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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
- Keeps coming up: Time and temperature control for safety foods, cited 6 times, plus 15 other repeat issues.
- #7 in Sunrise's Hall of Shame, among the lowest BiteKarma scores in the city.
- Passed 3 of 12 graded inspections since 2024.
- Last inspected Oct 14, 2026: failed with 8 violations, 2 critical.
- 21 critical violations in the last two years.
Inspection history 12 visits
- 2026
- Failed Oct 14
Routine Inspection
8 violations, 2 critical
- Critical Time and temperature control for safety foods
- Critical Food protection, cross-contamination
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Food management certification valid / employee training verification
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Passed Feb 17
Callback Reinspection
No violations
- 2025
- Failed Dec 16
Callback Reinspection
2 violations, 1 critical
- Critical Food management certification valid / employee training verification
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Failed Dec 15
Routine Inspection
11 violations, 5 critical
- Critical Time and temperature control for safety foods
- Critical Approved source
- Critical Chemicals/toxic substances
- Critical Food-contact surfaces clean and sanitized
- Critical Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Minor Food management certification valid / employee training verification
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Current license properly displayed
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Dishwashing facilities; chemical test kit(s); gauges