83
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 7 graded inspections since 2024.
- Last inspected Aug 25, 2026: passed with 4 violations, 1 critical.
- Keeps coming up: Approved source, cited 3 times, plus 8 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 7 visits
- 2026
- Passed Aug 25
Routine Inspection
4 violations, 1 critical
- Critical Approved source
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Food and food equipment thermometers provided and accurate
- Passed Feb 17
Callback Reinspection
2 violations
- Minor Other conditions sanitary and safe operation
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- 2025
- Passed Dec 16
Complaint Inspection
7 violations
- Minor No presence or breeding of insects/rodents/pests; no live animals; outer openings protected
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Other conditions sanitary and safe operation
- Minor Food-contact surfaces clean and sanitized
- Passed Jul 22
Routine Inspection
7 violations, 2 critical
- Critical Approved source
- Critical Time and temperature control for safety foods
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Misrepresentation; misbranding
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- 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