76
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 Apr 15, 2026: passed with 7 violations, 1 critical.
- Keeps coming up: Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers., cited 3 times, plus 3 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Apr 15
Routine Inspection
7 violations, 1 critical
- Critical When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- 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
- 2025
- Passed Apr 1
Routine Inspection
7 violations, 3 critical
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
- Minor The business license must be posted where it can be easily seen.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- 2024
- Passed Mar 28
Routine Inspection
6 violations, 1 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.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor The business license must be posted where it can be easily seen.
Nearby
BiteKarma scores around Carbone's Pizzeria, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.