80
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 Sep 24, 2026: passed with 8 violations.
- Keeps coming up: Time and temperature control for safety foods, cited 2 times, plus 7 other repeat issues.
- 6 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Sep 24
Routine Inspection
8 violations
- Minor Food protection, cross-contamination
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Food-contact surfaces clean and sanitized
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Storage/handling of clean equipment, utensils; air drying
- Minor In use food dispensing utensils properly stored
- Minor Non-food contact surfaces clean
- Minor Chemicals/toxic substances
- Passed Jun 29
Routine Inspection
5 violations, 2 critical
- Critical Food protection, cross-contamination
- Critical Time and temperature control for safety foods
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Food-contact surfaces clean and sanitized
- Minor Hands washed and clean, good hygienic practices, eating/drinking/smoking
- 2025
- Passed Nov 10
Routine Inspection
4 violations, 1 critical
- Critical Food-contact surfaces clean and sanitized
- Minor Employee personal belongings
- Minor Approved source
- Minor In use food dispensing utensils properly stored
- Passed Jul 24
Routine Inspection
7 violations, 2 critical
- Critical Chemicals/toxic substances
- Critical Time and temperature control for safety foods
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Other conditions sanitary and safe operation
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor In use food dispensing utensils properly stored