80
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 4 graded inspections since 2024.
- Last inspected Oct 14, 2025: passed with 6 violations, 3 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Time and temperature control for safety foods, cited 2 times, plus 1 other repeat issue.
- 3 critical violations in the last two years.
Inspection history 4 visits
- 2025
- Passed Oct 14
Routine Inspection
6 violations, 3 critical
- Critical Dishwashing facilities; chemical test kit(s); gauges
- Critical Time and temperature control for safety foods
- Critical Chemicals/toxic substances
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Passed Mar 11
Complaint Inspection
5 violations
- Minor Food-contact surfaces clean and sanitized
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Minor Time/temperature control foods properly thawed
- Minor Cleaning and maintenance equipment
- 2024
- Passed Nov 5
Callback Reinspection
1 violation
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Passed Oct 28
Routine Inspection
4 violations, 2 critical
- Critical Approved source
- Critical Time and temperature control for safety foods
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor In use food dispensing utensils properly stored