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 11 of 11 graded inspections since 2023.
- Last inspected Jul 9, 2026: passed with 4 violations, 2 critical.
- Keeps coming up: Proper cold holding temperatures, cited 8 times, plus 14 other repeat issues.
- 16 critical violations in the last two years.
Inspection history 11 visits
- 2026
- Passed Jul 9
Inspection
4 violations, 2 critical
- Critical Time as a public health control, procedures and records
- Critical Proper cold holding temperatures
- Minor Nonfood-contact surfaces clean
- Minor Equipment, food and nonfood-contact surfaces approved, cleanable, properly designed, constructed and used
- Passed Feb 20
Inspection
5 violations, 3 critical
- Critical Time as a public health control, procedures and records
- Critical Proper cold holding temperatures
- Critical Toxic substances properly identified stored and used
- Minor Equipment, food and nonfood-contact surfaces approved, cleanable, properly designed, constructed and used
- Minor Proper cooling methods used, adequate equipment for temperature control
- 2025
- Passed Aug 19
Reinspection
2 violations, 1 critical
- Critical Food separated and protected
- Minor Utensils, equipment and linens: properly stored, dried and handled
- Passed Aug 7
Inspection
12 violations, 6 critical
- Critical Proper date marking and disposition
- Critical PIC present, demonstrates knowledge, and performs duties
- Critical Proper cooling time and temperatures
- Critical Food-contact surfaces: cleaned and sanitized
- Critical Handwashing sinks supplied and accessible
- Critical Time as a public health control, procedures and records
- Minor Equipment, food and nonfood-contact surfaces approved, cleanable, properly designed, constructed and used
- Minor Proper cooling methods used, adequate equipment for temperature control
- Minor Utensils, equipment and linens: properly stored, dried and handled
- Minor Nonfood-contact surfaces clean
- Minor Contamination prevented during food preparation, storage and display
- Minor Physical facilities installed, maintained and clean
Nearby
BiteKarma scores around The Pit Authentic Barbecue, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.