81
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 May 20, 2026: passed with 4 violations, 1 critical.
- Keeps coming up: Separate raw animal foods from ready-to-eat foods., cited 2 times, plus 1 other repeat issue.
- 2 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed May 20
Routine Inspection
4 violations, 1 critical
- Critical Separate raw animal foods from ready-to-eat foods.
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Minor Only use single-service items one time.
- Minor Keep the physical facilities in good repair.
- 2025
- Passed May 21
Routine Inspection
8 violations, 1 critical
- Critical Separate raw animal foods from ready-to-eat foods.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
- Minor Use effective cooling methods to cool 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 Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 2024
- Passed Jun 7
Follow-Up Inspection
1 violation
- 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.
- Passed May 24
Routine Inspection
7 violations, 3 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 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 Kiku Bistro, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.