64
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 2 of 2 graded inspections since 2026.
- Last inspected Jan 21, 2026: passed with 8 violations, 1 critical.
- Keeps coming up: All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications., cited 2 times, plus 6 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 2 visits
- 2026
- Passed Jan 21
Follow-Up Inspection
8 violations, 1 critical
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Keep non-food contact equipment surfaces clean.
- Minor Label all containers of food and food ingredients with their common name.
- Minor Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
- Minor The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Passed Jan 8
Routine Inspection
13 violations, 2 critical
- Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
- Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
- Minor Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
- 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Label all containers of food and food ingredients with their common name.
- Minor Only use single-service items one time.
- Minor Keep non-food contact equipment surfaces clean.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Nearby
BiteKarma scores around Mini Pac Grill, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.