86
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 Feb 25, 2026: passed with 6 violations.
- Keeps coming up: Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing., cited 2 times, plus 1 other repeat issue.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2026
- Passed Feb 25
Routine Inspection
6 violations
- Minor Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
- Minor Store clothing and other personal items in lockers or other suitable places.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Minor Keep the physical facilities in good repair.
- 2025
- Passed Feb 4
Routine Inspection
3 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor The business license must be posted where it can be easily seen.
- Minor When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- 2024
- Passed Jan 31
Routine Inspection
5 violations, 2 critical
- Critical Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
- 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.)
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Discontinue using sponges in contact with cleaned and sanitized or in-use food-contact surfaces.
Nearby
BiteKarma scores around One Two Three Sushi, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.