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 Jan 28, 2026: passed with 5 violations.
- Keeps coming up: Keep the physical facilities in good repair., cited 3 times, plus 6 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2026
- Passed Jan 28
Routine Inspection
5 violations
- Minor Keep the physical facilities in good repair.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 2025
- Passed Jan 31
Routine Inspection
8 violations, 1 critical
- Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
- 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 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 2024
- Passed Jan 19
Routine Inspection
9 violations, 1 critical
- Critical Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 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 Keep the physical facilities in good repair.
- Minor Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.
- 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 Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Nearby
BiteKarma scores around Gay 90S, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.