86
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 2024.
- Last inspected Feb 2, 2026: passed with 1 violation.
- Keeps coming up: All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications., cited 3 times, plus 2 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Feb 2
Routine Inspection
1 violation
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 2025
- Passed Mar 11
Follow-Up Inspection
1 violation
- Minor Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
- Passed Jan 22
Routine Inspection
8 violations, 3 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
- Minor Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
- 2024
- Passed Jan 23
Routine Inspection
8 violations, 1 critical
- Critical Separate raw animal foods from ready-to-eat foods.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped 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 Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
- Minor Keep the physical facilities in good repair.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Nearby
BiteKarma scores around Hen House Eatery, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.