74
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 4 of 4 graded inspections since 2024.
- Last inspected Apr 15, 2026: passed with 4 violations.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 2 times, plus 5 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Apr 15
Follow-Up Inspection
4 violations
- Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
- Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Passed Apr 1
Routine Inspection
8 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Protect food from cross-contamination by using packages or covered containers.
- Minor Use approved trapping devices or other means of pest control when pests are found.
- Minor Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
- Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- 2025
- Passed Mar 14
Routine Inspection
5 violations, 1 critical
- Critical Separate raw animal foods from ready-to-eat foods.
- Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Minor Have hand soap at all handwashing sinks.
- 2024
- Passed Mar 13
Routine Inspection
6 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Nearby
BiteKarma scores around Puerto Veracruzano, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.