75
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 5 of 6 graded inspections since 2024.
- Last inspected Aug 14, 2026: passed with 6 violations, 1 critical.
- 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 Aug 14
Routine Inspection
6 violations, 1 critical
- Critical Time and temperature control for safety foods
- Minor Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Food management certification valid / employee training verification
- Minor No presence or breeding of insects/rodents/pests; no live animals; outer openings protected
- Minor Non-food contact surfaces clean
- Passed Jan 13
Routine Inspection
5 violations, 1 critical
- Critical Food-contact surfaces clean and sanitized
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Non-food contact surfaces clean
- 2025
- Failed Aug 6
Routine Inspection
10 violations, 2 critical
- Critical Food protection, cross-contamination
- Critical Time and temperature control for safety foods
- Minor Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Minor Bare hand contact with ready-to-eat food; alternative operating procedure
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Employee personal belongings
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor No presence or breeding of insects/rodents/pests; no live animals; outer openings protected
- Minor Food-contact surfaces clean and sanitized
- Minor Current license properly displayed
- Passed Feb 5
Routine Inspection
6 violations, 2 critical
- Critical Time and temperature control for safety foods
- Critical Food protection, cross-contamination
- Minor Chemicals/toxic substances
- Minor Food-contact surfaces clean and sanitized
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located