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 6 of 6 graded inspections since 2024.
- Last inspected Jul 27, 2026: passed with 5 violations.
- Keeps coming up: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located, cited 3 times, plus 6 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Jul 27
Routine Inspection
5 violations
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Food and food equipment thermometers provided and accurate
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Current license properly displayed
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Passed Mar 3
Routine Inspection
3 violations, 1 critical
- Critical Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Minor Non-food contact surfaces clean
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Passed Jan 23
Routine Inspection
6 violations, 2 critical
- Critical Food protection, cross-contamination
- Critical Employee health knowledge; ill/symptomatic employee present
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Current license properly displayed
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Food and food equipment thermometers provided and accurate
- 2025
- Passed Aug 6
Routine Inspection
3 violations
- Minor Non-food contact surfaces clean
- Minor Lighting provided as required; fixtures shielded or bulbs protected
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located