80
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 30, 2026: passed with 1 violation.
- Keeps coming up: Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required., cited 3 times, plus 2 other repeat issues.
- 4 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Apr 30
Re-inspection
1 violation
- Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- Passed Apr 6
Routine Inspection
5 violations, 2 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 TCS food properly cooled.
- Minor Adequate handwashing sinks stocked and accessible.
- Minor Chemicals properly identified, stored, and used.
- Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- 2025
- Passed Aug 4
Re-inspection
2 violations
- Minor Non-TCS food labeled and within shelf-life. Food stored off the floor. Proper retail storage of chemicals.
- Minor Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
- Passed Jul 23
Routine Inspection
7 violations, 2 critical
- Critical TCS food at proper temperatures.
- 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 Equipment approved, properly designed, maintained, and operated.
- Minor Personal cleanliness maintained. Personal effects properly stored.
- Minor Adequate handwashing sinks stocked and accessible.
- Minor Ware washing facilities maintained. Wiping cloths properly stored; test strips available.
- Minor Signs and certifications as required.
Nearby
BiteKarma scores around Teriyaki Boy, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.