84
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 5 of 5 graded inspections since 2024.
- Last inspected Apr 8, 2026: passed with 3 violations.
- Keeps coming up: 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., cited 2 times, plus 5 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Apr 8
Routine Inspection
3 violations
- 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 Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
- Minor Physical facility in sound condition and maintained.
- 2025
- Passed Oct 16
Re-inspection
No violations
- Passed Oct 15
Routine Inspection
9 violations, 1 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.
- Minor Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
- Minor Signs and certifications as required.
- 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 TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
- Minor Physical facility in sound condition and maintained.
- Minor Food protected from potential contamination by employees and consumers.
- Minor Small wares approved, properly designed, in good repair.
- Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- Passed Mar 6
Routine Inspection
5 violations, 1 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.
- Minor Personal cleanliness maintained. Personal effects properly stored.
- Minor Signs and certifications as required.
- Minor Physical facility in sound condition and maintained.
- Minor Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.