81
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 3 of 3 graded inspections since 2024.
- Last inspected Oct 6, 2026: passed with 4 violations, 2 critical.
- Keeps coming up: Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH., cited 2 times, plus 2 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Oct 6
Routine Inspection
4 violations, 2 critical
- Critical Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
- Critical Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- 2025
- Passed Sep 30
Routine Inspection
3 violations, 1 critical
- Critical Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
- Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 2024
- Passed Sep 26
Routine Inspection
5 violations
- Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Minor Have a test kit for the type of sanitizer used.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Nearby
BiteKarma scores around Billy Sushi ビリー寿司, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.