81
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
- No critical violations in the last two years.
- Passed 2 of 3 graded inspections since 2024.
- Last inspected Aug 15, 2025: passed with 4 violations. That was over a year ago, so things may have changed.
- Keeps coming up: No presence or breeding of insects/rodents/pests; no live animals; outer openings protected, cited 3 times, plus 2 other repeat issues.
Inspection history 3 visits
- 2025
- Passed Aug 15
Routine Inspection
4 violations
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Employee health knowledge; ill/symptomatic employee present
- Minor No presence or breeding of insects/rodents/pests; no live animals; outer openings protected
- Minor Non-food contact surfaces clean
- 2024
- Failed Aug 26
Callback Reinspection
2 violations, 1 critical
- Critical No presence or breeding of insects/rodents/pests; no live animals; outer openings protected
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Passed Aug 23
Routine Inspection
8 violations, 3 critical
- Critical Time and temperature control for safety foods
- Critical Food-contact surfaces clean and sanitized
- Critical Approved source
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Bathrooms
- Minor No presence or breeding of insects/rodents/pests; no live animals; outer openings protected
- 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