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 4 of 5 graded inspections since 2024.
- Keeps coming up: Food wholesome; not spoiled, contaminated, or adulterated., cited 3 times, plus 3 other repeat issues.
- Last inspected Jun 26, 2026: failed with 7 violations, 2 critical.
- 4 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Failed Jun 26
Routine Inspection
7 violations, 2 critical
- Critical Food wholesome; not spoiled, contaminated, or adulterated.
- Critical TCS food at proper temperatures.
- Minor Lack of adequate refrigeration
- Minor Signs and certifications as required.
- Minor Physical facility in sound condition and maintained.
- Minor Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
- Minor Gross unsanitary occurrences or conditions including pest infestation
- 2025
- Passed Oct 15
Routine Inspection
4 violations, 1 critical
- Critical Food wholesome; not spoiled, contaminated, or adulterated.
- Minor Physical facility in sound condition and maintained.
- Minor Signs and certifications as required.
- Minor Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
- Passed Feb 20
Re-inspection
No violations
- Passed Jan 27
Routine Inspection
9 violations, 1 critical
- Critical Food wholesome; not spoiled, contaminated, or adulterated.
- Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- Minor Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
- Minor Adequate handwashing sinks stocked and accessible.
- Minor Chemicals properly identified, stored, and used.
- Minor Food protected from potential cross-contamination.
- Minor Signs and certifications as required.
- Minor Physical facility in sound condition and maintained.
- Minor Effective pest control measures. Animals restricted as required.