79
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 Dec 18, 2025: passed with 6 violations, 1 critical.
- Keeps coming up: Keep the physical facilities in good repair., cited 2 times, plus 2 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 2 visits
- 2025
- Passed Dec 18
Routine Inspection
6 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 Keep the physical facilities in good repair.
- Minor Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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 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 Dec 20
Routine Inspection
6 violations, 2 critical
- Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
- Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
- 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 the physical facilities in good repair.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- Minor Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Nearby
BiteKarma scores around The Loon Cafe, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.