65
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 6 of 6 graded inspections since 2024.
- Last inspected Jul 15, 2026: passed with 1 violation.
- Keeps coming up: The business needs to submit a HACCP plan for conducting cook-chill or sous-vide processes on site., cited 2 times, plus 13 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Jul 15
Follow-Up Inspection
1 violation
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Passed Jun 24
Routine Inspection
6 violations, 2 critical
- Critical Eliminate the cross-connection between the municipal and private water supply systems.
- Critical For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 2025
- Passed Jun 3
Follow-Up Inspection
3 violations
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Passed May 15
Routine Inspection
17 violations, 3 critical
- Critical The business needs to submit a HACCP plan for conducting cook-chill or sous-vide processes on site.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Eliminate any openings on perimeter walls and roof of the establishment to protect the establishment from the weather and the entry of insects, rodents, or other animals.
- Minor Clean all physical facilities (floors, walls, ceilings). 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
- 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 Have hand soap at all handwashing sinks.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Keep the physical facilities in good repair.
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Protect unpackaged food from environmental sources of contamination during preparation.
- Minor Remove all items unnecessary to the operation of the business from the premises.
- Minor The business license must be posted where it can be easily seen.
Nearby
BiteKarma scores around Porteno 530, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.