68
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 9 graded inspections since 2024.
- Keeps coming up: Time and temperature control for safety foods, cited 5 times, plus 6 other repeat issues.
- Last inspected Oct 21, 2026: failed with 7 violations, 3 critical.
- 10 critical violations in the last two years.
Inspection history 9 visits
- 2026
- Failed Oct 21
Routine Inspection
7 violations, 3 critical
- Critical Time and temperature control for safety foods
- Critical Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Critical Food protection, cross-contamination
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Food management certification valid / employee training verification
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Approved source
- Passed Feb 13
Callback Reinspection
No violations
- Passed Feb 12
Routine Inspection
6 violations, 2 critical
- Critical Employee health knowledge; ill/symptomatic employee present
- Critical Time and temperature control for safety foods
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Approved source
- Minor Other conditions sanitary and safe operation
- 2025
- Failed Sep 25
Routine Inspection
7 violations, 2 critical
- Critical Food protection, cross-contamination
- Critical Time and temperature control for safety foods
- Minor Food management certification valid / employee training verification
- Minor Approved source
- Minor Time/temperature control foods properly thawed
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Food-contact surfaces clean and sanitized