77
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 1, 2025: passed with 5 violations, 1 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Clean non-food contact surfaces of equipment. Keep them clean., cited 3 times, plus 4 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2025
- Passed Apr 1
Routine Inspection
5 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 Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Keep the physical facilities in good repair.
- Minor Have a test kit for the type of sanitizer used.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 2024
- Passed May 3
Follow-Up Inspection
6 violations
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Keep the physical facilities in good repair.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 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 Label all containers of food and food ingredients with their common name.
- Passed Apr 19
Routine Inspection
10 violations, 2 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Food workers must wash their hands before starting food preparation tasks.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Keep the physical facilities in good repair.
- Minor Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
- Minor Label all containers of food and food ingredients with their common name.
Nearby
BiteKarma scores around Epic Re Ventures, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.