67
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 Apr 29, 2026: passed with 1 violation.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 3 times, plus 3 other repeat issues.
- 6 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Apr 29
Follow-Up Inspection
1 violation
- Minor Keep the physical facilities in good repair.
- Passed Apr 23
Routine Inspection
9 violations, 3 critical
- Critical Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Critical Reheat previously cooked refrigerated TCS foods in the microwave to an internal temperature of 165 degrees F (74 degrees C) and let stand covered for two minutes after heating.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Keep the physical facilities in good repair.
- Minor Have a test kit for the type of sanitizer used.
- Minor Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- 2025
- Passed Apr 10
Routine Inspection
7 violations, 3 critical
- Critical For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- Critical Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Label all containers of food and food ingredients with their common name.
- 2024
- Passed Apr 11
Routine Inspection
6 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Use approved trapping devices or other means of pest control when pests are found.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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 Keep the physical facilities in good repair.
Nearby
BiteKarma scores around Bryant Lake Bowl, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.