73
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 10 graded inspections since 2025.
- Last inspected Oct 6, 2026: perfect, no violations.
- Keeps coming up: proper cold holding temperatures, cited 3 times, plus 20 other repeat issues.
- 15 critical violations in the last two years.
Inspection history 10 visits
- 2026
- Perfect Oct 6
Routine
No violations
- Passed Oct 6
Followup
10 violations, 4 critical
- Critical food in good condition, safe, and unadulterated
- Critical proper hot holding temperatures
- Critical proper cold holding temperatures
- Critical time as a public health control: procedures and records
- Minor utensils, equipment and linens: properly stored, dried, handled
- Minor adequate ventilation and lighting; designated areas used
- Minor food-contact surfaces: cleaned & sanitized
- Minor single-use/single-service articles: properly stored, used
- Minor physical facilities installed, maintained, and clean
- Minor food-contact surfaces: cleaned & sanitized
- Failed Sep 24
Routine
26 violations, 4 critical
- Critical proper cooling time and temperature
- Critical time as a public health control: procedures and records
- Critical proper cold holding temperatures
- Critical food in good condition, safe, and unadulterated
- Minor nonfood-contact surfaces clean
- Minor food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
- Minor insects, rodents, and animals not present
- Minor insects, rodents, and animals not present
- Minor pic present, demonstrates knowledge, performs duties
- Minor adequate handwashing facilities supplied & accessible
- Minor adequate handwashing facilities supplied & accessible
- Minor food-contact surfaces: cleaned & sanitized
- Minor hot and cold water available; adequate pressure
- Minor adequate ventilation and lighting; designated areas used
- Minor food-contact surfaces: cleaned & sanitized
- Minor management knowledge, responsibilities, reporting
- Minor food stored covered
- Minor approved thawing methods used
- Minor adequate ventilation and lighting; designated areas used
- Minor pic present, demonstrates knowledge, performs duties
- Minor in-use utensils: properly stored
- Minor utensils, equipment and linens: properly stored, dried, handled
- Minor adequate handwashing facilities supplied & accessible
- Minor plumbing installed; proper backflow devices
- Minor proper date marking and disposition
- Minor physical facilities installed, maintained, and clean
- Passed Apr 9
Routine
1 violation
- Minor Food properly labeled; original container