66
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 Jun 25, 2026: passed with 10 violations, 1 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 4 times, plus 11 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Jun 25
Routine Inspection
10 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Remove refuse, recyclables, and returnable at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- 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.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 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
- 2025
- Passed Jul 1
Follow-Up Inspection
4 violations
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
- Passed May 13
Routine Inspection
11 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Clearly label working containers of toxic chemicals with the common chemical name.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Have hand soap at all handwashing sinks.
- 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 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.
- 2024
- Passed May 10
Follow-Up Inspection
7 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Nearby
BiteKarma scores around Klassics Kitchen + Cocktails, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.