61
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 Jan 27, 2026: passed with 7 violations, 1 critical.
- Keeps coming up: 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.), cited 2 times, plus 6 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 2 visits
- 2026
- Passed Jan 27
Follow-Up Inspection
7 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 effective cooling methods to cool TCS foods.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Keep the physical facilities in good repair.
- Passed Jan 13
Routine Inspection
12 violations, 3 critical
- Critical Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- 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 Clearly label working containers of toxic chemicals with the common chemical name.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Have a test kit for the type of sanitizer used.
- Minor Keep the physical facilities in good repair.
- Minor Equipment food-contact surfaces and utensils must be clean.
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Nearby
BiteKarma scores around Round Table, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.