86
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 May 20, 2026: passed with 4 violations.
- Keeps coming up: Dishwashing facilities; chemical test kit(s); gauges, cited 3 times, plus 5 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed May 20
Routine Inspection
4 violations
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Cleaning and maintenance equipment
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Food-contact surfaces clean and sanitized
- 2025
- Passed Dec 4
Routine Inspection
5 violations, 1 critical
- Critical Food protection, cross-contamination
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Cleaning and maintenance equipment
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Passed Apr 16
Routine Inspection
5 violations
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor In use food dispensing utensils properly stored
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- 2024
- Passed Dec 16
Routine Inspection
8 violations, 1 critical
- Critical Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Food management certification valid / employee training verification
- Minor In use food dispensing utensils properly stored
- Minor Non-food contact surfaces clean
- Minor Storage/handling of clean equipment, utensils; air drying
- Minor Other conditions sanitary and safe operation