73
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 7 of 7 graded inspections since 2024.
- Last inspected Jun 17, 2026: passed with 2 violations.
- Keeps coming up: The business is not following their HACCP plan which includes a variance approval., cited 3 times, plus 2 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 7 visits
- 2026
- Passed Jun 17
Follow-Up Inspection
2 violations
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Passed Jun 3
Routine Inspection
13 violations, 2 critical
- Critical Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
- Critical The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
- Minor The person in charge must ensure employees verify food delivered and received at the facility is: obtained from approved sources; delivered at required temperatures; protected from contamination, and adulteration. Food received during non-operating hours must meet the standards identified above and must be properly stored, including if necessary refrigerated.
- Minor Keep non-food contact equipment surfaces clean.
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- Minor Keep the plumbing system in good repair.
- Minor Discard all TCS food which shows evidence of temperature abuse prior to receiving.
- 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 Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- 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
- 2025
- Passed Jul 9
Follow-Up Inspection
No violations
- Passed Jun 23
Follow-Up Inspection
1 violation, 1 critical
- Critical The business is not following their HACCP plan which includes a variance approval.
Nearby
BiteKarma scores around Lu's Sandwiches, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.