74
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 Jul 12, 2026: passed with 6 violations, 2 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 3 times, plus 1 other repeat issue.
- 3 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Jul 12
Routine Inspection
6 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Minor Discontinue using wood and wood wicker as a food contact surface.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Minor Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- 2025
- Passed Jul 12
Routine Inspection
2 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
- 2024
- Passed Jul 26
Follow-Up Inspection
1 violation, 1 critical
- Critical Separate raw animal foods from ready-to-eat foods.
- Passed Jul 12
Routine Inspection
14 violations, 4 critical
- Critical Separate raw animal foods from ready-to-eat foods.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Equipment food-contact surfaces and utensils must be clean.
- 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 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 Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Have hand soap at all handwashing sinks.
- Minor Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Nearby
BiteKarma scores around Lake & Irving, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.