91
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 5 graded inspections since 2024.
- Last inspected Aug 17, 2026: perfect, no violations.
- Keeps coming up: Food protection, cross-contamination, cited 2 times, plus 3 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Perfect Aug 17
Licensing Inspection
No violations
- Passed Jan 23
Routine Inspection
2 violations
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- 2025
- Passed Sep 17
Routine Inspection
13 violations, 4 critical
- Critical Food protection, cross-contamination
- Critical Chemicals/toxic substances
- Critical Approved source
- Critical Employee health knowledge; ill/symptomatic employee present
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Other conditions sanitary and safe operation
- Minor Single-service and single-use items
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Cleaning and maintenance equipment
- Passed Jan 24
Routine Inspection
3 violations
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Non-food contact surfaces clean