92
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 4 of 4 graded inspections since 2025.
- Last inspected May 13, 2026: passed with 1 violation.
- Keeps coming up: Time and temperature control for safety foods, cited 2 times, plus 5 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed May 13
Routine Inspection
1 violation
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- 2025
- Passed Dec 30
Routine Inspection
2 violations
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Passed Feb 26
Routine Inspection
5 violations, 1 critical
- Critical Time and temperature control for safety foods
- Minor Time/temperature control foods properly thawed
- Minor Approved source
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Passed Jan 24
Routine Inspection
11 violations, 1 critical
- Critical Time and temperature control for safety foods
- Minor No presence or breeding of insects/rodents/pests; no live animals; outer openings protected
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Approved source
- Minor In use food dispensing utensils properly stored
- Minor Food-contact surfaces clean and sanitized
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Time/temperature control foods properly thawed
- Minor Food protection, cross-contamination
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented