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
- Passed 5 of 5 graded inspections since 2025.
- Last inspected Jul 15, 2026: passed with 5 violations, 1 critical.
- Keeps coming up: Chemicals/toxic substances, cited 3 times, plus 5 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Jul 15
Complaint Inspection
5 violations, 1 critical
- Critical Chemicals/toxic substances
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Non-food contact surfaces clean
- Minor Cleaning and maintenance equipment
- Passed Jul 10
Routine Inspection
3 violations, 1 critical
- Critical Chemicals/toxic substances
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Passed Jan 12
Routine Inspection
8 violations, 1 critical
- Critical Time and temperature control for safety foods
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Employee personal belongings
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Chemicals/toxic substances
- Minor Other conditions sanitary and safe operation
- Minor Current license properly displayed
- 2025
- Passed Aug 19
Routine Inspection
6 violations, 1 critical
- Critical Time and temperature control for safety foods
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor In use food dispensing utensils properly stored
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Single-service and single-use items