77
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 Aug 27, 2026: passed with 5 violations, 2 critical.
- Keeps coming up: Keep a log to record employee illness symptoms. Have it available upon request., cited 3 times.
- 2 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Aug 27
Routine Inspection
5 violations, 2 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- Minor Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
- Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- 2024
- Passed Aug 20
Follow-Up Inspection
1 violation, 1 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Passed Aug 8
Routine Inspection
6 violations, 2 critical
- Critical The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
- 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 Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Nearby
BiteKarma scores around SK Coffee: Whittier, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.