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 Sep 15, 2026: passed with 6 violations, 1 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 2 times, plus 2 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2026
- Passed Sep 15
Routine Inspection
6 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Keep the physical facilities in good repair.
- 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 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 Remove refuse, recyclables, and returnable at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
- 2025
- Passed Sep 9
Routine Inspection
1 violation
- Minor The business license must be posted where it can be easily seen.
- 2024
- Passed Aug 28
Routine Inspection
9 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- 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 Remove all items unnecessary to the operation of the business from the premises.
- Minor Keep the plumbing system in good repair.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor The business license must be posted where it can be easily seen.
- Minor Clearly label working containers of toxic chemicals with the common chemical name.
Nearby
BiteKarma scores around Naf Naf Grill, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.