91
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 28, 2026: passed with 2 violations.
- Keeps coming up: Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily, cited 2 times, plus 1 other repeat issue.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2026
- Passed Sep 28
Routine Inspection
2 violations
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- 2025
- Passed Sep 15
Routine Inspection
5 violations, 1 critical
- Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
- 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 While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Discontinue removing shellstock tag or labels from original container until the container is empty.
- 2024
- Passed Sep 9
Routine Inspection
3 violations, 1 critical
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Minor Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Nearby
BiteKarma scores around Spoon and Stable, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.