79
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 2025.
- Last inspected Oct 27, 2025: passed with 2 violations. That was over a year ago, so things may have changed.
- Keeps coming up: Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule., cited 3 times, plus 1 other repeat issue.
- 3 critical violations in the last two years.
Inspection history 3 visits
- 2025
- Passed Oct 27
Routine Inspection
2 violations
- Minor Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Passed Jun 23
Follow-Up Inspection
1 violation
- Minor Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
- Passed May 13
Routine Inspection
13 violations, 3 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Sanitize food contact surfaces before using and after cleaning.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Keep the physical facilities in good repair.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- 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 Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
- Minor Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Nearby
BiteKarma scores around Chulla Vida, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.