64
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 Sep 9, 2025: passed with 5 violations. That was over a year ago, so things may have changed.
- Keeps coming up: Keep a log to record employee illness symptoms. Have it available upon request., cited 2 times, plus 9 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 3 visits
- 2025
- Passed Sep 9
Follow-Up Inspection
5 violations
- Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
- 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 Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- Passed Aug 26
Routine Inspection
13 violations, 2 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
- Minor Have a test kit for the type of sanitizer used.
- Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Minor Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 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 Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Keep clean utensils that are unwrapped in trays and holders with their handles up.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
- 2024
- Passed Mar 1
Routine Inspection
8 violations, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Keep clean utensils that are unwrapped in trays and holders with their handles up.
- Minor Have a test kit for the type of sanitizer used.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Nearby
BiteKarma scores around Shortwave Coffee, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.