67
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 5 graded inspections since 2024.
- Keeps coming up: Time and temperature control for safety foods, cited 4 times, plus 7 other repeat issues.
- Last inspected Oct 16, 2026: failed with 3 violations, 1 critical.
- 8 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Failed Oct 16
Routine Inspection
3 violations, 1 critical
- Critical Time and temperature control for safety foods
- Minor Food-contact surfaces clean and sanitized
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Failed Mar 13
Routine Inspection
6 violations, 3 critical
- Critical Food protection, cross-contamination
- Critical Food-contact surfaces clean and sanitized
- Critical Time and temperature control for safety foods
- Minor Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Minor Bare hand contact with ready-to-eat food; alternative operating procedure
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- 2025
- Passed Dec 9
Routine Inspection
8 violations, 2 critical
- Critical Time and temperature control for safety foods
- Critical Food protection, cross-contamination
- Minor Non-food contact surfaces clean
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Approved source
- Minor Storage/handling of clean equipment, utensils; air drying
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Food-contact surfaces clean and sanitized
- Passed Mar 17
Routine Inspection
7 violations, 2 critical
- Critical Food-contact surfaces clean and sanitized
- Critical Time and temperature control for safety foods
- Minor In use food dispensing utensils properly stored
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Bare hand contact with ready-to-eat food; alternative operating procedure
- Minor Hand wash sinks, hand washing supplies and hand wash sign