86
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 5 of 5 graded inspections since 2024.
- Last inspected Apr 29, 2026: passed with 3 violations.
- Keeps coming up: Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required., cited 2 times, plus 4 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 5 visits
- 2026
- Passed Apr 29
Routine Inspection
3 violations
- Minor TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
- 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.
- 2025
- Passed Mar 11
Routine Inspection
3 violations, 1 critical
- Critical Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required.
- Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- Minor Food protected from potential cross-contamination.
- 2024
- Passed Nov 26
Re-inspection
1 violation
- Minor Chemicals properly identified, stored, and used.
- Passed Sep 30
Routine Inspection
11 violations, 2 critical
- Critical Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required.
- Critical TCS food properly cooled.
- 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 TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
- Minor Signs and certifications as required.
- Minor Physical facility in sound condition and maintained.
- Minor Grade card posted conspicuously. Consumer advisory as required.
- Minor Chemicals properly identified, stored, and used.
- Minor Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
- Minor Food protected from potential cross-contamination.