67
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 Dec 16, 2025: passed with 7 violations, 1 critical.
- Keeps coming up: Clean non-food contact surfaces of equipment. Keep them clean., cited 3 times, plus 3 other repeat issues.
- 7 critical violations in the last two years.
Inspection history 3 visits
- 2025
- Passed Dec 16
Routine Inspection
7 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- 2024
- Passed Dec 19
Follow-Up Inspection
2 violations
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Passed Dec 5
Routine Inspection
11 violations, 6 critical
- Critical Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
- 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 Separate raw animal foods from ready-to-eat foods.
- Critical Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
- Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Nearby
BiteKarma scores around Olympic Cafe Plus, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.