93
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 6 of 6 graded inspections since 2024.
- Last inspected Aug 31, 2026: passed with 4 violations.
- No critical violations in the last two years.
- Keeps coming up: Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required., cited 2 times, plus 3 other repeat issues.
Inspection history 6 visits
- 2026
- Passed Aug 31
Routine Inspection
4 violations
- Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- Minor TCS food labeled and dated as required. Food sold for offsite consumption labeled properly. Records, logs, policies, and procedures maintained and available when required.
- Minor Effective pest control measures. Animals restricted as required.
- Minor Signs and certifications as required.
- Passed Aug 21
Routine Inspection
2 violations
- Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- Minor Food protected from potential cross-contamination.
- 2025
- Passed Jul 25
Routine Inspection
1 violation
- Minor Chemicals properly identified, stored, and used.
- Passed Apr 18
Routine Inspection
4 violations
- Minor Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
- Minor Adequate handwashing sinks stocked and accessible.
- Minor Food protected from potential contamination by employees and consumers.
- Minor Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.