81
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 Mar 9, 2026: passed with 6 violations, 1 critical.
- Keeps coming up: Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing., cited 3 times, plus 2 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2026
- Passed Mar 9
Routine Inspection
6 violations, 1 critical
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Keep the physical facilities in good repair.
- 2025
- Passed Feb 7
Routine Inspection
8 violations
- Minor Have a covered trash can in toilet rooms.
- Minor Have hand soap at all handwashing sinks.
- 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 Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- 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 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 Protect food from cross-contamination by using packages or covered containers.
- 2024
- Passed Jan 29
Routine Inspection
8 violations
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Label all containers of food and food ingredients with their common name.
Nearby
BiteKarma scores around Evolution Hospitality, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.