73
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 9 of 9 graded inspections since 2023.
- Last inspected Aug 27, 2026: passed with 5 violations, 1 critical.
- Keeps coming up: Food-contact surfaces: cleaned and sanitized, cited 7 times, plus 9 other repeat issues.
- 9 critical violations in the last two years.
Inspection history 9 visits
- 2026
- Passed Aug 27
Inspection
5 violations, 1 critical
- Critical Food-contact surfaces: cleaned and sanitized
- Minor Garbage and refuse properly disposed, facilities maintained
- Minor Food properly labeled: original container
- Minor Plumbing installed, proper backflow devices
- Minor Nonfood-contact surfaces clean
- Passed Apr 9
Inspection
7 violations, 2 critical
- Critical Food-contact surfaces: cleaned and sanitized
- Critical Proper date marking and disposition
- Minor Single-use and single-service articles: properly stored and used
- Minor Garbage and refuse properly disposed, facilities maintained
- Minor Utensils, equipment and linens: properly stored, dried and handled
- Minor Nonfood-contact surfaces clean
- Minor Plumbing installed, proper backflow devices
- 2025
- Passed Oct 10
Inspection
6 violations, 3 critical
- Critical Proper eating, tasting, drinking or tobacco use
- Critical Proper cold holding temperatures
- Critical Proper hot holding temperatures
- Minor Equipment, food and nonfood-contact surfaces approved, cleanable, properly designed, constructed and used
- Minor Utensils, equipment and linens: properly stored, dried and handled
- Minor Single-use and single-service articles: properly stored and used
- Passed Jun 9
Inspection
6 violations, 3 critical
- Critical Proper cold holding temperatures
- Critical Food-contact surfaces: cleaned and sanitized
- Critical Proper hot holding temperatures
- Minor Equipment, food and nonfood-contact surfaces approved, cleanable, properly designed, constructed and used
- Minor Utensils, equipment and linens: properly stored, dried and handled
- Minor Nonfood-contact surfaces clean