89
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.
- Last inspected Sep 4, 2026: passed with 6 violations.
- No critical violations in the last two years.
- Keeps coming up: Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required., cited 2 times, plus 1 other repeat issue.
Inspection history 3 visits
- 2026
- Passed Sep 4
Routine Inspection
6 violations
- Minor Adequate handwashing sinks stocked and accessible.
- Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- Minor Effective pest control measures. Animals restricted as required.
- Minor Chemicals properly identified, stored, and used.
- Minor Food protected from potential contamination by employees and consumers.
- Minor Non-TCS food labeled and within shelf-life. Food stored off the floor. Proper retail storage of chemicals.
- 2025
- Passed Aug 15
Routine Inspection
4 violations
- Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- Minor TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
- Minor Adequate handwashing sinks stocked and accessible.
- Minor Small wares approved, properly designed, in good repair.
- 2024
- Passed Aug 16
Routine Inspection
4 violations
- Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- Minor Adequate handwashing sinks stocked and accessible.
- Minor Thermometers provided and accurate.
- Minor Utensils, equipment, linens, single-service/single-use items properly handled, stored, and dispensed.