68
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 Sep 29, 2026: passed with 3 violations.
- Passed 8 of 12 graded inspections since 2022.
- Keeps coming up: Proper cold holding temperatures, cited 7 times, plus 14 other repeat issues.
- #1 in Jonesboro's Hall of Shame, among the lowest BiteKarma scores in the city.
- 6 critical violations in the last two years.
Inspection history 12 visits
- 2026
- Passed Sep 29
Followup
3 violations
- Minor Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
- Minor Plumbing installed; proper backflow devices
- Minor Food-contact surfaces: cleaned and sanitized
- Passed Sep 1
Routine
9 violations, 3 critical
- Critical Proper cold holding temperatures
- Critical Proper hot holding temperatures
- Critical Hands clean and properly washed
- Minor Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
- Minor Adequate handwashing facilities supplied and accessible
- Minor Proper eating, tasting, drinking, or tobacco use
- Minor Adequate handwashing facilities supplied and accessible
- Minor Warewashing facilities: installed, maintained, used; test strips
- Minor Posted: permit/inspection/choking poster/handwashing
- Passed Feb 13
Followup
3 violations
- Minor Nonfood-contact surfaces clean
- Minor Food stored covered
- Minor Adequate handwashing facilities supplied and accessible
- Failed Feb 3
Routine
7 violations, 1 critical
- Critical Proper cold holding temperatures
- Minor Food-contact surfaces: cleaned and sanitized
- Minor Adequate handwashing facilities supplied and accessible
- Minor Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
- Minor Insects, rodents, and animals not present
- Minor Adequate handwashing facilities supplied and accessible
- Minor Certified food protection manager