84
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 Feb 12, 2026: passed with 3 violations, 3 critical.
- Keeps coming up: Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable., cited 2 times.
- 3 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Feb 12
Routine Inspection
3 violations, 3 critical
- Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
- Critical Discontinue use of unpasteurized eggs or egg products in the preparation of food such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, and other foods that are not cooked as specified in 4626.0340.
- Critical Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- 2025
- Passed Feb 12
Routine Inspection
2 violations
- Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
- Minor Properly cove and seal floor-wall junctures.
- 2024
- Passed Feb 7
Routine Inspection
7 violations, 1 critical
- Critical Water used under pressure in equipment in food and beverage establishments must be drained to a sanitary sewer through an air gap. Examples: refrigeration cooling water, water softener, and drained steam jacketed kettles.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Minor Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Have a test kit for the type of sanitizer used.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.
Nearby
BiteKarma scores around Masa & Agave Cantina, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.