84
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 Apr 30, 2026: passed with 7 violations.
- Keeps coming up: Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings., cited 3 times, plus 1 other repeat issue.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2026
- Passed Apr 30
Routine Inspection
7 violations
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor The business license must be posted where it can be easily seen.
- 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
- 2025
- Passed Apr 10
Routine Inspection
5 violations, 1 critical
- 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 Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- Minor Keep non-food contact equipment surfaces clean.
- Minor Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- 2024
- Passed Apr 11
Routine Inspection
6 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Keep the plumbing system in good repair.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Nearby
BiteKarma scores around Red Cow, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.