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 5 of 5 graded inspections since 2024.
- Last inspected Apr 9, 2026: passed with 4 violations, 1 critical.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 3 times, plus 6 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Apr 9
Routine Inspection
4 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 Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- 2025
- Passed May 1
Follow-Up Inspection
3 violations, 1 critical
- 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 Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Passed Apr 17
Routine Inspection
12 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Minor Use effective cooling methods to cool TCS foods.
- Minor Have enough handwashing sinks for convenient use by employees.
- 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 and held for more than 24 hours. Day one is the day the food was made.
- 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
- 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 Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
- Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 2024
- Passed Apr 25
Follow-Up Inspection
1 violation
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Nearby
BiteKarma scores around The Kenwood Restaurant, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.