degrees F, raw bass: 44 degrees F - <div>both on bottom of unit. Upper section: sliced tomatoes: 42 degrees F. Salad prep refrigerator: upper section: sliced cantaloupe:</div><div> 36 degrees F -in compliance. Lower section: lobster: 41 degrees F in compliance. <div>Two door Kintera refrigerator: pooled eggs labeled 3/3: 43 degrees F. </div><div><div><br></div><div>Maintain all potentially hazardous foods at or below 41 degrees F. </div><div><br></div></div></div>
- Minor <div>Reviewed rapid cooling log of chicken, beans, and soup. Per logs, potentially hazardous foods cooling within required </div><div>timeframes. Observed log for chicken dated 3/6 with temp. of 170 degrees F and time of 11:20 a.m.. Inform employees</div><div>to log temperatures and times </div><div><br></div><div>Whole chicken finished cooking at 1:00 today. with temp. of of 185 degrees F at 1:00 p.m.. No other logs for this chicken. </div><div>Whole chicken observed 76 degrees F at 3:38 p.m. in walk-in refrigerator. Cool chicken to 41 degrees F by 7:30 p.m..</div><div>Black beans in walk-in refrigerator in ~ 6 deep in metal container measured 48 degrees F at 3:42 p.m.. Per log, black beans were</div><div> 41 degrees F at 2:40 p.m.. Ensure accurate temperatures are logged. Black beans 169 degrees F at 12:03 and 51 degrees F</div><div> at 12:40, per log. Cool beans to 41 degrees F by 6:00 p.m..</div><div><br></div><div><br></div><div><br></div>
- Passed Mar 3
Routine Inspection
2 violations, 2 critical
- Critical <div>Observed cooked chicken cooling in the salad prep refrigerator. Cooked chicken measured 67 degrees F at 2:35 p.m.. </div><div>Chicken finished cooking at ~ 10:00 a.m.. Cool potentially hazardous foods in the walk-in refrigerator. Observed root </div><div>vegetable soup in walk-in refrigerator in plastic Clover container with lid on it at 63 degrees F at 3:00 p.m.. Soup finished </div><div>cooking at ~ 11:00 a.m.. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours</div><div> and from 70 degrees F to 41 degrees within 4 hours. Utilize rapid cooling logs to assist with proper rapid cooling. English</div><div>log provided today. </div><div><br></div>Angel hair pasta observed in individually sized portions in plastic wrap at 47 degrees F in the walk-in refrigerator at 3:00 p.m..<div>Angel hair pasta finished cooking at 9:00 a.m. today. Pasta didn't cool at rapid enough rate. rapidly cool potentially hazardous </div><div>foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Approved </div><div>cooling methods/cooling provided. Utilize log to assist with proper rapid cooling. Angel hair pasta measured 45 -47 degrees F at</div><div> 4:14 p.m.. ~2lbs. pasta discarded into compost container. <br><div><br></div></div>
- Critical Prep refrigerator across from cookline: pooled eggs labeled. 3/1 observed at 62 degrees F. ~ 2/3 cup gallon of pooled eggs<div> voluntarily discarded down the 3-compartment sink drain. Pecorino Romano grated at 9:00 a.m. observed at 53 degrees F. </div><div>~ 1 cup Pecorino Romano voluntarily discarded into compost container. Potato salad: 43 - 46 degrees F, sliced tomatoes:</div><div> 44 degrees F. raw hamburger patty: 48 degrees F. </div><div><br></div><div>Salad prep refrigerator: cut tomatoes: 44 degrees F, goat cheese: 43 degrees F, sliced cantaloupe: 43 degrees F. </div><div><br></div><div>Maintain all potentially hazardous foods at or below 41 degrees F. </div><div><br></div>
- 2024
- Passed Oct 15
Routine Inspection
1 violation
- Minor Observed employee change gloves and washed hands between changing gloves but did not use soap. / Wash hands with soap every time.<br>
- Passed Apr 18
Follow-up Inspection
No violations
Nearby
BiteKarma scores around Salt & Pepper, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.