85
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 Oct 21, 2026: passed with 2 violations.
- Keeps coming up: Food-contact surfaces clean and sanitized, cited 5 times, plus 7 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Oct 21
Routine Inspection
2 violations
- Minor Food-contact surfaces clean and sanitized
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Passed Feb 17
Callback Reinspection
1 violation
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Passed Feb 13
Routine Inspection
9 violations, 2 critical
- Critical Time and temperature control for safety foods
- Critical Food-contact surfaces clean and sanitized
- Minor Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Minor Approved source
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Food and food equipment thermometers provided and accurate
- 2025
- Passed Sep 24
Routine Inspection
3 violations
- Minor Non-food contact surfaces clean
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Food-contact surfaces clean and sanitized