65
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 4 of 4 graded inspections since 2025.
- Last inspected Mar 4, 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 6 other repeat issues.
- 7 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Mar 4
Follow-Up Inspection
2 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Use effective cooling methods to cool TCS foods.
- Passed Feb 2
Routine Inspection
7 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Use effective cooling methods to cool TCS foods.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 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
- Minor Have a test kit for the type of sanitizer used.
- 2025
- Passed Feb 13
Follow-Up Inspection
3 violations
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Keep non-food contact equipment surfaces clean.
- Passed Jan 6
Routine Inspection
13 violations, 4 critical
- Critical Separate raw animal foods from ready-to-eat foods.
- Critical Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Sanitize food contact surfaces before using and after cleaning.
- Minor Keep non-food contact equipment surfaces clean.
- Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Discontinue the use of a food preparation sink for anything other than food preparation.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
- Minor Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Nearby
BiteKarma scores around Hamdi Cafe 2, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.