65
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 2 of 2 graded inspections since 2025.
- Last inspected Dec 4, 2025: passed with 2 violations.
- Keeps coming up: Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods., cited 2 times, plus 1 other repeat issue.
- 3 critical violations in the last two years.
Inspection history 2 visits
- 2025
- Passed Dec 4
Follow-Up Inspection
2 violations
- Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
- Passed Nov 21
Routine Inspection
10 violations, 3 critical
- Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
- 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.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
- 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 be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
- Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Minor Discontinue the use of a food preparation sink for anything other than food preparation.
- Minor The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
- 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.
Nearby
BiteKarma scores around Kim Chi Tofu Partners, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.