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 2 of 2 graded inspections since 2025.
- Last inspected Jul 14, 2026: passed with 1 violation.
- No critical violations in the last two years.
- Keeps coming up: Walk-in refrigerator: aioli: made yesterday: 64 degrees F ~ 6 quarts aioli voluntarily discarded into the garbage. Falafel <div>made yesterday : 48 degrees F. </div><div>Salad prep refrigerator: lebnae: 48 degrees F. sliced cherry tomatoes: 48 degrees F, hummus: 46 degrees F, tatziki ( ~ 1qt.):</div><div> 52 degrees F, 2nd container: of tatziki: 49 degrees F, falafel ( ~ 24 oz.): 55 degrees F, lebnae: 59 degrees F ( ~ 1qt.), heirloom</div><div>tomatoes: 49 degrees F. </div><div>Maintain all potentially hazardous foods a or below 41 degrees f or colder. repair/adjust salad prep refrigerator and walk-in </div><div>refrigerator. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded into compost or garbage </div><div>containers.</div>, cited 2 times.
Inspection history 2 visits
- 2026
- Passed Jul 14
Routine Inspection
1 violation
- Minor Walk-in refrigerator: aioli: made yesterday: 64 degrees F ~ 6 quarts aioli voluntarily discarded into the garbage. Falafel <div>made yesterday : 48 degrees F. </div><div>Salad prep refrigerator: lebnae: 48 degrees F. sliced cherry tomatoes: 48 degrees F, hummus: 46 degrees F, tatziki ( ~ 1qt.):</div><div> 52 degrees F, 2nd container: of tatziki: 49 degrees F, falafel ( ~ 24 oz.): 55 degrees F, lebnae: 59 degrees F ( ~ 1qt.), heirloom</div><div>tomatoes: 49 degrees F. </div><div>Maintain all potentially hazardous foods a or below 41 degrees f or colder. repair/adjust salad prep refrigerator and walk-in </div><div>refrigerator. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded into compost or garbage </div><div>containers.</div>
- 2025
- Passed May 21
Routine Inspection
1 violation
- Minor Observed feta cheese roll on rack on baking sheet measured at 63 *F. All potentially hazardous foods shall be held at 135 *F or above. Rolls were reheated to 165 *F and moved to warming cabinet. Keep rolls stored in warming cabinet when not being served.