82
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 3 graded inspections since 2024.
- Last inspected Oct 6, 2025: passed with 4 violations. That was over a year ago, so things may have changed.
- Keeps coming up: Non-food contact surfaces clean, cited 3 times, plus 4 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2025
- Passed Oct 6
Routine Inspection
4 violations
- Minor Non-food contact surfaces clean
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Food-contact surfaces clean and sanitized
- Passed Apr 23
Routine Inspection
6 violations, 1 critical
- Critical Food-contact surfaces clean and sanitized
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Non-food contact surfaces clean
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Approved source
- 2024
- Passed Aug 13
Routine Inspection
7 violations, 2 critical
- 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 Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Non-food contact surfaces clean
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Hands washed and clean, good hygienic practices, eating/drinking/smoking