71
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
- Last inspected May 15, 2026: passed with 5 violations, 2 critical.
- Passed 3 of 4 graded inspections since 2024.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 3 times, plus 1 other repeat issue.
- 7 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed May 15
Routine Inspection
5 violations, 2 critical
- Critical When using time only as a public health control for up to 6 hours, discard all TCS food that exceeds 70 degrees F (21 degrees C); has been out of temperature control for more than 6 hours; or is in unmarked containers.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
- 2025
- Passed May 28
Follow-Up Inspection
1 violation
- Minor Provide a food dispensing utensil for each container displayed at consumer self-service units such as salad bars or buffets.
- Failed May 12
Routine Inspection
12 violations, 5 critical
- Critical Separate raw animal foods from ready-to-eat foods.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Sanitize food contact surfaces before using and after cleaning.
- Critical When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
- Minor Discontinue the use of a food preparation sink for anything other than food preparation.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Have a test kit for the type of sanitizer used.
- Minor Provide a food dispensing utensil for each container displayed at consumer self-service units such as salad bars or buffets.
- 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
- 2024
- Passed May 8
Routine Inspection
4 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Food workers must wash their hands before starting food preparation tasks.
- Minor Have a covered trash can in toilet rooms.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Nearby
BiteKarma scores around Hibachi Buffet, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.