64
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 9 of 9 graded inspections since 2024.
- Last inspected Jan 12, 2026: passed with no violations.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 2 times, plus 15 other repeat issues.
- 8 critical violations in the last two years.
Inspection history 9 visits
- 2026
- Passed Jan 12
Follow-Up Inspection
No violations
- 2025
- Passed Dec 29
Follow-Up Inspection
3 violations, 2 critical
- Critical Sanitize food contact surfaces before using and after cleaning.
- Critical Food workers must wash their hands before starting food preparation tasks.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Passed Dec 12
Routine Inspection
10 violations, 3 critical
- Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Remove single-service and single-use articles made from materials that are unsafe and unclean.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
- Minor Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
- Minor Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
- Minor The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
- Passed Jun 16
Follow-Up Inspection
6 violations, 1 critical
- Critical Separate raw animal foods from ready-to-eat foods.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Keep non-food contact equipment surfaces clean.
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Nearby
BiteKarma scores around Cheng's Garden, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.