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
- Last inspected Jun 17, 2026: passed with 6 violations, 2 critical.
- Keeps coming up: Time and temperature control for safety foods, cited 6 times, plus 7 other repeat issues.
- Passed 2 of 6 graded inspections since 2024.
- 12 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Jun 17
Routine Inspection
6 violations, 2 critical
- Critical Food-contact surfaces clean and sanitized
- Critical Time and temperature control for safety foods
- Minor Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Approved source
- Minor Time/temperature control foods properly thawed
- 2025
- Failed Oct 30
Complaint Inspection
4 violations, 3 critical
- Critical Time and temperature control for safety foods
- Critical Food protection, cross-contamination
- Critical Approved source
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Failed Oct 1
Routine Inspection
7 violations, 3 critical
- Critical Food-contact surfaces clean and sanitized
- Critical Time and temperature control for safety foods
- Critical Food protection, cross-contamination
- Minor Wiping cloths; clean and soiled linens; laundry facilities
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Minor Approved source
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Failed Jun 27
Complaint Inspection
6 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 Approved source
- Minor Time/temperature control foods properly thawed
- Minor In use food dispensing utensils properly stored