78
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 Jun 3, 2026: passed with 5 violations.
- Passed 3 of 5 graded inspections since 2025.
- Keeps coming up: Time and temperature control for safety foods, cited 3 times, plus 5 other repeat issues.
- 7 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Jun 3
Routine Inspection
5 violations
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Minor Cleaning and maintenance equipment
- Minor Non-food contact surfaces clean
- Minor Employee personal belongings
- Minor Original container: properly labeled, date marking, consumer advisory
- 2025
- Failed Dec 19
Routine Inspection
6 violations, 2 critical
- Critical Time and temperature control for safety foods
- Critical Chemicals/toxic substances
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Minor Non-food contact surfaces clean
- Minor Original container: properly labeled, date marking, consumer advisory
- Passed Jun 12
Callback Reinspection
No violations
- Failed Jun 11
Routine Inspection
11 violations, 3 critical
- Critical Time and temperature control for safety foods
- Critical Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Critical Food protection, cross-contamination
- Minor Non-food contact surfaces clean
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Garbage and refuse; premises maintained
- Minor Employee health knowledge; ill/symptomatic employee present
- Minor Approved source
- Minor Time/temperature control foods properly thawed
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention