80
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 3 of 3 graded inspections since 2024.
- No critical violations in the last two years.
- Last inspected Apr 11, 2025: passed with 3 violations. That was over a year ago, so things may have changed.
- Keeps coming up: Food and food equipment thermometers provided and accurate, cited 3 times, plus 6 other repeat issues.
Inspection history 3 visits
- 2025
- Passed Apr 11
Routine Inspection
3 violations
- Minor Food and food equipment thermometers provided and accurate
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Passed Jan 2
Callback Reinspection
7 violations
- Minor Food-contact surfaces clean and sanitized
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Non-food contact surfaces clean
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Food and food equipment thermometers provided and accurate
- 2024
- Passed Oct 30
Routine Inspection
15 violations, 1 critical
- Critical Time and temperature control for safety foods
- Minor Non-food contact surfaces clean
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Food and food equipment thermometers provided and accurate
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Time/temperature control foods properly thawed
- Minor Food management certification valid / employee training verification
- Minor Food protection, cross-contamination
- Minor Other conditions sanitary and safe operation
- Minor Single-service and single-use items
- Minor Food-contact surfaces clean and sanitized
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Employee health knowledge; ill/symptomatic employee present
- Minor Wiping cloths; clean and soiled linens; laundry facilities