87
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 May 14, 2026: passed with 3 violations, 1 critical.
- Keeps coming up: Food wholesome; not spoiled, contaminated, or adulterated., cited 2 times, plus 1 other repeat issue.
- 3 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed May 14
Routine Inspection
3 violations, 1 critical
- Critical Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required.
- Minor Physical facility in sound condition and maintained.
- Minor Food protected from potential cross-contamination.
- 2025
- Passed Aug 5
Routine Inspection
4 violations, 1 critical
- Critical Food wholesome; not spoiled, contaminated, or adulterated.
- Minor Physical facility in sound condition and maintained.
- Minor Signs and certifications as required.
- Minor Chemicals properly identified, stored, and used.
- Passed Jan 10
Routine Inspection
3 violations, 1 critical
- Critical TCS food properly cooled.
- Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- Minor Signs and certifications as required.
- 2024
- Passed Apr 10
Routine Inspection
5 violations, 1 critical
- Critical Food wholesome; not spoiled, contaminated, or adulterated.
- Minor Utensils, equipment, linens, single-service/single-use items properly handled, stored, and dispensed.
- Minor Food protected from potential contamination by employees and consumers.
- Minor Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
- Minor Signs and certifications as required.