81
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 4 of 4 graded inspections since 2024.
- Last inspected Jan 29, 2026: passed with 5 violations, 1 critical.
- Keeps coming up: Time and temperature control for safety foods, cited 2 times, plus 6 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 4 visits
- 2026
- Passed Jan 29
Routine Inspection
5 violations, 1 critical
- Critical Time and temperature control for safety foods
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor In use food dispensing utensils properly stored
- Minor Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Minor Original container: properly labeled, date marking, consumer advisory
- 2025
- Passed May 6
Routine Inspection
7 violations
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Food-contact surfaces clean and sanitized
- Minor In use food dispensing utensils properly stored
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- 2024
- Passed Nov 1
Callback Reinspection
1 violation
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Passed Oct 23
Routine Inspection
8 violations, 2 critical
- Critical Time and temperature control for safety foods
- Critical Food-contact surfaces clean and sanitized
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Employee health knowledge; ill/symptomatic employee present
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor In use food dispensing utensils properly stored
- Minor Hand wash sinks, hand washing supplies and hand wash sign
Nearby
BiteKarma scores around Next Door, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.