69
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 Oct 29, 2025: passed with 9 violations, 2 critical. That was over a year ago, so things may have changed.
- Keeps coming up: Keep the physical facilities in good repair., cited 3 times, plus 4 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 3 visits
- 2025
- Passed Oct 29
Routine Inspection
9 violations, 2 critical
- Critical When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Post the Certified Food Protection Manager certificate.
- Minor Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
- Minor Keep the physical facilities in good repair.
- Minor Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
- 2024
- Passed Oct 29
Follow-Up Inspection
5 violations
- Minor Keep the physical facilities in good repair.
- Minor Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
- Minor Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
- Passed Oct 16
Routine Inspection
12 violations, 2 critical
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- 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.
- 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 Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- 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 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 Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
- Minor Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
- Minor Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
- Minor Keep the physical facilities in good repair.
Nearby
BiteKarma scores around Sushi Train, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.