72
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 2025.
- Last inspected Feb 25, 2026: passed with 3 violations.
- Keeps coming up: Post a sign at all handwashing sinks used by employees to remind them to wash their hands., cited 4 times, plus 5 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Feb 25
Follow-Up Inspection
3 violations
- Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- Minor Clearly label working containers of toxic chemicals with the common chemical name.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Passed Jan 15
Routine Inspection
9 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Keep all intake and exhaust air ducts and filters clean.
- 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Clearly label working containers of toxic chemicals with the common chemical name.
- Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- 2025
- Passed Feb 12
Follow-Up Inspection
4 violations
- 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.
- Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Passed Jan 14
Routine Inspection
13 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
- Minor Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
- Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- 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 Store clothing and other personal items in lockers or other suitable places.
- Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Nearby
BiteKarma scores around La Familia Tapatia, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.