70
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 5 of 5 graded inspections since 2024.
- Last inspected Aug 28, 2026: passed with 6 violations, 1 critical.
- Keeps coming up: Keep a log to record employee illness symptoms. Have it available upon request., cited 2 times, plus 10 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Aug 28
Follow-Up Inspection
6 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor The business license must be posted where it can be easily seen.
- Minor Have a food thermometer easily available to measure the internal temperature of foods.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Minor Have a test kit for the type of sanitizer used.
- Passed Aug 6
Routine Inspection
12 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Use approved trapping devices or other means of pest control when pests are found.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Have a food thermometer easily available to measure the internal temperature of foods.
- Minor Label all containers of food and food ingredients with their common name.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Have a test kit for the type of sanitizer used.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
- Minor The business license must be posted where it can be easily seen.
- 2025
- Passed Aug 7
Routine Inspection
6 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Keep the physical facilities in good repair.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 2024
- Passed Sep 3
Follow-Up Inspection
4 violations
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Label all containers of food and food ingredients with their common name.
- Minor Have a test kit for the type of sanitizer used.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Nearby
BiteKarma scores around Frank From Philly, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.