82
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 3 graded inspections since 2025.
- Last inspected Mar 11, 2026: passed with 9 violations.
- No critical violations in the last two years.
- Keeps coming up: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented, cited 3 times, plus 3 other repeat issues.
Inspection history 3 visits
- 2026
- Passed Mar 11
Routine Inspection
9 violations
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Non-food contact surfaces clean
- Minor Other conditions sanitary and safe operation
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Food-contact surfaces clean and sanitized
- Minor Cleaning and maintenance equipment
- Minor Garbage and refuse; premises maintained
- Minor Employee health knowledge; ill/symptomatic employee present
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- 2025
- Passed Jul 14
Callback Reinspection
3 violations
- Minor Non-food contact surfaces clean
- Minor Food-contact surfaces clean and sanitized
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Passed May 7
Routine Inspection
5 violations
- Minor Food-contact surfaces clean and sanitized
- Minor Water source safe, hot (100°F) and cold under pressure
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Non-food contact surfaces clean