80
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 Oct 7, 2026: passed with 5 violations, 2 critical.
- 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.
- 4 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Oct 7
Routine Inspection
5 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 at proper temperatures.
- Minor Utensils, equipment, linens, single-service/single-use items properly handled, stored, and dispensed.
- Minor Physical facility in sound condition and maintained.
- Minor Non-TCS food labeled and within shelf-life. Food stored off the floor. Proper retail storage of chemicals.
- 2025
- Passed Jul 17
Routine Inspection
3 violations
- Minor Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
- Minor Signs and certifications as required.
- Minor Chemicals properly identified, stored, and used.
- Passed Jan 16
Re-inspection
1 violation
- Minor TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
- Passed Jan 6
Routine Inspection
9 violations, 2 critical
- Critical Operating within the parameters of the health permit. Compliance with Time as a Public Health Control, waiver, specialized process, and Hazard Analysis Critical Control Point (HACCP) plan.
- 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 protected from potential cross-contamination.
- Minor Utensils, equipment, linens, single-service/single-use items properly handled, stored, and dispensed.
- Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- Minor Signs and certifications as required.
- Minor Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
- Minor Physical facility in sound condition and maintained.
- Minor Adequate handwashing sinks stocked and accessible.