68
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 6 of 6 graded inspections since 2024.
- Last inspected Sep 28, 2026: passed with 6 violations, 1 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 4 times, plus 16 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Sep 28
Routine Inspection
6 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor The business license must be posted where it can be easily seen.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- 2025
- Passed Oct 29
Follow-Up Inspection
3 violations, 1 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.)
- Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Passed Sep 26
Routine Inspection
11 violations, 3 critical
- Critical Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
- 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 Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Minor Keep the plumbing system in good repair.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- 2024
- Passed Nov 7
Follow-Up Inspection
6 violations
- Minor Post the Certified Food Protection Manager certificate.
- Minor Keep the plumbing system in good repair.
- Minor The business license must be posted where it can be easily seen.
- Minor Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
- Minor Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Nearby
BiteKarma scores around Los Ocampo Express, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.