84
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.
- No critical violations in the last two years.
- Last inspected Oct 21, 2025: passed with 4 violations. That was over a year ago, so things may have changed.
- Keeps coming up: Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt., cited 2 times, plus 3 other repeat issues.
Inspection history 2 visits
- 2025
- Passed Oct 21
Routine Inspection
4 violations
- Minor Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
- Minor Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
- 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 Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- 2024
- Passed May 14
Routine Inspection
8 violations, 1 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 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 Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS 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
Nearby
BiteKarma scores around Subway, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.