87
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 4 of 4 graded inspections since 2024.
- Last inspected Aug 4, 2026: passed with 1 violation, 1 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 3 times, plus 1 other repeat issue.
- 3 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Aug 4
Routine Inspection
1 violation, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 2025
- Passed Aug 7
Follow-Up Inspection
1 violation, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Passed Jul 24
Routine Inspection
9 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
- 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Equipment food-contact surfaces and utensils must be clean.
- 2024
- Passed Jul 11
Routine Inspection
2 violations
- Minor Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
- 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
Nearby
BiteKarma scores around Broders’ Pasta Bar, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.