80
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 21, 2026: passed with 6 violations.
- No critical violations in the last two years.
- Keeps coming up: Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building., cited 3 times, plus 4 other repeat issues.
Inspection history 3 visits
- 2026
- Passed Apr 21
Routine Inspection
6 violations
- Minor Label all containers of food and food ingredients with their common name.
- Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Clearly label working containers of toxic chemicals with the common chemical name.
- Minor Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- Minor Keep non-food contact equipment surfaces clean.
- 2025
- Passed Apr 10
Routine Inspection
10 violations
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 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 Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
- Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Minor Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Keep non-food contact equipment surfaces clean.
- Minor Have a covered trash can in toilet rooms.
- Minor Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
- 2024
- Passed Mar 27
Routine Inspection
10 violations, 1 critical
- Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- Minor Have a covered trash can in toilet rooms.
- Minor Keep the physical facilities in good repair.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Label all containers of food and food ingredients with their common name.
- Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Minor Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
- Minor Keep non-food contact equipment surfaces clean.
- 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 First Avenue, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.