70
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 2025.
- Last inspected Jul 6, 2026: passed with 4 violations.
- Keeps coming up: Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration., cited 2 times, plus 5 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Jul 6
Follow-Up Inspection
4 violations
- Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- 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 Have hand soap at all handwashing sinks.
- Passed May 11
Routine Inspection
9 violations, 2 critical
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Critical Sanitize food contact surfaces before using and after cleaning.
- Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Have hand soap at all handwashing sinks.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- 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 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 Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
- 2025
- Passed May 14
Routine Inspection
5 violations, 2 critical
- Critical Separate raw animal foods from ready-to-eat foods.
- 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 a sign at all handwashing sinks used by employees to remind them to wash their hands.
- Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Nearby
BiteKarma scores around Zmbja Food, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.