76
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 21, 2026: passed with 6 violations, 1 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 3 times, plus 5 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2026
- Passed Jan 21
Routine Inspection
6 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Clearly label working containers of toxic chemicals with the common chemical name.
- Minor The business license must be posted where it can be easily seen.
- Minor Label all containers of food and food ingredients with their common name.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Keep the plumbing system in good repair.
- 2024
- Passed Jul 23
Follow-Up Inspection
6 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Minor Have a test kit for the type of sanitizer used.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Keep the plumbing system in good repair.
- Passed Jul 2
Routine Inspection
9 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Minor Have a test kit for the type of sanitizer used.
- Minor Keep the plumbing system in good repair.
- Minor Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.
- Minor When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- 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.
Nearby
BiteKarma scores around Green and the Grain, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.