85
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 Apr 22, 2026: passed with 3 violations.
- Keeps coming up: TCS food at proper temperatures., cited 3 times, plus 5 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 6 visits
- 2026
- Passed Apr 22
Routine Inspection
3 violations
- Minor Physical facility in sound condition and maintained.
- Minor TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
- Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- 2025
- Passed Oct 16
Routine Inspection
3 violations, 1 critical
- Critical TCS food at proper temperatures.
- Minor Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
- Minor TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
- Passed Apr 25
Re-inspection
2 violations, 1 critical
- Critical TCS food cooked and reheated to proper temperatures.
- Minor TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
- Passed Apr 17
Routine Inspection
10 violations, 3 critical
- Critical TCS food at proper temperatures.
- 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 Food wholesome; not spoiled, contaminated, or adulterated.
- Minor TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
- Minor Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
- Minor Physical facility in sound condition and maintained.
- Minor Food protected from potential cross-contamination.
- Minor Personal cleanliness maintained. Personal effects properly stored.
- Minor Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
- Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.