86
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 2 of 2 graded inspections since 2025.
- Last inspected Jul 27, 2026: passed with 5 violations.
- Keeps coming up: Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials., cited 2 times, plus 1 other repeat issue.
- 1 critical violation in the last two years.
Inspection history 2 visits
- 2026
- Passed Jul 27
Routine Inspection
5 violations
- Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Minor Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Minor Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 2025
- Passed Jul 3
Routine Inspection
8 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- 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 Post the Certified Food Protection Manager certificate.
- Minor Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
- Minor The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
- Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Nearby
BiteKarma scores around Franklin Pizza, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.