71
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 4 of 4 graded inspections since 2024.
- Last inspected May 15, 2026: passed with 4 violations.
- Keeps coming up: Keep the physical facilities in good repair., cited 4 times, plus 7 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed May 15
Follow-Up Inspection
4 violations
- Minor Keep the physical facilities in good repair.
- Minor Keep non-food contact equipment surfaces clean.
- Minor Label all containers of food and food ingredients with their common name.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Passed May 1
Routine Inspection
8 violations, 2 critical
- Critical Sanitize food contact surfaces before using and after cleaning.
- Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Keep the physical facilities in good repair.
- Minor Label all containers of food and food ingredients with their common name.
- Minor Keep non-food contact equipment surfaces clean.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- 2024
- Passed Oct 29
Follow-Up Inspection
7 violations
- Minor Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 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 Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Keep non-food contact equipment surfaces clean.
- Passed Oct 15
Routine Inspection
9 violations, 2 critical
- Critical Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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 Keep non-food contact equipment surfaces clean.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Nearby
BiteKarma scores around Gold Star Foods, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.