70
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 2025.
- Last inspected Sep 3, 2026: passed with 2 violations.
- Keeps coming up: Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program., cited 2 times, plus 2 other repeat issues.
- 6 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Sep 3
Follow-Up Inspection
2 violations
- Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- Minor Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
- Passed Aug 18
Routine Inspection
7 violations, 3 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
- Critical Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.
- Minor Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
- Minor Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
- 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 Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
- 2025
- Passed Aug 21
Routine Inspection
7 violations, 3 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Separate raw animal foods from ready-to-eat foods.
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- Minor Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
- Minor Use effective cooling methods to cool TCS foods.
- 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 Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
Nearby
BiteKarma scores around Rosalia, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.