90
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 Jul 10, 2026: passed with 1 violation.
- Keeps coming up: Health and Safety Code § 113996, cited 4 times.
- 3 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Jul 10
Routine Inspection
1 violation
- Minor Health and Safety Code § 113996
- 2025
- Passed Dec 4
Follow-up Inspection
1 violation
- Minor <div><br></div><div>Clam chowder labeled 12/3 observed at 45 degrees F in the walk-in refrigerator. Per log, this was 40 degrees F within 5 hours.</div><div>Onion soup labeled '12/3' observed at 44 degrees F. Ensure thermometers utilized to check internal temperatures of potentially</div><div> hazardous foods are accurate within +/- 2 degrees F. Calibrate all probe thermometers. </div><div><br></div><div>Saute prep refrigerator: sliced white cheddar cheese: 46 degrees F, clam juice and wine: 44 degrees F, butternut squash: 42 degrees F.</div><div><br></div><div>Grill station prep refrigerator: sliced white cheddar: 44 - 49 degrees F.</div><div><br></div><div><div>Salad prep refrigerator: lobster: 41 degrees F and smoked yogurt: 41 degrees F. - in compliance.</div><div><br></div><div>Maintain all potentially hazardous foods at or below 41 degrees F. </div><div><br></div></div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div>
- Passed Dec 2
Routine Inspection
4 violations, 3 critical
- Critical 4 large plastic containers with clam chowder cooling in ice bath with ice wands. Ice needs to go to top level of food. Clam<div>chowder isn't cooling at fast enough rate. Reheat clam chowder to 165 degrees F. Rapidly cool potentially hazardous foods</div><div> from 135 degrees F to 70 degrees F within two hours and from 70 degrees F within our hours. Rapid cooling methods in</div><div> Spanish provided. Cooling logs provided in English and Spanish. Clam chowder reheated to 169 - 179 degrees F. New ice </div><div>baths set up with metal containers. </div>
- Critical No sanitizer at final rinse of the kitchen dishwasher. Provide a minimum of 50 ppm chlorine a the final rinse. COS.
- Critical Kitchen walk-in refrigerator: unopened containers of milk and buttermilk observed at 46 - 48 degrees F. Observed<div> whole shell eggs at 47-48 degrees F. maintain unopened containers of dairy and whole shell eggs at 45 degrees </div><div>F or colder. Observed cooked vacuum packaged lobster with internal temperature of 46 degrees F. Observed large</div><div>plastic containers of chili and cioppino labeled '12/1' at 49 degrees F. Observed ~ 16 quarts of onion soup labeled</div><div>'12/1' at 51 degrees F and a second container of onion soup with ~ 16 quarts of onion soup observed at 53 degrees F.</div><div>Both containers of onion soup voluntarily discarded - liquid drained into sink and onions were placed into the compost </div><div>container. Maintain potentially hazardous foods at or below 41 degrees F. </div><div><br></div><div>Saute prep refrigerator: grated cheddar: 42 degrees F, internal temperature of mussels: 52 -53 degrees F.</div><div><br></div><div>Grill station prep refrigerator: white cheddar: 44 degrees F, cream cheese: 43 degrees F.</div><div><br></div><div>Salad prep refrigerator: grated Parmesan: 43 degrees F</div><div><br></div><div>All potentially hazardous foods at or above 50 degrees F were voluntarily discarded.</div><div><br></div><div>Observed fish batter at 48 degrees F on cookline marked with date and 11:00. If using time only as a public health control,</div><div> you must maintain written procedures and label food with date and indicate time when it was removed from temperature control </div><div>or made and the discard time. Discard/use within four hours. </div><div><br></div><div>Observed edamame at 62 degrees F thawing in 62 degrees F water. Thaw potentially hazardous foods by approved methods.<div> 16 oz. edamame voluntarily discarded. Best method is to thaw in refrigeration. </div></div><div><br></div><div><br></div>
- Minor Observed edamame at 62 degrees F thawing in 62 degrees F water. Thaw potentially hazardous foods by approved methods.<div> 16 oz. edamame voluntarily discarded. Best method is to thaw in refrigeration. </div>
- 2024
- Passed Oct 24
Routine Inspection
1 violation
- Minor Cooked onions on steam table recorded at 104°F. / Reheat onions to 165°F to hot hold at 135°F or above.<br>
Nearby
BiteKarma scores around Sam's Anchor Cafe, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.