66
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: Food management certification valid / employee training verification, cited 4 times, plus 9 other repeat issues.
- Passed 2 of 6 graded inspections since 2024.
- Last inspected Jul 28, 2026: failed with 8 violations, 3 critical.
- 7 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Failed Jul 28
Routine Inspection
8 violations, 3 critical
- Critical Time and temperature control for safety foods
- Critical Food-contact surfaces clean and sanitized
- Critical Approved source
- Minor No presence or breeding of insects/rodents/pests; no live animals; outer openings protected
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Non-food contact surfaces clean
- Minor Original container: properly labeled, date marking, consumer advisory
- 2025
- Passed Oct 2
Callback Reinspection
No violations
- Failed Sep 17
Callback Reinspection
3 violations, 2 critical
- Critical Food management certification valid / employee training verification
- Critical Time and temperature control for safety foods
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Failed Sep 11
Routine Inspection
10 violations, 2 critical
- Critical Employee health knowledge; ill/symptomatic employee present
- Critical Time and temperature control for safety foods
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Current license properly displayed
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Food management certification valid / employee training verification
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Food and food equipment thermometers provided and accurate
- Minor Dishwashing facilities; chemical test kit(s); gauges