67
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 5 graded inspections since 2025.
- Last inspected Jan 28, 2026: passed with 2 violations. That was a follow-up after failing on Jan 16, 2026.
- Keeps coming up: Time and temperature control for safety foods, cited 4 times, plus 9 other repeat issues.
- 6 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Jan 28
Callback Reinspection
2 violations
- Minor Approved source
- Minor Non-food contact surfaces clean
- Failed Jan 16
Routine Inspection
6 violations, 1 critical
- Critical Time and temperature control for safety foods
- Minor Non-food contact surfaces clean
- Minor Food protection, cross-contamination
- Minor Food-contact surfaces clean and sanitized
- Minor Approved source
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- 2025
- Passed Aug 14
Routine Inspection
9 violations, 3 critical
- Critical Food protection, cross-contamination
- Critical Time and temperature control for safety foods
- Critical Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Minor Single-service and single-use items
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor In use food dispensing utensils properly stored
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Passed May 8
Routine Inspection
7 violations, 2 critical
- Critical Food protection, cross-contamination
- Critical Time and temperature control for safety foods
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Minor Food-contact surfaces clean and sanitized
- Minor Time/temperature control foods properly thawed