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
- Passed 10 of 10 graded inspections since 2023.
- Last inspected Jun 15, 2026: passed with 8 violations, 1 critical.
- Keeps coming up: Food separated and protected, cited 7 times, plus 17 other repeat issues.
- #5 in Monroe's Hall of Shame, among the lowest BiteKarma scores in the city.
- 8 critical violations in the last two years.
Inspection history 10 visits
- 2026
- Passed Jun 15
Routine
8 violations, 1 critical
- Critical Food separated and protected
- Minor In-use utensils: properly stored
- Minor Adequate ventilation and lighting; designated areas used
- Minor Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
- Minor Physical facilities installed, maintained, and clean
- Minor Adequate ventilation and lighting; designated areas used
- Minor Contamination prevented during food preparation, storage, display
- Minor Warewashing facilities: installed, maintained, used; test strips
- 2025
- Passed Dec 10
Followup
7 violations, 1 critical
- Critical Food separated and protected
- Minor Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
- Minor In-use utensils: properly stored
- Minor Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
- Minor Washing fruits and vegetables
- Minor Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
- Minor Posted: permit/inspection/choking poster/handwashing
- Passed Nov 20
Routine
13 violations, 1 critical
- Critical Food separated and protected
- Minor Physical facilities installed, maintained, and clean
- Minor In-use utensils: properly stored
- Minor Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
- Minor Food properly labeled; original container
- Minor Adequate ventilation and lighting; designated areas used
- Minor Contamination prevented during food preparation, storage, display
- Minor Utensils, equipment and linens: properly stored, dried, handled
- Minor Adequate handwashing facilities supplied and accessible
- Minor Personal cleanliness
- Minor Proper cooling methods used: adequate equipment for temperature control
- Minor Posted: permit/inspection/choking poster/handwashing
- Minor Food stored covered
- Passed May 30
Followup
4 violations, 3 critical
- Critical Food separated and protected
- Critical Proper cold holding temperatures
- Critical Time as a public health control: procedures and records
- Minor Proper date marking and disposition