81
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 8 of 8 graded inspections since 2024.
- Last inspected Oct 19, 2026: passed with 3 violations, 2 critical.
- Keeps coming up: Food protection, cross-contamination, cited 4 times, plus 8 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 8 visits
- 2026
- Passed Oct 19
Complaint Inspection
3 violations, 2 critical
- Critical Food protection, cross-contamination
- Critical Chemicals/toxic substances
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Passed Jun 24
Complaint Inspection
6 violations, 1 critical
- Critical Time and temperature control for safety foods
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Time/temperature control foods properly thawed
- Minor Approved source
- Minor Food-contact surfaces clean and sanitized
- Minor In use food dispensing utensils properly stored
- Passed Mar 3
Callback Reinspection
1 violation
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Passed Feb 23
Complaint Inspection
9 violations, 1 critical
- Critical Food protection, cross-contamination
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor In use food dispensing utensils properly stored
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Chemicals/toxic substances
- Minor Other conditions sanitary and safe operation
- Minor Food-contact surfaces clean and sanitized