64
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 4 of 7 graded inspections since 2024.
- Last inspected Nov 4, 2025: passed with 9 violations, 1 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented, cited 5 times, plus 12 other repeat issues.
- 6 critical violations in the last two years.
Inspection history 7 visits
- 2025
- Passed Nov 4
Routine Inspection
9 violations, 1 critical
- Critical Time and temperature control for safety foods
- Minor Storage/handling of clean equipment, utensils; air drying
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Food protection, cross-contamination
- Minor Non-food contact surfaces clean
- Minor Chemicals/toxic substances
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Single-service and single-use items
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Passed Aug 27
Callback Reinspection
No violations
- Failed Aug 26
Routine Inspection
16 violations, 2 critical
- Critical Food-contact surfaces clean and sanitized
- Critical Food protection, cross-contamination
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Food and food equipment thermometers provided and accurate
- Minor No presence or breeding of insects/rodents/pests; no live animals; outer openings protected
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Single-service and single-use items
- Minor Employee personal belongings
- Minor Non-food contact surfaces clean
- Minor Chemicals/toxic substances
- Minor Storage/handling of clean equipment, utensils; air drying
- Minor Employee health knowledge; ill/symptomatic employee present
- Passed May 21
Callback Reinspection
No violations