78
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 5 of 5 graded inspections since 2024.
- Last inspected Jan 14, 2026: passed with 7 violations, 2 critical.
- Keeps coming up: 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., cited 2 times, plus 5 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Jan 14
Routine Inspection
7 violations, 2 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 For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Keep the physical facilities in good repair.
- Minor Have hand soap at all handwashing sinks.
- Passed Jan 14
Follow-Up Inspection
4 violations
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Keep the physical facilities in good repair.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Passed Jan 14
Routine Inspection
5 violations
- Minor Have hand soap at all handwashing sinks.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Keep the physical facilities in good repair.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 2024
- Passed Dec 10
Routine Inspection
7 violations, 2 critical
- Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- 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.
- Minor Keep the physical facilities in good repair.
- Minor Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
Nearby
BiteKarma scores around Murrays, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.