78
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 Jan 16, 2026: passed with 5 violations.
- Keeps coming up: Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite., cited 4 times, plus 5 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Jan 16
Routine Inspection
5 violations
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Label all containers of food and food ingredients with their common name.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 2025
- Passed Feb 11
Follow-Up Inspection
3 violations
- Minor Label all containers of food and food ingredients with their common name.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Passed Jan 28
Routine Inspection
15 violations, 2 critical
- 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.
- Minor Immediately maintain all TCS food that has been slacked at 41 degrees F (5 degrees C) or less under mechanical refrigeration.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 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 Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- 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 Have a food thermometer easily available to measure the internal temperature of foods.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
- Minor Label all containers of food and food ingredients with their common name.
- 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 Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Have hand soap at all handwashing sinks.
- 2024
- Passed Feb 16
Routine Inspection
8 violations
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
- Minor Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.
- Minor Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- 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.
Nearby
BiteKarma scores around JJ's Poke, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.