66
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 Jan 10, 2025: passed with 4 violations. That was over a year ago, so things may have changed.
- Keeps coming up: Food protection, cross-contamination, cited 2 times, plus 6 other repeat issues.
- #4 in Palmetto's Hall of Shame, among the lowest BiteKarma scores in the city.
- 2 critical violations in the last two years.
Inspection history 3 visits
- 2025
- Passed Jan 10
Callback Reinspection
4 violations
- Minor Food-contact surfaces clean and sanitized
- Minor Bathrooms
- Minor Current license properly displayed
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Passed Jan 9
Complaint Inspection
8 violations, 2 critical
- Critical Food protection, cross-contamination
- Critical Time and temperature control for safety foods
- Minor Bathrooms
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Current license properly displayed
- Minor Food-contact surfaces clean and sanitized
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- 2024
- Passed Aug 14
Routine Inspection
12 violations, 2 critical
- Critical Food protection, cross-contamination
- Critical Food-contact surfaces clean and sanitized
- Minor Employee personal belongings
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Storage/handling of clean equipment, utensils; air drying
- Minor Chemicals/toxic substances
- Minor No presence or breeding of insects/rodents/pests; no live animals; outer openings protected
- Minor Bathrooms
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Employee health knowledge; ill/symptomatic employee present