74
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 16, 2026: passed with 7 violations, 1 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 2 times, plus 7 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Apr 16
Routine Inspection
7 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Maintain all stored frozen foods in a frozen state at all times.
- 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 Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 2025
- Passed Apr 29
Follow-Up Inspection
3 violations, 1 critical
- Critical Separate raw animal foods from ready-to-eat foods.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Passed Apr 16
Routine Inspection
9 violations, 2 critical
- Critical Separate raw animal foods from ready-to-eat foods.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
- Minor Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- 2024
- Passed Apr 19
Routine Inspection
8 violations, 1 critical
- Critical Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
- Minor Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Minor Clean non-food contact surfaces of equipment. Keep them 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 Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Equipment food-contact surfaces and utensils must be clean.
Nearby
BiteKarma scores around China Moon, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.