70
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 20, 2026: passed with 7 violations, 1 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 3 times, plus 8 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed May 20
Routine Inspection
7 violations, 1 critical
- 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 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.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Use effective cooling methods to cool TCS foods.
- 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.
- 2025
- Passed May 14
Follow-Up Inspection
2 violations
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Use effective cooling methods to cool TCS foods.
- Passed Apr 24
Routine Inspection
15 violations, 2 critical
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- 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.
- Minor Keep the plumbing system in good repair.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
- 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 When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- Minor Use approved trapping devices or other means of pest control when pests are found.
- Minor Food employees must use a closed beverage container within the food preparation or utensil washing areas.
- 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 May 28
Follow-Up Inspection
5 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Nearby
BiteKarma scores around Infuse IDS, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.