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 2 of 2 graded inspections since 2024.
- Last inspected Nov 18, 2025: passed with 5 violations, 1 critical.
- Keeps coming up: 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, cited 2 times, plus 1 other repeat issue.
- 2 critical violations in the last two years.
Inspection history 2 visits
- 2025
- Passed Nov 18
Routine Inspection
5 violations, 1 critical
- Critical Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
- 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 Store all food: • In a clean, dry location • At least 6 inches above the floor
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 2024
- Passed Nov 13
Routine Inspection
6 violations, 1 critical
- Critical Cook ratites, mechanically tenderized and injected meats, comminuted fish and meats, game animals commercially raised for food, and raw eggs for hot holding to or above 155 degrees F (68 degrees C) for 15 seconds or 150 degrees F (63 degrees C) for one minute, or 145 degrees F (66 degrees C) for three minutes.
- Minor Have hand soap at all handwashing sinks.
- 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 Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Store clothing and other personal items in lockers or other suitable places.
- Minor Only use single-service items one time.
Nearby
BiteKarma scores around NYG Goups, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.