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 3 of 3 graded inspections since 2024.
- No critical violations in the last two years.
- Last inspected Mar 10, 2025: passed with 4 violations. That was over a year ago, so things may have changed.
- Keeps coming up: Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean., cited 2 times, plus 1 other repeat issue.
Inspection history 3 visits
- 2025
- Passed Mar 10
Routine Inspection
4 violations
- Minor Personal cleanliness maintained. Personal effects properly stored.
- 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 Small wares approved, properly designed, in good repair.
- Minor Signs and certifications as required.
- 2024
- Passed May 1
Re-inspection
4 violations
- Minor Restrooms, custodial areas, and premises maintained.
- 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 Physical facility in sound condition and maintained.
- Passed Apr 29
Routine Inspection
11 violations, 3 critical
- Critical Food wholesome; not spoiled, contaminated, or adulterated.
- Critical TCS food at proper temperatures.
- 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.
- Minor Adequate handwashing sinks stocked and accessible.
- Minor Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
- Minor Utensils, equipment, linens, single-service/single-use items properly handled, stored, and dispensed.
- Minor Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
- Minor Grade card posted conspicuously. Consumer advisory as required.
- Minor TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
- Minor Ware washing facilities maintained. Wiping cloths properly stored; test strips available.
- Minor Physical facility in sound condition and maintained.
Nearby
BiteKarma scores around Ada's Food + Wine, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.