73
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 Nov 21, 2025: passed with 4 violations.
- Keeps coming up: Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily, cited 3 times, plus 4 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 3 visits
- 2025
- Passed Nov 21
Follow-Up Inspection
4 violations
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Use effective cooling methods to cool TCS foods.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Passed Oct 21
Routine Inspection
10 violations, 2 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.
- Minor Food packages must be in good condition. Packages must protect food from contamination and adulteration.
- Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
- Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Clean non-food contact surfaces of equipment. Keep them clean.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Use effective cooling methods to cool TCS foods.
- 2024
- Passed Oct 10
Routine Inspection
5 violations, 2 critical
- Critical Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
- 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
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Nearby
BiteKarma scores around Shuang Cheng, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.