67
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 2026.
- Last inspected Feb 27, 2026: passed with 3 violations.
- Keeps coming up: Keep the physical facilities in good repair., cited 2 times, plus 2 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 2 visits
- 2026
- Passed Feb 27
Follow-Up Inspection
3 violations
- Minor Keep the physical facilities in good repair.
- 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.
- Passed Feb 11
Routine Inspection
14 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 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
- Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- Minor Keep the plumbing system in good repair.
- Minor Have a test kit for the type of sanitizer used.
- 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 Keep the physical facilities in good repair.
- Minor Have hand soap at all handwashing sinks.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- 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 Golden Bite, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.