63
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 2026.
- Last inspected Aug 19, 2026: passed with no violations.
- 3 critical violations in the last two years.
Inspection history 2 visits
- 2026
- Passed Aug 19
Follow-Up Inspection
No violations
- Passed Aug 3
Routine Inspection
11 violations, 3 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
- 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.
- Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
- Minor The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
- Minor Keep all intake and exhaust air ducts and filters clean.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
- Minor Equipment food-contact surfaces and utensils must be clean.
Nearby
BiteKarma scores around Pizza Plus, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.