92
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 Aug 31, 2026: passed with 3 violations.
- Keeps coming up: Physical facility in sound condition and maintained., cited 2 times, plus 3 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 4 visits
- 2026
- Passed Aug 31
Routine Inspection
3 violations
- Minor Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
- Minor Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
- Minor Physical facility in sound condition and maintained.
- 2025
- Passed Oct 20
Routine Inspection
2 violations, 1 critical
- Critical Food wholesome; not spoiled, contaminated, or adulterated.
- Minor Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
- Passed Jan 2
Routine Inspection
5 violations
- Minor Physical facility in sound condition and maintained.
- Minor Small wares approved, properly designed, in good repair.
- 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 Food protected from potential cross-contamination.
- 2024
- Passed Mar 13
Routine Inspection
5 violations
- Minor Food protected from potential cross-contamination.
- Minor Physical facility in sound condition and maintained.
- Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- Minor Restrooms, custodial areas, and premises maintained.
- Minor Adequate handwashing sinks stocked and accessible.