85
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 Feb 26, 2026: passed with 4 violations.
- No critical violations in the last two years.
- Keeps coming up: Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable., cited 3 times, plus 4 other repeat issues.
Inspection history 3 visits
- 2026
- Passed Feb 26
Routine Inspection
4 violations
- 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 2025
- Passed Feb 13
Routine Inspection
11 violations
- Minor Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
- 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.
- Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Keep non-food contact equipment surfaces clean.
- Minor Keep the physical facilities in good repair.
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Minor The water source and system must be of sufficient capacity to meet the peak water demands of the food establishment. Hot water generation and distribution systems must also be sufficient to meet the peak hot water demands throughout the food establishment.
- Minor Post the Certified Food Protection Manager certificate.
- 2024
- Passed Feb 12
Routine Inspection
6 violations
- Minor Keep the toilet room doors closed except during cleaning and maintenance operations.
- Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Minor Have hand soap at all handwashing sinks.
- Minor Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Nearby
BiteKarma scores around Glenwood Market, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.