74
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 4 of 4 graded inspections since 2025.
- Last inspected Sep 15, 2025: passed with 8 violations, 1 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Food protection, cross-contamination, cited 2 times, plus 5 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 4 visits
- 2025
- Passed Sep 15
Routine Inspection
8 violations, 1 critical
- Critical Food protection, cross-contamination
- Minor Employee personal belongings
- Minor Time/temperature control foods properly thawed
- Minor In use food dispensing utensils properly stored
- Minor Storage/handling of clean equipment, utensils; air drying
- Minor Water source safe, hot (100°F) and cold under pressure
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Chemicals/toxic substances
- Passed Jul 29
Callback Reinspection
3 violations
- Minor Food-contact surfaces clean and sanitized
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Chemicals/toxic substances
- Passed Jul 14
Callback Reinspection
4 violations
- Minor Food-contact surfaces clean and sanitized
- Minor Food management certification valid / employee training verification
- Minor Chemicals/toxic substances
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Passed May 14
Routine Inspection
11 violations, 2 critical
- Critical Food-contact surfaces clean and sanitized
- Critical Food protection, cross-contamination
- Minor Food management certification valid / employee training verification
- Minor Chemicals/toxic substances
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Minor In use food dispensing utensils properly stored
- Minor Approved source
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Misrepresentation; misbranding
- Minor Employee health knowledge; ill/symptomatic employee present
- Minor Original container: properly labeled, date marking, consumer advisory