83
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 3 of 3 graded inspections since 2024.
- Last inspected Jan 28, 2026: passed with 6 violations.
- No critical violations in the last two years.
- Keeps coming up: Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable., cited 3 times, plus 3 other repeat issues.
Inspection history 3 visits
- 2026
- Passed Jan 28
Routine Inspection
6 violations
- Minor Have hand soap at all handwashing sinks.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Discontinue using wood and wood wicker as a food contact surface.
- Minor Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- 2025
- Passed Jan 10
Routine Inspection
7 violations
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Label all food packages as required by the law.
- 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 Discontinue using wood and wood wicker as a food contact surface.
- Minor Clearly label working containers of toxic chemicals with the common chemical name.
- Minor Keep clean utensils that are unwrapped in trays and holders with their handles up.
- Minor Post the Certified Food Protection Manager certificate.
- 2024
- Passed Jan 8
Routine Inspection
9 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Discontinue using wood and wood wicker as a food contact surface.
- 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 Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- 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 Keep the plumbing system in good repair.
Nearby
BiteKarma scores around Lulu EthioVegan Cuisine, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.