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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 8 of 8 graded inspections since 2023.
- Last inspected Sep 11, 2026: passed with 11 violations, 6 critical.
- Keeps coming up: Required records available: shellstock tags, parasite destruction, cited 6 times, plus 14 other repeat issues.
- #3 in Raleigh's Hall of Shame, among the lowest BiteKarma scores in the city.
- 22 critical violations in the last two years.
Inspection history 8 visits
- 2026
- Passed Sep 11
Inspection
11 violations, 6 critical
- Critical Required records available: shellstock tags, parasite destruction
- Critical Toxic substances properly identified stored and used
- Critical Consumer advisory provided for raw/undercooked foods
- Critical Proper hot holding temperatures
- Critical Food separated and protected
- Critical Proper cold holding temperatures
- Minor Wiping cloths: properly used and stored
- Minor Physical facilities installed, maintained and clean
- Minor Proper cooling methods used, adequate equipment for temperature control
- Minor Equipment, food and nonfood-contact surfaces approved, cleanable, properly designed, constructed and used
- Minor Insects and rodents not present, no unauthorized animals
- Passed Feb 16
Inspection
13 violations, 5 critical
- Critical Required records available: shellstock tags, parasite destruction
- Critical Food-contact surfaces: cleaned and sanitized
- Critical Consumer advisory provided for raw/undercooked foods
- Critical Proper hot holding temperatures
- Critical Food separated and protected
- Minor Thermometers provided and accurate
- Minor Physical facilities installed, maintained and clean
- Minor Utensils, equipment and linens: properly stored, dried and handled
- Minor Proper cooling methods used, adequate equipment for temperature control
- Minor Warewashing facilities: installed, maintained and used, test strips
- Minor Approved thawing methods used
- Minor Wiping cloths: properly used and stored
- Minor Equipment, food and nonfood-contact surfaces approved, cleanable, properly designed, constructed and used
- 2025
- Passed Jul 28
Inspection
16 violations, 9 critical
- Critical Certified food protection manager
- Critical Food-contact surfaces: cleaned and sanitized
- Critical Food received at proper temperature
- Critical Required records available: shellstock tags, parasite destruction
- Critical Proper hot holding temperatures
- Critical PIC present, demonstrates knowledge, and performs duties
- Critical Proper eating, tasting, drinking or tobacco use
- Critical Proper cold holding temperatures
- Critical Food separated and protected
- Minor Nonfood-contact surfaces clean
- Minor Equipment, food and nonfood-contact surfaces approved, cleanable, properly designed, constructed and used
- Minor Thermometers provided and accurate
- Minor Physical facilities installed, maintained and clean
- Minor Approved thawing methods used
- Minor Proper cooling methods used, adequate equipment for temperature control
- Minor Utensils, equipment and linens: properly stored, dried and handled
- Passed Jan 14
Inspection
5 violations, 2 critical
- Critical Proper cold holding temperatures
- Critical Food-contact surfaces: cleaned and sanitized
- Minor Wiping cloths: properly used and stored
- Minor Utensils, equipment and linens: properly stored, dried and handled
- Minor Approved thawing methods used