80
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 2024.
- Last inspected Oct 16, 2025: passed with 7 violations, 1 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Clean all physical facilities (floors, walls, ceilings). Keep them clean., cited 2 times.
- 1 critical violation in the last two years.
Inspection history 2 visits
- 2025
- Passed Oct 16
Routine Inspection
7 violations, 1 critical
- Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- 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
- 2024
- Passed Oct 17
Routine Inspection
10 violations
- Minor Have hand soap at all handwashing sinks.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- 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 Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Minor Keep the physical facilities in good repair.
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor The business license must be posted where it can be easily seen.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Nearby
BiteKarma scores around Sphere Restaurant & Bar, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.