73
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 Jan 28, 2026: passed with 5 violations, 1 critical.
- Passed 3 of 6 graded inspections since 2024.
- Keeps coming up: Time and temperature control for safety foods, cited 4 times, plus 9 other repeat issues.
- 6 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Jan 28
Routine Inspection
5 violations, 1 critical
- Critical Time and temperature control for safety foods
- Minor Time/temperature control foods properly thawed
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Food and food equipment thermometers provided and accurate
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- 2025
- Passed Oct 2
Callback Reinspection
No violations
- Failed Sep 18
Routine Inspection
7 violations, 2 critical
- Critical No presence or breeding of insects/rodents/pests; no live animals; outer openings protected
- Critical Time and temperature control for safety foods
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Water source safe, hot (100°F) and cold under pressure
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Garbage and refuse; premises maintained
- Failed Mar 24
Routine Inspection
8 violations, 3 critical
- Critical Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Critical Food-contact surfaces clean and sanitized
- Critical Time and temperature control for safety foods
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Water source safe, hot (100°F) and cold under pressure
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Approved source
- Minor Other conditions sanitary and safe operation
Nearby
BiteKarma scores around Caribbean Queen, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.