75
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 Jun 10, 2026: passed with 8 violations, 1 critical.
- 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.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2026
- Passed Jun 10
Routine Inspection
8 violations, 1 critical
- Critical When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor The business license must be posted where it can be easily seen.
- Minor Keep the plumbing system in good repair.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Have a test kit for the type of sanitizer used.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 2024
- Passed May 20
Follow-Up Inspection
4 violations
- Minor Have a test kit for the type of sanitizer used.
- Minor Have a food thermometer easily available to measure the internal temperature of foods.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
- Passed May 6
Routine Inspection
8 violations, 2 critical
- Critical The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Have a food thermometer easily available to measure the internal temperature of foods.
- Minor Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Have a test kit for the type of sanitizer used.
Nearby
BiteKarma scores around Grand Ole Creamery, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.