88
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 Feb 19, 2026: passed with 1 violation.
- Keeps coming up: Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required., cited 2 times, plus 5 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 6 visits
- 2026
- Passed Feb 19
Routine Inspection
1 violation
- Minor Effective pest control measures. Animals restricted as required.
- 2025
- Passed Feb 18
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 Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- Minor Signs and certifications as required.
- 2024
- Passed Sep 30
Re-inspection
1 violation
- Minor Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
- Passed Sep 16
Routine Inspection
6 violations, 3 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.
- 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.
- Critical TCS food at proper temperatures.
- Minor Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
- Minor Small wares approved, properly designed, in good repair.
- Minor Equipment approved, properly designed, maintained, and operated.
Nearby
BiteKarma scores around Burger King, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.