69
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 2 of 4 graded inspections since 2024.
- Last inspected Apr 16, 2025: passed with 3 violations. That was a follow-up after failing on Apr 4, 2025. That was over a year ago, so things may have changed.
- Keeps coming up: Non-food/food-contact surfaces clean, cited 4 times, plus 6 other repeat issues.
Inspection history 4 visits
- 2025
- Passed Apr 16
Canvass Re-Inspection
3 violations
- City of Chicago food service sanitation certificate
- Person in charge present, demonstrates knowledge, and performs duties
- Non-food/food-contact surfaces clean
- Failed Apr 4
Canvass
6 violations
- Non-food/food-contact surfaces clean
- Person in charge present, demonstrates knowledge, and performs duties
- City of Chicago food service sanitation certificate
- Food and nonfood-contact surfaces cleanable, properly designed, constructed and used
- Adequate handwashing sinks properly supplied and accessible
- Food-contact surfaces: cleaned and sanitized
- 2024
- Passed Jun 7
License Re-Inspection
4 violations
- Non-food/food-contact surfaces clean
- Food and nonfood-contact surfaces cleanable, properly designed, constructed and used
- Allergen training as required
- Management, food employee and conditional employee; knowledge, responsibilities and reporting
- Failed Jun 4
License
12 violations
- Warewashing facilities: installed, maintained and used; test strips
- Adequate handwashing sinks properly supplied and accessible
- Consumer advisory provided for raw/undercooked food
- Toilet facilities: properly constructed, supplied, and cleaned
- Non-food/food-contact surfaces clean
- Food and nonfood-contact surfaces cleanable, properly designed, constructed and used
- Allergen training as required
- Proper date marking and disposition
- Proper cooling methods used; adequate equipment for temperature control
- Management, food employee and conditional employee; knowledge, responsibilities and reporting
- In-use utensils: properly stored
- Procedures for responding to vomiting and diarrheal events
Nearby
BiteKarma scores around Khamai, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.