73
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.
- No critical violations in the last two years.
- Last inspected Oct 30, 2025: passed with 3 violations. That was over a year ago, so things may have changed.
- Keeps coming up: 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., cited 2 times, plus 2 other repeat issues.
Inspection history 3 visits
- 2025
- Passed Oct 30
Routine Inspection
3 violations
- 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 Remove all items unnecessary to the operation of the business from the premises.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- 2024
- Passed Nov 20
Follow-Up Inspection
1 violation
- Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Passed Oct 31
Routine Inspection
16 violations, 4 critical
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Critical Remove single-service and single-use articles made from materials that are unsafe and unclean.
- Critical Discard or recondition food that is unsafe, adulterated or not honestly presented.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 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 Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Minor Only use single-service items one time.
- 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 While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Keep the physical facilities in good repair.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Nearby
BiteKarma scores around Gardens of Salonica, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.