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 2 of 2 graded inspections since 2024.
- Last inspected Aug 29, 2025: passed with 9 violations, 1 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Keep the physical facilities in good repair., cited 2 times, plus 3 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 2 visits
- 2025
- Passed Aug 29
Routine Inspection
9 violations, 1 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
- Minor Keep the physical facilities in good repair.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 2024
- Passed Feb 28
Routine Inspection
9 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- 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 Keep the physical facilities in good repair.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.
Nearby
BiteKarma scores around Green Room, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.