83
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 2024.
- Last inspected Dec 17, 2025: passed with 2 violations, 1 critical.
- Keeps coming up: Time and temperature control for safety foods, cited 2 times, plus 4 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 5 visits
- 2025
- Passed Dec 17
Routine Inspection
2 violations, 1 critical
- Critical Time and temperature control for safety foods
- Minor Non-food contact surfaces clean
- Passed Sep 9
Complaint Inspection
6 violations
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Storage/handling of clean equipment, utensils; air drying
- Minor Garbage and refuse; premises maintained
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Non-food contact surfaces clean
- Minor Food protection, cross-contamination
- Passed Aug 22
Routine Inspection
6 violations, 3 critical
- Critical Approved source
- Critical Food-contact surfaces clean and sanitized
- Critical Time and temperature control for safety foods
- Minor Storage/handling of clean equipment, utensils; air drying
- Minor Non-food contact surfaces clean
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Passed Mar 5
Routine Inspection
7 violations
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Storage/handling of clean equipment, utensils; air drying
- Minor In use food dispensing utensils properly stored
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Non-food contact surfaces clean
- Minor Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention