D Hotel Long Bar

301 Fremont St, Las Vegas, NV 89101

Passed · Jul 10, 2026 Directions
86
Good BiteKarma score 86 out of 100
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 4 graded inspections since 2024.
  • Last inspected Jul 10, 2026: passed with 5 violations, 1 critical.
  • Keeps coming up: Food wholesome; not spoiled, contaminated, or adulterated., cited 2 times, plus 1 other repeat issue.
  • 2 critical violations in the last two years.

Inspection history 4 visits

  1. 2026
  2. Passed Jul 10

    Routine Inspection

    5 violations, 1 critical
    • Critical Food wholesome; not spoiled, contaminated, or adulterated.
    • Minor Non-TCS food labeled and within shelf-life. Food stored off the floor. Proper retail storage of chemicals.
    • Minor Food protected from potential cross-contamination.
    • Minor Signs and certifications as required.
    • Minor Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
  3. 2025
  4. Passed Feb 11

    Re-inspection

    No violations

  5. Passed Feb 10

    Routine Inspection

    2 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.
  6. 2024
  7. Passed Mar 25

    Routine Inspection

    3 violations, 1 critical
    • Critical Food wholesome; not spoiled, contaminated, or adulterated.
    • Minor Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
    • Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.

Nearby

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