76
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 Jun 17, 2026: passed with 7 violations, 2 critical.
- Keeps coming up: Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily, cited 2 times.
- 3 critical violations in the last two years.
Inspection history 2 visits
- 2026
- Passed Jun 17
Routine Inspection
7 violations, 2 critical
- Critical Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Minor Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 2025
- Passed Jun 11
Routine Inspection
8 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor The business license must be posted where it can be easily seen.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Have a test kit for the type of sanitizer used.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Nearby
BiteKarma scores around Frgmnt Coffee, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.