75
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
- Last inspected Aug 21, 2026: passed with 7 violations, 2 critical.
- Passed 3 of 6 graded inspections since 2024.
- Keeps coming up: Hands washed and clean, good hygienic practices, eating/drinking/smoking, cited 3 times, plus 9 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Aug 21
Routine Inspection
7 violations, 2 critical
- Critical Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Critical Time and temperature control for safety foods
- Minor Food management certification valid / employee training verification
- Minor Non-food contact surfaces clean
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Bare hand contact with ready-to-eat food; alternative operating procedure
- 2025
- Passed Dec 9
Complaint Inspection
6 violations
- Minor Storage/handling of clean equipment, utensils; air drying
- Minor Chemicals/toxic substances
- Minor Non-food contact surfaces clean
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Food-contact surfaces clean and sanitized
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Passed Jul 15
Callback Reinspection
No violations
- Failed Jul 8
Complaint Inspection
6 violations, 2 critical
- Critical Time and temperature control for safety foods
- Critical Food-contact surfaces clean and sanitized
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Food management certification valid / employee training verification
- Minor Non-food contact surfaces clean