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 5 of 5 graded inspections since 2024.
- Last inspected May 15, 2026: passed with 2 violations, 1 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 2 times, plus 2 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed May 15
Routine Inspection
2 violations, 1 critical
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Minor Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
- 2025
- Passed May 28
Follow-Up Inspection
1 violation, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Passed May 13
Routine Inspection
5 violations, 2 critical
- Critical Clean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before using or storing a food temperature measuring device; 5. at any time during the operation when contamination may have occurred.
- 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 Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- 2024
- Passed May 23
Follow-Up Inspection
No violations
Nearby
BiteKarma scores around Gyu-Kaku Japanese BBQ, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.