67
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 Aug 19, 2026: passed with no violations.
- Keeps coming up: Have a test kit for the type of sanitizer used., cited 2 times, plus 2 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Aug 19
Follow-Up Inspection
No violations
- Passed Jul 28
Routine Inspection
12 violations, 3 critical
- Critical Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
- Critical Remove all unsafe multi-use equipment, utensils, and food storage containers that impart color, odors or tastes to food.
- 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 plumbing system in good repair.
- Minor When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
- Minor Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
- Minor Have a test kit for the type of sanitizer used.
- Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
- 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.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Use approved trapping devices or other means of pest control when pests are found.
- 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
- 2025
- Passed Jul 1
Routine Inspection
1 violation
- Minor Have a test kit for the type of sanitizer used.
- 2024
- Passed Jun 27
Follow-Up Inspection
1 violation
- Minor Keep the physical facilities in good repair.
Nearby
BiteKarma scores around Tollso, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.