77
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
- Last inspected Oct 27, 2026: passed with 3 violations. That was a follow-up after failing on Oct 26, 2026.
- Passed 6 of 11 graded inspections since 2025.
- Keeps coming up: Time and temperature control for safety foods, cited 6 times, plus 14 other repeat issues.
- 10 critical violations in the last two years.
Inspection history 11 visits
- 2026
- Passed Oct 27
Callback Reinspection
3 violations
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Food-contact surfaces clean and sanitized
- Failed Oct 26
Routine Inspection
8 violations, 1 critical
- Critical Time and temperature control for safety foods
- Minor No presence or breeding of insects/rodents/pests; no live animals; outer openings protected
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Clean clothes; hair restraints; jewelry; painted/artificial fingernails
- Minor Storage/handling of clean equipment, utensils; air drying
- Minor Food-contact surfaces clean and sanitized
- Passed May 7
Complaint Inspection
1 violation
- Minor Garbage and refuse; premises maintained
- Failed May 1
Routine Inspection
9 violations, 2 critical
- Critical Food-contact surfaces clean and sanitized
- Critical Time and temperature control for safety foods
- Minor In use food dispensing utensils properly stored
- Minor Non-food contact surfaces clean
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Food management certification valid / employee training verification
- Minor Chemicals/toxic substances
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Current license properly displayed