73
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 4 graded inspections since 2025.
- Keeps coming up: Time and temperature control for safety foods, cited 3 times, plus 4 other repeat issues.
- Last inspected Mar 5, 2026: failed with 6 violations, 2 critical.
- 4 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Failed Mar 5
Routine Inspection
6 violations, 2 critical
- Critical Time and temperature control for safety foods
- Critical Food protection, cross-contamination
- Minor Food management certification valid / employee training verification
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Clean clothes; hair restraints; jewelry; painted/artificial fingernails
- Minor Employee health knowledge; ill/symptomatic employee present
- 2025
- Passed Dec 29
Callback Reinspection
No violations
- Passed Oct 28
Routine Inspection
8 violations, 1 critical
- Critical Time and temperature control for safety foods
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor In use food dispensing utensils properly stored
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Employee health knowledge; ill/symptomatic employee present
- Minor Food management certification valid / employee training verification
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Passed Jan 9
Routine Inspection
5 violations, 1 critical
- Critical Time and temperature control for safety foods
- Minor Clean clothes; hair restraints; jewelry; painted/artificial fingernails
- Minor Employee health knowledge; ill/symptomatic employee present
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Food management certification valid / employee training verification